Lista de obras - Gianluca Giuberti - Dominio Público Uruguay

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

artículo científico publicado en 2017

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

artículo científico publicado en 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

artículo científico publicado en 2018

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

artículo científico publicado en 2017

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 ⬇️

artículo científico publicado el 19 de abril de 2013

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

artículo científico publicado en 2017

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

artículo científico publicado en 2016

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

artículo científico publicado en 2017

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

artículo científico publicado en 2016

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.

artículo científico publicado en 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.

artículo científico publicado en 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

artículo científico publicado en 2015

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

artículo científico publicado en 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 ⬇️

artículo científico publicado el 1 de julio de 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

artículo científico publicado en 2015

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

artículo científico publicado en 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.

artículo científico publicado en 2016

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 ⬇️

artículo científico publicado el 1 de junio de 2012

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

artículo científico publicado en 2020

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

artículo científico publicado en 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

artículo científico publicado en 2015

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

artículo científico publicado en 2021

Lista de obras de Gianluca Giuberti

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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 ⬇️

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

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

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

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

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

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