Emanuele Zannini
University College Cork
H-index: 61
Europe-Ireland
Top articles of Emanuele Zannini
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Effect of fibre fortification of low FODMAP pasta | International Journal of Food Sciences and Nutrition | Jonas J Atzler Emily C Crofton Aylin W Sahin Lilit Ispiryan Eimear Gallagher | 2024/1/15 |
Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast | Fermentation | Alice Jaeger Laura Nyhan Aylin W Sahin Emanuele Zannini Elke K Arendt | 2024/2/29 |
Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential | Fermentation | Alice Jaeger Laura Nyhan Aylin W Sahin Emanuele Zannini Elke K Arendt | 2024/1/13 |
Wheat Sourdough Breadmaking: A Scoping Review | Yamina De Bondt Celine Verdonck Markus J Brandt Luc De Vuyst Michael G Gänzle | 2024/1/25 | |
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions | Rebecca Sempio Aylin W Sahin Jens Walter Elke K Arendt Emanuele Zannini | 2024/1 | |
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species | Microbial Biotechnology | Stefano Tonini Ali Zein Alabiden Tlais Bruno Domingues Galli Ahmed Helal Davide Tagliazucchi | 2024/1/23 |
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application | Foods | Juliane Halm Aylin W Sahin Laura Nyhan Emanuele Zannini Elke K Arendt | 2024/1/17 |
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing | Foods | Nicolas Malterre Francesca Bot Emilie Lerda Elke K Arendt Emanuele Zannini | 2024/1/16 |
Corrigendum to “Characterization and functional properties of pH-and heated time-induced aggregates from red lentil protein”[Food Structure 37 (2023) 100342] | Food Structure | Han Du Yichen Lin Catherine Stanton Davor Daniloski Emanuele Zannini | 2024/4/1 |
Functional properties of brewer’s spent grain protein isolate: the missing piece in the plant protein portfolio | Foods | Alice Jaeger Aylin W Sahin Laura Nyhan Emanuele Zannini Elke K Arendt | 2023/2/13 |
From waste to taste: Application of fermented spent rootlet | Foods | Emma Neylon Laura Nyhan Emanuele Zannini Aylin W Sahin Elke K Arendt | 2023/4/6 |
Food ingredients for the future: in-depth analysis of the effects of lactic acid bacteria fermentation on spent barley rootlets | Fermentation | Emma Neylon Laura Nyhan Emanuele Zannini Thomas Monin Steffen Münch | 2023/1/16 |
Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread | Fermentation | Małgorzata Borowska Lilit Ispiryan Emma Neylon Aylin W Sahin Craig P Murphy | 2023/3/28 |
Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems | Journal of the Academy of Nutrition and Dietetics | A Jaeger A Sahin L Nyhan E Zannini G Belt | 2023 |
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties | European Food Research and Technology | Martin Vogelsang-O’Dwyer Aylin W Sahin Francesca Bot James A O’Mahony Juergen Bez | 2023/3 |
Impact of different fibre ingredients on a low-FODMAP biscuit model system | Food & Function | Aylin W Sahin Jonas J Atzler Emily Crofton Eimear Gallagher Emanuele Zannini | 2023 |
LCA as decision support tool in the food and feed sector: evidence from R&D case studies | Environment Systems and Decisions | Denise Ott Shashank Goyal Rosmarie Reuss Herwig O Gutzeit Jens Liebscher | 2023/3 |
Characterization and functional properties of pH-and heated time-induced aggregates from red lentil protein | Food Structure | Han Du Yichen Lin Catherine Stanton Davor Daniloski Emanuele Zannini | 2023/7/1 |
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with … | Foods | Magdalena Krause Jens Christian Sørensen Iben Lykke Petersen Patrícia Duque-Estrada Claudia Cappello | 2023/2/21 |
Sourdough and gluten-free products | Elke K Arendt Laila N Shwaiki Emanuele Zannini | 2023/4/25 |
Co-Authors
