IRIS UniCatt

Giuberti, Gianluca
 Distribuzione geografica
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Continente #
NA - Nord America 3.585
EU - Europa 3.226
AS - Asia 1.777
SA - Sud America 369
AF - Africa 60
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 5
Totale 9.033
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Nazione #
US - Stati Uniti d'America 3.502
SE - Svezia 725
IT - Italia 685
CN - Cina 635
SG - Singapore 598
DE - Germania 526
BR - Brasile 326
FR - Francia 275
IE - Irlanda 192
UA - Ucraina 173
GB - Regno Unito 148
IN - India 147
ID - Indonesia 120
PL - Polonia 110
FI - Finlandia 85
RU - Federazione Russa 85
CA - Canada 68
TR - Turchia 62
KR - Corea 58
NL - Olanda 41
AL - Albania 32
IR - Iran 25
BE - Belgio 22
CZ - Repubblica Ceca 22
HK - Hong Kong 21
AT - Austria 20
PH - Filippine 18
JP - Giappone 17
ES - Italia 14
TH - Thailandia 13
CH - Svizzera 12
MX - Messico 12
TN - Tunisia 12
VN - Vietnam 12
CO - Colombia 10
EC - Ecuador 10
LT - Lituania 10
PK - Pakistan 10
RO - Romania 10
AR - Argentina 9
AU - Australia 9
NG - Nigeria 9
ZA - Sudafrica 8
CI - Costa d'Avorio 6
GR - Grecia 6
AZ - Azerbaigian 5
BG - Bulgaria 5
CL - Cile 5
GH - Ghana 5
IQ - Iraq 5
MA - Marocco 5
NO - Norvegia 5
DK - Danimarca 4
KE - Kenya 4
PT - Portogallo 4
UZ - Uzbekistan 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
BD - Bangladesh 3
ET - Etiopia 3
EU - Europa 3
HR - Croazia 3
LV - Lettonia 3
MU - Mauritius 3
BJ - Benin 2
BO - Bolivia 2
HU - Ungheria 2
IL - Israele 2
KG - Kirghizistan 2
LK - Sri Lanka 2
MY - Malesia 2
NZ - Nuova Zelanda 2
PA - Panama 2
PY - Paraguay 2
RS - Serbia 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
A1 - Anonimo 1
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BF - Burkina Faso 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
EE - Estonia 1
GE - Georgia 1
JO - Giordania 1
KZ - Kazakistan 1
LB - Libano 1
LS - Lesotho 1
MW - Malawi 1
PE - Perù 1
PS - Palestinian Territory 1
TJ - Tagikistan 1
TT - Trinidad e Tobago 1
Totale 9.033
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Città #
Chandler 688
Singapore 324
Ashburn 323
Dublin 187
Cattolica 172
San Mateo 142
Jacksonville 131
Milan 123
Wilmington 120
Fairfield 115
Jakarta 112
Nanjing 97
Warsaw 86
Ann Arbor 80
Seattle 79
Boston 75
Woodbridge 75
Dearborn 73
Princeton 62
Houston 55
Los Angeles 55
Hangzhou 54
Redwood City 54
Moscow 50
Seoul 49
Cambridge 48
Beijing 46
Hounslow 46
New York 41
Delhi 40
Izmir 40
Marseille 40
Redmond 40
Shanghai 39
Frankfurt am Main 38
Hefei 37
The Dalles 37
São Paulo 36
Helsinki 34
Nanchang 34
Lawrence 30
Edmonton 28
Boardman 27
Zhengzhou 23
Munich 21
Norwalk 20
Nürnberg 19
Santa Clara 19
Shenyang 19
Augusta 18
Guangzhou 18
Hebei 18
Southend 18
Mountain View 17
Kraków 16
Parma 16
Brussels 15
Düsseldorf 15
Hong Kong 15
Vienna 15
Kish 14
Lancaster 14
Lauterbourg 14
Leawood 14
Kunming 13
London 13
Busto Arsizio 12
Chicago 12
Jiaxing 12
Rio de Janeiro 12
Washington 12
Falkenstein 11
Piacenza 11
Rubiera 11
Toronto 11
Nuremberg 10
Tianjin 10
Tokyo 10
Turin 10
Amsterdam 9
Andover 9
Belo Horizonte 9
Dallas 9
Ostrava 9
Pune 9
Rome 9
Senigallia 9
University Park 9
Chennai 8
Esslingen am Neckar 8
New Delhi 8
Wageningen 8
Bari 7
Brooklyn 7
Nagold 7
Ottawa 7
Paris 7
Quito 7
Renton 7
Salvador 7
Totale 4.759
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Nome #
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion 337
Use of electronic nose for corn silage screening 181
New assessment based on the use of principal factor analysis to investigate corn silage quality fromnutritional traits, fermentation end products andmycotoxins 168
In vitro starch digestion and predicted glycemix index of cereal grains commonly utilized in pig nutrition 163
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 148
Organic matter fermentability of corn and barley: the influence of particle size and exogenous amylase 140
Addition of nonstarch polysaccharides degrading enzymes to two hulless barley varieties fed in diets for weaned pigs 135
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation 126
Pasta by-product as alternative source of starch in diets for finishing pigs 125
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties 123
Chemical composition and nutritive value of whole crop maize silage: effect of water shortage 121
In vitro evaluation of the impact of zein proteins on starch digestion and dry matter digestibility for pigs 121
Cooking quality and starch digestibility of gluten free pasta using new bean flour 119
Degree of starch hydrolysis and predicted glycemic index of corn and barley with different amylose content 115
Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids 113
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 112
Effect of the stage of maturity on enzymatic corn starch hydrolysis potential. 109
Response on yield and nutritive value of two commercial maize hybrids as a consequence of a water irrigation reduction 106
Factors affecting starch utilization in large animal food production system: A review 105
Effect of omnivorous and vegan diets with different protein and carbohydrate content on growth and metabolism of growing rats 105
UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation 105
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours 104
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview 102
Role of resistant starch from different sources on in vitro production of short-chain fatty acids in a pig model 100
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 99
A comparision of methods to quantify prolamin contents in cereals 97
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics 96
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine 96
