Di Nunzio, Mattia; Bordoni, Alessandra*; Aureli, Federica; Cubadda, Francesco; Gianotti, Andrea, Sourdough fermentation favorably influences selenium biotransformation and the biological effects of flatbread, «NUTRIENTS», 2018, 10, Article number: 1898, pp. 1898 - 1912 [articolo]Open Access
Bryszewska, Malgorzata; Laghi, Luca; Zannoni, Augusta; Gianotti, Andrea; Barone, Francesca; Taneyo Saa, Danielle; Bacci, Maria; Ventrella, Domenico; Forni, Monica, Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model, «NUTRIENTS», 2017, 9, pp. 272 - 286 [articolo]Open Access
Taneyo Saa, Danielle; Di Silvestro, Raffaella; Dinelli, Giovanni; Gianotti, Andrea, Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 83, pp. 26 - 32 [articolo]
Fabiana, Antognoni; Roberto, Mandrioli; Alessandra, Bordoni; Mattia Di Nunzio, ; Blanca, Viadel; Elisa, Gallego; María Paz Villalba, ; Lidia, Tomás-Cobos; Danielle Laure Taneyo Saa, ; Andrea, Gianotti, Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads, «NUTRIENTS», 2017, 9, Article number: 1232, pp. 1 - 17 [articolo]Open Access
Babini, Elena; Tagliazucchi, Davide; Martini, Serena; Dei Più, Lucilla; Gianotti, Andrea, LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins, «FOOD CHEMISTRY», 2017, 228, pp. 186 - 196 [articolo]
Ventrella D; Zannoni A; Barone F; Gianotti A; Forni M; Bacci ML, THE PIGLET AS SPONTANEOUS MODEL OF IRON DEFICIENCY: A FUNCTIONAL TRIAL ON FORTIFIED BREADS, in: Atti del 71° Convegno Sisvet 2017, 2017, pp. 29 - 29 (atti di: 71° Convegno Sisvet 2017, Napoli, 28/06/2017 - 01/07/2017) [Contributo in Atti di convegno]
Valli, Veronica; Danesi, Francesca; Gianotti, Andrea; Di Nunzio, Mattia; Taneyo Saa, Danielle Laure; Bordoni, Alessandra, Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods, «FOOD RESEARCH INTERNATIONAL», 2016, 88, pp. 256 - 262 [articolo]Open Access
Rizzello, Carlo G.; Tagliazucchi, Davide; Babini, Elena; Sefora Rutella, Giuseppina; Taneyo Saa, Danielle L.; Gianotti, Andrea, Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery, «JOURNAL OF FUNCTIONAL FOODS», 2016, 27, pp. 549 - 569 [articolo]
Ferri, Maura; Serrazanetti, Diana Isabella; Tassoni, Annalisa; Baldissarri, Mattia; Gianotti, Andrea, Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach, «FOOD RESEARCH INTERNATIONAL», 2016, 89, pp. 1095 - 1105 [articolo]Open Access
Burgess, Catherine M; Gianotti, Andrea; Gruzdev, Nadia; Holah, John; Knøchel, Susanne; Lehner, Angelika; Margas, Edyta; Esser, Stephan Schmitz; Sela Saldinger, Shlomo; Tresse, Odile, The response of foodborne pathogens to osmotic and desiccation stresses in the food chain, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2016, 221, pp. 37 - 53 [articolo]
Coordinamento del progetto: BAKE4FUN: INNOVATIVE BIOTECHNOLOGICAL SOLUTIONS FOR THE PRODUCTION OF NEW BAKERY FUNCTIONAL FOODS (Grant agreement no. 606476).
Chaves-López, Clemencia; Serio, A.; Gianotti, A.; Sacchetti, G.; Ndagijimana, M.; Ciccarone, C.; Stellarini, A.; Corsetti, A.; Paparella, A., Diversity of food-borne Bacillus volatile compounds and influence on fungal growth, «JOURNAL OF APPLIED MICROBIOLOGY», 2015, 119, pp. 487 - 499 [articolo]
Balestra, Federica; Laghi, Luca; Taneyo Saa, Danielle; Gianotti, Andrea; Rocculi, Pietro; Pinnavaia, Giangaetano, Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough, «FOOD CHEMISTRY», 2015, 187, Article number: 17442, pp. 451 - 459 [articolo]
Cevoli, C.; Gianotti, A.; Troncoso, R.; Fabbri, A., Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2015, 240, pp. 1081 - 1089 [articolo]
A.Tassoni; A. Gianotti; Babini E.; Michelini, E.; Raddadi, N.; Taneyo Saa, D. L.; Calabretta, M.; Roda, A.; De Giorgi, S.; Fava, F.; Ferri M., Recovery of bioactive peptides from industrial rice by-products: the BIORICE FP7-Capacities Project., in: Food to Life - IV International Conference on Foodomics, 2015, pp. 50 - 51 (atti di: IV International Conference on Foodomics, Cesena (Italia), 8-9 Ottobre 2015) [Contributo in Atti di convegno]
