Nome |
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Determinants of US university students’ willingness to include whole grain pasta in their diet, file e27ce0c9-8f83-055e-e053-6605fe0a7873
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280
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Designing food for the elderly: the critical impact of food structure, file 35a0c36d-4ffc-4702-b8d0-8a529be63f9a
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254
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The nutritional quality of organic and conventional food products sold in Italy: Results from the food labelling of Italian products (FLIP) study, file e27ce0c8-d044-055e-e053-6605fe0a7873
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190
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Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet, file e27ce0c7-a4bf-055e-e053-6605fe0a7873
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124
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Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study, file e27ce0c7-a4b5-055e-e053-6605fe0a7873
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119
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Designing food structure to slow down digestion in starch-rich products, file e27ce0c7-877f-055e-e053-6605fe0a7873
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112
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Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers, file e27ce0c7-a312-055e-e053-6605fe0a7873
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112
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Are treated celiac patients at risk for mycotoxins? An Italian case-study, file e27ce0c7-a4c4-055e-e053-6605fe0a7873
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109
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Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO), file e27ce0c7-a150-055e-e053-6605fe0a7873
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103
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In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread, file e27ce0c7-a310-055e-e053-6605fe0a7873
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103
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Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study, file e27ce0c7-96ce-055e-e053-6605fe0a7873
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100
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Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries, file e27ce0c7-ac4b-055e-e053-6605fe0a7873
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100
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A critical review on the role of food and nutrition in the energy balance, file e27ce0c8-cf79-055e-e053-6605fe0a7873
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94
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How to develop gluten-free foods for a healthy gut, file e27ce0c7-a4c6-055e-e053-6605fe0a7873
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92
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Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort, file e27ce0c7-a4c0-055e-e053-6605fe0a7873
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91
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Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire, file e27ce0c7-a4c9-055e-e053-6605fe0a7873
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85
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Unusual sub-genus associations of fecal Prevotella and Bacteroides with specific dietary patterns, file e27ce0c7-96c9-055e-e053-6605fe0a7873
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84
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Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets, file e27ce0c7-a303-055e-e053-6605fe0a7873
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83
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A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet, file e27ce0c7-a4ba-055e-e053-6605fe0a7873
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81
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Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds, file e27ce0c7-ac46-055e-e053-6605fe0a7873
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77
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Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps, file e27ce0c9-6dc4-055e-e053-6605fe0a7873
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74
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Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks?, file fd430a55-0b8c-462b-9a90-3d30fcb974c0
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68
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How the diagnosis of non-celiac gluten sensitivity (NCGS) should be confirmed: the Salerno experts’ criteria, file e27ce0c7-9860-055e-e053-6605fe0a7873
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66
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Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays, file e27ce0c7-a4b8-055e-e053-6605fe0a7873
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56
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Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study, file ecda84f3-0e6b-476d-96e9-c2497ac6c7ca
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44
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Nutritional quality of pasta sold on the italian market: The food labelling of italian products (FLIP) study, file e27ce0c9-36f0-055e-e053-6605fe0a7873
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41
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Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project, file e27ce0c9-e571-055e-e053-6605fe0a7873
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40
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The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends, file e27ce0c9-d6ad-055e-e053-6605fe0a7873
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39
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Food choice determinants and perceptions of a healthy diet among Italian consumers, file e27ce0c9-ac86-055e-e053-6605fe0a7873
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33
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Distribution of antibiotic resistance genes in the saliva of healthy omnivores, ovo-lacto-vegetarians, and vegans, file e27ce0c9-3bfa-055e-e053-6605fe0a7873
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31
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The effect of a bread matrix on mastication of hazelnuts, file e27ce0c8-feeb-055e-e053-6605fe0a7873
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29
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Analysis of food labels to evaluate the nutritional quality of bread products and substitutes sold in Italy: Results from the Food Labelling of Italian Products (FLIP) study, file e27ce0c9-ace0-055e-e053-6605fe0a7873
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28
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The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus, file 8d5706a7-aa0e-48b5-bac3-db84aa0678e8
