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List of works by Emanuele Zannini

"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria

scientific article published on January 2012

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

scientific article

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

scientific article published on 11 January 2013

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

scientific article published on 7 May 2016

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

scientific article published on 22 October 2014

Applications of microbial fermentations for production of gluten-free products and perspectives

scientific article

Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage

scientific article published on 05 September 2013

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

scientific article published on 18 June 2013

Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: Enhanced nutritional profile

scientific article published on 13 December 2020

Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: Maintained technological quality and adequate sensory attributes

scientific article published on 06 December 2020

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

scientific article published on 11 March 2020

Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

scientific article published on 7 May 2016

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1.

scientific article published on 4 January 2018

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review

scientific article published on 04 August 2012

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

scientific article published on 24 August 2016

Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes

scientific article published on 17 May 2020

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

scientific article

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.

scientific article published on 22 June 2013

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

scientific article published on 09 January 2015

Functional replacements for gluten

scientific article published on 24 October 2011

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

scientific article

Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients

scientific article published on 01 March 2013

Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value

scientific article published on 5 September 2015

Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.

scientific article published on 22 November 2016

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

scientific article published on 22 April 2016

Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute

scientific article published on 01 June 2018

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

scientific article published on 12 July 2018

Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

scientific article published on 22 November 2013

Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads

scientific article published on 01 March 2014

Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages

scientific article published on 01 August 2018

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

scientific article published on 01 March 2018

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review

scientific article

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

scientific article published on 03 March 2011

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

scientific article published on 4 January 2017

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

scientific article published in 2022

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

scientific article published on 20 November 2020

Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns

scientific article published on 02 July 2018

Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadows

scientific article published on 03 April 2017

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

scientific article

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour

scientific article published on 23 July 2009

Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range

scientific article published on 01 September 2015

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

scientific article published on 15 March 2016

Novel approaches for chemical and microbiological shelf life extension of cereal crops

scientific article published on 21 September 2018

Nutritional therapy - Facing the gap between coeliac disease and gluten-free food

scientific article

Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products

scientific article published on 09 April 2019

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

scientific article published on 22 February 2017

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

article

Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy.

scientific article published in October 2007

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

scientific article published on 20 July 2018

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

scientific article published on 04 March 2020

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

scientific article

Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay

scientific article published on 30 January 2014

Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops.

scientific article

Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

scientific article published on 01 August 2006

Resistant Protein: Forms and Functions

scientific article published in 2022

Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products

scientific article published on 26 July 2012

Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

scientific article published on 12 August 2017

Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes

scientific article published on 26 July 2019

Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach

scientific article published on 25 July 2019

The 7th International Symposium on Sourdough - "Sourdough for health"

scientific article published on 12 September 2018

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

scientific article published on 9 May 2012

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

scientific article published on 08 April 2020

Wheat bread biofortification with rootlets, a malting by-product

scientific article published on 19 April 2013

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns.

scientific article published on 16 March 2018

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