Giuberti, Gianluca
Giuberti, Gianluca
PIACENZA - Dipartimento di Scienze e tecnologie alimentari per una filiera agro-alimentare sostenibile (DiSTAS)
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
2023 Cervini, Mariasole; Gabrielli, Mario; Spigno, Giorgia; Giuberti, Gianluca
Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications
2023 Piazza, I.; Carnevali, Paola; Faccini, N.; Baronchelli, M.; Terzi, V.; Morcia, Caterina; Ghizzoni, R.; Patrone, Vania; Morelli, Lorenzo; Cervini, Mariasole; Giuberti, Gianluca
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion
2023 Zhang, Leilei; Garcia-Perez, P.; Martinelli, E.; Giuberti, Gianluca; Trevisan, Marco; Lucini, Luigi
Effect of different fibre addition on cookie dough and texture
2023 Gruppi, Alice; Giuberti, Gianluca; Duserm Garrido, Guillermo; Spigno, Giorgia
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs
2023 Mancino, Walter; Carnevali, Paola; Terzi, V.; Pérez, P. G.; Zhang, Leilei; Giuberti, Gianluca; Morelli, Lorenzo; Patrone, Vania; Lucini, Luigi
Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts
2023 García-Pérez, Pascual; Rocchetti, Gabriele; Giuberti, Gianluca; Lucchini, Franco; Lucini, Luigi
The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics
2023 Garcia-Perez, P.; Giuberti, Gianluca; Sestili, F.; Lafiandra, D.; Botticella, E.; Lucini, Luigi
The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model
2023 Vaccari, Filippo; Zhang, Leilei; Giuberti, Gianluca; Grasso, A.; Bandini, Francesca; García-Pérez, P.; Copat, C.; Lucini, Luigi; Dall'Asta, Margherita; Ferrante, M.; Puglisi, Edoardo
Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
2023 Bresciani, A.; Giuberti, Gianluca; Cervini, Mariasole; Marti, A.
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
2022 Rainero, G.; Bianchi, F.; Rizzi, Chiara; Cervini, Mariasole; Giuberti, Gianluca; Simonato, B.
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects
2022 Bianchi, F.; Cervini, Mariasole; Giuberti, Gianluca; Rocchetti, Gabriele; Lucini, Luigi; Simonato, B.
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
2022 Lomuscio, E.; Bianchi, F.; Cervini, Mariasole; Giuberti, Gianluca; Simonato, B.; Rizzi, Chiara
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index
2022 Bianchi, F.; Giuberti, Gianluca; Cervini, Mariasole; Simonato, B.
Metabolomic insights into the phytochemical profile of cooked pigmented rice varieties following in vitro gastrointestinal digestion
2022 Rocchetti, Gabriele; Bocchi, Serena; Senizza, Biancamaria; Giuberti, Gianluca; Trevisan, Marco; Lucini, Luigi
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils
2022 Lozano-Castellón, Julián; Rocchetti, Gabriele; Vallverdú-Queralt, Anna; Lucchini, Franco; Giuberti, Gianluca; Torrado-Prat, Xavier; Illán, Montserrat; Mª Lamuela-Raventós, Rosa; Lucini, Luigi
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine
2022 Rocchetti, Gabriele; Callegari, Maria Luisa; Senizza, Alice; Giuberti, Gianluca; Ruzzolini, J.; Romani, A.; Urciuoli, S.; Nediani, C.; Lucini, Luigi
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta
2022 Suo, X.; Dall'Asta, Margherita; Giuberti, Gianluca; Minucciani, M.; Wang, Z.; Vittadini, E.
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability
2022 Rocchetti, Gabriele; Zhang, Leilei; Bocchi, Serena; Giuberti, Gianluca; Ak, G.; Elbasan, F.; Yildiztugay, E.; Ceylan, R.; Picot-Allain, M. C. N.; Mahomoodally, M. F.; Lucini, Luigi; Zengin, G.
Comprehensive mathematical model for freezing time prediction of finite object
2021 Bassani, Andrea; Garrido, G. D.; Giuberti, Gianluca; Dordoni, Roberta; Spigno, Giorgia
Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake.
