Zannini E - Search Results

1

Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread.

Ispiryan L, Borowska M, Sahin AW, Zannini E, Coffey A, Arendt EK. Ispiryan L, et al. Among authors: zannini e. Food Funct. 2021 Nov 15;12(22):11262-11277. doi: 10.1039/d1fo01983j. Food Funct. 2021. PMID: 34710210

2

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.

Ryan LA, Zannini E, Dal Bello F, Pawlowska A, Koehler P, Arendt EK. Ryan LA, et al. Among authors: zannini e. Int J Food Microbiol. 2011 Apr 29;146(3):276-83. doi: 10.1016/j.ijfoodmicro.2011.02.036. Epub 2011 Mar 3. Int J Food Microbiol. 2011. PMID: 21429613

3

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.

Arendt EK, Moroni A, Zannini E. Arendt EK, et al. Among authors: zannini e. Microb Cell Fact. 2011 Aug 30;10 Suppl 1(Suppl 1):S15. doi: 10.1186/1475-2859-10-S1-S15. Epub 2011 Aug 30. Microb Cell Fact. 2011. PMID: 21995616 Free PMC article. Review.

4

Applications of microbial fermentations for production of gluten-free products and perspectives.

Zannini E, Pontonio E, Waters DM, Arendt EK. Zannini E, et al. Appl Microbiol Biotechnol. 2012 Jan;93(2):473-85. doi: 10.1007/s00253-011-3707-3. Epub 2011 Nov 18. Appl Microbiol Biotechnol. 2012. PMID: 22094979 Review.

5

Functional replacements for gluten.

Zannini E, Jones JM, Renzetti S, Arendt EK. Zannini E, et al. Annu Rev Food Sci Technol. 2012;3:227-45. doi: 10.1146/annurev-food-022811-101203. Epub 2011 Oct 24. Annu Rev Food Sci Technol. 2012. PMID: 22385166 Review.

6

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

Belz MC, Mairinger R, Zannini E, Ryan LA, Cashman KD, Arendt EK. Belz MC, et al. Among authors: zannini e. Appl Microbiol Biotechnol. 2012 Oct;96(2):493-501. doi: 10.1007/s00253-012-4052-x. Epub 2012 May 9. Appl Microbiol Biotechnol. 2012. PMID: 22569634

7

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review.

Axel C, Zannini E, Coffey A, Guo J, Waters DM, Arendt EK. Axel C, et al. Among authors: zannini e. Appl Microbiol Biotechnol. 2012 Oct;96(1):37-48. doi: 10.1007/s00253-012-4282-y. Epub 2012 Aug 4. Appl Microbiol Biotechnol. 2012. PMID: 22864968 Review.

8

"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.

Pawlowska AM, Zannini E, Coffey A, Arendt EK. Pawlowska AM, et al. Among authors: zannini e. Adv Food Nutr Res. 2012;66:217-38. doi: 10.1016/B978-0-12-394597-6.00005-7. Adv Food Nutr Res. 2012. PMID: 22909981 Review.

9

Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.

Mäkinen OE, Zannini E, Arendt EK. Mäkinen OE, et al. Among authors: zannini e. Plant Foods Hum Nutr. 2013 Mar;68(1):90-5. doi: 10.1007/s11130-013-0335-3. Plant Foods Hum Nutr. 2013. PMID: 23386201

10

Wheat bread biofortification with rootlets, a malting by-product.

Waters DM, Kingston W, Jacob F, Titze J, Arendt EK, Zannini E. Waters DM, et al. Among authors: zannini e. J Sci Food Agric. 2013 Aug 15;93(10):2372-83. doi: 10.1002/jsfa.6059. Epub 2013 Apr 19. J Sci Food Agric. 2013. PMID: 23605954

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