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Emanuele Zannini 封面图

Emanuele Zannini (Emanuele Zannini)

University College Cork

65H指数
235论文数
1.3W被引数
收录论文 139
发表时间
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Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties蚕豆粉、蛋白质浓缩物和蛋白质分离物对无麸质面包质量的影响比较：基于技术功能特性的研究
errFoods
IF5.1
err2026-09-27
err0
errOAAI
errPatrik Keyes; Laura Nyhan; Eimear Gallagher; Emanuele Zannini; Elke K. Arendt
err分享
err收藏
Nutritional and Techno-Functional Characterisation of Brewers’ Spent Grain and Legume Proteins for Blended Protein Systems in Plant-Based Yoghurt Alternatives植物基酸奶替代品中啤酒废渣和豆类蛋白的营养及工艺功能特性表征
errFermentation-Basel
IF3.3
err2026-08-31
err0
errOAAI
errCaner Caliskan; Celia Segura Godoy; Arianna Ressa; Aylin W. Sahin; Emanuele Zannini; Laura Nyhan; Elke K. Arendt
err分享
err收藏
SENSOMICS analysis of deflavouring in faba bean concentrate for egg replacement in pound cakeSENSOMICS分析用于替代蛋糕中鸡蛋的蚕豆浓缩物的脱风味作用
errApplied Food Research
IF6.2
err2026-04-01
err0
errOAAI
errJuliane Halm; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
err分享
err收藏
Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients植物基蛋白作为磅蛋糕的功能性蛋替代品：豆类和燕麦成分的比较研究
errCurrent Research in Food Science
IF7
err2026-03-11
err0
errOAAI
errJuliane Halm; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
err分享
err收藏
Compositional and techno-functional properties of quinoa-based ingredients for gluten-free applications藜麦基成分在无麸质应用中的组成和工艺功能特性
errFuture Foods
IF8.2
err2026-03-04
err0
errOAAI
errPatrik Keyes; Laura Nyhan; Juliane Halm; Ute Weisz; Stephanie Bader-Mittermaier; Emanuele Zannini; Elke K. Arendt
err分享
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Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects富含抗性淀粉的面包: 纤维含量，分析方法比较和体外消化率影响
errFuture Foods
IF8.2
err2026-02-05
err0
errOAAI
errRebecca Sempio; Laura Nyhan; Emanuele Zannini; Jens Walter; Elke K. Arendt
err分享
err收藏
Unveiling belowground allelopathy: 1H-NMR spectroscopy reveals metabolic crosstalk and novel sterols in Cyperus rotundus and Sorghum bicolor co-cultures
errFrontiers in Plant Science
IF4.8
err2026-02-04
err0
errOAAI
errGiulia Giorgi†; Adriano Patriarca†; Francesco Mura; Emma Cocco; Serena Taggiasco; Alessio Talone; Fabio Sciubba; Alfredo Miccheli; Alberta Tomassini; Walter Aureli; Daniela De Vita; Emanuele Zannini; Elisa Brasili
err分享
err收藏
Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternativesSolein单细胞蛋白的技术功能和营养评价及其在非乳制酸奶替代品中的应用
errFood Research International
IF8
err2026-01-20
err0
errOAAI
errCaner Caliskan; Laura Nyhan; Ever Hernández-Olivas; Siyi Feng; Emanuele Zannini; Nesli Sozer; André Brodkorb; Elke K. Arendt
err分享
err收藏
Combined thermal and high pressure homogenization treatments for enhanced physical properties of lentil protein-stabilised emulsions组合热处理与高压均质处理以增强鹰嘴豆蛋白稳定乳液的物理性质
errEuropean Food Research and Technology
IF3.2
err2026-01-05
err0
PREAI
errNicolas Malterre; Francesca Bot; Elke K. Arendt; Emanuele Zannini; James A. O’Mahony
err分享
err收藏
Bridging the Gap: Techno-functional and nutritional evaluation of rapeseed and legume proteins for dairy alternatives弥合差距：芸苔属植物和豆科植物蛋白质在乳制品替代品中的技术和营养评估
errApplied Food Research
IF6.2
err2025-10-22
err0
errOAAI
