Notizie
Insegnamento di INDUSTRIE DEI PRODOTTI ALIMENTARI (Codice OPIS YU0AXBKB) - Inizio lezioni MERCOLEDI' 5/03/2025
Aula VIII Edificio di Chimica “Vincenzo Caglioti” CU032 – mercoledì 14:00 – 16:00 e giovedì 11:00 – 13:00
Il materiale didattico sarà disponibile al link:
https://drive.google.com/drive/folders/1RMev5OLLX-ixTPHHqAhASKviwjJKKpPq?usp=drive_link
Le lezioni saranno trasmesse on-line al link: https://meet.google.com/ysq-hrmn-umf
Slides are available at the following link:
https://drive.google.com/drive/folders/1RMev5OLLX-ixTPHHqAhASKviwjJKKpPq?usp=drive_link
Lectures in live streaming at: https://meet.google.com/ysq-hrmn-umf
Insegnamento di BIOTECNOLOGIE ALIMENTARI (Codice OPIS U37UMN6F) - Inizio lezioni VENERDI' 7/03/2025
Aula 15- edificio CU035 – giovedì 14:00 – 16:00 e venerdì 14:00 – 16:00
Il materiale didattico sarà disponibile al link:
https://drive.google.com/drive/folders/1pi_X3l1F7QjkXPK773nmwrfqtTzkB5-D?usp=drive_link
Slides are available at the following link:
https://drive.google.com/drive/folders/1pi_X3l1F7QjkXPK773nmwrfqtTzkB5-D?usp=drive_link
Orari di ricevimento
Ricevimento su appuntamento, previo accordo per e-mail.
Curriculum
CV Prof Emanuele Zannini PhD, PhD
Esperienze professionali
06/2002 - 10/2004 - Assegnista di ricerca presso i Dipartimenti di Biotecnologie Agrarie ed Ambientali e di Scienze degli Alimenti della Facoltà di Agraria di Ancona - Università Politecnica delle Marche.
Dal 2005 - Consultente Tecnico d’Ufficio (CTU) in campo agroalimentare presso il Tribunale Civile di Ancona con la qualifica di Dottore Agronomo e Dottore Forestale.
10/2008 - 07/2009 - Professore a contratto del corso di Chimica Analitica Strumentale nel corso di Laurea in Scienze degli Alimenti presso la Facoltà di Agraria-Università Politecnica delle Marche.
01/2008 –10/2009 - Assegnista di ricerca presso il Dipartimento di Scienze degli Alimenti della Facoltà di Agraria di Ancona - Università Politecnica delle Marche.
10/2009- 10/2019 Senior Researcher - Project Manager presso la School of Food and Nutritional Science – University College Cork – Irlanda.
11/2019 – 10/2022 Senior Research Coordinator - presso la School of Food and Nutritional Science – University College Cork – Irlanda.
11/2022 - Professore Associato in Scienze e Tecnologie Alimentari, Dipartimento di Biologia Ambientale – Universita’ di Roma LA SAPIENZA
11/2022 - Research Professor presso la School of Food and Nutritional Science, University College Cork- Irlanda
2011 Socio fondatore della Start-up innovativa - Societa’ s.r.l. BioERG, specializzata nella produzione e commercializzazione di ingredienti / additivi alimentari, in particolar modo della gomma alimentare di destrano ottenuto mediante processi di bioraffineria destinati ai diversi settori dell'industria alimentare.
2013 Socio fondatore della Start-up innovativa - Societa’ Agricola s.r.l. YesiFood - attiva nello sviluppo, produzione e commercializzazione di alimenti dietoterapici destinati a soggetti affetti da malattie croniche [celiachia, nefropatie, malattie metaboliche (PKU)].
2014 Socio fondatore della Start-up innovativa – QuinoaMarche s.r.l.s. attiva nella coltivazione, trasformazione e commercializzazione della quinoa attraverso l’impiego di tecnologie alimentari innovative.
Studi
07/1997 Istituto Tecnico Agrario “G.Vivarelli” - Fabriano (An) Maturità Tecnica - Dipolama di Perito Agrario. Voto di maturità 60/60.
06/2002 Laurea in Scienze e Tecnologie Agrarie – Facoltà di Agraria- Universita’ Politecnica delle Marche. Profilo professionale – Biotecnologie e Biodiversità. Voto di laurea 110 e Lode/110.
07/2004 Diploma di Master di II livello in: Il Sistema Gestione Qualità (SGQ- norme ISO 9000/ ISO 14000/ EMAS ) nella filiera alimentare e l’Analisi dei rischi e controllo dei punti critici (HACCP). Facoltà di Agraria- Universita’ Politecnica delle Marche. Voto di Master 110 e Lode/110.
07/2004 Qualifica di Auditor/Lead Auditor ISO9001:2000 conseguito presso DNV Knowledge Institute ( Corso certificato CEPAS).
05/2006-05/2007 Attività di ricerca di 1 anno presso il Department of Agricultural, Food and Nutritional Science - University of Alberta – Canada.
10/2004 - 12/2007 Dottorato di Ricerca in “Scienze Biomolecolari applicate” presso il Dipartimento di Scienze degli Alimenti della Facoltà di Agraria - Universita’ Politecnica delle Marche. Titolo della tesi: Sourdough lactic acid bacteria: biopreservation of bakery products by the production of antifungal metabolites.
10-2013 - 10/2015 Dottorato di Ricerca in “Food Science”, presso la School of Food and Nutritional Sciences – University College Cork – Ireland. Titolo della tesi: Functional application of Lactic Acid Bacteria exopolysaccharide in complex food systems.
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Abilitazioni
1/2003 - Abilitazione all’esercizio della professione di Dottore Agronomo e Dottore Forestale.
2/2005 - Consulente Tecnico di Ufficio presso il Tribunale di Ancona con la qualifica di Dottore Agronomo.
15/01/2015 Abilitazione Scientifica Nazionale - Settore 07/F1 - seconda fascia dal 15/01/2015 al 15/01/2021
03/12/2014 Abilitazione Scientifica Nazionale – Settore 07/F2 - seconda fascia dal 03/12/2014 al 03/12/2020
26/07/2018 Abilitazione Scientifica Nazionale - Settore 07/F1 - prima fascia dal 26/07/2018 al 26/07/2024
09/12/2019 Abilitazione Scientifica Nazionale - Settore 07/I1 - prima fascia dal 09/12/2019 al 09/12/2028
Riconoscimenti
12/2013 Vincitore del Business Idea Award “THE HIVE” con la business idea dal titolo “Coltivazione e trasformazione della Quinoa per la produzione di alimenti funzionali naturali a elevato potere nutrizionale” Premio: 50.000 € di finanziamento infruttifero, di voucher di servizi offerti dall’incubatore e per la frequenza a dei master Sida.
3/2012: Vincitore del premio Ecapital per la business idea dal titolo “Sviluppo e produzione di alimenti dietoterapeutici biologici” Premio: 20.000,00 € conto capitale.
3/2011: Vincitore del premio Ecapital per la business idea dal titolo “Produzione di una bio‐molecola funzionale da batterio lattico: il destrano” Premio: 20.000,00 € conto capitale.
Pubblicazioni
1. Zannini, E., Santarelli, S., Osimani, A., Dell aquila, L., Clementi, F., (2005). Effect of process parameters on the production of lactic acid bacteria in bOOKBatch fermentation. Annals of microbiology 55, 273.
2. Aquilanti, L., Dell'Aquila, L., Zannini, E., Zocchetti, A., Clementi, F., (2006a). Erratum: Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese. Lett Appl Microbiol 43, 161-167.
3. Aquilanti, L., Dell'Aquila, L., Zannini, E., Zocchetti, A., Clementi, F., (2006b). Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese. Letters in applied microbiology 43, 161-167.
