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 [Scientific article]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 [Scientific article]
Coordination of a Research Project: 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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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) [Contribution to conference proceedings]
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; DI LORETO, Alessandro; Marotti, Ilaria; Bosi, Sara; Bregola, Valeria; Gianotti, Andrea; Robert, Quinn; Dinelli, Giovanni, 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]
