A. Carnevali; A Gianotti; S. Benedetti; L. Laghi; F. Danesi; V. Valli; M. Ndaghijimana; F. Capozzi; F. Canestrari; A. Bordoni, Role of Kamut brand Khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage, in: 3rd International Conference on FoodOmics, 2013, pp. 50 - 51 (atti di: 3rd International Conference on FoodOmics, Cesena, 22-24 May) [atti di convegno-abstract]
Benedetti S; Primiterra M; Tagliamonte MC; Carnevali A; Gianotti A; Bordoni A; Canestrari F., Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat)., «NUTRITION», 2012, 28, pp. 436 - 441 [articolo]
Dei Più L.; Tassoni A.; Serrazanetti D.I.; Ferri M.;
Babini E.; Gianotti A., EXPLOITATION OF STARCH INDUSTRY BY-PRODUCT TO PRODUCE
BIOACTIVE PEPTIDES FROM RICE PROTEIN HYDROLYSATES, in: Environmental Microbiology and Biotechnology, Matei Macoveanu, «ENVIRONMENTAL ENGINEERING AND MANAGEMENT JOURNAL», 2012, 11(3), pp. 87 - 87 (atti di: Environmental Microbiology and Biotechnology in the frame of the Knowledge-Based Bio and Green Economy, Bologna, 10-12 Aprile 2012) [atti di convegno-abstract]
A.Gianotti; D.I. Serrazanetti; D. Taneyo Saa, Gut metabolome modulation in healthy volunteers subjected to two different cereal-based food diets, in: V Symposium on Sourdough, 2012, 2012, pp. 127 - 127 (atti di: V Symposium on Sourdough Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012) [atti di convegno-abstract]
Coordinamento del progetto: Nuovi alimenti funzionali a base di riso: produzione e identificazione di peptidi antiossidanti ad attività antinfiammatoria ed antipertensiva". Delibera n. 275 del 14/12/2010”..
M.E. GUERZONI; A. GIANOTTI; P.VERNOCCHI, Effect of starch addition to fluid dough during the bread making process, in: V. R. PREEDY R. R. WATSON V. B. PATEL, Flour and breads and their fortification in health and disease prevention, LONDON, Academic Press, Elsevier, 2011, pp. 375 - 384 [capitolo di libro]
M.E. GUERZONI; A. GIANOTTI; D. SERRAZANETTI, Fermentation as a tool to improve healthy properties of bread, in: Flour and breads and their fortification in health and disease prevention, LONDON, V. R. Preedy, R. R. Watson, & V. B. Patel, 2011, pp. 385 - 393 [capitolo di libro]
A. Gianotti; F. Danesi; V. Verardo; D. I. Serrazanetti; V. Valli; A. Russo; Y. Riciputi; N. Tossani; M. F. Caboni; M. E. Guerzoni; A. Bordoni, Role of cereal type and processing in whole grain in vivo protection from oxidative stress, «FRONTIERS IN BIOSCIENCE», 2011, 16, pp. 1609 - 1618 [articolo]
M. Ferri; A. Gianotti; A. Tassoni, Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds, in: Phytochemicals in Nutrition and Health, 2011, pp. 93 - 93 (atti di: International PSE Symposium Phytochemicals in Nutrition and Health, Giovinazzo (Bari), 27-30 Settembre 2011) [atti di convegno-abstract]
A. Tassoni; M. Ferri; Serrazanetti DI; Guerzoni ME; A. Gianotti, Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds, in: 2nd International Conference on Foodomics, 2011, pp. 109 - 109 (atti di: 2nd International Conference on Foodomics, Cesena, 22-24 Giugno 2011) [atti di convegno-abstract]
Serrazanetti, Di; Tassoni, A.; Ferri, M.; Tango, N.; Guerzoni, Me; Gianotti, A., Enhancement of antioxidant properties of cereal foods by fermentation, in: Food Micro 2010, 2010, pp. 103 - 103 (atti di: 22nd International ICFMH Symphosium Food Micro 2010, Copenhagen (Danimarca), 30 agosto - 3 settembre 2010) [atti di convegno-abstract]
GUERZONI M.E.; GIANOTTI A., Fisiologia e biochimica dei lieviti, in: Biotecnologia dei prodotti lievitati da forno, MILANO, Casa Editrice Ambrosiana, 2010, pp. 137 - 152 [capitolo di libro]
A. Gianotti; S. Maccaferri; D. I. Serrazanetti; L. Laghi; M. Ndagijimana; A. Russo; A. Bordoni; P. Brigidi; M.E. Guerzoni, Gut microbiota and metabolome modulation in sourdough bread fed rats, in: Abstract book for the 22nd International ICFMH Symposium Food Micro 2010, COPENHAGEN, s.n, 2010, pp. 63 - 63 (atti di: 22nd International ICFMH Symposium Food Micro 2010, Copenhagen (Denmark), 30th August - 3rd September) [atti di convegno-abstract]
TASSONI A.; BALDISSARRI M.; FERRI M.; SERRAZANETTI D.I.; GUERZONI M.E.; GIANOTTI A., Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds, in: IBS 2010 Biotechnology for the Sustainability of Human Society, «JOURNAL OF BIOTECHNOLOGY», 2010, 150 Suppl. 1, pp. 64 - 64 (atti di: 14th International Biotechnology Symposium and Exhibition
Biotechnology for the Sustainability of Human Society, Palacongressi, Rimini – Italy, 14-18 September 2010) [atti di convegno-abstract]
Gianotti A.; Iucci L.; Guerzoni M. E.; Lanciotti R., Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese, «ANNALS OF MICROBIOLOGY», 2009, 59, pp. 603 - 610 [articolo]
