Emanuele Zannini

Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 37

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Comprehensive reviews in food science and food safety

Food & function

University College Cork National University of Ireland

University College Cork National University of Ireland (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University College Cork National University of Ireland Nov 01 2009

Ireland

Research Manager/ Senior Scientist :: School of Food and Nutrityional Sciences

Education History

University College Cork National University of Ireland Oct 01 2013 - Oct 31 2016

Ireland

PHD :: School of Food and Nutritionl Sciences

Università Politecnica delle Marche Oct 31 2004

Italy

PHD :: DISA

Publications

Juliane Halm, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. Foods (Basel, Switzerland) 13 (2) (2024)
Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K Arendt, Emanuele Zannini, James A O'Mahony
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. Foods (Basel, Switzerland) 13 (2) (2024)
Rebecca Sempio, Celia Segura Godoy, Laura Nyhan, Aylin W Sahin, Emanuele Zannini, Jens Walter, Elke K Arendt
Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits. Foods (Basel, Switzerland) 13 (13) (2024)
Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K Arendt, Emanuele Zannini, James A O'Mahony
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. Foods (Basel, Switzerland) 13 (2) (2024)
Rebecca Sempio, Celia Segura Godoy, Laura Nyhan, Aylin W Sahin, Emanuele Zannini, Jens Walter, Elke K Arendt
Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits. Foods (Basel, Switzerland) 13 (13) (2024)
Juliane Halm, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. Foods (Basel, Switzerland) 13 (2) (2024)
Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W Sahin, Elke K Arendt, Emanuele Zannini
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 (Basel, Switzerland) 12 (5) (2023)
Alice Jaeger, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Functional Properties of Brewer's Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods (Basel, Switzerland) 12 (4) (2023)
Alice Jaeger, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Functional Properties of Brewer's Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods (Basel, Switzerland) 12 (4) (2023)
Alice Jaeger, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Functional Properties of Brewer's Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods (Basel, Switzerland) 12 (4) (2023)
Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W Sahin, Elke K Arendt, Emanuele Zannini
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 (Basel, Switzerland) 12 (5) (2023)
Aylin W Sahin, Jonas J Atzler, Emily Crofton, Eimear Gallagher, Emanuele Zannini, Jens Walter, Elke K Arendt
Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food & function (2023)
Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W Sahin, Elke K Arendt
From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System. Foods (Basel, Switzerland) 12 (7) (2023)
Emanuele Zannini, Aylin W Sahin, Elke K Arendt
Resistant Protein: Forms and Functions. Foods (Basel, Switzerland) 11 (18) (2022)
Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W Sahin, Aidan Coffey, Emanuele Zannini, Elke K Arendt
Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics. Foods (Basel, Switzerland) 11 (14) (2022)
Laura Canonico, Alice Agarbati, Emanuele Zannini, Maurizio Ciani, Francesca Comitini
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods (Basel, Switzerland) 11 (18) (2022)
Sarah Kate Walsh, Alice Lucey, Jens Walter, Emanuele Zannini, Elke K Arendt
Resistant starch-An accessible fiber ingredient acceptable to the Western palate. Comprehensive reviews in food science and food safety 21 (3) (2022)
Emanuele Zannini
PROTEIN2FOOD - pioneering crops and food for future generations. Journal of the science of food and agriculture 102 (12) (2022)
Lilit Ispiryan, Emanuele Zannini, Elke K Arendt
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective. Comprehensive reviews in food science and food safety 21 (2) (2022)
Martin Vogelsang-O'Dwyer, Aylin W Sahin, Elke K Arendt, Emanuele Zannini
Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods (Basel, Switzerland) 11 (9) (2022)
Emanuele Zannini, Ángela Bravo Núñez, Aylin W Sahin, Elke K Arendt
Arabinoxylans as Functional Food Ingredients: A Review. Foods (Basel, Switzerland) 11 (7) (2022)
Ute Schweiggert-Weisz, Emanuele Zannini
Recovery, Isolation, and Characterization of Food Proteins. Foods (Basel, Switzerland) 11 (1) (2021)
Emma Neylon, Elke K Arendt, Emanuele Zannini, Aylin W Sahin
Fermentation as a Tool to Revitalise Brewers' Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread. Foods (Basel, Switzerland) 10 (7) (2021)
Lilit Ispiryan, Małgorzata Borowska, Aylin W Sahin, Emanuele Zannini, Aidan Coffey, Elke K Arendt
Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread. Food & function 12 (22) (2021)
Loreto Alonso-Miravalles, Giovanni Barone, David Waldron, Juergen Bez, Marcel Skejovic Joehnke, Iben Lykke Petersen, Emanuele Zannini, Elke K Arendt, James A O'Mahony
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 (2021)
Alice Jaeger, Emanuele Zannini, Aylin W Sahin, Elke K Arendt
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers' Spent Grain Protein. Foods (Basel, Switzerland) 10 (6) (2021)
Theresa Boeck, Emanuele Zannini, Aylin W Sahin, Juergen Bez, Elke K Arendt
Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application. Foods (Basel, Switzerland) 10 (8) (2021)
Martin Vogelsang-O'Dwyer, Aylin W Sahin, Emanuele Zannini, Elke K Arendt
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 (2021)
Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K Arendt, James A O'Mahony
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 (2021)
Theresa Boeck, Aylin W Sahin, Emanuele Zannini, Elke K Arendt
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) (2021)
Andrea Hoehnel, Jairo Salas García, Christine Coffey, Emanuele Zannini, Elke K Arendt
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 (2021)
Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K Arendt, James A O'Mahony
Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins. Foods (Basel, Switzerland) 9 (4) (2020)
Martin Vogelsang-O'Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A O'Mahony, Elke K Arendt, Emanuele Zannini
Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance. Foods (Basel, Switzerland) 9 (3) (2020)
Andrea Hoehnel, Jürgen Bez, Ryszard Amarowicz, Elke K Arendt, Emanuele Zannini
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 (2020)
Alice Agarbati, Laura Canonico, Enrica Marini, Emanuele Zannini, Maurizio Ciani, Francesca Comitini
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods. Foods (Basel, Switzerland) 9 (3) (2020)
Andrea Hoehnel, Jürgen Bez, Iben Lykke Petersen, Ryszard Amarowicz, Jerzy Juśkiewicz, Emanuele Zannini, Elke K Arendt
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 (2020)
Andrea Hoehnel, Jürgen Bez, Aylin W Sahin, Aidan Coffey, Elke K Arendt, Emanuele Zannini
Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Foods (Basel, Switzerland) 9 (11) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Emanuele Zannini