Gianluca Giuberti
Università Cattolica del Sacro Cuore
H-index: 34
Europe-Italy
Top articles of Gianluca Giuberti
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion
Food Chemistry
2024/6/1
Gabriele Rocchetti
H-Index: 22
Giulia Leni
H-Index: 6
Gianluca Giuberti
H-Index: 21
Luigi Lucini
H-Index: 33
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
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
2019/7
A Potentially Ecosustainable Hazelnut/Carob-Based Spread
International Journal of Food Science
2024/3/14
Gianluca Giuberti
H-Index: 21
Milena Lambri
H-Index: 19
Giorgia Spigno
H-Index: 20
Andrea Bassani
H-Index: 8
nLCA in bakery food products: state of the art and urgent needs
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
2024/1/25
Gianluca Giuberti
H-Index: 21
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta
LWT
2024/1/15
Gianluca Giuberti
H-Index: 21
Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation
Food Chemistry
2024/1/1
Combining native and malted triticale flours in biscuits: Nutritional and technological implications
Foods
2023/9/13
Gianluca Giuberti
H-Index: 21
The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics
Food Chemistry
2023/8/30
Gianluca Giuberti
H-Index: 21
Francesco Sestili
H-Index: 14
Domenico Lafiandra
H-Index: 24
Luigi Lucini
H-Index: 33
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
2023/7/5
Leilei Zhang
H-Index: 1
Gianluca Giuberti
H-Index: 21
Luigi Lucini
H-Index: 33
Margherita Ferrante
H-Index: 42
Edoardo Puglisi
H-Index: 23
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
Foods
2023/7/2
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
2023/6/30
Behaviour and fate of Ag-NPs, TiO2-NPs and ZnO-NPs in the human gastrointestinal tract: Biopersistence rate evaluation
Food and Chemical Toxicology
2023/6/1
Sensorial properties of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour.
2023/5/15
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
International Journal of Food Science & Technology
2023/4
Gianluca Giuberti
H-Index: 21
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion
Food Chemistry
2023/3/15
Effect of different fibre addition on cookie dough and texture
Food Science and Technology International
2023/3/8
Gianluca Giuberti
H-Index: 21
Giorgia Spigno
H-Index: 20
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs
Foods
2023/2/27
Characterization of durum-wheat pasta containing resistant starch from debranched waxy rice starch
Foods
2023/1/10
Giorgia Spigno
H-Index: 20
Gianluca Giuberti
H-Index: 21
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability
Food Chemistry
2022/1/30
