Emanuele Zannini | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance		2019
Antioxidant potential of kvasses		2019
Novel approaches for chemical and microbiological shelf life extension of cereal crops		2019
Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread		2019
The incorporation of sourdough in sugar-reduced biscuits. A promising strategy to improve techno-functional and sensory properties		2019
Sugar reduction in bakery products. Current strategies and sourdough technology as a potential novel approach		2019
Past, present and future. The strength of plant-based dairy substitutes based on gluten-free raw materials	FOOD RESEARCH INTERNATIONAL	2018
Recent advances in physical post-harvest treatments for shelf-life extension of cereal crops	FOODS	2018
Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2018
Wheat flour quality evaluation from the baker's perspective. Comparative assessment of 18 analytical methods	EUROPEAN FOOD RESEARCH AND TECHNOLOGY	2018
Lactic acid bacteria Exopolysaccharides in foods and beverages. Isolation, properties, characterization, and health benefits	ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY	2018
Past, present and future. The strength of plant-based dairy substitutes based on gluten-free raw materials	FOOD RESEARCH INTERNATIONAL	2018
Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute	FOOD & FUNCTION	2018
Introduction to the 4th international symposium on gluten-free cereal products and beverages	FOOD RESEARCH INTERNATIONAL	2018
Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2018
A study on malt modification, used as a tool to reduce levels of beer hordeins	JOURNAL OF THE INSTITUTE OF BREWING	2018
Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters. A review	CRITICAL REVIEWS IN FOOD SCIENCE & NUTRITION	2018
Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns	FOOD & FUNCTION	2018
Application of sourdough in the production of fat- and salt-reduced puff pastry	EUROPEAN FOOD RESEARCH AND TECHNOLOGY	2018
Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin	FOOD CONTROL	2018

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