4. Aquilanti, L., Silvestri, G., Santarelli, S., Zannini, E., Osimani, A., Musciano, G., Bruglieri, D., Francesca Clementi, F., (2006). Phenotypic and genotypic characterisation of lactic acid bacteria isolated from Pecorino Marchigiano cheese. Scienza e Tecnica Lattiero Casearia 57, 319.
5. Zannini, E., Paoloni, M., Papa, R., Clementi, F., (2006). Bread-Making: Use of selected sourdoughs for bread-making with barley flour. Tecnica Molitoria 57, 650.
6. Aquilanti, L., Silvestri, G., Zannini, E., Osimani, A., Santarelli, S., Clementi, F., (2007). Phenotypic, genotypic and technological characterisation of predominant lactic acid bacteria in Pecorino cheese from central Italy. Journal of applied microbiology 103, 948-960.
7. Aquilanti, L., Zannini, E., Zocchetti, A., Osimani, A., Clementi, F., (2007a). Polyphasic characterisation of indigenous lactobacilli and lactococci from P.D.O. Canestrato Pugliese cheese. LWT - Food Science and Technology 40, 1146-1155.
8. Aquilanti, L., Zannini, E., Zocchetti, A., Osimani, A., Clementi, F., (2007b). Polyphasic characterisation of indigenous lactobacilli and lactococci from P.D.O. Canestrato Pugliese cheese. LWT-Food Science and Technology 40, 1146-1155.
9. Aquilanti L; Silvestri G; Santarelli S; Zannini E; Osimani A; Musciano G; Bruglieri D; F. Clementi (2006).Caratterizzazione fenotipica e genotipica di batteri lattici isolati da formaggio Pecorino marchigiano. Scienza e tecnica lattiero-casearia. 57 (5), 319-329.
10. Silvestri, G., Garofalo, C., Aquilanti, L., Zannini, E., Bottega, G., Fongaro, L., Clementi, F., (2008). Sofficità del panettone: i risultati di una ricerca applicata. Industrie alimentari 47, 349-354.
11. Osimani, A., Zannini, E., Aquilanti, L., Mannazzu, I.M., Comitini, F., Clementi, F., (2009). Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region. Italian Journal of Food Science 21, 269-286.
12. Zannini, E., Garofalo, C., Aquilanti, L., Santarelli, S., Silvestri, G., Clementi, F., (2009). Microbiological and technological characterisation of sourdoughs destined for bread-making with barley flour. Food microbiology 26, 744-753.
13. Nic Phiarais, B.P., Mauch, A., Schehl, B.D., Zarnkow, M., Gastl, M., Herrmann, M., Zannini, E., Arendt, E.K., (2010). Processing of a top fermented beer brewed from 100% buckwheat malt with sensory and analytical characterisation. Journal of the Institute of Brewing 116, 265-274.
14. Arendt, E.K., Moroni, A., Zannini, E., (2011). 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 10, S15.
15. Hüttner, E.K., Bello, F.D., Zannini, E., Titze, J., Beuch, S., Arendt, E.K., (2011). Physicochemical properties of oat varieties and their potential for breadmaking. Cereal Chemistry 88, 602-608.
16. Moroni, A.V., Dal Bello, F., Zannini, E., Arendt, E.K., (2011). Impact of sourdough on buckwheat flour, batter and bread: biochemical, rheological and textural insights. Journal of Cereal Science 54, 195-202.
17. Ryan, L.A., Zannini, E., Dal Bello, F., Pawlowska, A., Koehler, P., Arendt, E.K., (2011). Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products. International journal of food microbiology 146, 276-283.
18. Aquilanti, L., Kahraman, O., Zannini, E., Osimani, A., Silvestri, G., Ciarrocchi, F., Garofalo, C., Tekin, E., Clementi, F., (2012). Response of lactic acid bacteria to milk fortification with dietary zinc salts. International Dairy Journal 25, 52-59.
19. Axel, C., Zannini, E., Coffey, A., Guo, J., Waters, D.M., Arendt, E.K., (2012). Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review. Applied Microbiology and Biotechnology 96, 37-48.
20. Belz, M.C., Mairinger, R., Zannini, E., Ryan, L.A., Cashman, K.D., Arendt, E.K., (2012). The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. Applied Microbiology and Biotechnology 96, 493-501.
21. Garofalo, C., Zannini, E., Aquilanti, L., Silvestri, G., Fierro, O., Picariello, G., Clementi, F., (2012). Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products. Journal of agricultural and food chemistry 60, 7719-7728.
22. Hager, A.-S., Lauck, F., Zannini, E., Arendt, E.K., (2012). Development of gluten-free fresh egg pasta based on oat and teff flour. European Food Research and Technology 235, 861-871.
23. Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E.K., Czerny, M., (2012). Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology 235, 333-344.
24. Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K., (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science 56, 239-247.
25. Hager, A.-S., Zannini, E., Arendt, E., (2012a). Gluten-free Pasta—Advances in Research and Commercialization. Cereal Foods World 57, 225-229.
26. Hager, A., Zannini, E., Arendt, E.K., 2012b. Formulating breads for specific dietary requirements, Breadmaking. Woodhead Cambridge, pp. 711-728.
27. Moroni, A.V., Zannini, E., Sensidoni, G., Arendt, E.K., (2012). Exploitation of buckwheat sourdough for the production of wheat bread. European Food Research and Technology 235, 659-668.
28. Pawlowska, A.M., Zannini, E., Coffey, A., Arendt, E.K., (2012). 5" Green Preservatives": Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria. Advances in food and nutrition research 66, 217.
29. Waters, D.M., Jacob, F., Titze, J., Arendt, E.K., Zannini, E., (2012). Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer's spent grain enrichment. European Food Research and Technology 235, 767-778.
30. Zannini, E., Jones, J.M., Renzetti, S., Arendt, E.K., (2012). Functional replacements for gluten. Annual review of food science and technology 3, 227-245.
31. Zannini, E., Pontonio, E., Waters, D.M., Arendt, E.K., (2012). Applications of microbial fermentations for production of gluten-free products and perspectives. Applied Microbiology and Biotechnology 93, 473-485.
32. Black, B.A., Zannini, E., Curtis, J.M., Gänzle, M.G., (2013). Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread. Applied and environmental microbiology 79, 1866-1873.
33. Hager, A.-S., Czerny, M., Bez, J., Zannini, E., Arendt, E.K., (2013). Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour. Journal of Cereal Science 58, 156-163.
34. Mäkinen, O.E., Zannini, E., Arendt, E.K., (2013). Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. Plant Foods for Human Nutrition 68, 90-95.
35. Waters, D.M., Kingston, W., Jacob, F., Titze, J., Arendt, E.K., Zannini, E., (2013). Wheat bread biofortification with rootlets, a malting by‐product. Journal of the Science of Food and Agriculture 93, 2372-2383.
36. Wolter, A., Hager, A.-S., Zannini, E., Arendt, E.K., (2013). In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread. Journal of Cereal Science 58, 431-436.
37. Zannini, E., Kingston, W., Arendt, E.K., Waters, D.M., (2013). Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management. Food Research International 54, 935-950.
38. Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E.K., Taylor, J.P., Waters, D.M., (2013). Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage. Journal of applied microbiology 115, 1379-1387.
39. Axel, C., Zannini, E., Arendt, E.K., Waters, D.M., Czerny, M., (2014). Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay. Analytical and bioanalytical chemistry 406, 2433-2444.
40. Lynch, K.M., Pawlowska, A.M., Brosnan, B., Coffey, A., Zannini, E., Furey, A., McSweeney, P.L., Waters, D.M., Arendt, E.K., (2014). Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese. International Dairy Journal 34, 167-173.
41. Oliveira, P.M., Zannini, E., Arendt, E.K., (2014). Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products. Food microbiology 37, 78-95.
42. Wolter, A., Hager, A.-S., Zannini, E., Czerny, M., Arendt, E.K., (2014a). Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads. European Food Research and Technology 239, 1-12.
43. Wolter, A., Hager, A.-S., Zannini, E., Czerny, M., Arendt, E.K., (2014b). Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. International journal of food microbiology 172, 83-91.
