Emanuele Zannini

35PUBLICATIONS
28CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food technologyAgricultural molecular engineering of nucleic acids and proteinsHorticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processing
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Publications (35)

|Jul 15, 2026
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.

|Jun 26, 2025
Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality.

Sabrina Boudrag, Elke K Arendt, Celia Segura Godoy

|Nov 28, 2024
Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein.

Theresa Boeck, Laura Nyhan, Emanuele Zannini

|Sep 28, 2024
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.

Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro

|Jul 13, 2024
Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits.

Rebecca Sempio, Celia Segura Godoy, Laura Nyhan

|Jan 23, 2024
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application.

Juliane Halm, Aylin W Sahin, Laura Nyhan

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Frequent Collaborators

17 joint publications

Aylin W Sahin

16 joint publications

Elke K Arendt

6 joint publications

Laura Nyhan

4 joint publications

Iben Lykke Petersen