Gianluca Giuberti
Università Cattolica del Sacro Cuore
H-index: 34
Europe-Italy
Top articles of Gianluca Giuberti
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion | Food Chemistry | Gabriele Rocchetti Giulia Leni Annalisa Rebecchi Roberta Dordoni Gianluca Giuberti | 2024/6/1 |
Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation | Food Chemistry | Pascual García-Pérez Merve Tomas Araceli Rivera-Pérez Vania Patrone Gianluca Giuberti | 2024/1/1 |
The addition of polysaccharide gums to Aronia melanocarpa purees modulates the bioaccessibility of phenolic compounds and gut microbiota: A multiomics data fusion approach … | Food chemistry | Merve Tomas Pascual García-Pérez Araceli Rivera-Pérez Vania Patrone Gianluca Giuberti | 2024/5/1 |
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers | Journal of food biochemistry | Johanny Aguillón‐Osma Iván Luzardo‐Ocampo Mardey Liceth Cuellar‐Nuñez María Elena Maldonado‐Celis Nelsy Loango‐Chamorro | 2019/7 |
A Potentially Ecosustainable Hazelnut/Carob-Based Spread | International Journal of Food Science | Laura Principato Daniele Carullo Alice Gruppi Guillermo Duserm Garrido Gianluca Giuberti | 2024/3/14 |
nLCA in bakery food products: state of the art and urgent needs | FRONTIERS IN SUSTAINABLE FOOD SYSTEMS | Martina Cassarino Gianluca Giuberti Lorenzo Morelli Marco Trezzi Andrea Pelattieri | 2024/1/25 |
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta | LWT | Xinying Suo Margherita Dall’Asta Gianluca Giuberti Michele Minucciani Zhangcun Wang | 2024/1/15 |
Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich … | Food Chemistry | Pascual García-Pérez Gabriele Rocchetti Gianluca Giuberti Franco Lucchini Luigi Lucini | 2023/6/30 |
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs | Foods | Walter Mancino Paola Carnevali Valeria Terzi Pascual García Pérez Leilei Zhang | 2023/2/27 |
Behaviour and fate of Ag-NPs, TiO2-NPs and ZnO-NPs in the human gastrointestinal tract: Biopersistence rate evaluation | Food and Chemical Toxicology | Margherita Ferrante Alfina Grasso Gianluca Giuberti Margherita Dall’Asta Edoardo Puglisi | 2023/6/1 |
Combining native and malted triticale flours in biscuits: Nutritional and technological implications | Foods | Isabella Piazza Paola Carnevali Nadia Faccini Marina Baronchelli Valeria Terzi | 2023/9/13 |
Characterization of durum-wheat pasta containing resistant starch from debranched waxy rice starch | Foods | Mariasole Cervini Mario Gabrielli Giorgia Spigno Gianluca Giuberti | 2023/1/10 |
Sensorial properties of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour. | F Sparvoli S Giofré E Cominelli E Avite G Giuberti | 2023/5/15 | |
The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics | Food Chemistry | Pascual García-Pérez Gianluca Giuberti Francesco Sestili Domenico Lafiandra Ermelinda Botticella | 2023/8/30 |
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour | International Journal of Food Science & Technology | Andrea Bresciani Gianluca Giuberti Mariasole Cervini Alessandra Marti | 2023/4 |
The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation … | Journal of Hazardous Materials | Filippo Vaccari Leilei Zhang Gianluca Giuberti Alfina Grasso Francesca Bandini | 2023/7/5 |
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion | Food Chemistry | Leilei Zhang Pascual García-Pérez Erika Martinelli Gianluca Giuberti Marco Trevisan | 2023/3/15 |
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations | Foods | Federico Bianchi Mariasole Cervini Gianluca Giuberti Barbara Simonato | 2023/7/2 |
Effect of different fibre addition on cookie dough and texture | Food Science and Technology International | Alice Gruppi Gianluca Giuberti Guillermo Duserm Garrido Giorgia Spigno | 2023/3/8 |
Development of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour. | F Sparvoli S Giofré E Cominelli E Avite G Giuberti | 2022 |
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