Babini, Elena; Taneyo-Saa, Danielle Laure; Tassoni, Annalisa; Ferri, Maura; Kraft, Axel; Grän-Heedfeld, Jürgen; Bretz, Karlheinz; Roda, Aldo; Michelini, Elisa; Calabretta, Maria Maddalena; Guillon, Fabien; Tagliazucchi, Davide; Martini, Serena; Nissen, Lorenzo; Gianotti, Andrea, Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity, «MICROORGANISMS», 2020, 8, Article number: 986, pp. 1 - 16 [articolo]Open Access
Di Nunzio M.; Picone G.; Pasini F.; Chiarello E.; Caboni M.F.; Capozzi F.; Gianotti A.; Bordoni A., Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects, «FOOD RESEARCH INTERNATIONAL», 2020, 131, Article number: 108940, pp. 1 - 11 [articolo]Open Access
Nissen, Lorenzo; di Carlo, Emanuele; Gianotti, Andrea, Prebiotic potential of hemp blended drinks fermented by probiotics, «FOOD RESEARCH INTERNATIONAL», 2020, 131, Article number: 109029, pp. 1 - 11 [articolo]
Nissen, Lorenzo; Bordoni, Alessandra; Gianotti, Andrea, Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach, «NUTRIENTS», 2020, 12, Article number: 1050, pp. 1 - 19 [articolo]Open Access
Nissen, Lorenzo; Rollini, Manuela; Picozzi, Claudia; Musatti, Alida; Foschino, Roberto; Gianotti, Andrea, Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach, «MICROORGANISMS», 2020, 8, Article number: 792, pp. 1 - 19 [articolo]Open Access
Nissen Lorenzo, Babini Elena, Gianotti Andrea, Arthrospira platensis as protein source for healthier gluten free fermented foods, in: Microbial diversity as a source of novelty: function, adaptation and exploitation MD2019, 2019(atti di: 5th International Conference on Microbial Diversity 2019, Catania, 25 - 27 Settembre 2019) [atti di convegno-poster]
Antognoni F.; Mandrioli R.; Potente G.; Taneyo Saa D.L.; Gianotti A., Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains, «FOOD CHEMISTRY», 2019, 292, pp. 211 - 216 [articolo]Open Access
Polizzi Andrea, Nissen Lorenzo, Babini Elena, Samaei Seyedeh Parya, Gianotti Andrea, Exploring the vigorous prebiotic potential of hemp bran, an untapped by-product of hemp seed processing industry, in: Microbial diversity as a source of novelty: function, adaptation and exploitation MD2019, 2019, pp. 398 - 399 (atti di: 5th International Conference on Microbial Diversity 2019, Catania, 25 - 27 Settembre 2019) [atti di convegno-poster]
Bryszewska M.A.; Tomas-Cobos L.; Gallego E.; Villalba M.; Rivera D.; Taneyo Saa D.L.; Gianotti A., In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2019, 99, pp. 431 - 437 [articolo]Open Access
Barone, Francesca; Laghi, Luca; Gianotti, Andrea; Ventrella, Domenico; Saa, Danielle Laure Taneyo; Bordoni, Alessandra; Forni, Monica; Brigidi, Patrizia; Bacci, Maria Laura; Turroni, Silvia, In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model, «NUTRIENTS», 2019, 11, Article number: 16, pp. 16 - 34 [articolo]Open Access
Taneyo Saa, Danielle Laure ; Nissen, Lorenzo; Gianotti, Andrea, Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products, «FOOD RESEARCH INTERNATIONAL», 2019, 119, pp. 510 - 516 [articolo]Open Access
Nissen L.; Demircan B.; Taneyo-Saa D.L.; Gianotti A., Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach, «MICROORGANISMS», 2019, 7, Article number: 509, pp. 1 - 18 [articolo]Open Access
Federici, Sara; Serrazanetti, Diana I.; Guerzoni, M. Elisabetta; Campana, Raffaella; Ciandrini, Eleonora; Baffone, Wally; Gianotti, Andrea, Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2018, 55, pp. 749 - 759 [articolo]
Saa, Danielle Taneyo; Di Silvestro, Raffaella; Nissen, Lorenzo; Dinelli, Giovanni; Gianotti, Andrea, Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2018, 89, pp. 322 - 328 [articolo]
Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, Maria Fiorenza Caboni, Andrea Gianotti, Alessandra Bordoni, Francesco Capozzi, Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell, «FOOD RESEARCH INTERNATIONAL», 2018, 113, pp. 392 - 400 [articolo]Open Access
