Emanuele Zannini

Summary

Affiliation: University College Cork
Country: Ireland

Publications

  1. doi request reprint Applications of microbial fermentations for production of gluten-free products and perspectives
    Emanuele Zannini
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 93:473-85. 2012
  2. doi request reprint The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread
    Markus C E Belz
    School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 96:493-501. 2012
  3. doi request reprint Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
    Anika Wolter
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Electronic address
    Int J Food Microbiol 172:83-91. 2014
  4. ncbi request reprint Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review
    Claudia Axel
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 96:37-48. 2012
  5. doi request reprint Wheat bread biofortification with rootlets, a malting by-product
    Deborah M Waters
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
    J Sci Food Agric 93:2372-83. 2013
  6. doi request reprint "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria
    Agata M Pawlowska
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    Adv Food Nutr Res 66:217-38. 2012
  7. pmc Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
    Elke K Arendt
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Microb Cell Fact 10:S15. 2011
  8. ncbi request reprint Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay
    Claudia Axel
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Anal Bioanal Chem 406:2433-44. 2014
  9. ncbi request reprint Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products
    Pedro M Oliveira
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
    Food Microbiol 37:78-95. 2014
  10. doi request reprint Functional replacements for gluten
    Emanuele Zannini
    School of Food and Nutrition Sciences, University College Cork, County Cork, Ireland
    Annu Rev Food Sci Technol 3:227-45. 2012

Collaborators

Detail Information

Publications13

  1. doi request reprint Applications of microbial fermentations for production of gluten-free products and perspectives
    Emanuele Zannini
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 93:473-85. 2012
    ..In this review, the role of a fermentation process for improving the quality of GF products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined...
  2. doi request reprint The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread
    Markus C E Belz
    School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 96:493-501. 2012
    ....
  3. doi request reprint Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
    Anika Wolter
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Electronic address
    Int J Food Microbiol 172:83-91. 2014
    ..Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. ..
  4. ncbi request reprint Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review
    Claudia Axel
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 96:37-48. 2012
    ..This review describes the present situation of late blight disease and summarises current literature regarding the biocontrol of the phytopathogen P. infestans using antagonistic microorganisms...
  5. doi request reprint Wheat bread biofortification with rootlets, a malting by-product
    Deborah M Waters
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
    J Sci Food Agric 93:2372-83. 2013
    ..7-fermented rootlets were incorporated into wheat bread. The objective was to formulate a high-nutrition alternative to wholemeal breads with improved technological attributes...
  6. doi request reprint "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria
    Agata M Pawlowska
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    Adv Food Nutr Res 66:217-38. 2012
    ..The attention points out the several industrial patents concerning the use of antifungal LAB as biocontrol agent against spoilage organisms in different fermented foods and feeds...
  7. pmc Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
    Elke K Arendt
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Microb Cell Fact 10:S15. 2011
    ..This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread...
  8. ncbi request reprint Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay
    Claudia Axel
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Anal Bioanal Chem 406:2433-44. 2014
    ..brevis R2Δ metabolism. Furthermore, this represents the first report of cyclic dipeptides quantification using stable isotope dilution assays in LAB cultures both in vitro and in a food system. ..
  9. ncbi request reprint Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products
    Pedro M Oliveira
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
    Food Microbiol 37:78-95. 2014
    ..Applicability of LAB in plant protection and cereal industry is discussed. Specific case studies include Fusarium head blight, malting and baking. ..
  10. doi request reprint Functional replacements for gluten
    Emanuele Zannini
    School of Food and Nutrition Sciences, University College Cork, County Cork, Ireland
    Annu Rev Food Sci Technol 3:227-45. 2012
    ....
  11. ncbi request reprint Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads
    Anika Wolter
    Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland
    Food Funct 5:564-72. 2014
    ..In contrast, increased pGIs were found in quinoa (ctrl 95; Wc 106; Lp 103) and buckwheat sourdough breads (ctrl 80; Wc 89; Lp 86). ..
  12. doi request reprint Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients
    Outi E Mäkinen
    Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    Plant Foods Hum Nutr 68:90-5. 2013
    ..This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation...
  13. doi request reprint Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
    Liam A M Ryan
    School of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    Int J Food Microbiol 146:276-83. 2011
    ..Breads containing sourdough fermented with L. amylovorus DSM 19280 were more effective in extending the shelf life of bread than the calcium propionate...