ZANNINI, EMANUELE

ZANNINI, EMANUELE  

DIPARTIMENTO DI BIOLOGIA AMBIENTALE  

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Titolo Data di pubblicazione Autore(i) File
"Green preservatives". Combating fungi in the food and feed industry by applying antifungal lactic acid bacteria 2012 Pawlowska, Agata M.; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K.
A comparative study of gluten-free sprouts in the gluten-free bread-making process 2019 Horstmann, Sw; Atzler, Jj; Heitmann, M; Zannini, E; Lynch, Km; Arendt, Ek
A review of polyols. Biotechnological production, food applications, regulation, labeling and health effects 2020 Rice, Tom; Zannini, Emanuele; Arendt, Elke K.; Coffey, Aidan
A study on malt modification, used as a tool to reduce levels of beer hordeins 2018 Taylor, Joshua P.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K.
ANTAGONISMO BATTERI LATTICI-FUNGHI: SEGNALI UTILI AL BIOCONTROLLO DEGLI ALIMENTI 2009 Zannini, E; Sparvoli, V; Lasca, F; Clementi, F
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough 2016 Axel, C; Brosnan, B; Zannini, E; Peyer, Lc; Furey, A; Coffey, A; Arendt, Ek
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods 2008 Zannini, E; C., Garofalo; L., Aquilanti; V., Ciavotta; S., Sparsoli; G., Silvestri; F., Clementi
Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread 2013 Black, Ba; Zannini, E; Curtis, Jm; Ganzle, Mg
Antifungal lactic acid bacteria with potential to prolong shelf-life of low salt bread 2010 Belz, ; Mce, ; Mairinger, R; Zannini, E; Ryan, Lam; Arendt, Ek
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread 2016 Axel, Claudia; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.
Antioxidant potential of kvasses 2019 Amarowicz, R.; Janiak, M.; Zannini, E.; Arendt, E. K.
Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese 2014 Lynch, Km; Pawlowska, Am; Brosnan, B; Coffey, A; Zannini, E; Furey, A; Mcsweeney, Plh; Waters, Dm; Arendt, Ek
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life 2015 Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.
Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer 2018 Bellut, Konstantin; Michel, Maximilian; Zarnkow, Martin; Hutzler, Mathias; Jacob, Fritz; De Schutter, David P.; Daenen, Luk; Lynch, Kieran M.; Zannini, Emanuele; Arendt, Elke K.
Application of sourdough in the production of fat- and salt-reduced puff pastry 2018 Silow, Christoph; Axel, Claudia; Zannini, Emanuele; Arendt, Elke K.
Application of< i> Lactobacillus amylovorus</i> as an antifungal adjunct to extend the shelf-life of Cheddar cheese 2013 Lynch, Km; Pawlowska, Am; Brosnan, B; Coffey, A; Zannini, E; Furey, A; Mcsweeney, Plh; Waters, Dm; Arendt, Ek
Applications of microbial fermentations for production of gluten-free products and perspectives 2012 Zannini, E; Pontonio, Erica; Waters Deborah, M.; Arendt Elke, K.
Arabinoxylans as functional food Ingredients. A review 2022 Zannini, Emanuele; Bravo Núñez, Ángela; Sahin, Aylin W.; Arendt, Elke K.
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 2021 Canonico, Laura; Zannini, Emanuele; Ciani, Maurizio; Comitini, Francesca
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 2021 Canonico, Laura; Zannini, Emanuele; Ciani, Maurizio; Comitini, Francesca