Zannini, Emanuele

Production, Properties, and Industrial Food Application of Lactic Acid Bacteria-Derived Exopolysaccharides

Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K. (2016) · Applied Microbiology and Biotechnology

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 371

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

Lynch, K. M., Zannini, E., Coffey, A., & Arendt, E. K. (2018) · Annual Review of Food Science and Technology

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 289

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012) · European Food Research and Technology

Food composition and propertiesSeed and Plant Biochemistry

Cited by 269

Pulses for Bread Fortification: A Necessity or a Choice?

Boukid, F., Zannini, E., Carini, E., & Vittadini, E. (2019) · Trends in Food Science & Technology

Food composition and propertiesSeed and Plant Biochemistry

Cited by 223

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

Ryan, L. A. M., Zannini, E., Dal Bello, F., Pawlowska, A., Koehler, P., & Arendt, E. K. (2011) · International Journal of Food Microbiology

Probiotics and Fermented FoodsMycotoxins in Agriculture and Food

Cited by 178

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation

Food Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

Cited by 172

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

Black, B. A., Zannini, E., Curtis, J. M., & G�nzle, M. G. (2013) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 159

Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.

Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell

Gut microbiota and healthGenomics and Phylogenetic Studies

Cited by 146

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

Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E. K., Taylor, J. P., & Waters, D. M. (2013) · Journal of Applied Microbiology

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 83

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Peyer, L. C., Axel, C., Lynch, K. M., Zannini, E., Jacob, F., & Arendt, E. K. (2016) · Food Control

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 52

Wheat bread biofortification with rootlets, a malting by-product

Waters, D. M., Kingston, W., Jacob, F., Titze, J., Arendt, E. K., & Zannini, E. (2013) · Journal of the Science of Food and Agriculture

Food composition and propertiesFood Nutrient Composition and Product Development

Cited by 36