What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Enzyme
His scientific interests lie mostly in Food science, Biotechnology, Gluten free, Fermentation and Lactic acid.
The Food science study combines topics in areas such as Food spoilage, Food microbiology and Biopreservation.
His Biotechnology research is multidisciplinary, relying on both Peanut milk, Functional food, Rice milk and Lactose intolerance.
His Gluten free research integrates issues from Aroma and Starch.
His work on Lactobacillus as part of his general Fermentation study is frequently connected to Beverage industry, Dual function and Bioassay, thereby bridging the divide between different branches of science.
His Lactic acid research focuses on Starter and how it relates to Molecular size.
His most cited work include:
- Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours (164 citations)
- Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts (154 citations)
- Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides (135 citations)
What are the main themes of his work throughout his whole career to date?
Emanuele Zannini mostly deals with Food science, Fermentation, Lactic acid, Biotechnology and Gluten free.
His research on Food science often connects related areas such as Yeast.
His Lactic acid course of study focuses on Sugar and Sucrose.
His biological study deals with issues like Food spoilage, which deal with fields such as Mycotoxin.
His Gluten free study incorporates themes from Raw material, Aroma and Sorghum.
His biological study spans a wide range of topics, including Lactobacillus plantarum and Ingredient.
He most often published in these fields:
- Food science (81.43%)
- Fermentation (30.00%)
- Lactic acid (19.29%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (81.43%)
- Monosaccharide (5.00%)
- Plant protein (5.00%)
In recent papers he was focusing on the following fields of study:
Emanuele Zannini focuses on Food science, Monosaccharide, Plant protein, Fermentation and Emulsion.
He has included themes like Amino acid, FODMAP and Yeast in his Food science study.
His Monosaccharide research includes themes of Isoelectric point, Ion chromatography and Nutrient.
The Plant protein study which covers Pseudocereal that intersects with High protein.
His work in the fields of Leuconostoc citreum overlaps with other areas such as Fundamental study.
In Wheat flour, Emanuele Zannini works on issues like Gluten, which are connected to Protein quality and Wheat bread.
Between 2019 and 2021, his most popular works were:
- Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance (24 citations)
- A review of polyols – biotechnological production, food applications, regulation, labeling and health effects (19 citations)
- Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin. (12 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Enzyme
Food science, Amino acid, Monosaccharide, Particle diameter and Protein solubility are his primary areas of study.
His study on Food science is mostly dedicated to connecting different topics, such as FODMAP.
His Amino acid study combines topics from a wide range of disciplines, such as Wheat flour, Legume and Protein quality.
His Monosaccharide research is multidisciplinary, incorporating perspectives in Isoelectric point, Dry matter, Extraction and Fractionation.
His study in Particle diameter is interdisciplinary in nature, drawing from both Oil in water, Calcium and Homogenizer.
He combines subjects such as Lupinus angustifolius, Lupin protein and Protein digestibility with his study of Protein solubility.
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