Emanuele Zannini


Ontology type: schema:Person     


Person Info

NAME

Emanuele

SURNAME

Zannini

Publications in SciGraph latest 50 shown

  • 2019-03 A comparative study of gluten-free sprouts in the gluten-free bread-making process in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2019-01 Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-12-05 Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-09 Application of sourdough in the production of fat- and salt-reduced puff pastry in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-03 Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-03 Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2017-11 Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2017-09 Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2017-03 Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes in PLANT FOODS FOR HUMAN NUTRITION
  • 2016-04 Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2016-02 Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2016-02 Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2015-09 Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range in PLANT FOODS FOR HUMAN NUTRITION
  • 2014-07 Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-05 The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-04 Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay in ANALYTICAL AND BIOANALYTICAL CHEMISTRY
  • 2013-03 Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients in PLANT FOODS FOR HUMAN NUTRITION
  • 2012-11 Development of gluten-free fresh egg pasta based on oat and teff flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-11 Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-10 Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2012-10 The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2012-10 Exploitation of buckwheat sourdough for the production of wheat bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-08 Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-01 Applications of microbial fermentations for production of gluten-free products and perspectives in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2011-12 Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread in MICROBIAL CELL FACTORIES
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