44. Wolter, A., Hager, A.-S., Zannini, E., Galle, S., Gänzle, M., Waters, D.M., Arendt, E.K., (2014). Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food microbiology 37, 44-50.
45. Wolter, A., Hager, A.S., Zannini, E., Arendt, E.K., (2014). Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food & function 5, 564-572.
46. Zannini, E., (2014). Technological challenges and strategies for developing low-protein/protein-free cereal foods for the dietotherapic treatment. Giornale italiano di nefrologia: organo ufficiale della Societa italiana di nefrologia 31.
47. Zannini, E., Moroni, A., Belz, M., Faltermaier, A., Arendt, E., (2014). Breadmaking in: The Oxford Handbook of Food Fermentations (Chapter 11, p. 448-487). Edited by Charles W. Bamforth and Robert E. Ward, Oxford University Press, ISBN: 9780199742707
48. Zannini, E., Waters, D.M., Arendt, E.K., (2014). The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. European Food Research and Technology 238, 763-771.
49. Axel, C., Röcker, B., Brosnan, B., Zannini, E., Furey, A., Coffey, A., Arendt, E.K., (2015). Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food microbiology 47, 36-44.
50. Heitmann, M., Zannini, E., Arendt, E.K., (2015). Impact of different beer yeasts on wheat dough and bread quality parameters. Journal of Cereal Science 63, 49-56.
51. Mäkinen, O.E., Zannini, E., Arendt, E.K., (2015). Modifying the cold gelation properties of quinoa protein isolate: influence of heat-denaturation pH in the alkaline range. Plant Foods for Human Nutrition 70, 250-256.
52. Oliveira, P., Brosnan, B., Jacob, F., Furey, A., Coffey, A., Zannini, E., Arendt, E.K., (2015). Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction. Food Control 51, 444-452.
53. Oliveira, P.M., Brosnan, B., Furey, A., Coffey, A., Zannini, E., Arendt, E.K., (2015). Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterisation and identification of antifungal compounds. Food Control 51, 433-443.
54. Waters, D.M., Mauch, A., Coffey, A., Arendt, E.K., Zannini, E., (2015). Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review. Critical reviews in food science and nutrition 55, 503-520.
55. Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A., Arendt, E.K., (2016). Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread. International journal of food microbiology 239, 86-94.
56. Foschia, M., Horstmann, S., Arendt, E.K., Zannini, E., (2016). Nutritional therapy–facing the gap between coeliac disease and gluten-free food. International journal of food microbiology 239, 113-124.
57. Heitmann, M., Zannini, E., Arendt, E., (2016). Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: a review. Critical reviews in food science and nutrition, 7-58. 1152-1164
58. Horstmann, S.W., Belz, M.C., Heitmann, M., Zannini, E., Arendt, E.K., (2016). Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads. Foods, 5, 30; doi:10.3390/foods5020030
59. Lynch, K., Zannini, E., Guo, J., Axel, C., Arendt, E., Kildea, S., Coffey, A., (2016). Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains. Journal of applied microbiology 121, 485-494.
60. Mäkinen, O.E., Wanhalinna, V., Zannini, E., Arendt, E.K., (2016). Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Critical reviews in food science and nutrition 56, 339-349.
61. Mäkinen, O.E., Zannini, E., Koehler, P., Arendt, E.K., (2016). Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value. Food chemistry 196, 17-24.
62. Peyer, L.C., Axel, C., Lynch, K.M., Zannini, E., Jacob, F., Arendt, E.K., (2016). Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate. Food Control 69, 227-236.
63. Peyer, L.C., Zannini, E., Arendt, E.K., (2016). Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science & Technology 54, 17-25.
64. Schmidt, M., Horstmann, S., De Colli, L., Danaher, M., Speer, K., Zannini, E., Arendt, E.K., (2016). Impact of fungal contamination of wheat on grain quality criteria. Journal of Cereal Science 69, 95-103.
65. Silow, C., Axel, C., Zannini, E., Arendt, E.K., (2016). Current status of salt reduction in bread and bakery products–A review. Journal of Cereal Science 72, 135-145.
66. Silow, C., Zannini, E., Arendt, E.K., (2016). Impact of low-trans. Journal of food science and technology 53, 2117-2126.
67. Silow, C., Zannini, E., Axel, C., Lynch, K.M., Arendt, E.K., (2016). Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content. Food Research International 89, 330-337.
68. Zannini, E., Waters, D.M., Coffey, A., Arendt, E.K., (2016). Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Applied Microbiology and Biotechnology 100, 1121-1135.
69. Axel, C., Zannini, E., Arendt, E.K., (2017). Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Critical reviews in food science and nutrition 57, 3528-3542.
70. Belz, M.C.E., Axel, C., Beauchamp, J., Zannini, E., Arendt, E.K., Czerny, M., (2017). Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread. Foods 6(8), 66; https://doi.org/10.3390/foods6080066
71. Foschia, M., Horstmann, S.W., Arendt, E.K., Zannini, E., (2017). Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products. Annual review of food science and technology 8, 75-96.
72. Heitmann, M., Axel, C., Zannini, E., Arendt, E.K., (2017). Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications. European Food Research and Technology, November 243, 11. 1877–1886.
73. Heitmann, M., Zannini, E., Axel, C., Arendt, E., (2017). Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry. Cereal Chemistry, CCHEM-03-17-0044-R.
74. Jeske, S., Zannini, E., Arendt, E.K., (2017a). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition 72, 26-33.
75. Jeske, S., Zannini, E., Arendt, E.K., (2017b). Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International 110. 42-51.
76. Schmidt, M., Zannini, E., Arendt, E.K., (2017). Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality. European Food Research and Technology 243, 1609-1618.
77. Silow, C., Zannini, E., Axel, C., Belz, M.C., Arendt, E.K., (2017). Optimisation of Fat-Reduced Puff Pastry Using Response Surface Methodology. Foods 2017, 6, 15; doi:10.3390/foods6020015
78. Zannini, E., Arendt, E.K., (2017). Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadows. Food Research International 110. 33-41.
79. Taylor, JP Jacob F, Zannini E, Arendt EK, (2017). Reduction of Hordein Content in Beer by Applying Prolyl Endoprotease to the Malting Process. Journal of the american society of brewing chemists 75 (3), 262-268.
80. Huen J., Börsmann J., Matullat I., Böhm L., Stukenborg F., Heitmann M., Zannini E., Arendt KE (2017). Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values. European Food Research and Technology. doi:10.1007/s00217-017-2975-2.
81. Huen J, Börsmann J, Matullat I, Böhm L, Stukenborg F, Heitmann M, Zannini E, Arendt EK (2017). Wheat flour quality evaluation from the baker's perspective: comparative assessment of 18 analytical methods. European Food Research and Technology. DOI 10.1007/s00217-017-2974-3.
82. Belz, M.C., Axel, C., Arendt, E.K., Lynch, K.M., Brosnan, B., Sheehan, E.M., Coffey, A., Zannini, E., (2018). Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. International Journal of Food Microbiology.
83. Heitmann, M., Zannini, E., Arendt, E., (2018). Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Crit Rev Food Sci Nutr 58, 1152-1164.
84. Jeske, S., Zannini, E., Lynch, K.M., Coffey, A., Arendt, E.K., (2018). Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute. International Journal of Food Microbiology 286, 31-36.
85. Konstantin Bellut, M.M., Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, Arendt, E.K., (2018). Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. https://doi.org/10.3390/fermentation4030066 4, 1-19.
86. Lynch, K.M., Zannini, E., Coffey, A., Arendt, E.K., (2018). Lactic acid bacteria exopolysaccharides in foods and beverages: Isolation, properties, characterisation, and health benefits. Annual review of food science and technology 9, 155-176.
87. Sahin, A.W., Axel, C., Zannini, E., Arendt, E.K., (2018). Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns. Food & function 9, 2201-2212.