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22
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The influence of health messages in nudging consumption of whole grain pasta, file e27ce0c9-a1e7-055e-e053-6605fe0a7873
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21
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Nutritional quality of wholegrain cereal-based products sold on the Italian market: Data from the FLIP study, file e27ce0c9-f30f-055e-e053-6605fe0a7873
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21
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Specific Polyunsaturated Fatty Acids Can Modulate in vitro Human moDC2s and Subsequent Th2 Cytokine Release, file e27ce0c9-7595-055e-e053-6605fe0a7873
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19
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Diet influences the functions of the human intestinal microbiome, file e27ce0c9-9181-055e-e053-6605fe0a7873
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18
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Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores, file e27ce0c9-70e9-055e-e053-6605fe0a7873
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17
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Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study, file e27ce0c9-a292-055e-e053-6605fe0a7873
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16
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Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid, file e27ce0c9-e65f-055e-e053-6605fe0a7873
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15
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100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies, file e27ce0ca-03c9-055e-e053-6605fe0a7873
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15
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A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress, file e27ce0c7-a305-055e-e053-6605fe0a7873
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14
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Effects of a diet based on foods from symbiotic agriculture on the gut microbiota of subjects at risk for metabolic syndrome, file e27ce0c9-d5e8-055e-e053-6605fe0a7873
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14
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Mothers’ considerations in snack choice for their children: Differences between the North and the South of Italy, file e27ce0c8-7a02-055e-e053-6605fe0a7873
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13
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The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing, file e27ce0c9-c9c3-055e-e053-6605fe0a7873
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12
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Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables, file e27ce0c7-a4b4-055e-e053-6605fe0a7873
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11
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Breakfast cereals carrying fibre-related claims: Do they have a better nutritional composition than those without such claims? Results from the food labelling of Italian products (FLIP) study, file e27ce0ca-0d56-055e-e053-6605fe0a7873
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11
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Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals, file 83a811d7-b296-453b-a236-0f9424dc202f
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10
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Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study, file c15d30b6-64e8-4afd-9d63-3be663154d60
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10
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Nutritional aspects of gluten-free products, file e27ce0c7-a2fb-055e-e053-6605fe0a7873
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8
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Antioxidant activity applying an improved ABTS radical cation decolorization assay, file e27ce0c7-a309-055e-e053-6605fe0a7873
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8
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Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking, file e27ce0c7-a4b6-055e-e053-6605fe0a7873
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8
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Plant genotype affects total antioxidant capacity and phenolic contents in fruit, file e27ce0c7-ac3c-055e-e053-6605fe0a7873
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8
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Impact of the industrial freezing process on selected vegetables
Part I. Structure, texture and antioxidant capacity, file e27ce0c7-ac41-055e-e053-6605fe0a7873
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8
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Glycaemic Index of some commercial gluten-free foods, file e27ce0c7-96cc-055e-e053-6605fe0a7873
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7
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Bioavailability and catabolism of green tea flavan-3-ols in humans, file e27ce0c7-985e-055e-e053-6605fe0a7873
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7
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Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium, file e27ce0c7-ac3a-055e-e053-6605fe0a7873
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7
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Relationship between front-of-pack labeling and nutritional characteristics of food products: An attempt of an analytical approach, file a1aea20d-5b19-49cc-b831-a71b904df5cd
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6
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Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population, file e27ce0c7-9861-055e-e053-6605fe0a7873
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6
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Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition, file e27ce0c7-ac3f-055e-e053-6605fe0a7873
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6
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Phenolic profile and antioxidant potential of selected plants of Pakistan, file e27ce0c7-96c3-055e-e053-6605fe0a7873
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5
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Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria, file e27ce0c7-96c7-055e-e053-6605fe0a7873
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5
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How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness, file e27ce0c7-a152-055e-e053-6605fe0a7873
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5
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Polyphenol content and total antioxidant activity of Vini Novelli (young red wines), file e27ce0c7-a153-055e-e053-6605fe0a7873
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5
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Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease, file e27ce0c7-a2fc-055e-e053-6605fe0a7873
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5
