IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 6.820
AS - Asia 3.156
EU - Europa 1.689
SA - Sud America 428
AF - Africa 61
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 6
Totale 12.173
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Nazione #
US - Stati Uniti d'America 6.744
SG - Singapore 1.598
HK - Hong Kong 651
IT - Italia 558
CN - Cina 550
BR - Brasile 380
RU - Federazione Russa 253
UA - Ucraina 180
IE - Irlanda 121
VN - Vietnam 121
FR - Francia 116
DE - Germania 104
SE - Svezia 85
NL - Olanda 70
GB - Regno Unito 61
KR - Corea 45
IN - India 41
MX - Messico 35
CA - Canada 29
FI - Finlandia 28
AT - Austria 27
PH - Filippine 21
ZA - Sudafrica 21
BE - Belgio 18
TR - Turchia 18
AR - Argentina 15
AU - Australia 13
BD - Bangladesh 13
PL - Polonia 13
GR - Grecia 12
IQ - Iraq 12
JP - Giappone 12
PK - Pakistan 10
TG - Togo 9
ES - Italia 8
PE - Perù 8
UZ - Uzbekistan 8
CH - Svizzera 7
TN - Tunisia 7
VE - Venezuela 7
CO - Colombia 6
EU - Europa 6
GH - Ghana 6
MY - Malesia 6
AE - Emirati Arabi Uniti 5
CR - Costa Rica 5
ID - Indonesia 5
MA - Marocco 5
SA - Arabia Saudita 5
CL - Cile 4
KZ - Kazakistan 4
TH - Thailandia 4
TW - Taiwan 4
BH - Bahrain 3
CM - Camerun 3
DZ - Algeria 3
IL - Israele 3
IR - Iran 3
JO - Giordania 3
LT - Lituania 3
MT - Malta 3
NG - Nigeria 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
BO - Bolivia 2
BY - Bielorussia 2
CZ - Repubblica Ceca 2
EC - Ecuador 2
HU - Ungheria 2
KE - Kenya 2
KG - Kirghizistan 2
LU - Lussemburgo 2
NP - Nepal 2
PA - Panama 2
PT - Portogallo 2
QA - Qatar 2
RO - Romania 2
SI - Slovenia 2
AL - Albania 1
AM - Armenia 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
EE - Estonia 1
EG - Egitto 1
GT - Guatemala 1
GY - Guiana 1
HR - Croazia 1
IM - Isola di Man 1
JM - Giamaica 1
KW - Kuwait 1
LV - Lettonia 1
OM - Oman 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
TJ - Tagikistan 1
Totale 12.173
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Città #
Fairfield 1.212
Ashburn 731
Hong Kong 648
Woodbridge 540
Singapore 504
Seattle 492
New York 461
Houston 458
Wilmington 455
Beijing 372
Cambridge 366
Boardman 249
Princeton 202
Ann Arbor 200
Chandler 144
Dublin 119
Dong Ket 97
San Diego 93
Ogden 73
Rome 56
Los Angeles 48
Milan 48
Jacksonville 39
Norwalk 39
Hefei 34
São Paulo 33
Seoul 32
Nuremberg 31
Udine 25
Wageningen 25
Mexico City 21
Naples 20
Bologna 19
Frankfurt am Main 16
Messina 15
Düsseldorf 13
Belo Horizonte 12
Curitiba 12
Hyderabad 12
London 12
Trieste 12
Brussels 11
Lappeenranta 11
Montreal 11
Munich 11
Nanjing 11
Vienna 11
Washington 11
Brooklyn 10
Florence 10
Helsinki 10
Parma 10
Shanghai 10
Council Bluffs 9
Lomé 9
Melbourne 9
Rio de Janeiro 9
Warsaw 9
Amsterdam 8
Brasília 8
Groningen 8
Guangzhou 8
Haarlem 8
Santa Clara 8
Venice 8
Atlanta 7
Bacoor 7
Baghdad 7
Camerino 7
Miami 7
Thessaloniki 7
Toronto 7
Verona 7
Accra 6
Belluno 6
Brescia 6
Chicago 6
Dallas 6
Ho Chi Minh City 6
Johannesburg 6
Kleve 6
Ludhiana 6
Porto Alegre 6
Salvador 6
Tashkent 6
Tokyo 6
Zhengzhou 6
Bari 5
Boston 5
Buenos Aires 5
Campinas 5
Cape Town 5
Chongqing 5
Craigavon 5
Fayetteville 5
Foggia 5
Fortaleza 5
Guarulhos 5
Múggia 5
Pescara 5
Totale 8.423
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 495
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 158
Antioxidant characterization of some Sicilian edible wild greens 144
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 141
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 127
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 125
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 124
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 111
Coffee, colon function and colorectal cancer 107
Role of the food matrix and digestion on calculation of the actual energy content of food 105
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 104
Antioxidant nutritional quality of tomato 102
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 99
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 96
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 95
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 94
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 91
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 90
Glycemic index and glycemic load of commercial Italian foods 86
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 86
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 85
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 85
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 84
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 84
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 84
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 83
Are treated celiac patients at risk for mycotoxins? An Italian case-study 83
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 82
Antioxidant activity in human faeces 82
