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Gianni Galaverna

Gianni Galaverna

D-Index & Metrics

Chemistry

D-Index
56
Citations
9189
World Ranking
11853
National Ranking
384

Overview

Gianni Galaverna is affiliated with the University of Parma in Italy, where their research spans multiple disciplines within agricultural and biological sciences. Their scholarly work reflects a focus on biochemistry, genetics, and molecular biology, particularly in relation to food science and nutrition.

Their research contributions extend across a diverse range of topics, including:

  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Biochemical Analysis and Sensing Techniques
  • Mycotoxins in Agriculture and Food
  • Food Composition and Properties
  • GABA and Rice Research
  • Insect Utilization and Effects

Galaverna has published extensively in prominent scientific journals. Frequent publication venues include:

  • Foods
  • Journal of Agricultural and Food Chemistry
  • Food Research International
  • Toxins
  • Food & Function

Some of the recent papers that showcase the scope of their work are:

  • Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives, 2021, Foods
  • Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles, 2021, Food & Function
  • Assessment of the Multifunctional Behavior of Lupin Peptide P7 and Its Metabolite Using an Integrated Strategy, 2020, Journal of Agricultural and Food Chemistry
  • Antimicrobial Biomasses from Lactic Acid Fermentation of Black Soldier Fly Prepupae and Related By-Products, 2020, Microorganisms
  • Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami, 2022, International Journal of Molecular Sciences

Collaborations are an integral part of their research activities. Frequent co-authors working with Galaverna include:

  • Luca Dellafiora
  • Chiara Dall'Asta
  • Lorenzo Pedroni
  • Florinda Perugino
  • Martina Cirlini

Their scholarly pursuits incorporate several specialized subfields of study, such as:

  • Plant Science
  • Molecular Biology
  • Nutrition and Dietetics
  • Food Science
  • Animal Science and Zoology

Gianni Galaverna's body of work connects fundamental molecular and biochemical techniques with applied agricultural and food research, covering the valorization of agricultural by-products, bioactive compound analysis, fermentation processes, and food safety topics.

Best Publications

  • Bioavailability of trans-resveratrol from red wine in humans

    Paola Vitaglione;Stefano Sforza;Gianni Galaverna;Cristiana Ghidini

  • Clarification and concentration of citrus and carrot juices by integrated membrane processes

    A Cassano;E Drioli;G Galaverna;R Marchelli

  • Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

    Pedro Mena;Luca Calani;Chiara Dall'Asta;Gianni Galaverna

  • Fluorescent Chemosensor for Organic Guests and Copper(II) Ion Based on Dansyldiethylenetriamine-Modified β-Cyclodextrin

    Roberto Corradini;Arnaldo Dossena;Gianni Galaverna;Rosangela Marchelli

  • Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.

    Franca Finocchiaro;Barbara Ferrari;Alberto Gianinetti;Chiara Dall'Asta

  • Masked mycotoxins are efficiently hydrolyzed by human colonic microbiota releasing their aglycones.

    Andrea Dall'Erta;Martina Cirlini;Margherita Dall'Asta;Daniele Del Rio

  • A new integrated membrane process for the production of concentrated blood orange juice : Effect on bioactive compounds and antioxidant activity

    Gianni Galaverna;Gianluca Di Silvestro;Alfredo Cassano;Stefano Sforza

  • Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.

    Annalisa Ricci;Martina Cirlini;Alessia Levante;Chiara Dall'Asta

  • Evaluation of antioxidant capacity of some fruit and vegetable foods: efficiency of extraction of a sequence of solvents

    Nicoletta Pellegrini;Barbara Colombi;Sara Salvatore;Oreste V Brenna

  • Enantioselective Fluorescence Sensing of Amino Acids by Modified Cyclodextrins: Role of the Cavity and Sensing Mechanism

    Sara Pagliari;Roberto Corradini;Gianni Galaverna;Stefano Sforza

  • Difficulties in fumonisin determination: the issue of hidden fumonisins.

    Chiara Dall’Asta;Mattia Mangia;Franz Berthiller;Alexandra Molinelli

  • New reversed-phase liquid chromatographic method to detect aflatoxins in food and feed with cyclodextrins as fluorescence enhancers added to the eluent.

    E Chiavaro;C Dall’Asta;G Galaverna;A Biancardi

  • Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

    Stefano Sforza;Alessandro Pigazzani;Maurizio Motti;Cecilia Porta

  • Bioavailability and pharmacokinetic profile of grape pomace phenolic compounds in humans.

    Fabio Castello;Giuseppina Costabile;Letizia Bresciani;Michele Tassotti

  • Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.

    Stefano Sforza;Gianni Galaverna;Cristina Schivazappa;Rosangela Marchelli

  • Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits.

    Antonella Castagna;Emma Chiavaro;Chiara Dall’Asta;Massimiliano Rinaldi

  • Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging

    S. Sforza;V. Cavatorta;F. Lambertini;G. Galaverna

  • In vitro digestion assay for determination of hidden fumonisins in maize.

    Chiara Dall'Asta;Claudia Falavigna;Gianni Galaverna;Arnaldo Dossena

  • In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria.

    Annalisa Ricci;Martina Cirlini;Luca Calani;Valentina Bernini

  • A LC/MS/MS method for the simultaneous quantification of free and masked fumonisins in maize and maize-based products

    C. Dall'Asta;G. Galaverna;G. Aureli;A. Dossena

  • Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology.

    E Bergamini;D Catellani;C Dall'asta;G Galaverna

Frequent Co-Authors

Chiara Dall’Asta
Chiara Dall’Asta University of Parma
Rosangela Marchelli
Rosangela Marchelli University of Parma
Arnaldo Dossena
Arnaldo Dossena University of Parma
Stefano Sforza
Stefano Sforza University of Parma
Paola Battilani
Paola Battilani Catholic University of the Sacred Heart
Daniele Del Rio
Daniele Del Rio University of Parma
Erasmo Neviani
Erasmo Neviani University of Parma
Renato Bruni
Renato Bruni University of Parma
Chiara Tonelli
Chiara Tonelli University of Milan
Massimo Reverberi
Massimo Reverberi Sapienza University of Rome

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