Emanuele Zannini | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer	FERMENTATION	2018
Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes	PLANT FOODS FOR HUMAN NUTRITION	2017
Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality	EUROPEAN FOOD RESEARCH AND TECHNOLOGY	2017
Legumes as functional ingredients in gluten-free bakery and pasta products	ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY	2017
Optimization of fat-reduced puff pastry using response surface methodology	FOODS	2017
Correlation of flavor profile to sensory analysis of bread produced with different Saccharomyces cerevisiae originating from the baking and beverage industry	CEREAL CHEMISTRY	2017
Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications	EUROPEAN FOOD RESEARCH AND TECHNOLOGY	2017
Reduction of hordein content in beer by applying prolyl endoprotease to the malting process	JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS	2017
Sodium chloride and Its influence on the aroma profile of yeasted bread	FOODS	2017
Mold spoilage of bread and its biopreservation. A review of current strategies for bread shelf life extension	CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION	2017
Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains	JOURNAL OF APPLIED MICROBIOLOGY	2016
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content	FOOD RESEARCH INTERNATIONAL	2016
Foods for special dietary needs. Non-dairy plant-based milk substitutes and fermented dairy-type products	CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION	2016
Current status of salt reduction in bread and bakery products. A review	JOURNAL OF CEREAL SCIENCE	2016
Nutritional therapy - Facing the gap between coeliac disease and gluten-free food	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2016
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY	2016
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides	APPLIED MICROBIOLOGY AND BIOTECHNOLOGY	2016
Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate	FOOD CONTROL	2016
Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	2016
Impact of fungal contamination of wheat on grain quality criteria	JOURNAL OF CEREAL SCIENCE	2016

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