Emanuele Zannini

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

Anna-Sophie Hager, Anika Wolter, Fritz Jacob et al. · Journal of Cereal Science · 2012 · 294 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +7

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

Stephanie Jeske, Emanuele Zannini, Elke K. Arendt · Plant Foods for Human Nutrition · 2016 · 293 citations · Full text

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Anna-Sophie Hager, Anika Wolter, Mariko Czerny et al. · European Food Research and Technology · 2012 · 266 citations

Gluten-free Nutrition, Food Analysis, Agricultural Economics +7

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke et al. · Foods · 2020 · 259 citations · Full text

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Kieran M. Lynch, Emanuele Zannini, Stuart Wilkinson et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 211 citations · Full text