IRIS UniCatt

Giuberti, Gianluca
 Distribuzione geografica
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Continente #
NA - Nord America 6.727
AS - Asia 4.744
EU - Europa 3.987
SA - Sud America 913
Continente sconosciuto - Info sul continente non disponibili 240
AF - Africa 156
OC - Oceania 30
Totale 16.797
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Nazione #
US - Stati Uniti d'America 6.448
SG - Singapore 2.018
CN - Cina 1.095
IT - Italia 917
BR - Brasile 740
SE - Svezia 740
DE - Germania 595
VN - Vietnam 479
FR - Francia 429
GB - Regno Unito 238
IN - India 222
IE - Irlanda 199
UA - Ucraina 184
CA - Canada 155
PL - Polonia 153
ID - Indonesia 149
HK - Hong Kong 120
BD - Bangladesh 113
FI - Finlandia 112
RU - Federazione Russa 100
TR - Turchia 88
JP - Giappone 86
MX - Messico 71
NL - Olanda 70
KR - Corea 58
AR - Argentina 53
IQ - Iraq 46
ZA - Sudafrica 42
ES - Italia 39
PH - Filippine 39
PK - Pakistan 35
AL - Albania 34
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
VE - Venezuela 22
TN - Tunisia 20
CL - Cile 19
MA - Marocco 19
CH - Svizzera 17
TH - Thailandia 17
AE - Emirati Arabi Uniti 16
RO - Romania 15
JO - Giordania 14
LT - Lituania 14
PE - Perù 14
UZ - Uzbekistan 13
AZ - Azerbaigian 11
DZ - Algeria 10
EG - Egitto 10
MY - Malesia 10
NG - Nigeria 10
PT - Portogallo 9
PY - Paraguay 9
GR - Grecia 8
JM - Giamaica 8
KE - Kenya 8
BG - Bulgaria 7
CI - Costa d'Avorio 7
KG - Kirghizistan 7
TT - Trinidad e Tobago 7
CR - Costa Rica 6
GH - Ghana 6
IL - Israele 6
NO - Norvegia 6
NP - Nepal 6
BY - Bielorussia 5
GE - Georgia 5
HN - Honduras 5
MU - Mauritius 5
NI - Nicaragua 5
PA - Panama 5
BB - Barbados 4
DK - Danimarca 4
GA - Gabon 4
HR - Croazia 4
KZ - Kazakistan 4
LB - Libano 4
LV - Lettonia 4
NZ - Nuova Zelanda 4
RS - Serbia 4
TW - Taiwan 4
UY - Uruguay 4
BH - Bahrain 3
BO - Bolivia 3
ET - Etiopia 3
EU - Europa 3
PS - Palestinian Territory 3
SV - El Salvador 3
AM - Armenia 2
BJ - Benin 2
BS - Bahamas 2
EE - Estonia 2
HU - Ungheria 2
KW - Kuwait 2
Totale 16.523
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Città #
Singapore 1.051
Ashburn 740
San Jose 709
Chandler 688
Beijing 209
Dublin 195
Cattolica 172
Milan 172
Los Angeles 168
San Mateo 142
Ho Chi Minh City 140
Jacksonville 135
Wilmington 122
Hanoi 121
New York 121
Lauterbourg 119
Jakarta 118
Fairfield 115
Warsaw 115
Hefei 107
Hong Kong 107
Nanjing 99
Boston 89
Dallas 85
Seattle 83
Frankfurt am Main 82
Ann Arbor 80
Woodbridge 76
Santa Clara 75
Dearborn 73
Tokyo 72
Houston 70
São Paulo 68
Princeton 62
Hangzhou 60
The Dalles 56
Redwood City 54
Orem 52
Moscow 50
Seoul 49
Cambridge 48
Helsinki 47
Shanghai 47
Hounslow 46
Council Bluffs 44
Delhi 43
Izmir 42
Munich 41
Redmond 41
Marseille 40
Toronto 39
Chicago 38
Boardman 36
Nanchang 34
Rio de Janeiro 34
Rome 34
Brooklyn 33
Haiphong 33
Edmonton 30
Lawrence 30
Atlanta 29
Chennai 29
Kent 29
Montreal 29
London 28
Da Nang 27
Johannesburg 27
Paris 26
Amsterdam 25
Denver 25
Zhengzhou 24
Mexico City 23
St Louis 23
Augusta 22
Belo Horizonte 22
Guangzhou 22
Norwalk 20
Phoenix 20
Shenyang 20
Stockholm 20
Buffalo 19
Dhaka 19
Nürnberg 19
Hebei 18
Southend 18
Mountain View 17
Tianjin 17
Kraków 16
Parma 16
Vienna 16
Washington 16
Brussels 15
Curitiba 15
Düsseldorf 15
Poplar 15
Pune 15
Turin 15
Ankara 14
Baghdad 14
Brasília 14
Totale 8.494
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Nome #
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion 384
Effect of the stage of maturity on enzymatic corn starch hydrolysis potential. 323
Use of electronic nose for corn silage screening 261
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 229
In vitro starch digestion and predicted glycemix index of cereal grains commonly utilized in pig nutrition 220
New assessment based on the use of principal factor analysis to investigate corn silage quality fromnutritional traits, fermentation end products andmycotoxins 213
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine 212
Role of resistant starch from different sources on in vitro production of short-chain fatty acids in a pig model 202
Comprehensive mathematical model for freezing time prediction of finite object 199
Addition of nonstarch polysaccharides degrading enzymes to two hulless barley varieties fed in diets for weaned pigs 197
Organic matter fermentability of corn and barley: the influence of particle size and exogenous amylase 195
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview 187
Chemical composition and nutritive value of whole crop maize silage: effect of water shortage 182
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties 180
Cooking quality and starch digestibility of gluten free pasta using new bean flour 176
Pasta by-product as alternative source of starch in diets for finishing pigs 175
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation 174
Degree of starch hydrolysis and predicted glycemic index of corn and barley with different amylose content 173
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs 164
Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids 160
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 160
In vitro evaluation of the impact of zein proteins on starch digestion and dry matter digestibility for pigs 159
Factors affecting starch utilization in large animal food production system: A review 158
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 158
A comparision of methods to quantify prolamin contents in cereals 157
A Potentially Ecosustainable Hazelnut/Carob-Based Spread 156
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 156
Effect of omnivorous and vegan diets with different protein and carbohydrate content on growth and metabolism of growing rats 155
