IRIS PubliCatt

Giuberti, Gianluca
 Distribuzione geografica
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Continente #
NA - Nord America 3.287
EU - Europa 2.858
AS - Asia 957
AF - Africa 38
SA - Sud America 36
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 5
Totale 7.186
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Nazione #
US - Stati Uniti d'America 3.234
SE - Svezia 708
IT - Italia 598
CN - Cina 480
DE - Germania 452
FR - Francia 197
IE - Irlanda 189
UA - Ucraina 169
SG - Singapore 151
IN - India 139
GB - Regno Unito 127
PL - Polonia 102
RU - Federazione Russa 78
FI - Finlandia 65
TR - Turchia 51
CA - Canada 46
AL - Albania 30
KR - Corea 29
BR - Brasile 28
NL - Olanda 27
IR - Iran 25
BE - Belgio 19
CZ - Repubblica Ceca 19
HK - Hong Kong 15
AT - Austria 13
PH - Filippine 12
JP - Giappone 11
TH - Thailandia 11
CH - Svizzera 10
RO - Romania 10
ES - Italia 9
TN - Tunisia 9
ID - Indonesia 8
MX - Messico 7
NG - Nigeria 7
PK - Pakistan 7
VN - Vietnam 7
CI - Costa d'Avorio 6
LT - Lituania 6
AU - Australia 5
GR - Grecia 5
DK - Danimarca 4
NO - Norvegia 4
AR - Argentina 3
BG - Bulgaria 3
EU - Europa 3
IQ - Iraq 3
PT - Portogallo 3
ZA - Sudafrica 3
BJ - Benin 2
CL - Cile 2
EC - Ecuador 2
ET - Etiopia 2
HR - Croazia 2
HU - Ungheria 2
IL - Israele 2
KE - Kenya 2
MA - Marocco 2
MU - Mauritius 2
MY - Malesia 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
A1 - Anonimo 1
A2 - ???statistics.table.value.countryCode.A2??? 1
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
BF - Burkina Faso 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
GH - Ghana 1
KZ - Kazakistan 1
LV - Lettonia 1
MW - Malawi 1
TW - Taiwan 1
VE - Venezuela 1
Totale 7.186
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Città #
Chandler 688
Ashburn 295
Dublin 184
Cattolica 172
San Mateo 142
Jacksonville 131
Wilmington 120
Fairfield 115
Singapore 98
Milan 97
Nanjing 97
Warsaw 82
Ann Arbor 80
Woodbridge 75
Seattle 74
Boston 73
Dearborn 73
Princeton 62
Houston 55
Hangzhou 54
Redwood City 54
Moscow 50
Cambridge 48
Beijing 46
Hounslow 46
Delhi 40
Marseille 40
Redmond 40
Izmir 39
Shanghai 35
Nanchang 34
New York 32
Lawrence 30
Los Angeles 29
Edmonton 28
Boardman 26
Zhengzhou 22
Helsinki 20
Norwalk 20
Seoul 20
Nürnberg 19
Augusta 18
Hebei 18
Shenyang 18
Southend 18
Mountain View 17
Kraków 16
Kish 14
Lancaster 14
Leawood 14
Kunming 13
Brussels 12
Busto Arsizio 12
Jiaxing 12
Washington 12
Chicago 11
Guangzhou 11
Rubiera 11
Parma 10
Turin 10
Vienna 10
Andover 9
Falkenstein 9
Hong Kong 9
Pune 9
Senigallia 9
University Park 9
Dallas 8
Esslingen am Neckar 8
Munich 8
Santa Clara 8
São Paulo 8
Wageningen 8
Bari 7
London 7
Nagold 7
New Delhi 7
Ostrava 7
Renton 7
Tianjin 7
Toronto 7
Abidjan 6
Hefei 6
Kaunas 6
Mumbai 6
Rome 6
Tokyo 6
Amsterdam 5
Ardabil 5
Berlin 5
Dong Ket 5
Jinan 5
Lappeenranta 5
Monmouth Junction 5
Napoli 5
Padova 5
San Francisco 5
Tappahannock 5
Torino 5
Bremen 4
Totale 4.014
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Nome #
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion 323
Use of electronic nose for corn silage screening 162
New assessment based on the use of principal factor analysis to investigate corn silage quality fromnutritional traits, fermentation end products andmycotoxins 149
In vitro starch digestion and predicted glycemix index of cereal grains commonly utilized in pig nutrition 144
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 135
Organic matter fermentability of corn and barley: the influence of particle size and exogenous amylase 124
Pasta by-product as alternative source of starch in diets for finishing pigs 110
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation 108
In vitro evaluation of the impact of zein proteins on starch digestion and dry matter digestibility for pigs 106
Addition of nonstarch polysaccharides degrading enzymes to two hulless barley varieties fed in diets for weaned pigs 103
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 103
Cooking quality and starch digestibility of gluten free pasta using new bean flour 101
Chemical composition and nutritive value of whole crop maize silage: effect of water shortage 100
Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids 99
Degree of starch hydrolysis and predicted glycemic index of corn and barley with different amylose content 98
Effect of the stage of maturity on enzymatic corn starch hydrolysis potential. 97
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties 95
Response on yield and nutritive value of two commercial maize hybrids as a consequence of a water irrigation reduction 92
UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation 88
Role of resistant starch from different sources on in vitro production of short-chain fatty acids in a pig model 87
Evaluation of the impact of maize endosperm vitreousness on in vitro starch digestion, dry matter digestibility and fermentation characteristics for pigs 86
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics 86
Effect of omnivorous and vegan diets with different protein and carbohydrate content on growth and metabolism of growing rats 85
Factors affecting starch utilization in large animal food production system: A review 84
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 84
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours 84
A comparision of methods to quantify prolamin contents in cereals 82
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics 82
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview 82
