| Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products OE Mäkinen, V Wanhalinna, E Zannini, EK Arendt Critical reviews in food science and nutrition 56 (3), 339-349, 2016 | 777 | 2016 |
| Cereal grains for the food and beverage industries EK Arendt, E Zannini Elsevier, 2013 | 539 | 2013 |
| Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides E Zannini, DM Waters, A Coffey, EK Arendt Applied microbiology and biotechnology 100, 1121-1135, 2016 | 409 | 2016 |
| Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours AS Hager, A Wolter, F Jacob, E Zannini, EK Arendt Journal of Cereal Science 56 (2), 239-247, 2012 | 390 | 2012 |
| Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials S Jeske, E Zannini, EK Arendt Food research international 110, 42-51, 2018 | 342 | 2018 |
| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts AS Hager, A Wolter, M Czerny, J Bez, E Zannini, EK Arendt, M Czerny European Food Research and Technology 235, 333-344, 2012 | 338 | 2012 |
| Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes S Jeske, E Zannini, EK Arendt Plant Foods for Human Nutrition 72, 26-33, 2017 | 314 | 2017 |
| Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products PM Oliveira, E Zannini, EK Arendt Food microbiology 37, 78-95, 2014 | 272 | 2014 |
| Lactic acid bacteria exopolysaccharides in foods and beverages: Isolation, properties, characterization, and health benefits KM Lynch, E Zannini, A Coffey, EK Arendt Annual review of food science and technology 9 (1), 155-176, 2018 | 269 | 2018 |
| Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension C Axel, E Zannini, EK Arendt Critical Reviews in food science and nutrition 57 (16), 3528-3542, 2017 | 253 | 2017 |
| Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment DM Waters, F Jacob, J Titze, EK Arendt, E Zannini European Food Research and Technology, 1-12, 2012 | 230 | 2012 |
| Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products LAM Ryan, E Zannini, F Dal Bello, A Pawlowska, P Koehler, EK Arendt International journal of food microbiology 146 (3), 276-283, 2011 | 225 | 2011 |
| Pulses for bread fortification: A necessity or a choice? F Boukid, E Zannini, E Carini, E Vittadini Trends in Food Science & Technology 88, 416-428, 2019 | 218 | 2019 |
| Comparison of faba bean protein ingredients produced using dry fractionation and isoelectric precipitation: Techno-functional, nutritional and environmental performance M Vogelsang-O’Dwyer, IL Petersen, MS Joehnke, JC Sørensen, J Bez, ... Foods 9 (3), 322, 2020 | 216 | 2020 |
| Legumes as functional ingredients in gluten-free bakery and pasta products M Foschia, SW Horstmann, EK Arendt, E Zannini Annual review of food science and technology 8 (1), 75-96, 2017 | 203 | 2017 |
| Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages LC Peyer, E Zannini, EK Arendt Trends in Food Science & Technology 54, 17-25, 2016 | 201 | 2016 |
| Physiology of acetic acid bacteria and their role in vinegar and fermented beverages KM Lynch, E Zannini, S Wilkinson, L Daenen, EK Arendt Comprehensive Reviews in Food Science and Food Safety 18 (3), 587-625, 2019 | 193 | 2019 |
| In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread A Wolter, AS Hager, E Zannini, EK Arendt Journal of Cereal Science 58 (3), 431-436, 2013 | 191 | 2013 |
| Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life C Axel, B Röcker, B Brosnan, E Zannini, A Furey, A Coffey, EK Arendt Food Microbiology 47, 36-44, 2015 | 184 | 2015 |
| Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread BA Black, E Zannini, JM Curtis, MG Gï¿ ½nzle Applied and Environmental Microbiology 79 (6), 1866-1873, 2013 | 184 | 2013 |
Aidan CoffeyProfessor, Munster Technological UniversityAdresse e-mail validée de it.ie