Lista de obras - Emanuele Zannini - Dominio Público Uruguay

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

artículo científico

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

artículo científico publicado en 2015

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

artículo científico publicado en 2013

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

artículo científico publicado en 2016

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

artículo científico publicado en 2014

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

artículo científico publicado en 2011

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

artículo científico publicado en 2013

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

artículo científico publicado en 2013

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

artículo científico publicado en 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

artículo científico publicado en 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

artículo científico publicado en 2016

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

artículo científico publicado en 2018

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

artículo científico

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

artículo científico publicado en 2016

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

artículo científico publicado en 2020

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

artículo científico publicado en 2016

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

artículo científico publicado en 2013

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

artículo científico

Functional replacements for gluten

artículo científico

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

artículo científico publicado en 2016

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

artículo científico publicado en 2013

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

artículo científico publicado en 2015

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

artículo científico publicado en 2016

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

artículo científico publicado en 2016

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

artículo científico publicado en 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.

artículo científico publicado en 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

artículo científico publicado en 2018

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

artículo científico publicado en 2018

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

artículo científico publicado en 2015

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

artículo científico publicado en 2011

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

artículo científico publicado en 2017

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

artículo científico publicado en 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

artículo científico publicado en 2018

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

artículo científico publicado en 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

artículo científico publicado en 2011

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

artículo científico publicado en 2015

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

artículo científico publicado en 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

artículo científico publicado en 2016

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

artículo científico publicado en 2018

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

artículo científico publicado en 2007

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

artículo científico publicado en 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

artículo científico publicado en 2015

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

artículo científico publicado en 2014

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

artículo científico publicado en 2018

Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

artículo científico publicado en 2006

Resistant Protein: Forms and Functions

artículo científico publicado en 2022

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

artículo científico publicado en 2012

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

artículo científico

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

artículo científico publicado en 2019

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

artículo científico publicado en 2018

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

artículo científico publicado en 2012

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

artículo científico publicado en 2020

Wheat bread biofortification with rootlets, a malting by-product

artículo científico publicado en 2013

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

artículo científico publicado en 2018

Lista de obras de Emanuele Zannini

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Functional replacements for gluten

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

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

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

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

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

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

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

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

Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

Resistant Protein: Forms and Functions

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

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

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

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

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

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

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

Wheat bread biofortification with rootlets, a malting by-product

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