Emanuele Zannini

Overview

Best Publications

• Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

  Outi Elina Mäkinen;Viivi Wanhalinna;Emanuele Zannini;Elke Karin Arendt

  592
  Citations

• Cereal grains for the food and beverage industries

  Elke K. Arendt;Emanuele Zannini

  420
  Citations

• Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

  Emanuele Zannini;Deborah M. Waters;Aidan Coffey;Elke K. Arendt

  395
  Citations

• Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

  Anna-Sophie Hager;Anika Wolter;Fritz Jacob;Emanuele Zannini

  336
  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

  Anna-Sophie Hager;Anika Wolter;Mariko Czerny;Jürgen Bez

  291
  Citations

• Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits.

  Kieran M Lynch;Emanuele Zannini;Aidan Coffey;Elke K Arendt

  272
  Citations

• Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

  Stephanie Jeske;Emanuele Zannini;Elke K. Arendt

  261
  Citations

• Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

  Stephanie Jeske;Emanuele Zannini;Elke K. Arendt

  238
  Citations

• Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products

  Pedro M. Oliveira;Emanuele Zannini;Elke K. Arendt

  235
  Citations

• Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

  Liam A. M. Ryan;Emanuele Zannini;Fabio Dal Bello;Agata M. Pawlowska

  204
  Citations

• Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

  Claudia Axel;Emanuele Zannini;Elke K. Arendt

  192
  Citations

• Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

  Martin Vogelsang-O'Dwyer;Iben Lykke Petersen;Marcel Skejovic Joehnke;Jens Christian Sørensen

  188
  Citations

• Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer's spent grain enrichment

  Deborah M. Waters;Fritz Jacob;Jean Titze;Elke K. Arendt

  181
  Citations

• Pulses for bread fortification: a necessity or a choice?

  Fatma Boukid;Emanuele Zannini;Eleonora Carini;Elena Vittadini

  179
  Citations

• In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

  Anika Wolter;Anna-Sophie Hager;Emanuele Zannini;Elke K. Arendt

  174
  Citations

• Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.

  Brenna A. Black;Emanuele Zannini;Jonathan M. Curtis;Michael G. Gänzle

  168
  Citations

• Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

  Lorenzo C. Peyer;Emanuele Zannini;Elke K. Arendt

  160
  Citations

• Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

  Martina Foschia;Stefan W Horstmann;Elke K Arendt;Emanuele Zannini

  157
  Citations

• Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.

  Kieran M. Lynch;Emanuele Zannini;Stuart Wilkinson;Luk Daenen

  155
  Citations

• Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.

  Claudia Axel;Bettina Röcker;Brid Brosnan;Emanuele Zannini

  155
  Citations