190 results on '"Zannini, E"'
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2. Contributors
3. A comparative study of gluten-free sprouts in the gluten-free bread-making process
4. Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters
5. 361 Assessment of Nomadic and Niche-specialist Lactobacilli as Potential Vaginal Probiotics
6. Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing
7. Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage
8. Bread
9. Formulating breads for specific dietary requirements
10. Contributor contact details
11. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy
12. Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese
13. A comparative study of gluten-free sprouts in the gluten-free bread-making process
14. Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters
15. Breads and other baked goods
16. Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains
17. Wheat bread biofortification with rootlets, a malting by-product
18. Le sfide tecnologiche e le strategie per sviluppare alimenti da cereali low-protein/protein free per dietoterapie specifiche
19. Lactic acid bacteria producing anti-fungal compounds: from plant protection to cereal products
20. Functional replacements for gluten
21. Fibre, protein and mineral fortification of wheat bread through incorporation of both milled and fermented malt rootlet and brewer's spent grain
22. Sourdoughs for bread-making with barley flour: sensory and technological evaluation of barley breads
23. Functional replacements for gluten
24. Lactic acid bacteria producing anti-fungal compounds: from plant protection to cereal product
25. Salt reduction in bread – Sourdough as a promising solution
26. The use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
27. Sourdough fermentation for gluten-free bread production. Egmond aan Zee, The Netherlands
28. Abdominal emergency in young women: ginecologycal or bowel disease? Two case reports
29. Fundamental studies on the dough reduction of sodium chloride on dough and bread characteristics
30. Lactic acid bacteria as novel food-grade antifungal agent for bakery products
31. The nutritional profile of different gluten free flours and their potential uses for the production of bread
32. Lactic acid bacteria as food-grade biostrategy for the prevention of fungal bread spoilage
33. The application of by-products from the malting and brewing industry in cereal products
34. Zinc Fortified Milk for Functional Dairy Products: the Response of Lactic Acid Bacteria
35. Antifungal lactic acid bacteria with potential to prolong shelf-life of low salt bread
36. I prodotti dolciari lievitati italiani
37. Identification of Lactic Acid Bacteria Isolated from Oat Sourdoughs and Investigation of their Potential for the Improvement of Oat Bread Quality
38. Lactobacillus amylovorus LA 19280 as novel food-grade antifungal agent for bakery products
39. Manufacture of zinc-fortified dairy products with selected multi- and mixed-strain starter cultures
40. The use of Lactobacillus brevis PS1 to in vitro 1 inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley
41. ANTAGONISMO BATTERI LATTICI-FUNGHI: SEGNALI UTILI AL BIOCONTROLLO DEGLI ALIMENTI
42. Selection of sourdough lactic acid bacteria with antifungal activity as biopreservative agents in baked goods
43. RESPONSE OF LACTIC ACID BACTERIA TO ZINC SALTS USABLE FOR SUPPLEMENTATION OF FERMENTED MILK AND MILK-BASED PRODUCTS
44. Traceability of artisan raw milk cheeses of the Marche region: a preliminary approach
45. Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods
46. Batteri alterativi, patogeni e indicatori di igiene
47. Sofficità del Panettone:i risultati di una ricerca applicata. Industrie Alimentari
48. Selezione e impiego di batteri lattici degli impasti acidi per la bioconservazione dei prodotti da forno
49. Potential of sourdough lactobacilli to produce hydroxy fatty acid with antifungal activity
50. Valutazione della performance di panificazione e complessità microbica di madri acide con farina d'orzo
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