Giuberti, Gianluca

Giuberti, Gianluca  

PIACENZA - Dipartimento di Scienze e tecnologie alimentari per una filiera agro-alimentare sostenibile (DiSTAS)  

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Risultati 1 - 20 di 95 (tempo di esecuzione: 0.026 secondi).
Data di pubblicazione Titolo Autore(i) File
1-gen-2022 Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects Bianchi, F.; Cervini, M.; Giuberti, G.; Rocchetti, G.; Lucini, L.; Simonato, B.
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, G.; Callegari, M. L.; Senizza, A.; Giuberti, G.; Ruzzolini, J.; Romani, A.; Urciuoli, S.; Nediani, C.; Lucini, L.
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, M.; Giuberti, G.; 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, G.; Zhang, L.; Bocchi, S.; Giuberti, G.; Ak, G.; Elbasan, F.; Yildiztugay, E.; Ceylan, R.; Picot-Allain, M. C. N.; Mahomoodally, M. F.; Lucini, L.; Zengin, G.
1-gen-2021 Comprehensive mathematical model for freezing time prediction of finite object Bassani, A.; Garrido, G. D.; Giuberti, G.; Dordoni, R.; Spigno, G.
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
1-gen-2021 Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread Rocchetti, G.; Rizzi, C.; Cervini, M.; Rainero, G.; Bianchi, F.; Giuberti, G.; Lucini, L.; Simonato, B.
1-gen-2021 Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient Cervini, M.; Frustace, A.; Garrido, G. D.; Rocchetti, G.; Giuberti, G.
1-gen-2021 Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations Cervini, M.; Gruppi, A.; Bassani, A.; Spigno, G.; Giuberti, G.
1-gen-2021 The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties Giuberti, G.; Rocchetti, G.; Montesano, D.; Lucini, L.
1-gen-2021 Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties Tolve, R.; Simonato, B.; Rainero, G.; Bianchi, F.; Rizzi, C.; Cervini, M.; Giuberti, G.
1-gen-2020 Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion Ceccanti, C.; Rocchetti, G.; Lucini, L.; Giuberti, G.; Landi, M.; Biagiotti, S.; Guidi, L.
1-gen-2020 Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation Tomas, M.; Rocchetti, G.; Ghisoni, S.; Giuberti, G.; Capanoglu, E.; Lucini, L.
1-gen-2020 Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta Rocchetti, Gabriele; Rizzi, Corrado; Pasini, Gabriella; Lucini, Luigi; Giuberti, Gianluca; Simonato, Barbara
1-gen-2020 Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production Bassani, A.; Alberici, N.; Fiorentini, C.; Giuberti, G.; Dordoni, R.; Spigno, G.
1-gen-2020 In vitro evaluation of fermentation characteristics of type 3 resistant starch Giuberti, G.; Gallo, A.
1-gen-2020 Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview Giuberti, G.; Rocchetti, G.; Lucini, L.
1-gen-2020 Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion Rocchetti, Gabriele; Senizza, Biancamaria; Giuberti, Gianluca; Montesano, Domenico; Trevisan, Marco; Lucini, Luigi
1-gen-2020 Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics Giuberti, G.; Bresciani, A.; Cervini, M.; Frustace, A.; Marti, A.