Catalogo dei prodotti della ricerca

ZANNINI, EMANUELE
 Distribuzione geografica
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Continente #
EU - Europa 676
AS - Asia 475
NA - Nord America 407
SA - Sud America 25
AF - Africa 18
OC - Oceania 8
Totale 1.609
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Nazione #
US - Stati Uniti d'America 395
SG - Singapore 269
IT - Italia 188
FR - Francia 142
SE - Svezia 132
ID - Indonesia 68
IE - Irlanda 46
IN - India 38
DE - Germania 32
GB - Regno Unito 29
NL - Olanda 26
CN - Cina 20
VN - Vietnam 16
FI - Finlandia 15
KR - Corea 14
BR - Brasile 12
GR - Grecia 11
TW - Taiwan 11
BE - Belgio 10
PL - Polonia 10
ES - Italia 9
MY - Malesia 9
AU - Australia 8
MX - Messico 8
DK - Danimarca 7
EC - Ecuador 6
IR - Iran 6
BD - Bangladesh 5
PK - Pakistan 5
CA - Canada 4
CO - Colombia 4
EE - Estonia 4
PH - Filippine 4
RU - Federazione Russa 4
TZ - Tanzania 4
UG - Uganda 4
JP - Giappone 3
MA - Marocco 3
PE - Perù 3
ZA - Sudafrica 3
AF - Afghanistan, Repubblica islamica di 2
BG - Bulgaria 2
EG - Egitto 2
NG - Nigeria 2
PT - Portogallo 2
RO - Romania 2
TH - Thailandia 2
TR - Turchia 2
AT - Austria 1
BY - Bielorussia 1
CH - Svizzera 1
KZ - Kazakistan 1
LV - Lettonia 1
MK - Macedonia 1
Totale 1.609
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Città #
Boardman 197
Singapore 158
Rome 57
Jakarta 55
Dublin 41
Ashburn 28
Arezzo 24
Los Angeles 20
Groningen 16
London 16
Milan 13
Pune 13
Santa Clara 13
Lappeenranta 11
Seattle 11
Paris 9
Hyderabad 8
Dallas 7
Quan Mot 6
Quito 6
Reutlingen 6
Copenhagen 5
Cork 5
Florence 5
Ho Chi Minh City 5
Navi Mumbai 5
Shanghai 5
Taichung 5
Angri 4
Bengaluru 4
Brisbane 4
Brussels 4
Clifton 4
Dar es Salaam 4
Helsinki 4
Karachi 4
Lamezia Terme 4
Manchester 4
Surabaya 4
São Paulo 4
Tallinn 4
Avellino 3
Bologna 3
Bonn 3
Bytom 3
Frankfurt am Main 3
Fujisawa 3
Ipoh 3
Lima 3
New Taipei City 3
Parma 3
Pioltello 3
Portland 3
Pretoria 3
Pyeongchang 3
Remscheid 3
Rennes 3
Rotterdam 3
Salou 3
Verona 3
Winnipeg 3
Aachen 2
Americana 2
Ames 2
Athens 2
Bamberg 2
Bari 2
Bogotá 2
Bolzano 2
Bordeaux 2
Burlington 2
Cascina 2
Cebu City 2
Chandler 2
Chennai 2
Delhi 2
Diyarb Najm 2
Filderstadt 2
Gdansk 2
Ghent 2
Gimpo-si 2
Guangzhou 2
Gustavo Adolfo Madero 2
Hanoi 2
Hasselt 2
Kabul 2
Karlsruhe 2
Katowice 2
Klaten 2
Krasnoyarsk 2
Lexington 2
Livorno 2
Marseille 2
Meaux 2
Medellín 2
Menomonie 2
Mexico City 2
Monterrey 2
Moscow 2
Padova 2
Totale 940
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Nome #
Effect of process parameters on the production of lactic acid bacteria in batch fermentation 169
Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes 138
Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems 45
Life cycle assessment of animal-based foods and plant-based protein-rich alternatives. An environmental perspective 27
ANTAGONISMO BATTERI LATTICI-FUNGHI: SEGNALI UTILI AL BIOCONTROLLO DEGLI ALIMENTI 25
Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate 21
Arabinoxylans as functional food Ingredients. A review 21
Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters. A review 18
Cereal grains for the food and beverage industries 18
Lactic acid fermentation as a valorising agent for brewer’s spent yeast. Improving the sensory quality and nutritional potential 18
Sofficità del Panettone:i risultati di una ricerca applicata. Industrie Alimentari 18
Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour 18
Antioxidant potential of kvasses 18
Production of pulse protein ingredients and their application in plant-based milk alternatives 17
Resistant starch. An accessible fiber ingredient acceptable to the Western palate 17
"Green preservatives". Combating fungi in the food and feed industry by applying antifungal lactic acid bacteria 17
Targeted formulation of plant-based protein-foods. Supporting the food system's transformation in the context of human health, environmental sustainability and consumer trends 17
Barley protein properties, extraction and applications, with a focus on brewers' spent grain protein 16
Application of sourdough in the production of fat- and salt-reduced puff pastry 16
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread 16
Functional properties of brewer’s spent grain protein isolate. The missing piece in the plant protein portfolio 16
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough 15
A study on malt modification, used as a tool to reduce levels of beer hordeins 15
Lentil fortification and non-conventional yeasts as strategy to enhance functionality and aroma profile of craft beer 15
A review of polyols. Biotechnological production, food applications, regulation, labeling and health effects 15
Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives. Effect of protein source and homogenization pressure 15
Fibre, protein and mineral fortification of wheat bread through incorporation of both milled and fermented malt rootlet and brewer's spent grain 15
Special issue of the Journal of cereal science "Gluten-free in the context of cereal science. Scientific advances, achievements and prospects" 14
Screening and application of novel homofermentative lactic acid bacteria results in Low-FODMAP whole-wheat bread 14
Applications of microbial fermentations for production of gluten-free products and perspectives 14
Impact of different S-cerevisiae yeast strains on gluten-free dough and bread quality parameters 14
Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria-techno-functional, microbiological, and sensory characteristics 14
Fermentation as a tool to revitalise Brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread 13
Current status of salt reduction in bread and bakery products. A review 13