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 80
The development of a composition database of gluten free products 80
Anatomical study of the effect of cooking on differently pigmented rice varieties 79
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 79
A review on the beneficial aspects of food processing 79
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 79
Nutritional aspects of gluten-free products 78
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 78
Antioxidant activity applying an improved ABTS radical cation decolorization assay 77
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 76
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 76
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 76
A comprehensive review of healthy effects of vegetarian diets 75
Direct measurement of the total antioxidant capacity of cereal products 75
Bioavailability and catabolism of green tea flavan-3-ols in humans 74
Sourdough bread: starch digestibility and postprandial glycemic response 73
An integrated look at the effect of structure on nutrient bioavailability in plant foods 73
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 73
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 72
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 72
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 72
Development of an in vitro digestive model for studying the peptide profile of breast milk 72
Glycaemic Index of some commercial gluten-free foods 72
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 71
Effect of sprouting on nutritional quality of pulses 70
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 70
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 70
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 69
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 69
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 68
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 68
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 68
The effect of dietary fibre on reducing the glycaemic index of bread 67
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 67
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection 66
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 66
Cooking, industrial processing and caloric density of foods 66
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 66
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 66
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 65
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 65
Nutritional quality of sous vide cooked carrots and Brussels sprouts 64
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient 64
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 64
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 64
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 64
Alimenti salutari, biologici e funzionali 64
Designing food structure to slow down digestion in starch-rich products 64
A critical review on the role of food and nutrition in the energy balance 64
Effect of domestic cooking methods on total antioxidant capacity of vegetables 63
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 63
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene 62
How to develop gluten-free foods for a healthy gut 62
Chlorophylls and colour changes in cooked vegetables 61
Incidence of diabetes mellitus, cardiovascular outcomes and mortality after a 12-month lifestyle intervention: A 9-year follow-up 61
The effect of cooking on phytochemical content in vegetables: a review 61
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 61
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 60
Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection 60
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 60
Plant genotype affects total antioxidant capacity and phenolic contents in fruit 60
. Antioxidant activity of green tea: in vivo study 59
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 59
A new approach in antioxidant analysis 58
An improved fluorimetric method to evaluate malondialdehyde in human plasma 57
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds 57
Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria 57
Effect of different cooking methods on structure and quality of industrially frozen carrots 57
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 57
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 57
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 56
Totale 8.109
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Categoria #
all - tutte 66.894
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 66.894
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.449 0 335 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
2024/20254.298 100 324 96 214 108 228 192 192 462 708 497 1.177
2025/2026732 484 248 0 0 0 0 0 0 0 0 0 0
Totale 13.037