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List of works by Gianluca Giuberti

Addition of nonstarch polysaccharides degrading enzymes to two hulless barley varieties fed in diets for weaned pigs1

article

Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption

scientific article published on 5 November 2017

Cooking quality and starch digestibility of gluten free pasta using new bean flour

scientific article published on 28 November 2014

Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics

scientific article published on 11 September 2018

Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

scientific article published on 14 May 2020

Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions

scientific article published on 19 March 2018

Effect of omnivorous and vegan diets with different protein and carbohydrate content on growth and metabolism of growing rats

scientific article

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

scientific article published on 01 February 2015

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

scholarly article

Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids ⬇️

scientific article published on April 19, 2013

Evaluation of phenolic profile and antioxidant capacity in gluten-free flours.

scientific article

Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits

scientific article published on 27 June 2016

Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics.

scientific article published on 3 July 2017

Gas production and starch degradability of corn and barley meals differing in mean particle size.

scientific article

Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties

scholarly article by Gabriele Rocchetti et al published January 2019 in Food Chemistry

Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.

scientific article published on 14 August 2017

In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach

scientific article published on 05 March 2019

In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum.

scientific article published on 20 June 2013

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion

scientific article published on 06 April 2020

New assessment based on the use of principal factor analysis to investigate corn silage quality from nutritional traits, fermentation end products and mycotoxins

scientific article published on 31 January 2015

Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.

scientific article published on 22 March 2017

Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics

scientific article published on 23 December 2019

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices ⬇️

scientific article published on 01 July 2012

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

scientific article published on 10 April 2020

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

scientific article

Short communication: In vitro rumen gas production and starch degradation of starch-based feeds depend on mean particle size

scientific article published on 26 April 2018

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.

scientific article

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 ⬇️

scientific article published on 01 June 2012

Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder

scientific article published on 08 September 2020

Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation

scientific article published on 24 June 2019

UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation

Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L

scientific article published on 21 November 2019

Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses

article published in 2018

Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages

scientific article published on 22 May 2015

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

scientific article published on 02 January 2021

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