Legumes as functional ingredients in gluten-free bakery and pasta products 13
Characteristics and properties of fibres suitable for a low FODMAP diet. An overview 13
Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer 13
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 13
Enzymatic hydrolysis of pulse proteins as a tool to Improve techno-functional properties 13
Mold spoilage of bread and its biopreservation. A review of current strategies for bread shelf life extension 13
Foods for special dietary needs. Non-dairy plant-based milk substitutes and fermented dairy-type products 13
A comparative study of gluten-free sprouts in the gluten-free bread-making process 13
RESPONSE OF LACTIC ACID BACTERIA TO ZINC SALTS USABLE FOR SUPPLEMENTATION OF FERMENTED MILK AND MILK-BASED PRODUCTS 12
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content 12
Lactic acid bacteria as food-grade biostrategy for the prevention of fungal bread spoilage 12
Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta 12
Erratum resident lactic acid bacteria in raw milk Canestrato Pugliese cheese 12
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species 12
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties 12
Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production 12
Recovery, isolation, and characterization of food proteins 12
DGGE analysis of yeast and lactic acid bacteria populations during the production process of Panettone 12
Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread 11
Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin 11
Introduction to the 4th international symposium on gluten-free cereal products and beverages 11
Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1 11
Fundamental study on the impact of gluten-free starches on the quality of gluten-free model breads 11
Modifying the cold gelation properties of quinoa protein isolate. Influence of heat-denaturation pH in the alkaline range 11
Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications 11
Thermal and mineral sensitivity of oil-in-water emulsions stabilised using lentil proteins 11
FODMAP modulation as a dietary therapy for IBS. Scientific and market perspective 11
Impact of fungal contamination of wheat on grain quality criteria 11
Food ingredients for the future. In-depth analysis of the effects of lactic acid bacteria fermentation on spent Barley rootlets 11
Effect of fibre fortification of low FODMAP pasta 11
Impact of different beer yeasts on wheat dough and bread quality parameters 11
Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese 11
Application of< i> Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese 11
Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute 11
Traceability of artisan raw milk cheeses of the Marche region: a preliminary approach 10
Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients 10
Correlation of flavor profile to sensory analysis of bread produced with different Saccharomyces cerevisiae originating from the baking and beverage industry 10
Comparison of Faba bean protein ingredients produced using dry fractionation and isoelectric precipitation. Techno-functional, nutritional and environmental performance 10
Sugar reduction in bakery products. Current strategies and sourdough technology as a potential novel approach 10
Rootlets, a malting by-product with great potential 10
Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese 10
Response of lactic acid bacteria to milk fortification with dietary zinc salts 10
PROTEIN2FOOD. Pioneering crops and food for future generations 10
The 7th international symposium on sourdough. Sourdough for health 10
LCA as decision support tool in the food and feed sector. Evidence from R&D case studies 10
Sourdoughs for bread-making with barley flour: sensory and technological evaluation of barley breads 10
Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives 10
Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends 10
Impiego di tecniche molecolari per l'identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali 9
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d'orzo 9
Lactic acid bacteria producing anti-fungal compounds: from plant protection to cereal product 9
Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance 9
Optimization and validation of an HPAEC-PAD method for the quantification of FODMAPs in cereals and cereal-based products 9
Physiology of acetic acid bacteria and their role in vinegar and fermented beverages 9
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread 9
Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process 9
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life 9
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods 9
Recent advances in physical post-harvest treatments for shelf-life extension of cereal crops 9
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 9
Pulses for bread fortification. A necessity or a choice? 9
Selezione e impiego di batteri lattici degli impasti acidi per la bioconservazione dei prodotti da forno 9
Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread 9
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides 9
Antifungal lactic acid bacteria with potential to prolong shelf-life of low salt bread 9
Batteri alterativi, patogeni e indicatori di igiene 8
Totale 1.573
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Categoria #
all - tutte 21.297
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 21.297
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2022/20231.008 0 0 0 0 193 351 42 252 92 17 43 18
2023/2024806 33 31 23 36 37 65 45 23 12 227 131 143
2024/2025382 27 35 107 158 55 0 0 0 0 0 0 0
Totale 2.196