88. Sahin, AW, Rice, T., Zannini, E., Axel, C., Coffey, A., Lynch, K.M., Arendt, E.K., (2018). Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. International Journal of Food Microbiology. doi.org/10.1016/j.ijfoodmicro.2018.06.026
89. Schmidt, M., Lynch, K.M., Zannini, E., Arendt, E.K., (2018). Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin. Food Control 88, 139-148.
90. Schmidt, M., Zannini, E., Arendt, E.K., (2018). Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops. Foods 2018, 7, 45; doi:10.3390/foods7040045
91. Schmidt, M., Zannini, E., Lynch, K.M., Arendt, E.K., (2018). Novel approaches for Chemical and Microbiological shelf life extension of cereal crops. Critical Reviews in Food Science and Nutrition, 1-65. doi.org/10.1080/10408398.2018.1491526
92. Silow, C., Axel, C., Zannini, E., Arendt, E., 2018. Application of sourdough in the production of fat- and salt-reduced puff pastry. European Food Research and Technology 244, 9. 1581–1593
93. Stephanie Jeske, E. Zannini., Michael F. Cronin, Arendt, E.K., (2018). Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute. Food & function 6. 3500-3508.
94. Taylor, J.P., Zannini, E., Jacob, F., Arendt, E.K., (2018). A study on malt modification, used as a tool to reduce levels of beer hordeins. Journal of the Institute of Brewing 124, 143-147.
95. Zannini, E., Arendt, E.K., (2018). Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages. Food Res Int 110, 1-2.
96. Zannini, E., Jeske, S., Lynch, K.M., Arendt, E.K., (2018). Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1. International Journal of Food Microbiology 268, 19-26.
97. Hoehnel, A., Axel, C., Bez, J., Arendt, E.K., Zannini, E., 2019. Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science 89, 102816.
98. Horstmann, S.W., Atzler, J.J., Heitmann, M., Zannini, E., Arendt, E.K., 2019. Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters. European Food Research and Technology 245, 213-223.
99. Horstmann, S.W., Atzler, J.J., Heitmann, M., Zannini, E., Lynch, K.M., Arendt, E.K., 2019. A comparative study of gluten-free sprouts in the gluten-free bread-making process. European Food Research and Technology 245, 617-629.
100. Ispiryan, L., Heitmann, M., Hoehnel, A., Zannini, E., Arendt, E.K., 2019. Optimisation and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products. Journal of agricultural and food chemistry 67, 4384-4392.
101. Jeske, S., Bez, J., Arendt, E.K., Zannini, E., 2019. Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation. European Food Research and Technology, 1-13.
102. Lynch, K.M., Zannini, E., Wilkinson, S., Daenen, L., Arendt, E.K., 2019. Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages. Comprehensive Reviews in Food Science and Food Safety 18, 587-625.
103. Rice, T., Zannini, E., K. Arendt, E., Coffey, A., 2019. A review of polyols–biotechnological production, food applications, regulation, labeling and health effects. Critical Reviews in Food Science and Nutrition, 1-18.
104. Sahin, AW, Rice, T., Zannini, E., Axel, C., Coffey, A., Lynch, K.M., Arendt, E.K., 2019. Leuconostoc citreum TR116: in-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. International Journal of Food Microbiology 302, 80-89.
105. Sahin, AW, Rice, T., Zannini, E., Lynch, K.M., Coffey, A., Arendt, E.K., 2019a. The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties. European Food Research and Technology, 1-14.
106. Sahin, AW, Rice, T., Zannini, E., Lynch, K.M., Coffey, A., Arendt, E.K., 2019b. Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes. Food & function 10, 4985-4997.
107. Sahin, A.W., Zannini, E., Coffey, A., Arendt, E.K., 2019. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Research International, 108583.
108. Schmidt, M., Zannini, E., Arendt, E.K., 2019. Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance. European Food Research and Technology 245, 1061-1074.
109. Schmidt, M., Zannini, E., Lynch, K.M., Arendt, E.K., 2019. Novel approaches for chemical and microbiological shelf life extension of cereal crops. Critical Reviews in Food Science and Nutrition 59, 3395-3419.
110. Agarbati, A., Canonico, L., Marini, E., Zannini, E., Ciani, M., Comitini, F., 2020. Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods. Foods 9, 287.
111. Alonso-Miravalles, L., Zannini, E., Bez, J., Arendt, E.K., O'Mahony, J.A., 2020. Physical and flow properties of pseudocereal-based protein-rich ingredient powders. Journal of Food Engineering 281, 109973.
112. Alonso-Miravalles, L., Zannini, E., Bez, J., Arendt, E.K., O'Mahony, J.A., 2020. Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilized using Lentil Proteins. Foods 9, 453.
113. Atzler, J.J., Ispiryan, L., Gallager, E., Sahin, A.W., Zannini, E., Arendt, E.K., 2020. Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases-A fundamental study. Journal of Cereal Science, 102993.
114. Hoehnel, A., Bez, J., Petersen, I.L., Amarowicz, R., Juśkiewicz, J., Arendt, E.K., Zannini, E., 2020. Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes. Food & function.
115. Ispiryan, L., Zannini, E., Arendt, E.K., 2020. Characterisation of the FODMAP-profile in Cereal-product Ingredients. Journal of Cereal Science 92, 102916.
116. Rice, T., Zannini, E., K. Arendt, E., Coffey, A., 2020. A review of polyols–biotechnological production, food applications, regulation, labeling and health effects. Critical Reviews in Food Science and Nutrition 60, 2034-2051.
117. Thery, T., Lynch, K.M., Zannini, E., Arendt, E.K., 2020. Isolation, characterisation and application of a new antifungal protein from broccoli seeds–New food preservative with great potential. Food Control, 107356.
118. Vogelsang-O'Dwyer, M., Bez, J., Petersen, I.L., Joehnke, M.S., Detzel, A., Busch, M., Krueger, M., Ispiryan, L., O'Mahony, J.A., Arendt, E.K. Zannini, E., 2020. Techno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupin. Foods 9, 230.
119. Vogelsang-O’Dwyer, M., Petersen, I.L., Joehnke, M.S., Sørensen, J.C., Bez, J., Detzel, A., Busch, M., Krueger, M., O’Mahony, J.A., Arendt, E.K. Zannini, E., 2020. Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance. Foods 9, 322
120. Hoehnel, A., Bez, J., Petersen, I.L., Amarowicz, R., Juśkiewicz, J., Zannini, E., Arendt, E.K., Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile. Journal of the Science of Food and Agriculture n/a.
121. Hoehnel, A., Bez, J., Sahin, A.W., Coffey, A., Arendt, E.K., Zannini, E., 2020. Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Foods 9, 1706.
122. Jaeger, A., Arendt, E.K., Zannini, E., Sahin, A.W., 2020. Brewer's Spent Yeast (BSY), an Underutilised Brewing By-Product. Fermentation 6, 123.
123. Neylon, E., Arendt, E.K., Lynch, K.M., Zannini, E., Bazzoli, P., Monin, T., Sahin, AW, 2020. Rootlets, a Malting By-Product with Great Potential. Fermentation 6, 117.
124. Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W., 2020. Brewer's Spent Yeast (BSY), an Underutilised Brewing By-Product. Fermentation, 6(4), 123.
125. Hoehnel, A., Bez, J., Petersen, I. L., Amarowicz, R., Juśkiewicz, J., Zannini, E., & Arendt, E. K., 2020. Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: Enhanced nutritional profile. Journal of the Science of Food and Agriculture.
126. Ispiryan, L., Kuktaite, R., Zannini, E., Arendt, E.K., 2021. Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process. Food chemistry 343, 128549.
127. Jaeger, A., Arendt, E.K., Zannini, E., Sahin, A.W., 2020. Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product. Fermentation 6, 123.
128. Neylon, E., Arendt, E.K., Lynch, K.M., Zannini, E., Bazzoli, P., Monin, T., Sahin, A.W., 2020. Rootlets, a Malting By-Product with Great Potential. Fermentation 6, 117.
