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Emanuele Zannini

Emanuele Zannini

University College Cork
Ireland

D-Index & Metrics

Biology and Biochemistry

D-Index
65
Citations
13199
World Ranking
9279
National Ranking
45

Emanuele Zannini publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Emanuele Zannini sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 174 publications — 38th percentile

38% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Emanuele Zannini D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Emanuele Zannini sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 65 D-Index — 55th percentile

55% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Emanuele Zannini is affiliated with University College Cork in Ireland and specializes in research within the fields of Agricultural and Biological Sciences and Nursing. Their work spans several subfields including Food Science, Nutrition and Dietetics, Plant Science, Molecular Biology, and Public Health, Environmental and Occupational Health.

The primary scientific focus of Zannini's research involves various aspects of food composition and properties, including proteins in food systems, microbial metabolites in food biotechnology, phytase and its applications, protein hydrolysis and bioactive peptides, probiotics and fermented foods, and polysaccharides composition and applications.

Frequent publication venues for Zannini include:

  • Foods
  • Journal of the Science of Food and Agriculture
  • Fermentation
  • Food Structure
  • Food & Function

Some recent papers authored or co-authored by Zannini are:

  • "Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance" (2020), published in Foods
  • "Production of pulse protein ingredients and their application in plant-based milk alternatives" (2021), published in Trends in Food Science & Technology
  • "Barley Protein Properties, Extraction and Applications, with a Focus on Brewers' Spent Grain Protein" (2021), published in Foods
  • "Arabinoxylans as Functional Food Ingredients: A Review" (2022), published in Foods
  • "Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective" (2021), published in Journal of the Science of Food and Agriculture

Zannini has collaborated frequently with several co-authors, including:

  • Elke K. Arendt
  • Aylin W. Sahin
  • Laura Nyhan
  • Lilit Ispiryan
  • James A. O'Mahony

The topics within Zannini's work address food science challenges with a strong emphasis on functional ingredients and sustainable food production. Their publication record shows a consistent engagement with studying plant proteins, food biochemistry, and environmental assessments related to food systems.

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

  • Cereal grains for the food and beverage industries

    Elke K. Arendt;Emanuele Zannini

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

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

  • 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

  • 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

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

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

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

    Stephanie Jeske;Emanuele Zannini;Elke K. Arendt

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

    Stephanie Jeske;Emanuele Zannini;Elke K. Arendt

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

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

  • 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

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

    Claudia Axel;Emanuele Zannini;Elke K. Arendt

  • 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

  • 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

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

    Fatma Boukid;Emanuele Zannini;Eleonora Carini;Elena Vittadini

  • 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

  • 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

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

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

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

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

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

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

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

    Claudia Axel;Bettina Röcker;Brid Brosnan;Emanuele Zannini

Frequent Co-Authors

Elke K. Arendt
Elke K. Arendt University College Cork
Aidan Coffey
Aidan Coffey Munster Technological University
Ambrose Furey
Ambrose Furey Munster Technological University
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Ryszard Amarowicz
Ryszard Amarowicz Polish Academy of Sciences
Maurizio Ciani
Maurizio Ciani Marche Polytechnic University
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Paul L.H. McSweeney
Paul L.H. McSweeney University College Cork
Cristina M. Rosell
Cristina M. Rosell University of Manitoba

External Links

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Best Scientists Citing Emanuele Zannini

Elke K. Arendt

Elke K. Arendt

University College Cork

Publications: 46

Carlo Giuseppe Rizzello

Carlo Giuseppe Rizzello

Sapienza University of Rome

Publications: 33

Michael G. Gänzle

Michael G. Gänzle

University of Alberta

Publications: 33

Marco Gobbetti

Marco Gobbetti

Free University of Bozen-Bolzano

Publications: 30

Charles S. Brennan

Charles S. Brennan

RMIT University

Publications: 23

Cristina M. Rosell

Cristina M. Rosell

University of Manitoba

Publications: 18

Maria De Angelis

Maria De Angelis

University of Bari Aldo Moro

Publications: 17

David Julian McClements

David Julian McClements

University of Massachusetts Amherst

Publications: 15

Jan A. Delcour

Jan A. Delcour

KU Leuven

Publications: 14

Giuseppe Spano

Giuseppe Spano

University of Foggia

Publications: 14

Aidan Coffey

Aidan Coffey

Munster Technological University

Publications: 12

Vittorio Capozzi

Vittorio Capozzi

National Research Council (CNR)

Publications: 12

Rudi F. Vogel

Rudi F. Vogel

Technical University of Munich

Publications: 12

Emmanuel Coton

Emmanuel Coton

University of Western Brittany

Publications: 12

Pasquale Russo

Pasquale Russo

University of Milan

Publications: 12

Kati Katina

Kati Katina

University of Helsinki

Publications: 12

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