IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 12.403
AS - Asia 6.305
EU - Europa 2.847
SA - Sud America 1.579
Continente sconosciuto - Info sul continente non disponibili 920
AF - Africa 179
OC - Oceania 17
Totale 24.250
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Nazione #
US - Stati Uniti d'America 11.962
SG - Singapore 3.065
BR - Brasile 1.266
CN - Cina 1.099
IT - Italia 955
HK - Hong Kong 725
VN - Vietnam 702
FR - Francia 356
RU - Federazione Russa 306
DE - Germania 243
UA - Ucraina 192
CA - Canada 168
GB - Regno Unito 158
IE - Irlanda 130
AR - Argentina 127
IN - India 122
NL - Olanda 113
BD - Bangladesh 104
SE - Svezia 95
ID - Indonesia 78
FI - Finlandia 73
MX - Messico 73
KR - Corea 55
EC - Ecuador 46
ZA - Sudafrica 44
PL - Polonia 39
CO - Colombia 38
IQ - Iraq 38
PK - Pakistan 35
TR - Turchia 35
CR - Costa Rica 32
AT - Austria 30
PH - Filippine 30
HN - Honduras 29
JP - Giappone 28
BE - Belgio 27
PE - Perù 27
ES - Italia 26
GT - Guatemala 26
VE - Venezuela 24
JM - Giamaica 22
MA - Marocco 21
TT - Trinidad e Tobago 21
IL - Israele 20
PY - Paraguay 20
CL - Cile 19
GR - Grecia 17
SA - Arabia Saudita 17
AU - Australia 16
CY - Cipro 15
MY - Malesia 15
UZ - Uzbekistan 15
LT - Lituania 14
SV - El Salvador 14
SN - Senegal 13
CW - ???statistics.table.value.countryCode.CW??? 12
KE - Kenya 12
NI - Nicaragua 12
SC - Seychelles 12
AE - Emirati Arabi Uniti 10
DZ - Algeria 10
EG - Egitto 10
GP - Guadalupe 10
TG - Togo 10
TH - Thailandia 10
CH - Svizzera 9
KZ - Kazakistan 9
GH - Ghana 8
PR - Porto Rico 8
TW - Taiwan 8
AZ - Azerbaigian 7
BH - Bahrain 7
KW - Kuwait 7
NP - Nepal 7
TN - Tunisia 7
EE - Estonia 6
EU - Europa 6
JO - Giordania 6
PT - Portogallo 6
UY - Uruguay 6
BB - Barbados 5
BG - Bulgaria 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
PA - Panama 5
RS - Serbia 5
SY - Repubblica araba siriana 5
DK - Danimarca 4
HU - Ungheria 4
IR - Iran 4
MT - Malta 4
NG - Nigeria 4
OM - Oman 4
BS - Bahamas 3
BY - Bielorussia 3
CM - Camerun 3
CZ - Repubblica Ceca 3
ET - Etiopia 3
GE - Georgia 3
HR - Croazia 3
Totale 23.275
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Città #
Ashburn 1.229
Fairfield 1.215
Singapore 997
Hong Kong 721
San Jose 626
Council Bluffs 605
New York 563
Woodbridge 542
Beijing 503
Seattle 501
Houston 469
Wilmington 456
Cambridge 368
Boardman 285
Ho Chi Minh City 222
Los Angeles 216
Princeton 205
Ann Arbor 200
Lauterbourg 200
Santa Clara 175
Frankfurt am Main 145
Chandler 144
The Dalles 127
Dublin 121
Dallas 118
Hanoi 117
São Paulo 107
Redondo Beach 102
San Diego 100
Dong Ket 97
Rome 93
Milan 91
North Bergen 78
Buffalo 76
Ogden 74
Atlanta 55
Orem 54
Helsinki 45
Jacksonville 45
Norwalk 42
Montreal 41
Rio de Janeiro 39
Brooklyn 37
Haiphong 35
Hefei 35
Nuremberg 35
Seoul 35
Curitiba 34
Naples 34
San Francisco 34
Wageningen 34
Denver 33
Mexico City 32
Chicago 31
Phoenix 31
London 29
Udine 29
Bologna 28
Brasília 28
Chennai 28
Toronto 28
Warsaw 26
Belo Horizonte 25
Manchester 22
Porto Alegre 22
Da Nang 21
Lappeenranta 21
Messina 20
Miami 20
Amsterdam 19
Guatemala City 19
Tokyo 19
Biên Hòa 18
Buenos Aires 18
Campinas 18
Guayaquil 18
Baghdad 17
Washington 17
Johannesburg 16
Newark 16
Philadelphia 16
Piscataway 16
San José 16
Shanghai 16
Boston 15
Guarulhos 15
Hyderabad 15
Hải Dương 15
Charlotte 14
Limassol 14
Queens 14
The Bronx 14
Trieste 14
Verona 14
Bari 13
Dakar 13
Düsseldorf 13
Jakarta 13
Tashkent 13
Venice 13
Totale 13.477
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 683
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 377
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 310
Glycaemic Index of some commercial gluten-free foods 281
A comprehensive review of healthy effects of vegetarian diets 251
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 239
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 229
Antioxidant activity applying an improved ABTS radical cation decolorization assay 220
Role of the food matrix and digestion on calculation of the actual energy content of food 213
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 185
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 178
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 176
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 171
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 169
Nutritional quality of plant-based drinks sold in Italy: The Food Labelling of Italian Products (FLIP) study 168
Antioxidant characterization of some Sicilian edible wild greens 167
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 154
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 152
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 150
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 150
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 146
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 143
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 141
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 140
Coffee, colon function and colorectal cancer 139
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 138
How the diagnosis of non-celiac gluten sensitivity (NCGS) should be confirmed: the Salerno experts’ criteria 138
