IRIS PubliCatt

Giuberti, Gianluca
 Distribuzione geografica
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Continente #
NA - Nord America 3.339
EU - Europa 2.775
AS - Asia 799
AF - Africa 39
SA - Sud America 36
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 5
Totale 6.998
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Nazione #
US - Stati Uniti d'America 3.286
SE - Svezia 726
IT - Italia 590
CN - Cina 456
DE - Germania 451
IE - Irlanda 193
FR - Francia 190
UA - Ucraina 179
IN - India 139
GB - Regno Unito 127
PL - Polonia 102
FI - Finlandia 52
TR - Turchia 52
CA - Canada 45
AL - Albania 32
BR - Brasile 28
IR - Iran 27
KR - Corea 27
SG - Singapore 23
NL - Olanda 22
AT - Austria 14
BE - Belgio 13
HK - Hong Kong 12
PH - Filippine 12
RU - Federazione Russa 12
TH - Thailandia 11
CH - Svizzera 10
RO - Romania 10
ES - Italia 9
JP - Giappone 9
TN - Tunisia 9
ID - Indonesia 8
CZ - Repubblica Ceca 7
MX - Messico 7
NG - Nigeria 7
VN - Vietnam 7
CI - Costa d'Avorio 6
LT - Lituania 6
AU - Australia 5
GR - Grecia 5
PK - Pakistan 5
DK - Danimarca 4
NO - Norvegia 4
AR - Argentina 3
BG - Bulgaria 3
EU - Europa 3
IQ - Iraq 3
MA - Marocco 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
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
CR - Costa Rica 1
GH - Ghana 1
KZ - Kazakistan 1
LV - Lettonia 1
MW - Malawi 1
TW - Taiwan 1
VE - Venezuela 1
Totale 6.998
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Città #
Chandler 710
Ashburn 290
Dublin 188
Cattolica 184
San Mateo 149
Jacksonville 137
Wilmington 124
Fairfield 115
Nanjing 101
Milan 94
Warsaw 82
Ann Arbor 80
Boston 76
Woodbridge 75
Dearborn 74
Seattle 74
Princeton 62
Redmond 56
Houston 55
Hangzhou 54
Redwood City 54
Cambridge 48
Hounslow 48
Beijing 47
Marseille 43
Izmir 41
Delhi 40
Nanchang 35
Shanghai 34
Lawrence 33
New York 32
Edmonton 28
Zhengzhou 24
Norwalk 21
Boardman 20
Seoul 20
Shenyang 20
Hebei 19
Nürnberg 19
Augusta 18
Mountain View 18
Southend 18
Kish 16
Kraków 16
Leawood 16
Lancaster 14
Kunming 13
Singapore 13
Washington 13
Brussels 12
Jiaxing 12
Chicago 11
Guangzhou 11
Rubiera 11
Los Angeles 10
Parma 10
Pune 10
Turin 10
Andover 9
Falkenstein 9
Hong Kong 9
Senigallia 9
University Park 9
Dallas 8
Esslingen am Neckar 8
São Paulo 8
Tianjin 8
Wageningen 8
Bari 7
Helsinki 7
London 7
Nagold 7
New Delhi 7
Renton 7
Vienna 7
Abidjan 6
Hefei 6
Kaunas 6
Monmouth Junction 6
Mumbai 6
Rome 6
Toronto 6
Ardabil 5
Berlin 5
Dong Ket 5
Jinan 5
Naples 5
Napoli 5
Padova 5
San Francisco 5
Tappahannock 5
Torino 5
Bremen 4
Busto Arsizio 4
Chengdu 4
Chennai 4
Edinburgh 4
Garden City 4
Latham 4
Madrid 4
Totale 3.916
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Nome #
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion 320
New assessment based on the use of principal factor analysis to investigate corn silage quality fromnutritional traits, fermentation end products andmycotoxins 146
Use of electronic nose for corn silage screening 146
In vitro starch digestion and predicted glycemix index of cereal grains commonly utilized in pig nutrition 139
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 132
Organic matter fermentability of corn and barley: the influence of particle size and exogenous amylase 122
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation 107
Pasta by-product as alternative source of starch in diets for finishing pigs 105
In vitro evaluation of the impact of zein proteins on starch digestion and dry matter digestibility for pigs 101
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 100
Cooking quality and starch digestibility of gluten free pasta using new bean flour 97
Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids 96
Degree of starch hydrolysis and predicted glycemic index of corn and barley with different amylose content 95
Chemical composition and nutritive value of whole crop maize silage: effect of water shortage 95
Effect of the stage of maturity on enzymatic corn starch hydrolysis potential. 94
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 94
Response on yield and nutritive value of two commercial maize hybrids as a consequence of a water irrigation reduction 91
Addition of nonstarch polysaccharides degrading enzymes to two hulless barley varieties fed in diets for weaned pigs 88
UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation 86
Evaluation of the impact of maize endosperm vitreousness on in vitro starch digestion, dry matter digestibility and fermentation characteristics for pigs 84
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics 84
Role of resistant starch from different sources on in vitro production of short-chain fatty acids in a pig model 83
Effect of omnivorous and vegan diets with different protein and carbohydrate content on growth and metabolism of growing rats 83
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties 82
Factors affecting starch utilization in large animal food production system: A review 81
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 81
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours 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 80
Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses 79
A comparision of methods to quantify prolamin contents in cereals 78
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics 78
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 77