129. Vogelsang-O’Dwyer, M., Zannini, E., & Arendt, E. K., 2021. Production of pulse protein ingredients and their application in plant-based milk alternatives. Trends in Food Science & Technology.
130. Schweiggert-Weisz, U., & Zannini, E. (2021). Recovery, Isolation, and Characterization of Food Proteins. Foods, 11(1), 70.
131. Alonso-Miravalles, L., Barone, G., Waldron, D., Bez, J., Joehnke, M. S., Petersen, I. L., Zannini, E., Arendt, E. K., & O’Mahony, J. A. (2021). Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder. Journal of the Science of Food and Agriculture.
132. Alonso-Miravalles, L., Zannini, E., Bez, J., Arendt, E. K., & O’Mahony, J. A. (2021). Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends. Journal of the Science of Food and Agriculture.
133. Atzler, J. J., Sahin, A. W., Gallagher, E., Zannini, E., & Arendt, E. K. (2021a). Characteristics and properties of fibres suitable for a low FODMAP diet- an overview. Trends in Food Science and Technology, 112, 823–836.
134. Atzler, J. J., Sahin, A. W., Gallagher, E., Zannini, E., & Arendt, E. K. (2021b). 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 and Technology, 247(8), 1939–1957.
135. Boeck, T., Sahin, A. W., Zannini, E., & Arendt, E. K. (2021). Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3858–3880.
136. Boeck, T., Zannini, E., Sahin, A. W., Bez, J., & Arendt, E. K. (2021). Nutritional and rheological features of lentil protein isolate for yoghurt-like application. Foods, 10(8).
137. Canonico, L., Zannini, E., Ciani, M., & Comitini, F. (2021). Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production. LWT, 145.
138. Hoehnel, A., Salas García, J., Coffey, C., Zannini, E., & Arendt, E. K. (2021). Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients. Journal of the Science of Food and Agriculture 102 (12), 5055-5064.
139. Ispiryan, L., Kuktaite, R., Zannini, E., & Arendt, E. K. (2021). Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process. Food Chemistry, 343, 128549.
140. Jaeger, A., Zannini, E., Sahin, A. W., & Arendt, E. K. (2021). Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein. Foods, 10, 1389.
141. Joehnke, M. S., Jeske, S., Ispiryan, L., Zannini, E., Arendt, E. K., Bez, J., Sørensen, J. C., & Petersen, I. L. (2021). Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing. Food Chemistry: X, 9.
142. Neylon, E., Arendt, E. K., Zannini, E., & Sahin, A. W. (2021a). Fermentation as a tool to revitalise brewers’ spent grain and elevate techno-functional properties and nutritional value in high fibre bread. Foods, 10(7).
143. Neylon, E., Arendt, E. K., Zannini, E., & Sahin, A. W. (2021b). Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta. Food Structure, 30.
144. Sahin, A. W., Coffey, A., & Zannini, E. (2021). Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits. European Food Research and Technology, 247(7), 1825–1837.
145. Vogelsang-O’Dwyer, M., Sahin, A. W., Zannini, E., & Arendt, E. K. (2021). Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure. Journal of the Science of Food and Agriculture 102 (12), 5086-5097.
146. Vogelsang-O’Dwyer, M., Zannini, E., & Arendt, E. K. (2021). Production of pulse protein ingredients and their application in plant-based milk alternatives. Trends in Food Science and Technology, 110, 364–374.
147. Zannini, E., & Rosell, C. M. (2021). Special issue of the journal of CEREAL SCIENCE “gluten-free in the CONTEXT of CEREAL SCIENCE: SCIENTIFIC ADVANCES, ACHIEVEMENTS and PROSPECTS”.
148. Ispiryan, L., Borowska, M., Sahin, A. W., Zannini, E., Coffey, A., & Arendt, E. K. Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread. Food & function. 2021-10-26.
149. Alonso‐Miravalles, L., Barone, G., Waldron, D., Bez, J., Joehnke, M. S., Petersen, I. L., Zannini, E., Arendt, E. K., & O’Mahony, J. A. (2022). Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder. Journal of the Science of Food and Agriculture, 102(12), 5044–5054.
150. Alonso‐Miravalles, L., Zannini, E., Bez, J., Arendt, E. K., & O’Mahony, J. A. (2022). Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends. Journal of the Science of Food and Agriculture, 102(12), 5077–5085.
151. Hoehnel, A., Bez, J., Petersen, I.L., Amarowicz, R., Juśkiewicz, J., Zannini, E., Arendt, E.K., 2022. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile. Journal of the Science of Food and Agriculture 102 (12), 5000-5010.
152. Boeck, T., Ispiryan, L., Hoehnel, A., Sahin, A. W., Coffey, A., Zannini, E., & Arendt, E. K. (2022). Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics. Foods, 11(14), 2013.
153. Detzel, A., Krüger, M., Busch, M., Blanco‐Gutiérrez, I., Varela, C., Manners, R., Bez, J., & Zannini, E. (2022). Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective. Journal of the Science of Food and Agriculture, 102(12), 5098–5110.
154. Hoehnel, A., Bez, J., Amarowicz, R., Arendt, E. K., & Zannini, E. (2022). Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: maintained technological quality and adequate sensory attributes. Journal of the Science of Food and Agriculture, 102(12), 4977–4987.
155. Hoehnel, A., Salas García, J., Coffey, C., Zannini, E., & Arendt, E. K. (2022). Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant‐based high‐protein ingredients. Journal of the Science of Food and Agriculture, 102(12), 5055–5064.
156. Hoehnel, A., Zannini, E., & Arendt, E. K. (2022). Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends in Food Science & Technology.
157. Ispiryan, L., Zannini, E., & Arendt, E. K. (2022). FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective. Comprehensive Reviews in Food Science and Food Safety, 21(2), 1491–1516.
158. Ott, D., Goyal, S., Reuss, R., Gutzeit, H. O., Liebscher, J., Dautz, J., Degieter, M., de Steur, H., & Zannini, E. (2022). LCA as decision support tool in the food and feed sector: evidence from R&D case studies. Environment Systems and Decisions, 1–13.
159. Vogelsang-O’Dwyer, M., Sahin, A. W., Arendt, E. K., & Zannini, E. (2022). Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods, 11(9), 1307.
160. Vogelsang‐O’Dwyer, M., Sahin, A. W., Zannini, E., & Arendt, E. K. (2022). Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure. Journal of the Science of Food and Agriculture, 102(12), 5086–5097.
161. Zannini, E. (2022). PROTEIN2FOOD-pioneering crops and food for future generations. Journal of the Science of Food and Agriculture, 102(12), 4975–4976.
162. Zannini, E., Bravo Núñez, Á., Sahin, A. W., & Arendt, E. K. (2022). Arabinoxylans as Functional Food Ingredients: A Review. Foods, 11(7), 1026.
163. Zannini, E.; Sahin, A.W.; Arendt, E.K. Resistant Protein: Forms and Functions. Foods 2022, 11, 2759.
164. Canonico, L.; Agarbati, A.; Zannini, E.; Ciani, M.; Comitini, F. Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods (2022), 11, 2787. https://doi.org/10.3390/foods11182787
165. Zannini, E.; Lynch, K.M.; Nyhan, L.; Sahin, A.W.; O’ Riordan, P.; Luk, D.; Arendt, E.K. Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir. Fermentation (2023), 9, 28. https://doi.org/10.3390/fermentation9010028
166. Neylon, E.; Nyhan, L.; Zannini, E.; Monin, T.; Münch, S.; Sahin, A.W.; Arendt, E.K. Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets. Fermentation (2023), 9, 78. https://doi.org/10.3390/fermentation9010078
167. Jaeger, A.; Sahin, A.W.; Nyhan, L.; Zannini, E.; Arendt, E.K. Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods (2023), 12, 798. https://doi.org/10.3390/foods12040798
168. Krause, M.; Sørensen, J.C.; Petersen, I.L.; Duque-Estrada, P.; Cappello, C.; Tlais, A.Z.A.; Di Cagno, R.; Ispiryan, L.; Sahin, A.W.; Arendt, E.K.; Zannini, E. Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Foods (2023), 12, 919. https://doi.org/10.3390/foods12050919
169. Ott, D., Goyal, S., Reuss, R., Gutzeit, H. O., Liebscher, J., Dautz, J.,& Zannini, E. (2023). LCA as decision support tool in the food and feed sector: evidence from R&D case studies. Environment Systems and Decisions, 43(1), 129-141.
