GIANOTTI, ANDREA
GIANOTTI, ANDREA
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Risultati 1 - 3 di 3 (tempo di esecuzione: 0.003 secondi).
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
2016 V. Valli, F. Danesi, A. Gianotti, M. DI NUNZIO, D.L. TANEYO SAA, A. Bordoni
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects
2020 M. Di Nunzio, G. Picone, F. Pasini, E. Chiarello, M.F. Caboni, F. Capozzi, A. Gianotti, A. Bordoni
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell
2018 M. DI NUNZIO, G. Picone, F. Pasini, M. Caboni, A. Gianotti, A. Bordoni, F. Capozzi
| Titolo | Data di pubblicazione | Autori | Tipo | File | Abstract |
|---|---|---|---|---|---|
| Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods | 1-gen-2016 | GIANOTTI, ANDREADI NUNZIO, MATTIABORDONI, ALESSANDRA + | Article (author) | - | |
| Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects | 1-gen-2020 | Di Nunzio M.Caboni M. F.Gianotti A.Bordoni A. + | Article (author) | - | |
| Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell | 1-gen-2018 | Mattia Di NunzioMaria Fiorenza CaboniAndrea GianottiAlessandra Bordoni + | Article (author) | - |