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 81
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 81
Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses 81
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics 80
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 78
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption 78
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics 78
Enzymatic starch hydrolysis potential of raw and processed cereals 76
Nutrition and Ageing 75
Effect of inoculation with Lactobacillus buchneri LB1819 and Lactococcus lactis O224 on fermentation and mycotoxin production in maize silage compacted at different densities 75
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies 74
New insight into the role of resistant starch in pig nutrition 73
In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach 73
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine 73
Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach 70
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 70
In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum 69
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions 69
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 68
Comprehensive mathematical model for freezing time prediction of finite object 67
Use of central composite design to optimize working conditions of Streptomyces griseus enzymatic method in estimating in vitro rumen undegraded crude protein of feedstuffs 66
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 66
Chemical composition and rumen degradability of three corn hybrids treated with insecticides against the european corn borer (Ostrinia nubilalis) 65
Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices 64
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 63
Nutrients' and antinutrients' seed content in common bean (phaseolus vulgaris L.) lines carrying mutations affecting seed composition 63
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties 63
Short communication: In vitro rumen gas production and starch degradation of starch-based feeds depend on mean particle size 62
Evaluation of forage indigestible NDF and relations with analytical parameters by principal component analysis 61
In vitro evaluation of fermentation characteristics of type 3 resistant starch 61
Can different types of resistant starch influence the in vitro starch digestion of gluten free breads? 61
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 60
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 59
Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. 59
Effect of nitrogen fertilization on chemical composition and rumen fermentation of different parts of plants of three corn hybrids 58
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 58
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 57
Resistant starch content of cereal grains common utilized for pig nutrition 56
Gas production and starch degradability of corn and barley meals differing in mean particle size 56
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 56
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient 56
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils 56
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 56
Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics 55
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 54
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 53
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation 53
Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread 53
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation 50
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 49
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties 49
Relationships of alcohol consumption and nutritional knowledge on body weight and composition in a group of italian students 47
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability 47
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review 46
Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition 46
Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics 42
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder 40
Gas production and starch degradability of corn and barley meals differing in mean particle size 39
Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility 39
Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L 39
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs 36
In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar 36
Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation 36
Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study 35
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 31
Effect of different fibre addition on cookie dough and texture 28
Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour 25
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 24
The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model 24
Sensory characteristics and nutritional quality of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris l.) flour 24
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 23
Totale 7.173
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Categoria #
all - tutte 33.031
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 33.031
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020552 0 0 53 15 57 39 92 34 28 43 117 74
2020/20211.016 33 100 95 127 151 69 74 27 105 59 144 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
2024/2025157 63 79 15 0 0 0 0 0 0 0 0 0
Totale 7.326