Andrea Gianotti

university of bologna

H指数:33

被引数:4,100

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Optimization of an EPS-enriched gluten-free sorghum bread with improved technological properties and eubiotic potential: evidence from an in vitro colonic model

富集胞外多糖的无麸质高粱面包的优化：基于体外结肠模型的优化，具有改善的技术性能和益生平衡潜力

Food Research International

IF8

2026-08-260

OAAI

Bridging the gap of gut microbiome effects of new food additives in food risk assessment: MICODE gut model to test new chitosan from seafood waste

弥合新食品添加剂肠道微生物组效应在食品安全风险评估中的差距：利用MICODE肠道模型测试来自海鲜废弃物的壳聚糖

Food Chemistry

IF9.8

2026-03-180

OAAI

Engineering lactococci to reduce human lactose intolerance; biotechnology and risk/benefit assessment toward the gut microbiota of lactose-intolerants

通过生物技术改造乳球菌以降低人类乳糖不耐受；针对乳糖不耐受者肠道微生物组的生物技术与风险/效益评估

Food Research International

IF8

2026-02-040

OAAI

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

“无添加”食品真的零风险吗？无乳糖牛奶发酵对肠道微生物组体外模型中正常结肠的调节作用

Microorganisms 2025, Vol. 13, Page 2021

IF4.2

2025-08-290

Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG

富集乳糖酸奶酪乳清对使用或不使用益生菌 Lacticaseibacillus rhamnosus GG 制备的发酵乳特性的影响

International Dairy Journal

IF3.4

2025-06-120

Personalized and precise functional assessment of innovative flatbreads toward the colon microbiota of people with metabolic syndrome: Results from an in vitro simulation

针对代谢综合征人群结肠微生物群的个性化且精确的功能性评估：一项体外模拟研究的结果

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

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

冷等离子体处理鲷鱼片在冷藏期间的微生物和品质变化

FOODS

IF5.1

2025-04-220

Consumer willingness to pay for fair and sustainable foods: who profits in the agri-food chain?

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2024-12-110

Single exposure of food-derived polyethylene and polystyrene microplastics profoundly affects gut microbiome in an in vitro colon model

ENVIRONMENT INTERNATIONAL

IF9.7

2024-08-012

OAAI

Modulation of human colon microbiota by naturally debittered olive pat ` e enriched with Lactiplantibacillus plantarum in an in vitro intestinal model

在体外肠道模型中，富含乳酸杆菌的自然脱苦橄榄对人类结肠微生物群的调节

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-012

OAAI

Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model

FOOD CHEMISTRY

IF9.8

2024-03-017

Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-10-013

OAAI

An exploration of agro-food chain distributive, procedural and interactional fairness in food products

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2023-09-074

Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota

FOOD BIOSCIENCE

IF5.9

2023-06-014

OAAI

Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model

SCIENTIFIC REPORTS

IF3.9

2023-01-2711

OAAI

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

FOOD & FUNCTION

IF5.4

2023-01-0112

Maternal amoxicillin affects piglets colon microbiota: microbial ecology and metabolomics in a gut model

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2022-10-145

OAAI

Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model

FOOD RESEARCH INTERNATIONAL

IF8

2022-10-0110

OAAI

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

METABOLITES

IF3.7

2022-08-104

OAAI

Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment

FRONTIERS IN PLANT SCIENCE

IF4.8

2022-07-151

OAAI

Andrea Gianotti

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