IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 6.469
AS - Asia 1.522
EU - Europa 1.499
SA - Sud America 186
AF - Africa 34
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 6
Totale 9.727
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Nazione #
US - Stati Uniti d'America 6.430
SG - Singapore 954
IT - Italia 477
CN - Cina 293
RU - Federazione Russa 246
UA - Ucraina 174
BR - Brasile 164
IE - Irlanda 120
FR - Francia 111
VN - Vietnam 98
SE - Svezia 83
DE - Germania 78
NL - Olanda 66
HK - Hong Kong 62
GB - Regno Unito 30
AT - Austria 22
FI - Finlandia 22
IN - India 20
BE - Belgio 18
MX - Messico 18
PH - Filippine 17
CA - Canada 13
KR - Corea 13
TR - Turchia 12
AU - Australia 11
GR - Grecia 11
AR - Argentina 9
JP - Giappone 9
PL - Polonia 9
TG - Togo 9
ZA - Sudafrica 8
EU - Europa 6
GH - Ghana 6
CH - Svizzera 5
PK - Pakistan 5
CR - Costa Rica 4
IQ - Iraq 4
KZ - Kazakistan 4
PE - Perù 4
TN - Tunisia 4
DZ - Algeria 3
ES - Italia 3
MT - Malta 3
MY - Malesia 3
SA - Arabia Saudita 3
TH - Thailandia 3
CL - Cile 2
CO - Colombia 2
CZ - Repubblica Ceca 2
HU - Ungheria 2
IL - Israele 2
IR - Iran 2
KE - Kenya 2
KG - Kirghizistan 2
LT - Lituania 2
LU - Lussemburgo 2
MA - Marocco 2
NP - Nepal 2
PA - Panama 2
QA - Qatar 2
RO - Romania 2
SI - Slovenia 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UZ - Uzbekistan 2
VE - Venezuela 2
AE - Emirati Arabi Uniti 1
AL - Albania 1
AM - Armenia 1
BD - Bangladesh 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BO - Bolivia 1
EC - Ecuador 1
EE - Estonia 1
HR - Croazia 1
ID - Indonesia 1
IM - Isola di Man 1
KW - Kuwait 1
LV - Lettonia 1
OM - Oman 1
PT - Portogallo 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TJ - Tagikistan 1
UY - Uruguay 1
Totale 9.727
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Città #
Fairfield 1.212
Ashburn 630
Woodbridge 539
Seattle 491
Houston 457
Wilmington 455
New York 450
Cambridge 366
Boardman 249
Singapore 222
Princeton 202
Ann Arbor 200
Beijing 158
Chandler 144
Dublin 118
Dong Ket 97
San Diego 93
Ogden 73
Hong Kong 59
Milan 42
Rome 41
Norwalk 39
Jacksonville 38
Los Angeles 33
Nuremberg 25
Udine 25
Wageningen 25
Bologna 17
Frankfurt am Main 16
Messina 15
Mexico City 14
Naples 14
Düsseldorf 13
São Paulo 13
Trieste 12
Brussels 11
Lappeenranta 11
Nanjing 11
Washington 11
Florence 10
Shanghai 10
Helsinki 9
Lomé 9
Vienna 9
Groningen 8
Guangzhou 8
Haarlem 8
Hyderabad 8
Bacoor 7
Camerino 7
Melbourne 7
Santa Clara 7
Thessaloniki 7
Venice 7
Verona 7
Accra 6
Amsterdam 6
Belluno 6
Brescia 6
Curitiba 6
London 6
Zhengzhou 6
Belo Horizonte 5
Buenos Aires 5
Chongqing 5
Craigavon 5
Fayetteville 5
Foggia 5
Ludhiana 5
Múggia 5
Pescara 5
Rimini 5
Rio de Janeiro 5
Toronto 5
Treviso 5
Turin 5
Warsaw 5
Zurich 5
Brookings 4
Campinas 4
Cernobbio 4
Dearborn 4
Monmouth Junction 4
Munich 4
Padova 4
Prato 4
Reggio Emilia 4
San Michele al Tagliamento 4
Shenzhen 4
Tres Ríos 4
West Jordan 4
Alberobello 3
Bagno Di Romagna 3
Birkirkara 3
Brest 3
Campi Bisenzio 3
Campofilone 3
Cape Town 3
Catania 3
Clementon 3
Totale 6.970
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 424
Antioxidant characterization of some Sicilian edible wild greens 135
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 126
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 119
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 110
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 110
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 103
Coffee, colon function and colorectal cancer 101
Antioxidant nutritional quality of tomato 100
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 94
Role of the food matrix and digestion on calculation of the actual energy content of food 92
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 88
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 82
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 81
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 80
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 77
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 75
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 75
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 74
Antioxidant activity in human faeces 74
Are treated celiac patients at risk for mycotoxins? An Italian case-study 73
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 73
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 72
Nutritional aspects of gluten-free products 71
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 71
Glycemic index and glycemic load of commercial Italian foods 71
Anatomical study of the effect of cooking on differently pigmented rice varieties 71
Antioxidant activity applying an improved ABTS radical cation decolorization assay 70
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 70
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 70
The development of a composition database of gluten free products 70
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 69
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 68
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 67
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 65
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 65
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 65
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 64
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 64
A review on the beneficial aspects of food processing 64
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 64
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 63
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 63
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 63
Sourdough bread: starch digestibility and postprandial glycemic response 63
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 63
Glycaemic Index of some commercial gluten-free foods 63
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 62
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 62
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 62
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 61
Effect of sprouting on nutritional quality of pulses 61
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 61
Direct measurement of the total antioxidant capacity of cereal products 59
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 59
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 59
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 59
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 58
A comprehensive review of healthy effects of vegetarian diets 57
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 57
The effect of dietary fibre on reducing the glycaemic index of bread 56
Development of an in vitro digestive model for studying the peptide profile of breast milk 56
Designing food structure to slow down digestion in starch-rich products 56
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 56
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection 55
How to develop gluten-free foods for a healthy gut 55
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 55
Bioavailability and catabolism of green tea flavan-3-ols in humans 54
Effect of domestic cooking methods on total antioxidant capacity of vegetables 54
An integrated look at the effect of structure on nutrient bioavailability in plant foods 54
A critical review on the role of food and nutrition in the energy balance 54
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 54
Cooking, industrial processing and caloric density of foods 53
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 53
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 53
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene 52
Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection 52
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 52
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 52
Nutritional quality of sous vide cooked carrots and Brussels sprouts 51
Plant genotype affects total antioxidant capacity and phenolic contents in fruit 51
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 50
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 50
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 50
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds 50
Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria 50
The effect of cooking on phytochemical content in vegetables: a review 50
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 50
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 50
Alimenti salutari, biologici e funzionali 50
Chlorophylls and colour changes in cooked vegetables 49
Incidence of diabetes mellitus, cardiovascular outcomes and mortality after a 12-month lifestyle intervention: A 9-year follow-up 49
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 49
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 49
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 49
Effect of different cooking methods on structure and quality of industrially frozen carrots 49
Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten-free diet 48
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress 48
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 48
Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? 48
Totale 6.876
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Categoria #
all - tutte 58.085
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 58.085
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020451 0 0 0 0 0 0 0 0 0 216 91 144
2020/20212.478 29 335 73 431 110 345 180 328 107 178 86 276
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
2024/20252.576 100 324 96 214 108 228 192 192 462 660 0 0
Totale 10.583