Federica Balestra; Gianotti Andrea; Taneyo Saa Danielle; Gian Gaetano Pinnavaia, DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS:
INFLUENCE OF CHEMICAL ACIDIFICATION, in: 7th International Congress Flour-Bread '13, 2014, pp. 93 - 99 (atti di: 7th International Congress Flour-Bread '13, Opatija, Croatia, 16-18 Ottobre, 2013) [Contribution to conference proceedings]
Raffaella Di Silvestro; Alessandro Di Loreto; Ilaria Marotti; Sara Bosi; Valeria Bregola; Andrea Gianotti; Robert Quinn; Giovanni Dinelli, Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2014, 49, pp. 2230 - 2236 [Scientific article]
Lucilla Dei Piu’; Annalisa Tassoni; Diana Isabella Serrazanetti; Maura Ferri; Elena Babini;
Davide Tagliazucchi; Andrea Gianotti, Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins, «FOOD CHEMISTRY», 2014, 155, pp. 199 - 206 [Scientific article]
Danielle Taneyo Saa; Silvia Turroni; Diana Isabella Serrazanetti; Simone Rampelli; Simone Maccaferri; Marco Candela; Marco Severgnini; Emanuela Simonetti; Patrizia Brigidi; Andrea Gianotti, Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers, «FOOD RESEARCH INTERNATIONAL», 2014, 63, pp. 227 - 232 [Scientific article]
Carnevali A; Gianotti A; Benedetti S; Tagliamonte MC; Primiterra M; Laghi L; Danesi F; Valli V; Ndaghijimana M; Capozzi F; Canestrari F; Bordoni A, Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage, «FOOD RESEARCH INTERNATIONAL», 2014, 63, pp. 218 - 226 [Scientific article]
M. Di Nunzio; M. Baldissarri; F. Missiroli; A. Gianotti; A. Bordoni, Counteraction of oxidative stress by bio-active selenium enriched food in HepG2 cells, in: 3rd International Conference on FoodOmics, 2013, pp. 62 - 63 (atti di: 3rd International Conference on FoodOmics, Cesena, 22-24 Maggio 2013) [Abstract]
V. Valli; F. Danesi; M. Di Nunzio; A. Gianotti; A. Bordoni, Digestion increases total antioxidant capacity and phenolic content of whole grain durum wheat and Kamut cookies, in: Proceedings of the 2nd International Conference on Food Digestion, 2013, pp. 147 - 147 (atti di: 2nd International Conference on Food Digestion, Madrid, 6-8 Marzo 2013) [Abstract]
Serrazanetti D. I.; Gottardi D.; Montanari C.; Gianotti A., Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes, in: Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes, Acores, Marcelino Kongo, 2013, pp. 539 - 570 [Chapter or essay]
Francesca Patrignani; Maurice Ndagijimana; Pamela Vernocchi; Andrea Gianotti; Claudio Riponi; Fausto Gardini; Rosalba Lanciotti4,*, High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods, «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2013, 64, pp. 258 - 267 [Scientific article]
Dei Più Lucilla; Tagliazucchi Davide; Babini Elena; Gianotti Andrea, Hydrolysis of pea and lupin proteins by microorganisms to produce bioactive peptides, in: International Conference on FoodOmics 3rd Edition "The Science for Discovering", 2013, pp. 57 - 57 (atti di: 3rd International Conference on FoodOmics, Cesena, 22-24 Maggio 2013) [Abstract]
Danielle Taneyo Saa;
Simone Maccaferri; Diana Isabella Serrazanetti; Silvia Turroni; Patrizia Brigidi; Andrea Gianotti, Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers., in: Foodomics, the science for discovering, 2013, pp. 111 - 112 (atti di: Foodomics, the science for discovering, CESENA - ITALIA, 22/05/2014) [Abstract]
Taneyo Saa DL; Maccaferri S; Serrazanetti D; Turroni S; Brigidi P; Gianotti A, Influence of whole cereal type (whole wheat vs Kamut® Khorasan) on gut microbiota and metabolome in healthy volunteers, in: FoodOmics 3rd Edition, 2013(atti di: International Conference on FoodOmics 3rd Edition, Cesena, May 22-24, 2013) [Poster]
Maura Ferri; Andrea Gianotti; Annalisa Tassoni, Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2013, 30, pp. 94 - 101 [Scientific article]
Coordination of a Research Project: PATHWAY-27: “Pivotal Assessment Of The Effects Of Bioactives On Health And Wellbeing. From Human Genoma To Food Industry”..
M. Elisabetta Guerzoni; Diana I. Serrazanetti; Pamela Vernocchi; Andrea Gianotti, Physiology and Biochemistry of Sourdough Yeasts, in: Handbook on Sourdough Biotechnology, Bari, Marco Gobbetti, 2013, pp. 155 - 181 [Chapter or essay]