The effect of cooking on phytochemical content in vegetables: a review 134
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 133
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 132
Nutritional quality of pasta sold on the italian market: The food labelling of italian products (FLIP) study 131
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 129
Glycemic index and glycemic load of commercial Italian foods 128
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 125
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 124
Sustainability and nutritional aspects of traditional dishes from the Friuli Venezia Giulia region, Italy: A true cost accounting evaluation 123
Are treated celiac patients at risk for mycotoxins? An Italian case-study 122
Antioxidant nutritional quality of tomato 122
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 122
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 121
A review on the beneficial aspects of food processing 121
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 120
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 120
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 120
Nutritional aspects of gluten-free products 119
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 117
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 117
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 117
Antioxidant activity in human faeces 114
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior 113
Bioavailability and catabolism of green tea flavan-3-ols in humans 113
Direct measurement of the total antioxidant capacity of cereal products 113
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 112
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 111
The development of a composition database of gluten free products 111
Effect of domestic cooking methods on total antioxidant capacity of vegetables 108
An integrated look at the effect of structure on nutrient bioavailability in plant foods 108
A critical review on the role of food and nutrition in the energy balance 108
Designing food for the elderly: the critical impact of food structure 107
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection 107
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 107
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 107
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 106
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 105
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 105
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 104
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 104
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 104
A new approach in antioxidant analysis 104
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 104
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 104
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 103
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 103
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 103
The effect of dietary fibre on reducing the glycaemic index of bread 102
Cooking, industrial processing and caloric density of foods 102
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 102
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 102
Designing food structure to slow down digestion in starch-rich products 102
Nutritional quality of sous vide cooked carrots and Brussels sprouts 101
Sourdough bread: starch digestibility and postprandial glycemic response 101
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 101
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 101
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system 100
An improved fluorimetric method to evaluate malondialdehyde in human plasma 100
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 100
Development of an in vitro digestive model for studying the peptide profile of breast milk 100
The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina 99
Updating the Italian Food Composition Database (BDA) for a more accurate nutritional assessment of plant-based diets. 99
Anatomical study of the effect of cooking on differently pigmented rice varieties 99
Food choice determinants and perceptions of a healthy diet among Italian consumers 99
Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market 98
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene 98
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 98
The influence of health messages in nudging consumption of whole grain pasta 97
Effect of sprouting on nutritional quality of pulses 96
. Antioxidant activity of green tea: in vivo study 96
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 96
Alimenti salutari, biologici e funzionali 96
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds 95
Totale 13.573
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Categoria #
all - tutte 106.354
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 106.354
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022979 0 0 0 0 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
2026/20273.939 852 568 755 1.532 232 0 0 0 0 0 0 0
Totale 24.250