F. Masoero - Concepedia

Author

F. Masoero

Università Cattolica del Sacro Cuore ORCID

Also Known As

A.M. Pulimeno, F Masoero, F. MASOERO, F. Masoero, Francesco Masoero, Masoero Francesco, Masoero, Francesco

156

Publications

3.1K

Citations

H-Index

Concepts

All Affiliations

Università Cattolica del Sacro Cuore Institute of Food Science University of Sassari University of Udine

About

F. Masoero is an author at Università Cattolica del Sacro Cuore specializing in nutrition, agricultural economics, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	16	17	629
2	Health Sciences	14	16	623
3	Engineering	12	12	457
4	Public Health	12	13	442
5	Education	9	9	266

F. Masoero

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Cooking quality and starch digestibility of gluten free pasta using new bean flour Gianluca Giuberti, Antonio Gallo, C. Cerioli, Food Chemistry Food ChemistryNew Bean FlourStarch DigestibilityGrain QualityGluten Free Pasta	2014	193
Carryover of aflatoxin from feed to milk in dairy cows with low or high somatic cell counts F. Masoero, Antonio Gallo, Maurizio Moschini, animal	2007	157
In vitro starch digestion and predicted glycemic index of cereal grains commonly utilized in pig nutrition Gianluca Giuberti, Antonio Gallo, C. Cerioli, Animal Feed Science and Technology NutritionPig NutritionIn Vitro FermentationVitro Starch DigestionAnimal Nutrition	2012	115
Evaluation of phenolic profile and antioxidant capacity in gluten-free flours Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, Food Chemistry Food ChemistryFood Bioactive CompoundFood AnalysisPhenolic ProfilePolyphenolics	2017	96
Nutritive value - mycotoxin contamination and in vitro rumen fermentation of normal and genetically modified corn (cry1A(b)) grown in Northern Italy F. Masoero, Maurizio Moschini, Filippo Rossi, Maydica Mycotoxin ContaminationIn Vitro FermentationAnimal NutritionNorthern ItalyMycotoxin Formation	1999	90
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, Food Research International Food ChemistryBound Phenolic ProfileFood Bioactive CompoundFood AnalysisAntioxidant Activity	2017	81
Pea seeds (Pisum sativum), faba beans (Vicia faba var. minor) and lupin seeds (Lupinus albus var. multitalia) as protein sources in broiler diets: effect of extrusion on growth performance D. E. Diaz, M. Morlacchini, F. Masoero, Italian Journal of Animal Science Vegetable ProductionNutritionPs DietEngineeringAnimal Nutrition	2006	80
Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses Gabriele Rocchetti, Luigi Lucini, Antonio Gallo, Food Research International EngineeringFood AuthenticationBiochemistryChemical FingerprintsBioanalysis	2018	75
Effect of extrusion, espansion and toasting on the nutritional value of peas, faba beans and lupins F. Masoero, Anna Maria Pulimeno, Filippo Rossi Italian Journal of Animal Science NutritionFaba BeansEngineeringFood CompositionFood Analysis	2005	66
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, Food Research International Food ChemistryNutritionFood FermentationIn Vitro FermentationFood Analysis	2017	59

Page 1