Evaluation of the impact of maize endosperm vitreousness on in vitro starch digestion, dry matter digestibility and fermentation characteristics for pigs 95
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 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
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics 93
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics 92
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption 91
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics 91
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 89
Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses 88
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies 87
New insight into the role of resistant starch in pig nutrition 87
Effect of inoculation with Lactobacillus buchneri LB1819 and Lactococcus lactis O224 on fermentation and mycotoxin production in maize silage compacted at different densities 87
Enzymatic starch hydrolysis potential of raw and processed cereals 85
Nutrition and Ageing 85
Nutrients' and antinutrients' seed content in common bean (phaseolus vulgaris L.) lines carrying mutations affecting seed composition 84
In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach 83
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 82
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages 81
Use of central composite design to optimize working conditions of Streptomyces griseus enzymatic method in estimating in vitro rumen undegraded crude protein of feedstuffs 80
Comprehensive mathematical model for freezing time prediction of finite object 80
Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach 79
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 79
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions 78
Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices 77
Chemical composition and rumen degradability of three corn hybrids treated with insecticides against the european corn borer (Ostrinia nubilalis) 77
Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake. 77
In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum 76
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 76
New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils 75
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 75
Short communication: In vitro rumen gas production and starch degradation of starch-based feeds depend on mean particle size 73
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 73
Evaluation of forage indigestible NDF and relations with analytical parameters by principal component analysis 71
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta 71
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties 71
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient 71
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 70
Technical note: Relationship between in situ NDF degradability and enzymatic NDF hydrolysis in forages, nonforage fibrous feeds, and crop residues 69
Can different types of resistant starch influence the in vitro starch digestion of gluten free breads? 68
Gas production and starch degradability of corn and barley meals differing in mean particle size 67
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties 67
In vitro evaluation of fermentation characteristics of type 3 resistant starch 66
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation 66
Effect of nitrogen fertilization on chemical composition and rumen fermentation of different parts of plants of three corn hybrids 65
Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics 65
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 65
Resistant starch content of cereal grains common utilized for pig nutrition 64
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability 64
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 64
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 63
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 62
Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition 62
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation 62
Relationships of alcohol consumption and nutritional knowledge on body weight and composition in a group of italian students 61
Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread 61
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs 60
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review 59
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 55
Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility 55
Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics 53
Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L 51
Effect of different fibre addition on cookie dough and texture 50
The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model 50
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder 50
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 49
Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour 49
Gas production and starch degradability of corn and barley meals differing in mean particle size 49
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 47
In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar 47
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 45
Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications 45
Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation 44
Totale 8.607
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Categoria #
all - tutte 44.563
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 44.563
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202074 0 0 0 0 0 0 0 0 0 0 0 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
2024/20252.026 63 79 142 83 204 121 110 82 337 259 497 49
Totale 9.195