Emanuele Zannini | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
A review of polyols. Biotechnological production, food applications, regulation, labeling and health effects	CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION	2020
Potential probiotic yeasts sourced from natural environmental and spontaneous processed foods	FOODS	2020
Isolation, characterisation and application of a new antifungal protein from broccoli seedsNew food preservative with great potential	FOOD CONTROL	2020
Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes	FOOD & FUNCTION	2020
Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications	FOODS	2020
Rootlets, a malting by-product with great potential	FERMENTATION	2020
Comparison of Faba bean protein ingredients produced using dry fractionation and isoelectric precipitation. Techno-functional, nutritional and environmental performance	FOODS	2020
Thermal and mineral sensitivity of oil-in-water emulsions stabilised using lentil proteins	FOODS	2020
Impact of different S-cerevisiae yeast strains on gluten-free dough and bread quality parameters		2019
Pulses for bread fortification. A necessity or a choice?		2019
A comparative study of gluten-free sprouts in the gluten-free bread-making process		2019
Physiology of acetic acid bacteria and their role in vinegar and fermented beverages		2019
Pulses for bread fortification. A necessity or a choice?		2019
Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation		2019
Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1		2019
Investigation into the potential of Lachancea fermentati strain KBI 12.1 for low alcohol beer brewing		2019
The 7th international symposium on sourdough. Sourdough for health		2019
Leuconostoc citreum TR116. In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns		2019
Optimization and validation of an HPAEC-PAD method for the quantification of FODMAPs in cereals and cereal-based products		2019
Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils		2019

ERC

SH7_5
LS9_5

KET

Life-science technologies & biotechnologies

Interessi di ricerca

Protein and dietary transition, food microbiology and food processing engineering, food sidestream up-cycling, LCA, LCC, food fermentation, food design for medical nutritional therapies

Keywords

fermented foods

applied microbiology and biotechnology

agri‐food industry

agri-food products