E. Zannini

Food Science · 2012–2021

A researcher in the Science corpus: 4 papers; trusts 2 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom E. Zannini trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

  1. M. Schutyser

Papers from E. Zannini's perspective

Ordered by how strongly the researchers E. Zannini trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Proteins from land plants – Potential resources for human nutrition and food security
  2. Bread properties and crumb structure
  3. Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
  4. Dry fractionation for sustainable production of functional legume protein concentrates
  5. Grain legume proteins and nutraceutical properties. (Fitoterapia)
  6. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
  7. Morphological, thermal and rheological properties of starches from different botanical sources
  8. Review: Pure non‐Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications
  9. Dry fractionation methods for plant protein, starch and fiber enrichment: A review (Trends in Food Science & Technology)
  10. Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean

Their papers