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Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts, file e27ce0c7-a304-055e-e053-6605fe0a7873
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5
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A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion, file e27ce0c7-a30a-055e-e053-6605fe0a7873
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5
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Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties, file e27ce0c7-a313-055e-e053-6605fe0a7873
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5
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A review on the beneficial aspects of food processing, file e27ce0c7-a4c8-055e-e053-6605fe0a7873
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5
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Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet?, file e27ce0c7-a665-055e-e053-6605fe0a7873
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5
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Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids, file e27ce0c7-ac43-055e-e053-6605fe0a7873
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5
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The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds, file e27ce0c7-96bc-055e-e053-6605fe0a7873
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4
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The development of a composition database of gluten free products, file e27ce0c7-985d-055e-e053-6605fe0a7873
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4
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Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables, file e27ce0c7-9862-055e-e053-6605fe0a7873
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4
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Chlorophylls and colour changes in cooked vegetables, file e27ce0c7-a14f-055e-e053-6605fe0a7873
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4
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Effect of sprouting on nutritional quality of pulses, file e27ce0c7-a151-055e-e053-6605fe0a7873
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4
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The effect of dietary fibre on reducing the glycaemic index of bread, file e27ce0c7-a2fa-055e-e053-6605fe0a7873
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4
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Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts, file e27ce0c7-a2ff-055e-e053-6605fe0a7873
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4
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Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread, file e27ce0c7-a300-055e-e053-6605fe0a7873
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4
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How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties, file e27ce0c7-a301-055e-e053-6605fe0a7873
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4
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Effect of different cooking methods on structure and quality of industrially frozen carrots, file e27ce0c7-a307-055e-e053-6605fe0a7873
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4
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Antioxidant activity in human faeces, file e27ce0c7-a308-055e-e053-6605fe0a7873
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4
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Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten-free diet, file e27ce0c7-a4b0-055e-e053-6605fe0a7873
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4
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Antioxidant nutritional quality of tomato, file e27ce0c7-a4b3-055e-e053-6605fe0a7873
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4
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Direct measurement of the total antioxidant capacity of cereal products, file e27ce0c7-a4c1-055e-e053-6605fe0a7873
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4
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Role of the food matrix and digestion on calculation of the actual energy content of food, file e27ce0c7-a4c2-055e-e053-6605fe0a7873
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4
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In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions, file e27ce0c7-a4c5-055e-e053-6605fe0a7873
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4
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Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics, file e27ce0c7-ac38-055e-e053-6605fe0a7873
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4
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Nutritional quality of sous vide cooked carrots and Brussels sprouts, file e27ce0c7-ac3e-055e-e053-6605fe0a7873
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4
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Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086, file e27ce0c7-6f6e-055e-e053-6605fe0a7873
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3
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Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables, file e27ce0c7-96c1-055e-e053-6605fe0a7873
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3
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Glycemic index and glycemic load of commercial Italian foods, file e27ce0c7-96cb-055e-e053-6605fe0a7873
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3
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Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing, file e27ce0c7-a154-055e-e053-6605fe0a7873
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3
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Colonic fermentation of indigestible carbohydrates contributes to the second meal effect, file e27ce0c7-a2f9-055e-e053-6605fe0a7873
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3
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Total antioxidant capacity of cerebrospinal fluidi is decreased in patients with motor neuron disease, file e27ce0c7-a2fd-055e-e053-6605fe0a7873
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3
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Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae, file e27ce0c7-a30b-055e-e053-6605fe0a7873
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3
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Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort, file e27ce0c7-a30d-055e-e053-6605fe0a7873
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3
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Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects, file e27ce0c7-a311-055e-e053-6605fe0a7873
|
3
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Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene, file e27ce0c7-a314-055e-e053-6605fe0a7873
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3
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Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection, file e27ce0c7-a4ae-055e-e053-6605fe0a7873
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3
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Totale |
3.440 |