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]
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) [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 [Scientific article]
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) [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) [Abstract]
Coordination of a Research Project: 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 [Chapter or essay]
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 [Chapter or essay]
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 [Scientific article]