errCaner Caliskan; Laura Nyhan; Juliane Halm; Siyi Feng; Ever Hernández-Olivas; André Brodkorb; Emanuele Zannini; Elke K. Arendt
err分享
err收藏
Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment通过高压均质预处理增强鹰嘴豆蛋白稳定乳液的 thermal 和 colloidal 稳定性
errFood Structure
IF1.1
err2025-10-13
err0
PREAI
errNicolas Malterre; Francesca Bot; Elke K. Arendt; Emanuele Zannini; James A. O’Mahony
err分享
err收藏
Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system在蛋糕中强化膳食纤维：纤维成分对蛋糕模型系统的影响
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-09-15
err0
PREAI
errRebecca Sempio; Laura Nyhan; Emanuele Zannini; Jens Walter; Elke K. Arendt
err分享
err收藏
Comparison of the physicochemical and technological properties and baking performance of Lentil, Faba Bean, Chickpea, and Quinoa starchLens豆、Faba Bean蚕豆、Chickpea鹰嘴豆和Quinoa藜麦淀粉的理化及工艺特性与焙烤性能比较
errFOOD HYDROCOLLOIDS
IF12.4
err2025-02-28
err0
PREAI
errBoeck, Theresa; Zannini, Emanuele; Arendt, Elke K.
err分享
err收藏
Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta酸面团发酵和红小扁豆蛋白富集作为可持续化增值策略，用于将面条副产品转化为新型面条
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errAlessandro Stringari; Ali Zein Alabiden Tlais; Andrea Polo; Hana Ameur; Tiziana De Micheli; Nicoletta Aquaro; Emanuele Zannini; Marco Gobbetti; Raffaella Di Cagno
err分享
err收藏
The 8th international symposium on sourdough - Sourdough for health
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2025-01-01
err0
PREAI
errMarco, Emanuele Zannini; Gobbetti, Marco
err分享
err收藏
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics藜麦粉固态发酵: 成分特性的深入分析
errFERMENTATION-BASEL
IF3.3
err2024-07-16
err1
errOAAI
errGautheron, Ophelie; Nyhan, Laura; Ressa, Arianna; Torreiro, Maria Garcia; Tlais, Ali Zein Alabiden; Cappello, Claudia; Gobbetti, Marco; Hammer, Andreas Klaus; Zannini, Emanuele; Arendt, Elke K.; Sahin, Aylin W.
err分享
err收藏
Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein(vol 37, 100342, 2023)
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2024-04-01
err0
PREAI
errDu, Han; Lin, Yichen; Stanton, Catherine; Daniloski, Davor; Zannini, Emanuele; Ross, R. Paul; Miao, Song
err分享
err收藏
Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast使用乳酸菌发酵的Valorisation过程会导致啤酒废酵母的物理和功能特性发生显着变化
errFERMENTATION-BASEL
IF3.3
err2024-02-29
err0
errOAAI
errJaeger, Alice; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.
err分享
err收藏
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species
errMICROBIAL BIOTECHNOLOGY
IF5.2
err2024-01-23
err4
errOAAI
errTonini, Stefano; Tlais, Ali Zein Alabiden; Galli, Bruno Domingues; Helal, Ahmed; Tagliazucchi, Davide; Filannino, Pasquale; Zannini, Emanuele; Gobbetti, Marco; Di Cagno, Raffaella
err分享
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Effect of fibre fortification of low FODMAP pasta
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2024-01-15
err4
errOAAI
errAtzler, Jonas J.; Crofton, Emily C.; Sahin, Aylin W.; Ispiryan, Lilit; Gallagher, Eimear; Zannini, Emanuele; Arendt, Elke K.
err分享
err收藏

研究方向

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合作学者
合作期刊
R
R. Paul Ross
H 指数: 154 · 论文数: 1.1K
C
Catherine Stanton
H 指数: 135 · 论文数: 844
M
Marco Gobbetti
H 指数: 112 · 论文数: 555
E
Elke K. Arendt
H 指数: 103 · 论文数: 528
M
Michael G. Gänzle
H 指数: 89 · 论文数: 456
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