Effect of different fibre addition on cookie dough and texture 154
Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach 152
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption 150
Response on yield and nutritive value of two commercial maize hybrids as a consequence of a water irrigation reduction 149
Use of central composite design to optimize working conditions of Streptomyces griseus enzymatic method in estimating in vitro rumen undegraded crude protein of feedstuffs 148
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics 146
Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices 145
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 145
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics 145
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics 145
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours 144
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 141
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 141
UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation 140
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers 139
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 139
Nutrition and Ageing 138
New insight into the role of resistant starch in pig nutrition 138
Enzymatic starch hydrolysis potential of raw and processed cereals 137
Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. 137
Effect of inoculation with Lactobacillus buchneri LB1819 and Lactococcus lactis O224 on fermentation and mycotoxin production in maize silage compacted at different densities 136
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 136
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 136
Evaluation of the impact of maize endosperm vitreousness on in vitro starch digestion, dry matter digestibility and fermentation characteristics for pigs 135
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics 134
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies 133
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions 133
Nutrients' and antinutrients' seed content in common bean (phaseolus vulgaris L.) lines carrying mutations affecting seed composition 132
In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach 131
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties 131
Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation 130
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 130
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient 129
Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses 128
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 128
Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications 126
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 126
Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread 126
The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model 125
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability 125
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 125
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 124
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 124
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 123
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 122
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 121
Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions 120
Short communication: In vitro rumen gas production and starch degradation of starch-based feeds depend on mean particle size 120
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications 119
Behaviour and fate of Ag-NPs, TiO2-NPs and ZnO-NPs in the human gastrointestinal tract: Biopersistence rate evaluation 118
Chemical composition and rumen degradability of three corn hybrids treated with insecticides against the european corn borer (Ostrinia nubilalis) 117
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation 117
Can different types of resistant starch influence the in vitro starch digestion of gluten free breads? 117
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 115
Gas production and starch degradability of corn and barley meals differing in mean particle size 115
Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition 115
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils 114
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 113
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 113
Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics 113
Relationships of alcohol consumption and nutritional knowledge on body weight and composition in a group of italian students 112
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 110
nLCA in bakery food products: state of the art and urgent needs 108
Evaluation of forage indigestible NDF and relations with analytical parameters by principal component analysis 108
Effect of nitrogen fertilization on chemical composition and rumen fermentation of different parts of plants of three corn hybrids 107
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation 107
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 106
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties 106
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion 105
Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour 105
Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L 105
Resistant starch content of cereal grains common utilized for pig nutrition 104
Totale 14.596
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Categoria #
all - tutte 70.850
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 70.850
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022882 0 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
2025/20266.254 839 184 361 601 964 392 1.223 290 468 433 231 268
2026/20271.015 328 687 0 0 0 0 0 0 0 0 0 0
Totale 16.797