IRIS PubliCatt

Giuberti, Gianluca
 Distribuzione geografica
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Continente #
NA - Nord America 3.404
EU - Europa 2.978
AS - Asia 1.358
SA - Sud America 51
AF - Africa 43
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 7.847
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Nazione #
US - Stati Uniti d'America 3.337
SE - Svezia 711
IT - Italia 652
CN - Cina 542
DE - Germania 472
SG - Singapore 362
FR - Francia 201
IE - Irlanda 189
UA - Ucraina 169
IN - India 140
GB - Regno Unito 128
ID - Indonesia 119
PL - Polonia 103
RU - Federazione Russa 80
FI - Finlandia 78
CA - Canada 59
TR - Turchia 52
BR - Brasile 35
NL - Olanda 33
AL - Albania 31
KR - Corea 29
IR - Iran 25
CZ - Repubblica Ceca 22
BE - Belgio 21
PH - Filippine 18
AT - Austria 17
HK - Hong Kong 15
TH - Thailandia 12
CH - Svizzera 11
ES - Italia 11
JP - Giappone 11
RO - Romania 10
NG - Nigeria 9
TN - Tunisia 9
AU - Australia 8
LT - Lituania 7
MX - Messico 7
PK - Pakistan 7
VN - Vietnam 7
CI - Costa d'Avorio 6
GR - Grecia 5
ZA - Sudafrica 5
AR - Argentina 4
DK - Danimarca 4
NO - Norvegia 4
BG - Bulgaria 3
CO - Colombia 3
EC - Ecuador 3
EU - Europa 3
IQ - Iraq 3
MA - Marocco 3
PT - Portogallo 3
AE - Emirati Arabi Uniti 2
AZ - Azerbaigian 2
BJ - Benin 2
BO - Bolivia 2
CL - Cile 2
ET - Etiopia 2
HR - Croazia 2
HU - Ungheria 2
IL - Israele 2
KE - Kenya 2
LV - Lettonia 2
MU - Mauritius 2
MY - Malesia 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
UZ - Uzbekistan 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
EE - Estonia 1
GH - Ghana 1
KZ - Kazakistan 1
LK - Sri Lanka 1
MW - Malawi 1
PA - Panama 1
PE - Perù 1
TJ - Tagikistan 1
TW - Taiwan 1
VE - Venezuela 1
Totale 7.847
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Città #
Chandler 688
Ashburn 311
Singapore 260
Dublin 184
Cattolica 172
San Mateo 142
Jacksonville 131
Wilmington 120
Fairfield 115
Milan 113
Jakarta 112
Nanjing 97
Warsaw 82
Ann Arbor 80
Seattle 78
Woodbridge 75
Boston 73
Dearborn 73
Princeton 62
Houston 55
Hangzhou 54
Redwood City 54
Moscow 50
Cambridge 48
Beijing 46
Hounslow 46
Delhi 40
Izmir 40
Marseille 40
Redmond 40
Los Angeles 39
Shanghai 39
Nanchang 34
Helsinki 33
New York 33
Lawrence 30
Edmonton 28
Boardman 27
Zhengzhou 23
Munich 20
Norwalk 20
Seoul 20
Nürnberg 19
Shenyang 19
Augusta 18
Guangzhou 18
Hebei 18
Southend 18
Mountain View 17
Kraków 16
Parma 16
Brussels 14
Kish 14
Lancaster 14
Leawood 14
Santa Clara 14
Vienna 14
Kunming 13
Busto Arsizio 12
Jiaxing 12
Washington 12
Chicago 11
Falkenstein 11
Rubiera 11
Tianjin 10
Turin 10
Andover 9
Hong Kong 9
Nuremberg 9
Ostrava 9
Pune 9
Rome 9
Senigallia 9
São Paulo 9
Toronto 9
University Park 9
Dallas 8
Esslingen am Neckar 8
London 8
Wageningen 8
Bari 7
Nagold 7
New Delhi 7
Ottawa 7
Paris 7
Renton 7
Verona 7
Abidjan 6
Amsterdam 6
Hefei 6
Jinan 6
Kaunas 6
Mumbai 6
Tokyo 6
Ardabil 5
Berlin 5
Dong Ket 5
Lappeenranta 5
Monmouth Junction 5
Napoli 5
Totale 4.415
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Nome #
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion 328
Use of electronic nose for corn silage screening 171
New assessment based on the use of principal factor analysis to investigate corn silage quality fromnutritional traits, fermentation end products andmycotoxins 154
In vitro starch digestion and predicted glycemix index of cereal grains commonly utilized in pig nutrition 149
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 141
Organic matter fermentability of corn and barley: the influence of particle size and exogenous amylase 133
Addition of nonstarch polysaccharides degrading enzymes to two hulless barley varieties fed in diets for weaned pigs 122
Pasta by-product as alternative source of starch in diets for finishing pigs 118
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation 115
In vitro evaluation of the impact of zein proteins on starch digestion and dry matter digestibility for pigs 112
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 109
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties 108
Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids 106
Degree of starch hydrolysis and predicted glycemic index of corn and barley with different amylose content 105
Chemical composition and nutritive value of whole crop maize silage: effect of water shortage 105
Cooking quality and starch digestibility of gluten free pasta using new bean flour 105
Effect of the stage of maturity on enzymatic corn starch hydrolysis potential. 102
Response on yield and nutritive value of two commercial maize hybrids as a consequence of a water irrigation reduction 96
UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation 94
Role of resistant starch from different sources on in vitro production of short-chain fatty acids in a pig model 93
Effect of omnivorous and vegan diets with different protein and carbohydrate content on growth and metabolism of growing rats 93
Factors affecting starch utilization in large animal food production system: A review 92
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview 91
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 90
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours 90
Evaluation of the impact of maize endosperm vitreousness on in vitro starch digestion, dry matter digestibility and fermentation characteristics for pigs 89
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics 89
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 88
