Andrea Gianotti

Italy

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Articles (17)

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2025

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2025

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2025

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2025

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2024

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2024

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2023

Herein, we investigated the stability and bioaccessibility of phenolics in differently cooked red-skinned onion (RSO) and consequently their impact on the gut microbiota and metabolism of phenolics.

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2021

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2020

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2020

Collaborators (13)

Mattia Di Nunzio

University of Milan

ITALY

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Angela Conte

Full professor

University of Modena and Reggio Emilia

ITALY

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Dario Mercatante

University of Bologna

ITALY

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Gianfranco Picone

University of Bologna

ITALY

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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

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Anagnostis Argiriou

Professor

University of the Aegean

GREECE

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Giorgia Antonelli

University of Bologna

ITALY

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Francesco Capozzi

University of Bologna

ITALY

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Caroline Orfila

Professor of Plant Biochemistry and Nutrition

University of Leeds

UNITED KINGDOM

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lorenzo nissen

RTDa (Assistant Professor)

University of Bologna

ITALY

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Alessandra Bordoni

Associate Professor

University of Bologna

ITALY

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Davide Tagliazucchi

University of Modena and Reggio Emilia

ITALY

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LUIGI RICCIARDIELLO

Professor

MD Anderson Cancer Center

UNITED STATES

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Andrea Gianotti

Research Interests

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Articles (17)

Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic

Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage

Are “Free From” Foods Risk-Free? Lactose-Free Milk Fermentation Modulates Normal Colon in a Gut Microbiota in Vitro Model

Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta

Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup

Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries

Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes

Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes

Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features

K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials

Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber

The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process

Multiunit In Vitro Colon Model for the Evaluation of Prebiotic Potential of a Fiber Plus D-Limonene Food Supplement

Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community

Volatilome changes during probiotic fermentation of combined soy and rice drinks

Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization

Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice

Collaborators (13)

Mattia Di Nunzio

Angela Conte

Dario Mercatante

Gianfranco Picone

Tullia Gallina Toschi

Anagnostis Argiriou

Giorgia Antonelli

Francesco Capozzi

Caroline Orfila

lorenzo nissen

Alessandra Bordoni

Davide Tagliazucchi

LUIGI RICCIARDIELLO

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