ANDREA OSIMANI

Professore Associato

Università Politecnica delle Marche

Italy

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About

Andrea Osimani is an Associate Professor at Università Politecnica delle Marche in Italy. Her research focuses on antimicrobial resistance, innovative food products, and the utilization of vegetable by-products. Recent publications include studies on the gene patterns in traditional cheeses, the role of edible insects in diets, and the microbiota of fermented foods. She contributes to advancements in food safety and quality through her interdisciplinary work in food science and microbiology.

Articles (20)

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2025

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2022

Collaborators (8)

Agnieszka Orkusz

Wroclaw University of Economics and Business

POLAND

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Mik Van Der Borght

Professor

KU Leuven

BELGIUM

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Deborah Pacetti

ITALY

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ILARIO FERROCINO

Associate Professor

Università degli Studi di Torino

ITALY

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Andrea BRENCIANI

Marche Polytechnic University

ITALY

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Joanna Harasym

Wroclaw University of Economics and Business

POLAND

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Serena Marulo

University of Naples Federico II

ITALY

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Eleonora Carini

University of Parma

ITALY

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ANDREA OSIMANI

Research Interests

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Articles (20)

Antimicrobial Resistance Gene Patterns in Traditional Montenegrin <i>Njeguški</i> Cheese Revealed by qPCR

Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis

Insect-based dinner products for meat substitution in ordinary diets: Developing the quality criteria and experimental products for consumer interventions

Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation

Impact of Dietary Inputs on Carbapenem Resistance Gene Dynamics and Microbial Safety During Bioconversion of Agri-Food Waste and Anaerobic Digestate by Hermetia illucens Larvae

From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles

Improving formulation of innovative edible insect-based crispbread containing Tenebrio molitor or Acheta domesticus through sensory profiling and liking

A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese

A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review

White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures

Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals

Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage

Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR

<i>Queijo Serra da Estrela</i> PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome

Fermentation of Microalgal Biomass for Innovative Food Production

Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine

Collaborators (8)

Agnieszka Orkusz

Mik Van Der Borght

Deborah Pacetti

ILARIO FERROCINO

Andrea BRENCIANI

Joanna Harasym

Serena Marulo

Eleonora Carini

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