Andrea Gianotti

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

Rosalba Lanciotti, Andrea Gianotti, Francesca Patrignani et al. · Trends in Food Science & Technology · 2003 · 592 citations

Agriculture, Food Science, Horticultural Sciences +12

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

Carlo Giuseppe Rizzello, Davide Tagliazucchi, Elena Babini et al. · Journal of Functional Foods · 2016 · 248 citations · Full text

Agriculture, Biotechnology, Food Science +17

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

Seyedeh Parya Samaei, Mohammad Ghorbani, Davide Tagliazucchi et al. · Food Chemistry · 2020 · 138 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments

Giampiero Sacchetti, Andrea Gianotti, Marco Dalla Rosa · Journal of Food Engineering · 2001 · 123 citations

Engineering, Agronomy, Food Science +17

Application of Hexanal, (<i>E</i>)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples

Rosalba Lanciotti, Nicoletta Belletti, Francesca Patrignani et al. · Journal of Agricultural and Food Chemistry · 2003 · 120 citations

Agriculture, Food Science, Microbiology +17