Emanuele Zannini
College Road
Cork, M, Ireland
Cork, M, Ireland
Last Updated: 09/26/2026
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Found 105 publications
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.
Journal: Foods (Basel, Switzerland)
Published: May 28, 2026
The food microbiome: an evolutionary architect, a modern healer, and a future shield.
Journal: Current opinion in biotechnology
Published: March 09, 2026
Novel food ingredients from Cyperus rotundus L.: an ancient famine food and the world's pernicious weed coming back on the table.
Journal: Food research international (Ottawa, Ont.)
Published: February 18, 2026
Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients.
Journal: Current research in food science
Published: January 12, 2026
Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives.
Journal: Food research international (Ottawa, Ont.)
Published: October 10, 2025
Unveiling belowground allelopathy: 1H-NMR spectroscopy reveals metabolic crosstalk and novel sterols in Cyperus rotundus and Sorghum bicolor co-cultures.
Journal: Frontiers in plant science
Published: September 29, 2025
Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality.
Journal: Foods (Basel, Switzerland)
Published: April 28, 2025
Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.
Journal: Current research in food science
Published: February 18, 2025
Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein.
Journal: Food & function
Published: November 28, 2024
The 8th international symposium on sourdough - "Sourdough for health".
Journal: International journal of food microbiology
Published: October 25, 2024
In vitro digestibility of bioprocessed brewer's spent yeast: Demonstrating protein quality and gut microbiome modulation potential.
Journal: Food research international (Ottawa, Ont.)
Published: August 20, 2024
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.
Journal: Foods (Basel, Switzerland)
Published: August 12, 2024
Last Updated: 09/26/2026