Nissen, Lorenzo; Casciano, Flavia; Babini, Elena; Gianotti, Andrea, Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2021, 151, Article number: 112201, pp. 1 - 9 [articolo]Open Access
Nissen L.; Casciano F.; Babini E.; Gianotti A., The exploitation of a hempseed byproduct to produce flavorings and healthy food ingredients by a fermentation process, «MICROORGANISMS», 2021, 9, Article number: 2418, pp. 1 - 14 [articolo]Open Access
Nissen, L.; Casciano, F.; Gianotti, A., Volatilome changes during probiotic fermentation of combined soy and rice drinks, «FOOD & FUNCTION», 2021, 12, pp. 3159 - 3169 [articolo]Open Access
Leonardo Setti, Seyedeh Parya Samaei, Irene Maggiore, Lorenzo Nissen, Andrea Gianotti, Elena Babini, Comparing the effectiveness of three different biorefinery processes at recovering bioactive products from hemp (Cannabis sativa L.) byproduct, «FOOD AND BIOPROCESS TECHNOLOGY», 2020, 13, pp. 2156 - 2171 [articolo]Open Access
Seyedeh Parya Samaei, Mohammad Ghorbani, Davide Tagliazucchi, Serena Martini, Roberto Gotti, Thomas Themelis, Federica Tesini, Andrea Gianotti, Tullia Gallina Toschi, Elena Babini, Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice, «FOOD CHEMISTRY», 2020, 330, Article number: 127120, pp. 1 - 13 [articolo]Open Access
Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, Andrea Gianotti, Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization, «FOOD CHEMISTRY», 2020, 333, Article number: 127410, pp. 1 - 13 [articolo]Open Access
Nissen, Lorenzo; Casciano, Flavia; Gianotti, Andrea, Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated review, «FEMS MICROBIOLOGY LETTERS», 2020, 367, Article number: fnaa097, pp. 1 - 10 [articolo]
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]Open Access
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]
