IRIS UniCatt

Giuberti, Gianluca
 Distribuzione geografica
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Continente #
NA - Nord America 5.789
AS - Asia 4.666
EU - Europa 3.855
SA - Sud America 900
AF - Africa 155
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.400
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Nazione #
US - Stati Uniti d'America 5.553
SG - Singapore 2.010
CN - Cina 1.078
IT - Italia 817
SE - Svezia 740
BR - Brasile 732
DE - Germania 594
VN - Vietnam 477
FR - Francia 428
GB - Regno Unito 232
IN - India 218
IE - Irlanda 199
UA - Ucraina 184
PL - Polonia 151
ID - Indonesia 146
CA - Canada 134
HK - Hong Kong 116
FI - Finlandia 112
RU - Federazione Russa 99
TR - Turchia 88
JP - Giappone 85
BD - Bangladesh 79
MX - Messico 71
NL - Olanda 64
KR - Corea 58
AR - Argentina 52
IQ - Iraq 46
ZA - Sudafrica 42
PH - Filippine 39
PK - Pakistan 35
AL - Albania 34
ES - Italia 33
IR - Iran 29
SA - Arabia Saudita 28
AU - Australia 26
CO - Colombia 25
CZ - Repubblica Ceca 24
EC - Ecuador 24
BE - Belgio 23
AT - Austria 22
TN - Tunisia 20
VE - Venezuela 20
CL - Cile 19
MA - Marocco 19
CH - Svizzera 17
AE - Emirati Arabi Uniti 16
TH - Thailandia 15
JO - Giordania 14
LT - Lituania 14
UZ - Uzbekistan 13
PE - Perù 12
RO - Romania 12
AZ - Azerbaigian 11
DZ - Algeria 10
EG - Egitto 10
NG - Nigeria 10
PY - Paraguay 9
GR - Grecia 8
KE - Kenya 8
BG - Bulgaria 7
KG - Kirghizistan 7
MY - Malesia 7
CI - Costa d'Avorio 6
GH - Ghana 6
IL - Israele 6
NO - Norvegia 6
NP - Nepal 6
PT - Portogallo 6
TT - Trinidad e Tobago 6
BY - Bielorussia 5
GE - Georgia 5
MU - Mauritius 5
PA - Panama 5
DK - Danimarca 4
GA - Gabon 4
HR - Croazia 4
KZ - Kazakistan 4
LB - Libano 4
LV - Lettonia 4
NZ - Nuova Zelanda 4
TW - Taiwan 4
UY - Uruguay 4
BB - Barbados 3
BH - Bahrain 3
BO - Bolivia 3
ET - Etiopia 3
EU - Europa 3
JM - Giamaica 3
PS - Palestinian Territory 3
RS - Serbia 3
SV - El Salvador 3
AM - Armenia 2
BJ - Benin 2
CR - Costa Rica 2
EE - Estonia 2
HN - Honduras 2
HU - Ungheria 2
KW - Kuwait 2
LK - Sri Lanka 2
ML - Mali 2
Totale 15.368
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Città #
Singapore 1.044
Chandler 688
Ashburn 640
San Jose 580
Beijing 202
Dublin 194
Cattolica 172
Los Angeles 147
Milan 143
San Mateo 142
Ho Chi Minh City 140
Jacksonville 132
Wilmington 121
Hanoi 120
Lauterbourg 119
Jakarta 118
Fairfield 115
Warsaw 114
New York 109
Hefei 107
Hong Kong 103
Nanjing 99
Boston 89
Frankfurt am Main 82
Seattle 82
Ann Arbor 80
Woodbridge 76
Dallas 74
Dearborn 73
Tokyo 71
Houston 67
São Paulo 67
Princeton 62
Hangzhou 60
Santa Clara 60
The Dalles 56
Redwood City 54
Moscow 50
Seoul 49
Cambridge 48
Helsinki 47
Hounslow 46
Orem 46
Shanghai 45
Council Bluffs 43
Delhi 43
Izmir 42
Munich 41
Redmond 41
Marseille 40
Boardman 36
Toronto 35
Nanchang 34
Haiphong 33
Rio de Janeiro 33
Brooklyn 30
Chicago 30
Lawrence 30
Chennai 29
Kent 29
Edmonton 28
Rome 28
Da Nang 27
Johannesburg 27
Paris 26
Montreal 25
Amsterdam 24
Zhengzhou 24
Denver 23
London 23
Mexico City 23
St Louis 23
Guangzhou 22
Augusta 21
Belo Horizonte 21
Norwalk 20
Shenyang 20
Stockholm 20
Dhaka 19
Nürnberg 19
Hebei 18
Southend 18
Buffalo 17
Mountain View 17
Tianjin 17
Atlanta 16
Kraków 16
Parma 16
Vienna 16
Washington 16
Brussels 15
Curitiba 15
Düsseldorf 15
Phoenix 15
Poplar 15
Ankara 14
Baghdad 14
Brasília 14
Kish 14
Lancaster 14
Totale 8.077
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Nome #
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion 378
Use of electronic nose for corn silage screening 255
Review on Mycotoxin Issues in Ruminants: Occurrence in Forages, Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Strategies to Counteract Their Negative Effects 221
In vitro starch digestion and predicted glycemix index of cereal grains commonly utilized in pig nutrition 215
New assessment based on the use of principal factor analysis to investigate corn silage quality fromnutritional traits, fermentation end products andmycotoxins 210
Addition of nonstarch polysaccharides degrading enzymes to two hulless barley varieties fed in diets for weaned pigs 192
Organic matter fermentability of corn and barley: the influence of particle size and exogenous amylase 189
Comprehensive mathematical model for freezing time prediction of finite object 186
Role of resistant starch from different sources on in vitro production of short-chain fatty acids in a pig model 182
Chemical composition and nutritive value of whole crop maize silage: effect of water shortage 180
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties 178
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview 178
Pasta by-product as alternative source of starch in diets for finishing pigs 173
Cooking quality and starch digestibility of gluten free pasta using new bean flour 172
Degree of starch hydrolysis and predicted glycemic index of corn and barley with different amylose content 171
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine 171
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation 169
Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids 158
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 158
In vitro evaluation of the impact of zein proteins on starch digestion and dry matter digestibility for pigs 157
Factors affecting starch utilization in large animal food production system: A review 156
A comparision of methods to quantify prolamin contents in cereals 155
A Potentially Ecosustainable Hazelnut/Carob-Based Spread 154
Effect of the stage of maturity on enzymatic corn starch hydrolysis potential. 153
Effect of omnivorous and vegan diets with different protein and carbohydrate content on growth and metabolism of growing rats 153
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs 152
Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality 150
Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach 150
Response on yield and nutritive value of two commercial maize hybrids as a consequence of a water irrigation reduction 147
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption 147
Use of central composite design to optimize working conditions of Streptomyces griseus enzymatic method in estimating in vitro rumen undegraded crude protein of feedstuffs 142