170. Vogelsang-O’Dwyer, M., Sahin, A.W., Bot, F. Zannini, E. Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties. Eur Food Res Technol 249, 573–586 (2023). https://doi.org/10.1007/s00217-022-04152-2
171. Borowska, M.; Ispiryan, L.; Neylon, E.; Sahin, A.W.; Murphy, C.P.; Zannini, E.; Arendt, E.K.; Coffey, A. Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread. Fermentation (2023), 9, 336. https://doi.org/10.3390/fermentation9040336
172. Jaeger, A., Sahin, A., Nyhan, L., Zannini, E., Belt, G., Münch, S., & Arendt, E. (2023). Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems. Journal of the Academy of Nutrition and Dietetics, 123(9).
173. Sempio, R., Sahin, A. W., Walter, J., Arendt, E. K., & Zannini, E. (2024). Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions. Cereal Chemistry, 101, 7–37. https://doi.org/10.1002/cche.10722
174. Neylon E, Nyhan L, Zannini E, Monin T, Münch S, Sahin AW, Arendt EK. Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets. Fermentation. 2023; 9(1):78. https://doi.org/10.3390/fermentation9010078.
175. Neylon E, Nyhan L, Zannini E, Sahin AW, Arendt EK. From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System. Foods. 2023; 12(7):1549. https://doi.org/10.3390/foods12071549.
176. Arendt, E.K., Shwaiki, L.N., Zannini, E. (2023). Sourdough and Gluten-Free Products. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, Cham. https://doi.org/10.1007/978-3-031-23084-4_11.
177. Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, E. Zannini, R. Paul Ross, Song Miao, Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein, Food Structure, Volume 37, 2023
178. Jaeger A, Nyhan L, Sahin AW, Zannini E, Arendt EK. Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential. Fermentation. 2024; 10(1):54. https://doi.org/10.3390/fermentation10010054
179. Atzler, J. J., Crofton, E. C., Sahin, A. W., Ispiryan, L., Gallagher, E., Zannini, E., & Arendt, E. K. (2024). Effect of fibre fortification of low FODMAP pasta. International Journal of Food Sciences and Nutrition, 1–13.
180. De Bondt, Y., Verdonck, C., Brandt, M. J., De Vuyst, L., Gänzle, M. G., Gobbetti, M., Zannini, E., & Courtin, C. M. (2024). Wheat Sourdough Breadmaking: A Scoping Review. Annual Review of Food Science and Technology, 15.
181. Halm, J., Sahin, A. W., Nyhan, L., Zannini, E., & Arendt, E. K. (2024). Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. Foods, 13(2), 292.
182. Jaeger, A., Nyhan, L., Sahin, A. W., Zannini, E., & Arendt, E. K. (2024b). Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast. Fermentation, 10(3), 136.
183. Malterre, N., Bot, F., Lerda, E., Arendt, E. K., Zannini, E., & O’Mahony, J. A. (2024). Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. Foods, 13(2), 283.
184. Sempio, R., Sahin, A. W., Walter, J., Arendt, E. K., & Zannini, E. (2024). Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions. Cereal Chemistry, 101(1), 7–37.
185. Tonini, S., Tlais, A. Z. A., Galli, B. D., Helal, A., Tagliazucchi, D., Filannino, P., Zannini, E., Gobbetti, M., & Di Cagno, R. (2024). Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species. Microbial Biotechnology, e14387.
186. Jaeger, A., Nyhan, L., Sahin, A. W., Zannini, E., & Arendt, E. K. (2024). Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast. Fermentation, 10(3), 136.
187. Sempio, Rebecca, Celia Segura Godoy, Laura Nyhan, Aylin W. Sahin, Zannini, E, Jens Walter, and Elke K. Arendt (2024). Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits" Foods 13, no. 13: 198.
188. Gautheron, Ophélie, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Zannini, E, Elke K. Arendt, Aylin W. Sahin (2024). Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation 10, no. 7: 360.
189. Gautheron, Ophélie, Laura Nyhan, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Zannini, E Elke K. Arendt, and Aylin W. Sahin (2024). Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. Foods 13, no. 18: 2922.
190. Boeck, T., Nyhan, L., Zannini, E., & Arendt, E. K. (2024). Function on combinations of lentil and cereal protein †. Food & Function. https://doi.org/10.1039/d4fo04103h.
191. De Bondt, Y., Verdonck, C., Brandt, M. J., De Vuyst, L., Gänzle, M. G., Gobbetti, M., Zannini, E., & Courtin, C. M. (2024). Wheat Sourdough Breadmaking: A Scoping Review. Annual Review of Food Science and Technology, 15.
Conferences proceedings – Oral presentation
1. L. Dell’Aquila, L. Aquilanti, E. Zannini, A.L. Zocchetti, F. Clementi. Impiego di tecniche molecolari per l’identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali. Atti 30° Congresso SIM (Società Italiana di Microbiologia). 2002, 6-8 Ottobre, Catania, pp. 107.
2. C. Garofalo, E. Zannini, A. Osimani, S. Santarelli, L. Aquilanti, F. Clementi. Lieviti e batteri lattici negli impasti acidi della regione Marche. Atti 1° Convegno Società Italiana di Microbiologia Agro-Alimentare e Ambientale (SIMTREA), 2006, 18-19 Luglio, Bologna, pp. 84.
3. C. Garofalo; E. Zannini; L. Aquilanti; m. De Pasquale; Sargentoni T; G. Silvestri; F. Clementi. DGGE analysis of yeast and lactic acid bacteria populations during the production process of Panettone. Proceedings of the 3rd International Symposium on Sourdough. October 25 - 28, 2006, Bari, Italy
4. E. Zannini; C. Garofalo; G. Silvestri; M. Paoloni; A. Osimani; S. Santarelli; L. Aquilanti; F. Clementi. Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo. Atti 34° Congresso Nazionale Società Italiana di Microbiologia (SIM). 15 -18 Ottobre 2006. Genova. Pag 49.
5. Silvestri G., Aquilanti L., Zannini E., Osimani A., Clementi F. 2006. Selezione di batteri lattici autoctoni per la formulazione di starter caseari. Atti 4° Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) "Qualità e sostenibilità delle produzioni agrarie, alimentari e forestali", 5-6 dicembre 2006, Mosciano Sant'Angelo (TE), pp. 217.
6. Garofalo C., Silvestri G., Santarelli S., Zannini E., Paoloni M., Osimani A., Aquilanti L., Clementi F. 2006. Studio della complessità microbica di madri acide selezionate impiegate nella panificazione con farine d'orzo. Atti 4° Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) "Qualità e sostenibilità delle produzioni agrarie, alimentari e forestali", 5-6 dicembre 2006 , Mosciano Sant'Angelo (TE), pp. 115.
7. E. Zannini. The Use of sourdough to improve rheological properties and shelf life of baked goods. Proceeding of the 11th Workshop on the Developments in the Italian PhD Research on Food Science and Technology, pp 438-439.Università di Teramo, Mosciano Sant’Angelo, 27-29 Settembre, 2006.
8. E. Zannini. 2007. Potential of sourdough lactobacilli to produce hydroxy fatty acid with antifungal activity. Proceedings of the 12th Workshop on the Developments in the Italian PhD Research on Food Science and Technology Università degli Studi Mediterranea di Reggio Calabria
9. F. Clementi; G. Silvestri; C. Garofalo; L. Aquilanti; E. Zannini; G. Bottega; L. Fongaro Serbevolezza e sofficità del Panettone. Conquista o sfida? I risultati di una ricerca applicata. 2007. Atti del Forum Bakery Confectionary Innovation (B.C.I.)
