GANDOLFI, IRENE
GANDOLFI, IRENE
DISTAL - DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Dottorandi
Lactic Acid Bacteria – Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour
2026 Amadei, S.; Gottardi, D.; Sindaco, M.; Gandolfi, I.; D'Alessandro, M.; Pellegrino, L.; Di Nunzio, M.; Siroli, L.; Patrignani, F.; Lanciotti, R.
Biotechnological valorization of legumes for the development of high-value-added ingredients to be used in plant-based food formulation
2025 Gandolfi, Irene
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert
2025 Gandolfi, Irene; Amadei, Solidea; Gottardi, Davide; Siroli, Lorenzo; Lanciotti, Rosalba; Patrignani, Francesca
EVALUATION OF SHELF-LIFE, QUALITY AND FUNCTIONALITY OF INNOVATIVE FERMENTED PLANT-BASED CHEESES FROM LEGUMES
2025 Gandolfi, Irene; Amadei, Solidea; Gottardi, Davide; Siroli, Lorenzo; Lanciotti, Rosalba; Patrignani, Francesca
Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour
2025 Amadei, Solidea; Gandolfi, Irene; Gottardi, Davide; Cevoli, Chiara; D'Alessandro, Margherita; Siroli, Lorenzo; Lanciotti, Rosalba; Patrignani, Francesca
Tailored fermentations to produce fava-based alternatives
2025 Gandolfi, Irene; Amadei, Solidea; D’Alessandro, Margherita; Siroli, Lorenzo; Gottardi, Davide; Lanciotti, Rosalba; Patrignani, Francesca
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Lactic Acid Bacteria – Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour | Amadei, S.; Gottardi, D.; Sindaco, M.; Gandolfi, I.; D'Alessandro, M.; Pellegrino, L.; Di Nunzio,... M.; Siroli, L.; Patrignani, F.; Lanciotti, R. | 2026-01-01 | FOODS | - | 1.01 Articolo in rivista | Amadei et al 2026 foods-15-01239.pdf |
| Biotechnological valorization of legumes for the development of high-value-added ingredients to be used in plant-based food formulation | Gandolfi, Irene | 2025-01-01 | - | - | 4.03 Poster | - |
| Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert | Gandolfi, Irene; Amadei, Solidea; Gottardi, Davide; Siroli, Lorenzo; Lanciotti, Rosalba; Patrigna...ni, Francesca | 2025-01-01 | - | - | 4.03 Poster | - |
| EVALUATION OF SHELF-LIFE, QUALITY AND FUNCTIONALITY OF INNOVATIVE FERMENTED PLANT-BASED CHEESES FROM LEGUMES | Gandolfi, Irene; Amadei, Solidea; Gottardi, Davide; Siroli, Lorenzo; Lanciotti, Rosalba; Patrigna...ni, Francesca | 2025-01-01 | - | - | 4.03 Poster | - |
| Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour | Amadei, Solidea; Gandolfi, Irene; Gottardi, Davide; Cevoli, Chiara; D'Alessandro, Margherita; Sir...oli, Lorenzo; Lanciotti, Rosalba; Patrignani, Francesca | 2025-01-01 | CURRENT RESEARCH IN FOOD SCIENCE | - | 1.01 Articolo in rivista | 1-s2.0-S2665927125002357-main.pdf; 1-s2.0-S2665927125002357-mmc1.docx |
| Tailored fermentations to produce fava-based alternatives | Gandolfi, Irene; Amadei, Solidea; D’Alessandro, Margherita; Siroli, Lorenzo; Gottardi, Davide; La...nciotti, Rosalba; Patrignani, Francesca | 2025-01-01 | - | - | 4.03 Poster | - |