IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 9.756
AS - Asia 6.200
EU - Europa 2.560
SA - Sud America 1.544
Continente sconosciuto - Info sul continente non disponibili 904
AF - Africa 164
OC - Oceania 16
Totale 21.144
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Nazione #
US - Stati Uniti d'America 9.554
SG - Singapore 3.046
BR - Brasile 1.242
CN - Cina 1.088
IT - Italia 786
HK - Hong Kong 717
VN - Vietnam 700
FR - Francia 351
RU - Federazione Russa 280
DE - Germania 238
UA - Ucraina 191
IE - Irlanda 127
AR - Argentina 125
GB - Regno Unito 123
IN - India 118
NL - Olanda 104
BD - Bangladesh 98
SE - Svezia 93
CA - Canada 79
ID - Indonesia 74
FI - Finlandia 73
MX - Messico 70
KR - Corea 48
EC - Ecuador 46
ZA - Sudafrica 42
IQ - Iraq 38
TR - Turchia 34
CO - Colombia 32
PL - Polonia 32
PK - Pakistan 31
AT - Austria 30
PH - Filippine 28
PE - Perù 27
JP - Giappone 26
BE - Belgio 24
ES - Italia 23
VE - Venezuela 22
MA - Marocco 21
PY - Paraguay 20
CL - Cile 18
SA - Arabia Saudita 17
AU - Australia 15
GR - Grecia 15
UZ - Uzbekistan 15
MY - Malesia 13
SN - Senegal 13
KE - Kenya 11
DZ - Algeria 10
EG - Egitto 10
JM - Giamaica 10
TG - Togo 10
TH - Thailandia 10
AE - Emirati Arabi Uniti 9
CH - Svizzera 9
KZ - Kazakistan 9
GH - Ghana 8
LT - Lituania 8
TW - Taiwan 8
AZ - Azerbaigian 7
BH - Bahrain 7
CR - Costa Rica 7
KW - Kuwait 7
NP - Nepal 7
TN - Tunisia 7
EU - Europa 6
JO - Giordania 6
PT - Portogallo 6
TT - Trinidad e Tobago 6
UY - Uruguay 6
BG - Bulgaria 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
HN - Honduras 5
IL - Israele 5
PA - Panama 5
RS - Serbia 5
SY - Repubblica araba siriana 5
HU - Ungheria 4
IR - Iran 4
MT - Malta 4
NG - Nigeria 4
NI - Nicaragua 4
BY - Bielorussia 3
CM - Camerun 3
CZ - Repubblica Ceca 3
ET - Etiopia 3
GE - Georgia 3
GT - Guatemala 3
KG - Kirghizistan 3
OM - Oman 3
QA - Qatar 3
RO - Romania 3
SC - Seychelles 3
AL - Albania 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
CG - Congo 2
CW - ???statistics.table.value.countryCode.CW??? 2
DJ - Gibuti 2
Totale 20.198
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Città #
Fairfield 1.213
Ashburn 1.010
Singapore 983
Hong Kong 713
Woodbridge 542
New York 526
Beijing 499
Seattle 497
Houston 467
Wilmington 455
Cambridge 367
Council Bluffs 337
San Jose 285
Boardman 284
Ho Chi Minh City 220
Princeton 204
Ann Arbor 200
Lauterbourg 200
Los Angeles 177
Chandler 144
Frankfurt am Main 143
The Dalles 125
Dublin 120
Hanoi 117
Redondo Beach 102
Santa Clara 99
Dong Ket 97
San Diego 96
São Paulo 94
Dallas 93
Rome 80
Milan 75
Ogden 74
Buffalo 71
Helsinki 45
Orem 44
Jacksonville 40
Norwalk 40
Rio de Janeiro 38
Haiphong 35
Hefei 35
Nuremberg 35
Seoul 35
Curitiba 34
Atlanta 32
Montreal 31
Wageningen 31
Mexico City 30
Udine 29
Chennai 28
Naples 27
Bologna 26
Brasília 26
Belo Horizonte 25
Warsaw 24
San Francisco 23
Denver 22
London 22
Porto Alegre 22
Da Nang 21
Lappeenranta 21
Manchester 21
Messina 20
Amsterdam 19
Brooklyn 19
Biên Hòa 18
Buenos Aires 18
Campinas 18
Chicago 18
Guayaquil 18
Baghdad 17
Tokyo 17
Johannesburg 16
Piscataway 16
Toronto 16
Washington 16
Guarulhos 15
Hyderabad 15
Hải Dương 15
Shanghai 15
Bari 13
Dakar 13
Düsseldorf 13
Jakarta 13
Miami 13
Tashkent 13
Trieste 13
Vienna 13
Boston 12
Brussels 12
Fortaleza 12
Lima 12
Mumbai 12
Sorocaba 12
Thái Bình 12
Verona 12
Clifton 11
Guangzhou 11
Munich 11
Nanjing 11
Totale 12.101
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 643
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 339
Glycaemic Index of some commercial gluten-free foods 257
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 219
Role of the food matrix and digestion on calculation of the actual energy content of food 199
Antioxidant activity applying an improved ABTS radical cation decolorization assay 197
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 172
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 166
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 161
Antioxidant characterization of some Sicilian edible wild greens 160
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 159
Nutritional quality of plant-based drinks sold in Italy: The Food Labelling of Italian Products (FLIP) study 152
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 144
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 143
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 142
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 142
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 141
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 139
A comprehensive review of healthy effects of vegetarian diets 130
Coffee, colon function and colorectal cancer 129
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 126
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 125
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 125
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 125
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 120
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 119
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 119
Antioxidant nutritional quality of tomato 117
Glycemic index and glycemic load of commercial Italian foods 116
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 115
Nutritional aspects of gluten-free products 114
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 114
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 114
