Andrea Gianotti

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Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli

L. Nissen, Flavia Casciano, A. Gianotti, 2021 .

Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread

L. Nissen, A. Gianotti, G. Dinelli, 2018 .

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

Francesca Patrignani, Fausto Gardini, Rosalba Lanciotti, 2004 .

Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization.

L. Nissen, A. Gianotti, E. Babini, 2020, Food chemistry.

Prebiotic potential of hemp blended drinks fermented by probiotics.

L. Nissen, A. Gianotti, E. Di Carlo, 2020, Food research international.

Volatilome changes during probiotic fermentation of combined soy and rice drinks.

L. Nissen, Flavia Casciano, A. Gianotti, 2021, Food & function.

Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach

L. Nissen, A. Gianotti, B. Demircan, 2019, Microorganisms.

Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions.

R. Lanciotti, P. Vernocchi, A. Gianotti, 2007, Food microbiology.

Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat).

A. Bordoni, A. Gianotti, M. Tagliamonte, 2012, Nutrition.

Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage

F. Capozzi, L. Laghi, F. Danesi, 2014 .

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

C. Montanari, D. Gottardi, A. Gianotti, 2013 .

The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process

L. Nissen, Flavia Casciano, A. Gianotti, 2021, Microorganisms.

K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials

L. Ricciardiello, G. Picone, F. Capozzi, 2022, Metabolites.

The response of foodborne pathogens to osmotic and desiccation stresses in the food chain.

J. Holah, A. Gianotti, S. Knøchel, 2016, International journal of food microbiology.

Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota

G. Galaverna, M. Di Nunzio, A. Bordoni, 2023, Food Bioscience.

Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model.

D. Tagliazucchi, Alice Cattivelli, L. Nissen, 2022, Food research international.

Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber

M. Di Nunzio, E. Chiarello, A. Bordoni, 2021, Nutrients.

Intestinal fermentation in vitro models to study food- induced gut microbiota shift: an updated review.

L. Nissen, Flavia Casciano, A. Gianotti, 2020, FEMS microbiology letters.

Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects.

G. Picone, F. Capozzi, M. Di Nunzio, 2020, Food research international.

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

L. Setti, L. Nissen, A. Gianotti, 2020, Food and Bioprocess Technology.

Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components

A. Gianotti, A. Tassoni, M. Ferri, 2013 .

Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli

P. Vernocchi, A. Gianotti, D. Serrazanetti, 2008 .

Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples.

F. Patrignani, R. Lanciotti, F. Gardini, 2003, Journal of agricultural and food chemistry.

In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron

A. Gianotti, M. Bryszewska, L. Tomás-Cobos, 2019, LWT.

Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments

M. Rosa, G. Sacchetti, A. Gianotti, 2001 .

Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features

L. Nissen, Flavia Casciano, A. Gianotti, 2022, Foods.

Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp (Cannabis sativa L.) Bran

D. Tagliazucchi, Serena Martini, A. Gianotti, 2021, Journal of agricultural and food chemistry.

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

D. Tagliazucchi, C. Rizzello, A. Gianotti, 2016 .

Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice.

R. Gotti, D. Tagliazucchi, T. Gallina Toschi, 2020, Food chemistry.

Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread

F. Cubadda, M. Di Nunzio, A. Bordoni, 2018, Nutrients.

Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model

L. Nissen, Flavia Casciano, A. Gianotti, 2023, Scientific Reports.

Multiunit In Vitro Colon Model for the Evaluation of Prebiotic Potential of a Fiber Plus D-Limonene Food Supplement

L. Nissen, Flavia Casciano, A. Gianotti, 2021, Foods.