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours 140
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics 140
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 139
Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices 138
Effect of replacing corn with hulled and hulless or low-amylose hulless barley varieties on growth performance and carcass quality of italian growing-finishing pig 138
New insight into the role of resistant starch in pig nutrition 138
UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation 138
Study of the effects of PR toxin, mycophenolic acid and roquefortine C on in vitro gas production parameters and their stability in the rumen environment 137
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics 137
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics 137
Nutrition and Ageing 135
Enzymatic starch hydrolysis potential of raw and processed cereals 134
Effect of inoculation with Lactobacillus buchneri LB1819 and Lactococcus lactis O224 on fermentation and mycotoxin production in maize silage compacted at different densities 134
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 134
Evaluation of the impact of maize endosperm vitreousness on in vitro starch digestion, dry matter digestibility and fermentation characteristics for pigs 133
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics 133
Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. 131
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies 130
Nutrients' and antinutrients' seed content in common bean (phaseolus vulgaris L.) lines carrying mutations affecting seed composition 129
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 129
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 128
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 127
In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach 125
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 125
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties 125
Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread 125
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient 125
The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model 122
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 122
Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses 122
Effect of different fibre addition on cookie dough and texture 121
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 121
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 120
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 119
Short communication: In vitro rumen gas production and starch degradation of starch-based feeds depend on mean particle size 119
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability 119
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers 116
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions 116
Chemical composition and rumen degradability of three corn hybrids treated with insecticides against the european corn borer (Ostrinia nubilalis) 115
Can different types of resistant starch influence the in vitro starch digestion of gluten free breads? 115
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation 114
Behaviour and fate of Ag-NPs, TiO2-NPs and ZnO-NPs in the human gastrointestinal tract: Biopersistence rate evaluation 113
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 113
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 113
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils 113
Technical note: Quantification of zeins from corn, high-moisture corn, and corn silage using a turbidimetric method: Comparative efficiencies of isopropyl and tert-butyl alcohols 112
Short communication: The effect of an exogenous enzyme with amylolytic activity on gas production and in vitro rumen starch degradability of small and large particles of corn or barley meals 111
Gas production and starch degradability of corn and barley meals differing in mean particle size 111
Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics 111
Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition 110
Relationships of alcohol consumption and nutritional knowledge on body weight and composition in a group of italian students 108
The addition of polysaccharide gums to Aronia melanocarpa purees modulates the bioaccessibility of phenolic compounds and gut microbiota: A multiomics data fusion approach following in vitro digestion and fermentation 107
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 106
Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions 106
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 106
Effect of nitrogen fertilization on chemical composition and rumen fermentation of different parts of plants of three corn hybrids 105
Evaluation of forage indigestible NDF and relations with analytical parameters by principal component analysis 105
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 104
Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications 103
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation 103
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 103
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties 103
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 102
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications 102
In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum 102
Resistant starch content of cereal grains common utilized for pig nutrition 101
Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation 100
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion 100
nLCA in bakery food products: state of the art and urgent needs 99
Totale 13.769
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Categoria #
all - tutte 65.215
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 65.215
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202132 0 0 0 0 0 0 0 0 0 0 0 32
2021/2022928 46 55 31 69 77 38 12 168 60 56 154 162
2022/20232.076 290 378 151 278 123 238 65 182 220 36 69 46
2023/20241.231 53 294 68 106 121 136 89 37 25 59 118 125
2024/20252.359 63 79 142 83 204 121 110 82 337 259 497 382
2025/20266.096 839 184 361 601 964 392 1.223 290 468 433 231 110
Totale 15.624