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 86
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics 86
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine 86
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption 85
A comparision of methods to quantify prolamin contents in cereals 84
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 84
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics 84
Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses 83
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics 82
Enzymatic starch hydrolysis potential of raw and processed cereals 80
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies 80
New insight into the role of resistant starch in pig nutrition 80
Effect of inoculation with Lactobacillus buchneri LB1819 and Lactococcus lactis O224 on fermentation and mycotoxin production in maize silage compacted at different densities 80
Nutrition and Ageing 79
In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach 76
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 74
Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach 73
In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum 72
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 72
Nutrients' and antinutrients' seed content in common bean (phaseolus vulgaris L.) lines carrying mutations affecting seed composition 72
Use of central composite design to optimize working conditions of Streptomyces griseus enzymatic method in estimating in vitro rumen undegraded crude protein of feedstuffs 71
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions 71
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 71
Comprehensive mathematical model for freezing time prediction of finite object 71
Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices 69
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 69
Chemical composition and rumen degradability of three corn hybrids treated with insecticides against the european corn borer (Ostrinia nubilalis) 67
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties 66
Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. 66
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 66
Short communication: In vitro rumen gas production and starch degradation of starch-based feeds depend on mean particle size 65
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 65
Evaluation of forage indigestible NDF and relations with analytical parameters by principal component analysis 64
Can different types of resistant starch influence the in vitro starch digestion of gluten free breads? 64
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils 64
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 62
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 62
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 62
In vitro evaluation of fermentation characteristics of type 3 resistant starch 62
Resistant starch content of cereal grains common utilized for pig nutrition 60
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 60
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 60
Effect of nitrogen fertilization on chemical composition and rumen fermentation of different parts of plants of three corn hybrids 59
Gas production and starch degradability of corn and barley meals differing in mean particle size 59
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient 58
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 58
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties 58
Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics 57
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation 56
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 54
Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread 54
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability 53
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation 52
Relationships of alcohol consumption and nutritional knowledge on body weight and composition in a group of italian students 51
Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition 48
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review 47
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs 45
Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics 45
Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L 43
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder 43
Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility 42
In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar 42
Gas production and starch degradability of corn and barley meals differing in mean particle size 40
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 38
Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation 37
Effect of different fibre addition on cookie dough and texture 36
Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study 36
The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model 35
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 34
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 32
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 32
Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour 32
Totale 7.699
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Categoria #
all - tutte 39.519
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 39.519
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020296 0 0 0 0 0 0 0 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
2024/2025839 63 79 142 83 204 121 110 37 0 0 0 0
Totale 8.008