2021 Giuberti, G; Albertini, E; Miggiano, Gad; Dall’Asta, M; Rossi, F
| Data di pubblicazione | Titolo | Autore(i) | File |
|---|---|---|---|
| 1-gen-2023 | Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch | Cervini, Mariasole; Gabrielli, Mario; Spigno, Giorgia; Giuberti, Gianluca | |
| 1-gen-2023 | Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications | Piazza, I.; Carnevali, Paola; Faccini, N.; Baronchelli, M.; Terzi, V.; Morcia, Caterina; Ghizzoni, R.; Patrone, Vania; Morelli, Lorenzo; Cervini, Mariasole; Giuberti, Gianluca | |
| 1-gen-2023 | Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion | Zhang, Leilei; Garcia-Perez, P.; Martinelli, E.; Giuberti, Gianluca; Trevisan, Marco; Lucini, Luigi | |
| 1-gen-2023 | Effect of different fibre addition on cookie dough and texture | Gruppi, Alice; Giuberti, Gianluca; Duserm Garrido, Guillermo; Spigno, Giorgia | |
| 1-gen-2023 | Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs | Mancino, Walter; Carnevali, Paola; Terzi, V.; Pérez, P. G.; Zhang, Leilei; Giuberti, Gianluca; Morelli, Lorenzo; Patrone, Vania; Lucini, Luigi | |
| 1-gen-2023 | Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts | García-Pérez, Pascual; Rocchetti, Gabriele; Giuberti, Gianluca; Lucchini, Franco; Lucini, Luigi | |
| 1-gen-2023 | The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics | Garcia-Perez, P.; Giuberti, Gianluca; Sestili, F.; Lafiandra, D.; Botticella, E.; Lucini, Luigi | |
| 1-gen-2023 | The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model | Vaccari, Filippo; Zhang, Leilei; Giuberti, Gianluca; Grasso, A.; Bandini, Francesca; García-Pérez, P.; Copat, C.; Lucini, Luigi; Dall'Asta, Margherita; Ferrante, M.; Puglisi, Edoardo | |
| 1-gen-2023 | Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour | Bresciani, A.; Giuberti, Gianluca; Cervini, Mariasole; Marti, A. | |
| 1-gen-2022 | Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties | Rainero, G.; Bianchi, F.; Rizzi, Chiara; Cervini, Mariasole; Giuberti, Gianluca; Simonato, B. | |
| 1-gen-2022 | Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects | Bianchi, F.; Cervini, Mariasole; Giuberti, Gianluca; Rocchetti, Gabriele; Lucini, Luigi; Simonato, B. | |
| 1-gen-2022 | Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product | Lomuscio, E.; Bianchi, F.; Cervini, Mariasole; Giuberti, Gianluca; Simonato, B.; Rizzi, Chiara | |
| 1-gen-2022 | Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index | Bianchi, F.; Giuberti, Gianluca; Cervini, Mariasole; Simonato, B. | |
| 1-gen-2022 | Metabolomic insights into the phytochemical profile of cooked pigmented rice varieties following in vitro gastrointestinal digestion | Rocchetti, Gabriele; Bocchi, Serena; Senizza, Biancamaria; Giuberti, Gianluca; Trevisan, Marco; Lucini, Luigi | |
| 1-gen-2022 | New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils | Lozano-Castellón, Julián; Rocchetti, Gabriele; Vallverdú-Queralt, Anna; Lucchini, Franco; Giuberti, Gianluca; Torrado-Prat, Xavier; Illán, Montserrat; Mª Lamuela-Raventós, Rosa; Lucini, Luigi | |
| 1-gen-2022 | Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine | Rocchetti, Gabriele; Callegari, Maria Luisa; Senizza, Alice; Giuberti, Gianluca; Ruzzolini, J.; Romani, A.; Urciuoli, S.; Nediani, C.; Lucini, Luigi | |
| 1-gen-2022 | The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta | Suo, X.; Dall'Asta, Margherita; Giuberti, Gianluca; Minucciani, M.; Wang, Z.; Vittadini, E. | |
| 1-gen-2022 | The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability | Rocchetti, Gabriele; Zhang, Leilei; Bocchi, Serena; Giuberti, Gianluca; Ak, G.; Elbasan, F.; Yildiztugay, E.; Ceylan, R.; Picot-Allain, M. C. N.; Mahomoodally, M. F.; Lucini, Luigi; Zengin, G. | |
| 1-gen-2021 | Comprehensive mathematical model for freezing time prediction of finite object | Bassani, Andrea; Garrido, G. D.; Giuberti, Gianluca; Dordoni, Roberta; Spigno, Giorgia | |
| 1-gen-2021 | Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. | Giuberti, G; Albertini, E; Miggiano, Gad; Dall’Asta, M; Rossi, F |