Emanuele Zannini

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

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