10. E. Zannini, C. Garofalo, L. Aquilanti, V. Sparvoli, F. Lasca, F. Clementi. 2008. Selezione e impiego di batteri lattici degli impasti acidi per la bioconservazione dei prodotti da forno. Atti 6° Convegno Associazione Italiana Società Scientifiche Agrarie (AISSA) "Agricoltura, paesaggio e territorio tra conservazione e innovazione: il ruolo della ricerca", 26-28 novembre 2008, Imola (BO), pp. 1-4.
11. E. Zannini, C. Garofalo, L. Aquilanti, V. Ciavotta, S. Sparsoli, G. Silvestri, F. Clementi. Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. Proceeding of the "9th International Symposium on Lactic Acid Bacteria", 31 Agosto-4 Settembre 2008, Egmond aan Zee (Holland), F051.
12. V. Babini, S. Santarelli, L. Aquilanti, A. Osimani, C. Garofalo, G. Silvestri, E. Zannini. Traceability of artisan raw milk cheeses of the Marche region: a preliminary approach. Methods and Issues in Cheese Authenticity Studies. Avellino 3-5- September, 2009.
13. E. Zannini, V. Sparvoli, F. Lasca, F. Clementi. 2009. Antagonismo batteri lattici-funghi: segnali utili al biocontrollo degli alimenti. Atti del Congresso SIM 11-14 Ottobre, 2009.
14. Garofalo, C., Aquilanti, L., Zannini, E., Santarelli, S., Silvestri, G., Sparvoli, V., Lasca, F., Clementi, F. Microbiological and technological aspects of sourdoughs for bread-making with barley flour. Proceeding of the IV International Symposium on Sourdough. 14-17 Ottobre 2009, Freising – Germany.
15. Zannini, E., Garofalo, C., Aquilanti, L.., Silvestri, Ciavotta V., Sparvoli, V., Mariotti, M., Clementi, F. Selection of sourdough lactic acid bacteria with antifungal activity as biopreservative agents in baked goods. Proceeding of the IV International Symposium on Sourdough. 14-17 Ottobre 2009, Freising – Germany.
16. Belz, M.C.E., Mairinger, R., Zannini, E., Ryan, L.A.M. and, Arendt, E.K. Antifungal lactic acid bacteria with potential to prolong shelf-life of low salt bread. Proceeding of the International Conference on Antimicrobial Research (ICAR2010) Valladolid (Spain), 3-5 November 2010. Pag. 524
17. A. Mauch, F. Dal Belloa, A. Coffey, E. Zannini, and E.K. Arendt. The use of Lactobacillus brevis PS1 to in vitro 1 inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley. Proceeding of the International Conference on Antimicrobial Research (ICAR2010) Valladolid (Spain), 3-5 November 2010. Pag. 568.
18. LA.M. Ryan, F Dal Bello, E Zannini, A Pawlowska, P Koehler and E K. Arendt. Lactobacillus amylovorus LA 19280 as novel food-grade antifungal agent for bakery products. Proceeding of the International Conference on Antimicrobial Research (ICAR2010) Valladolid (Spain), 3-5 November 2010. Pag. 254
19. Wolter A, Galle S, Hager A-S, Zannini E., and Arendt EK. Bedeutung von Sauerteig zur Verbesserung der Qualität gluten freier Backwaren, Oral presentation: GDL-Forum „Sauerteig IV“, 2011. Minden, Germany
20. Wolter A, Galle S, Hager A-S, Zannini E., and Arendt EK. Screening verschiedener gluten freier Mehle bezüglich Nährwertprofil, Ultrastruktur und Eignung zur Brotherstellung, Oral presentation: 62. Tagung für Getreidechemie, Arbeitsgemeinschaft Getreideforschung e.V., 2011. Detmold, Germany.
21. Hager A-S, Wolter A, Zannini, E. and Arendt EK. The nutritional profile of different gluten-free flours and their potential use for the production of bread. Proceeding of the 3rd C&E Springmeeting, Freising-Weihenstephan, Germany and 40th Annual UCC Food Research Conference 2011, Cork, Ireland.
22. Zannini E, Ryan L.A.M., Dal Bello F, Pawlowska A, Koehler P and Arendt EK. Lactic acid bacteria as food-grade bio-strategy for the prevention of fungal bread. Proceeding of the 10th Symposium on Lactic Acid Bacteria. 31 Agosto-4 Settembre 2011, Egmond aan Zee (Holland).
23. C.E. Belz, E. Zannini, M. Czerny and E.K. Arendt. Salt reduction in bread - Sourdough as a promising solution. Proceeding of the V International Symposium on Sourdough - Cereal Fermentation for Future Foods 10-12. October 2012. Hotel Hilton Strand Helsinki
24. C. Garofalo, M. Mariotti, L. Aquilanti, A. Osimani, L. Fongaro, A.,S. Hager, E. Zannini, E. Arendt and F. Clementi. Sourdoughs for bread making with barley flour: sensory and technological evaluation of barley breads. Proceeding of the V International Symposium on Sourdough - Cereal Fermentation for Future Foods 10-12. October 2012. Hotel Hilton Strand Helsinki. S3-09
25. E. Zannini, D. M. Waters and E. K. Arendt. Fibre, protein and mineral fortification of wheat bread through incorporation of both milled and fermented malt rootlet and brewer's spent grain. Proceeding of the V International Symposium on Sourdough - Cereal Fermentation for Future Foods 10-12. October 2012. Hotel Hilton Strand Helsinki. S5-06.
26. Zannini E., and Arendt EK. The use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Proceeding of the V International Symposium on Sourdough - Cereal Fermentation for Future Foods 10-12. October 2012. Hotel Hilton Strand Helsinki.
27. Zannini, E., and E. K. Arendt. The use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Proceeding of V International Symposium on Sourdough - Cereal Fermentation for Future Foods 10-12. October 2012. Hotel Hilton Strand Helsinki.Pag 28.
28. O. E. Mäkinen, E. Zannini, EK Arendt. Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. Proceeding of 3rd International Symposium on Gluten-Free Cereal Products and Beverages in Vienna, Austria, 12-14 June 2013.
29. A. Wolter, AS Hager, E. Zannini, S. Galle, M. Gänzle, EK. Arendt. Evaluation of the EPS producing strain Weisella cibaria MG1 as starter culture for the production of sourdough from buckwheat, oat, quinoa, teff and wheat flour – A comparative study. Proceeding of 3rd International Symposium on Gluten-Free Cereal Products and Beverages in Vienna, Austria, 12-14 June 2013.
30. Silow C, Zannini E., and Arendt EK. Optimisation of fat reduced puff pastry using response surface methodology. Proceeding of 64th Conference for Cereal Chemistry. Detmold, Germany, Giugno 2013
31. Arendt EK and Zannini E. Lactic acid bacteria producing antifungal compounds: from plant protection to cereal products. Proceedings of the Society for general microbiology spring conference, Manchester, UK 25- 28 Marzo 2013.
32. Zannini E, Waters DM, Makinen O and Arendt EK (2013). Wheat bread fortification with milled and fermented malt rootlets and brewer's spent grain. Proceedings of the C&E Spring Meeting 2013 Leuven, Belgium, Maggio 2013.
33. Hager AS, Lauck F, Zannini E., and Arendt EK. The application of scanning electron microscopy and confocal laser scanning microscopy for the investigation of pasta ultrastructure. Proceedings of the C&E Spring Meeting 2013 Leuven, Belgium, Maggio 2013
34. Hager AS, Lauck F, Zannini E, Czerney M and Arendt EK. Production of fresh egg pasta based on oat, teff and wheat flour – sensory properties, in-vitro digestibility and microstrucutre. Proceeding of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, Giugno 2013.
