| Review on mycotoxin issues in ruminants: Occurrence in forages, effects of mycotoxin ingestion on health status and animal performance and practical strategies to counteract … A Gallo, G Giuberti, JC Frisvad, T Bertuzzi, KF Nielsen Toxins 7 (8), 3057-3111, 2015 | 498 | 2015 |
| Cooking quality and starch digestibility of gluten free pasta using new bean flour G Giuberti, A Gallo, C Cerioli, P Fortunati, F Masoero Food chemistry 175, 43-49, 2015 | 261 | 2015 |
| Interactions between phenolic compounds, amylolytic enzymes and starch: An updated overview G Giuberti, G Rocchetti, L Lucini Current Opinion in Food Science 31, 102-113, 2020 | 213 | 2020 |
| Factors affecting starch utilization in large animal food production system: A review G Giuberti, A Gallo, F Masoero, LF Ferraretto, PC Hoffman, RD Shaver Starch‐Stärke 66 (1-2), 72-90, 2014 | 175 | 2014 |
| Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties R Tolve, B Simonato, G Rainero, F Bianchi, C Rizzi, M Cervini, G Giuberti Foods 10 (1), 75, 2021 | 172 | 2021 |
| Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics G Giuberti, G Rocchetti, S Sigolo, P Fortunati, L Lucini, A Gallo Food chemistry 239, 679-687, 2018 | 157 | 2018 |
| In vitro starch digestion and predicted glycemic index of cereal grains commonly utilized in pig nutrition G Giuberti, A Gallo, C Cerioli, F Masoero Animal Feed Science and Technology 174 (3-4), 163-173, 2012 | 152 | 2012 |
| Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties G Rocchetti, L Lucini, JML Rodriguez, FJ Barba, G Giuberti Food Chemistry 271, 157-164, 2019 | 138 | 2019 |
| Evaluation of phenolic profile and antioxidant capacity in gluten-free flours G Rocchetti, G Chiodelli, G Giuberti, F Masoero, M Trevisan, L Lucini Food Chemistry 228, 367-373, 2017 | 131 | 2017 |
| Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: A review G Giuberti, A Gallo International Journal of Food Science & Technology 53 (1), 50-60, 2018 | 116 | 2018 |
| Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta G Rocchetti, L Lucini, G Chiodelli, G Giuberti, D Montesano, F Masoero, ... Food research international 100, 69-77, 2017 | 100 | 2017 |
| Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics G Giuberti, A Marti, P Fortunati, A Gallo Journal of cereal science 76, 157-164, 2017 | 99 | 2017 |
| Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits F Sparvoli, M Laureati, R Pilu, E Pagliarini, I Toschi, G Giuberti, ... Frontiers in Plant Science 7, 928, 2016 | 95 | 2016 |
| Breadstick fortification with red grape pomace: Effect on nutritional, technological and sensory properties G Rainero, F Bianchi, C Rizzi, M Cervini, G Giuberti, B Simonato Journal of the Science of Food and Agriculture 102 (6), 2545-2552, 2022 | 91 | 2022 |
| UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation G Rocchetti, G Chiodelli, G Giuberti, S Ghisoni, G Baccolo, F Blasi, ... Journal of Functional Foods 40, 564-572, 2018 | 91 | 2018 |
| Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics G Rocchetti, G Giuberti, M Busconi, A Marocco, M Trevisan, L Lucini Food Chemistry 312, 126077, 2020 | 81 | 2020 |
| Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation M Tomas, G Rocchetti, S Ghisoni, G Giuberti, E Capanoglu, L Lucini Food Research International 130, 108954, 2020 | 81 | 2020 |
| Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses G Rocchetti, L Lucini, A Gallo, F Masoero, M Trevisan, G Giuberti Food research international 113, 407-413, 2018 | 80 | 2018 |
| New assessment based on the use of principal factor analysis to investigate corn silage quality from nutritional traits, fermentation end products and mycotoxins A Gallo, T Bertuzzi, G Giuberti, M Moschini, S Bruschi, C Cerioli, ... Journal of the Science of Food and Agriculture 96 (2), 437-448, 2016 | 78 | 2016 |
| New insight into the role of resistant starch in pig nutrition G Giuberti, A Gallo, M Moschini, F Masoero Animal Feed Science and Technology 201, 1-13, 2015 | 78 | 2015 |
Antonio GalloUniversità Cattolica del Sacro CuoreVerified email at unicatt.it
