Emanuele Zannini | Ricerc@Sapienza

Pubblicazioni

Titolo	Pubblicato in	Anno
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value	FOOD CHEMISTRY	2016
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough	APPLIED MICROBIOLOGY AND BIOTECHNOLOGY	2016
Fundamental study on the impact of gluten-free starches on the quality of gluten-free model breads	FOODS	2016
Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages	TRENDS IN FOOD SCIENCE & TECHNOLOGY	2016
Growth Study, Metabolite Development, and Organoleptic Profile of a Malt-Based Substrate Fermented by Lactic Acid Bacteria	JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS	2015
Modifying the cold gelation properties of quinoa protein isolate. Influence of heat-denaturation pH in the alkaline range	PLANT FOODS FOR HUMAN NUTRITION	2015
Lactic acid bacteria bioprotection applied to the malting process. Part I. Strain characterization and identification of antifungal compounds	FOOD CONTROL	2015
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life	FOOD MICROBIOLOGY	2015
Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages. A review	CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION	2015
Impact of different beer yeasts on wheat dough and bread quality parameters	JOURNAL OF CEREAL SCIENCE	2015

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