35. Wolters A, Zannini E, Hager AS and Arendt EK. In-vitro digestibility of gluten free breads – comparison of different flour raw materials and influence of sourdough addition. Proceeding of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, Giugno 2013
36. Heitmann M, Zannini E., and Arendt EK. Impact of different yeasts on wheat bread quality. Proceeding of 13th European Young Cereal Scientists and Technologists Workshop, Freising, Germany, Maggio 2014
37. Horstmann S, Belz MCE, Zannini E., and Arendt EK. Characterisation of gluten-free starches and their evaluation in dough and model starch bread systems. Proceeding of 13th European Young Cereal Scientists and Technologists Workshop. Freising, Germany, May 2014.
38. Peyer LC, Oliveira P, Zannini E, Jacob F, Coffey A and Arendt EK. Isolation and characterisation of lactic acid bacteria with antifungal properties and their application in malting and brewing. Proceeding of 11th International Symposium on Lactic Acid Bacteria, Egmond Aan Zee, The Netherlands, Agosto 2014
39. Heitmann M, Zannini E., and Arendt EK. Impact of different yeasts on wheat bread quality. Proceeding of AACCI Annual Meeting, Providence, Rhode Island, USA, Ottobre 2014.
40. L. Peyer, F. Jacob, E. Zannini, E. Arendt. Growth study, metabolite development and organoleptic profile of a malt-based beverage fermented by lactic acid bacteria. Proceeding of 35th International Congress of the European Brewery Convention 24 – 28 May 2015 Porto, Portogallo.
41. L. Peyer, C. Axel, E. Zannini, M. Zarnkow,F. Jacob, E. Arendt. Characterisation of antifungal Lactic Acid Bacteria and their application during malting. Proceeding of 35th International Congress of the European Brewery Convention 24 – 28 May 2015 Porto, Portogallo
42. Zannini, E., Arendt KE. Overview of salt reduction in Ireland and Europe: the sourdough prospective. Proceeding of VI Sourdough Symposium – Understanding natural complexity. Nantes 30 Settembre – 2 Ottobre 2015. O5-7
43. Axel C, Brosnan B, Zannini E, Furey A, Coffey A and Arendt EK. Antifungal compounds from lactic acid bacteria – biopreservation in bread. Proceeding of VI Sourdough Symposium – Understanding natural complexity. Nantes 30 Settembre – 2 Ottobre 2015. O5-8
44. Zannini. E. Sourdough technology: Useful tool to improve bread quality. Training Workshop - Creating value in wheat and gluten-free based bakery production chain. 14-15 May 2015 Cork
45. Zannini, E. Low-FODMAP food strategies to reduce irritable bowel syndrome. Proceeding of 4th Internaonal Symposium on Gluten-Free Cereal Products and Beverages. 18-19 October 2016 – Cork – Ireland.
46. Jeske, S. Zannini E and. Arendt EK. Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Proceeding of 4th Internaonal Symposium on Gluten-Free Cereal Products and Beverages. 18-19 October 2016 – Cork – Ireland
47. Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A. and Arendt EK. Antifungal compounds from lactic acid bacteria and their contribution to biopreservation in gluten-free bread. Proceeding of 4th Internaonal Symposium on Gluten-Free Cereal Products and Beverages. 18-19 October 2016 – Cork – Ireland
48. Jeske, S. Zannini E and. Arendt EK. Impact of different commercial proteases on protein properties and product qualities in quinoa-based milk substitute. Proceeding of 4th Internaonal Symposium on Gluten-Free Cereal Products and Beverages. 18-19 October 2016 – Cork – Ireland.
49. Zannini E., Peyer L.,. Arendt1 EK. Lactic acid bacteria fermentation of wort as a tool to add functionality in malting and novel beverages. Proceeding of 12th Symposium on Lactic Acid Bacteria. 27 to 31, August 2017. Egmond aan Zee, the Netherlands.
50. K M. Lynch, E J. Steffen, T Rice, A Lucid, E Zannini, A Coffey, E K. Arendt. Application of exopolysaccharide-producing lactic acid bacteria in novel wort-based beverages. Proceeding of 12th Symposium on Lactic Acid Bacteria. 27 to 31, August 2017. Egmond aan Zee, the Netherlands.
51. Arendt K. Elke, Emanuele Zannini. Nutritional improvement of cereal products using customised
Sourdough. 7th International Symposium on Sourdough, 6-8 June 2018.
52. Aylin W. Sahin, Claudia Axel, Tom Rice, Emanuele Zannini, Aidan Coffey, Elke K. Arendt. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. 7th International Symposium on Sourdough, 6-8 June 2018.
53. Lilit Ispiryan1, Claudia Axel, Mareile Heitmann, Rozalia Kenderesi, Emanuele Zannini and Elke K. Arendt. Sourdough technology and specific characteristics of lactobacilli in the context of FODMAPs. 7th International Symposium on Sourdough, 6-8 June 2018.
54. Stefan.W. Horstmann, J. Atzler, M. Heitmann, E. Zannini E.K. Arendt. Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters. 7th International Symposium on Sourdough, 6-8 June 2018.
55. Stephanie Jeske, Emanuele Zannini, Kieran Lynch, Aidan Coffey. Elke K. Arendt. Polyol producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in quinoa-based milk substitutes. 7th International Symposium on Sourdough, 6-8 June 2018.
Invited speaker
1. Congreso Cientifico International de Quinoa Y Granos Andonos – 14-15 Novembre 2013 La Molina, Lima, Peru’. Talk title: Quinoa in food application: Opportunities, challenges and future application.
2. Bakery Innovation Europe Conference, Monaco 18-19 Febbraio 2014. Talk title: Commercial Exploitation of Lactic Acid Bacteria By-products in Bakery Technology.
3. Food Micro 2018, Berlino – 3-6 Settembre 2018. Lactic acid bacteria producing antifungal compounds: From plant protection to cereal product
4. AACC International Meeting, London, 21-23 Ottobre 2018. Fermentation from beer to bread
5. 7th International Symposium on Sourdough, 6-8 June 2018. Sourdough LAB as "farm to fork" bio protection system – Keynote lecture
6. Invited speaker at Cereals 18: 2018 AACC International Annual Meeting 21st October, 2018 - 23rd October, 2018 21/10/2018
7. 687781 Invited Keynote lecture al "18th European Young Cereal Scientists and Technologists Workshop" University of Camerino; 15-17 April 2019 15/04/2019
8. Invited speaker at Health Grain Forum, Spring Workshop 2021 Online event - 8-9th April 2021.
9. Invited speaker at 2021 ILSI Annual Symposium - Online event - 20th April 2020
10. Invited speaker at The New Food Conference - Online event – 28-29th April 2020
11. 8th International Symposium on Sourdough, 14-17 June 2020. What’s for dinner: Role of Sourdough in the dietary transition – Keynote lecture
Book chapters
1. Babini, V., Zannini. E. - Appendice A.1 Breve descrizione dei principali gruppi microbici - A.1.1.2 Batteri alterativi, patogeni e indicatori di igiene. Laboratorio didattico di Microbiologia. Casa Editrice Ambrosiana, Milano. 2008. Pag. 239-243
2. E. Zannini; C. Garofalo; F. Clementi. I prodotti dolciari lievitati italiani. Biotecnologia dei prodotti lievitati da forno. Casa Editrice Ambrosiana, Milano. 2010. Pag. 243-262
3. Hager, A.S., Zannini, E., Arendt, E.K., 2012. 28 - Formulating breads for specific dietary requirements A2 - Cauvain, Stanley P, Breadmaking (Second edition). Woodhead Publishing, pp. 711-735.
4. Zannini, E., Moroni, A., Belz, M., Faltermaier, A., Arendt, E., 2014. Breadmaking (Chapter 11) in: Charles W. Bamforth, REW (Ed.), The Oxford Handbook of Food Fermentations. Pag. 448-487
Book
1. Co-autore e co-editore del libro “Cereal grains for the food and beverage industries” Pubblicato dalla casa editrice Elsevier. Pagine 512.