Are treated celiac patients at risk for mycotoxins? An Italian case-study 113
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 112
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 111
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 111
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 110
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 110
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 110
A review on the beneficial aspects of food processing 109
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 108
Antioxidant activity in human faeces 107
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 105
Direct measurement of the total antioxidant capacity of cereal products 104
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 104
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 103
Designing food for the elderly: the critical impact of food structure 102
An integrated look at the effect of structure on nutrient bioavailability in plant foods 102
A critical review on the role of food and nutrition in the energy balance 102
Bioavailability and catabolism of green tea flavan-3-ols in humans 101
The development of a composition database of gluten free products 101
Application of the 2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) Radical Cation Assay to a Flow Injection System for the Evaluation of Antioxidant Activity of Some Pure Compounds and Beverages 101
Sustainability and nutritional aspects of traditional dishes from the Friuli Venezia Giulia region, Italy: A true cost accounting evaluation 100
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 99
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection 98
Effect of domestic cooking methods on total antioxidant capacity of vegetables 98
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 98
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 98
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior 97
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 97
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 97
Intake of the plant lignans matairesinol, secoisolariciresinol, pinoresinol, and lariciresinol in relation to vascular inflammation and endothelial dysfunction in middle age-elderly men and post-menopausal women living in Northern Italy 97
Cooking, industrial processing and caloric density of foods 96
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 95
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 95
Development of an in vitro digestive model for studying the peptide profile of breast milk 95
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 95
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 94
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 94
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 94
Anatomical study of the effect of cooking on differently pigmented rice varieties 94
Sourdough bread: starch digestibility and postprandial glycemic response 94
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 94
An improved fluorimetric method to evaluate malondialdehyde in human plasma 93
The effect of dietary fibre on reducing the glycaemic index of bread 93
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 93
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 93
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 93
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system 92
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 92
A new approach in antioxidant analysis 92
Nutritional quality of sous vide cooked carrots and Brussels sprouts 92
The effect of cooking on phytochemical content in vegetables: a review 92
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 92
Updating the Italian Food Composition Database (BDA) for a more accurate nutritional assessment of plant-based diets. 91
Designing food structure to slow down digestion in starch-rich products 90
. Antioxidant activity of green tea: in vivo study 89
Glucose- and Lipid-Related Biomarkers Are Affected in Healthy Obese or Hyperglycemic Adults Consuming a Whole-Grain Pasta Enriched in Prebiotics and Probiotics: A 12-Week Randomized Controlled Trial 89
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 89
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 89
Alimenti salutari, biologici e funzionali 89
26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 89
Effect of sprouting on nutritional quality of pulses 88
Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria 87
How to develop gluten-free foods for a healthy gut 87
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 87
How the diagnosis of non-celiac gluten sensitivity (NCGS) should be confirmed: the Salerno experts’ criteria 87
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 87
Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market 86
Totale 11.969
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Categoria #
all - tutte 95.549
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 95.549
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.415 99 256 8 73 6 40 120 59 23 229 270 232
2022/2023665 207 66 13 42 27 141 17 31 64 15 19 23
2023/20241.075 48 29 25 21 77 523 24 43 114 62 46 63
2024/20254.298 100 324 96 214 108 228 192 192 462 708 497 1.177
2025/20268.006 484 759 799 1.211 983 647 776 348 527 700 540 232
2026/2027833 833 0 0 0 0 0 0 0 0 0 0 0
Totale 21.144