Gianluca Giuberti

Papers authored by Gianluca Giuberti

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2017 Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti

, Francesco Masoero, Marco Trevisan, Luigi Lucini

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

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Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, Gianluca Giuberti

, Antonio Gallo, Francesco Masoero, Marco Trevisan

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

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Gianluca Giuberti

, Alessandra Marti, Paola Fortunati, Antonio Gallo

Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics

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2016 Gianluca Giuberti

, Paola Fortunati, Antonio Gallo

Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?

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Francesca Maria Cicognini, Roberto Belli, Teresa Andena, Gianluca Giuberti

, Antonio Gallo, Filippo Rossi

Relationships of alcohol consumption and nutritional knowledge on body weight and composition in a group of Italian students

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A. Prandini, S. Sigolo, M. Moschini, G. Giuberti

, M. Morlacchini

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

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A. Gallo, G. Giuberti

, F. Masoero

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

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A. Gallo, G. Giuberti

, S. Duval, M. Moschini, F. Masoero

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

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G. Giuberti

, A. Gallo, P. Fortunati, F. Rossi

Wheat-based breads with slowly digestible starch properties by increasing the amylase content: An in vitro approach

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Francesca Sparvoli, Monica Laureati, Roberto Pilu, Ella Pagliarini

, Ivan Toschi, Gianluca Giuberti

, Paola Fortunati, Maria G. Daminati, Eleonora Cominelli

, Roberto Bollini

Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits

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2015 Gianluca Giuberti

, Antonio Gallo, Paola Fortunati, Filippo Rossi

Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies

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Antonio Gallo, Gianluca Giuberti

, Jens C. Frisvad, Terenzio Bertuzzi, Kristian F. Nielsen

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

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Antonio Gallo, Gianluca Giuberti

, Sara Bruschi, Paola Fortunati, Francesco Masoero

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

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Gianluca Giuberti

, Antonio Gallo, Carla Cerioli, Paola Fortunati, Francesco Masoero

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

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Gianluca Giuberti

, Antonio Gallo, Lucia Fiorentini, Paola Fortunati, Francesco Masoero

In vitro starch digestibility and quality attributes of gluten free “tagliatelle” prepared with teff flour and increasing levels of a new developed bean cultivar

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A. Prandini, S. Sigolo, G. Giuberti

, M. Moschini, G. Marchetto, G. Della Casa

Effect of replacing corn with hulled and hulless or low-amylose hulless barley varieties on growth performance and carcass quality of Italian growing-finishing pig1

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Antonio Gallo, Terenzio Bertuzzi, Gianluca Giuberti

, Maurizio Moschini, Sara Bruschi, Carla Cerioli, Francesco Masoero

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

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Gianluca Giuberti

, Antonio Gallo, Maurizio Moschini, Francesco Masoero

New insight into the role of resistant starch in pig nutrition

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A. Prandini, S. Sigolo, G. Giuberti

, M. Moschini, G. Marchetto, G. Della Casa

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

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2014 A. Prandini, S. Sigolo, M. Morlacchini, G. Giuberti

, M. Moschini, M. Rzepus, G. Della Casa

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

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Papers authored by Gianluca Giuberti