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

Food research international, 2018-08, Vol.110, p.42-51

2018

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

Critical reviews in food science and nutrition, 2016-02, Vol.56 (3), p.339-349

2016

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

Applied microbiology and biotechnology, 2016-02, Vol.100 (3), p.1121-1135

2016

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Cereal Grains for the Food and Beverage Industries

Elke K Arendt, Emanuele Zannini

1, 2013

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

Plant foods for human nutrition (Dordrecht), 2017-03, Vol.72 (1), p.26-33

2017

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

Annual review of food science and technology, 2018-03, Vol.9 (1), p.155-176

2018

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

Fermentation (Basel), 2020-12, Vol.6 (4), p.123

2020

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Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits

European food research & technology, 2021-07, Vol.247 (7), p.1825-1837

2021

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Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Foods, 2021-06, Vol.10 (6), p.1389

2021

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Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

Journal of cereal science, 2012-09, Vol.56 (2), p.239-247

2012

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In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

Journal of cereal science, 2013-11, Vol.58 (3), p.431-436

2013

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Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

European food research & technology, 2021-08, Vol.247 (8), p.1939-1957

2021

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

Foods, 2020-03, Vol.9 (3), p.322

2020

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

Applied microbiology and biotechnology, 2012-01, Vol.93 (2), p.473-485

2012

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Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Applied and Environmental Microbiology, 2013-03, Vol.79 (6), p.1866-1873

2013

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Arabinoxylans as Functional Food Ingredients: A Review

Foods, 2022-04, Vol.11 (7), p.1026

2022

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Recovery, Isolation, and Characterization of Food Proteins

Foods, 2021-12, Vol.11 (1), p.70

2021

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PROTEIN2FOOD – pioneering crops and food for future generations

Journal of the science of food and agriculture, 2022-09, Vol.102 (12), p.4975-4976

Zannini, Emanuele

2022

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Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

Foods, 2020-03, Vol.9 (3), p.287

2020

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

Microbial cell factories, 2011-08, Vol.10 Suppl 1 (Suppl 1), p.S15-S15

2011

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

Foods, 2018-03, Vol.7 (4), p.45

2018

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Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods, 2021-07, Vol.10 (7), p.1639

2021

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Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Foods, 2022-04, Vol.11 (9), p.1307

2022

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

Foods, 2022-09, Vol.11 (18), p.2787

2022

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

Food control, 2016-11, Vol.69, p.227-236

2016

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

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

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

Cereal Grains for the Food and Beverage Industries

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

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

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

Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

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

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

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Arabinoxylans as Functional Food Ingredients: A Review

Recovery, Isolation, and Characterization of Food Proteins

PROTEIN2FOOD – pioneering crops and food for future generations

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

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

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

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

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

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

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