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics 76
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption 76
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics 76
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 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
Nutrition and Ageing 74
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies 73
Enzymatic starch hydrolysis potential of raw and processed cereals 72
In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach 72
New insight into the role of resistant starch in pig nutrition 71
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview 70
In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum 68
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 67
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine 67
Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach 66
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions 65
Comprehensive mathematical model for freezing time prediction of finite object 65
Use of central composite design to optimize working conditions of Streptomyces griseus enzymatic method in estimating in vitro rumen undegraded crude protein of feedstuffs 63
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 63
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 63
Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices 62
Chemical composition and rumen degradability of three corn hybrids treated with insecticides against the european corn borer (Ostrinia nubilalis) 62
Short communication: In vitro rumen gas production and starch degradation of starch-based feeds depend on mean particle size 61
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 60
Nutrients' and antinutrients' seed content in common bean (phaseolus vulgaris L.) lines carrying mutations affecting seed composition 60
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 59
Can different types of resistant starch influence the in vitro starch digestion of gluten free breads? 58
Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. 58
Evaluation of forage indigestible NDF and relations with analytical parameters by principal component analysis 57
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 57
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties 57
Effect of nitrogen fertilization on chemical composition and rumen fermentation of different parts of plants of three corn hybrids 56
Gas production and starch degradability of corn and barley meals differing in mean particle size 56
In vitro evaluation of fermentation characteristics of type 3 resistant starch 56
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 55
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 55
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils 55
Effect of a replacement of corn with hulled and hulless or low-amylose hulless barley varieties on growth performance and carcass quality of Italian growing-finishing pig 54
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: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 54
Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics 54
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 53
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient 53
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation 51
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 51
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 50
Resistant starch content of cereal grains common utilized for pig nutrition 50
Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread 50
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation 48
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties 48
Relationships of alcohol consumption and nutritional knowledge on body weight and composition in a group of italian students 46
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review 44
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 44
Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition 43
Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics 42
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability 42
Gas production and starch degradability of corn and barley meals differing in mean particle size 37
Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility 37
Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L 37
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder 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 35
Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation 34
Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study 32
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs 27
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 25
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 21
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 21
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 21
Totale 6.980
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Categoria #
all - tutte 27.905
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 27.905
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201965 0 0 0 0 0 0 0 0 0 0 52 13
2019/2020727 148 19 53 15 59 39 94 34 28 44 118 76
2020/20211.034 33 103 95 130 153 69 74 27 111 59 148 32
2021/2022951 46 57 31 69 79 40 12 175 61 56 157 168
2022/20232.134 298 389 156 285 125 248 68 187 226 36 70 46
2023/20241.022 53 303 69 108 126 142 89 37 26 61 8 0
Totale 7.137