IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 10.510
AS - Asia 6.240
EU - Europa 2.639
SA - Sud America 1.557
Continente sconosciuto - Info sul continente non disponibili 904
AF - Africa 166
OC - Oceania 16
Totale 22.032
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Nazione #
US - Stati Uniti d'America 10.263
SG - Singapore 3.060
BR - Brasile 1.249
CN - Cina 1.093
IT - Italia 847
HK - Hong Kong 725
VN - Vietnam 700
FR - Francia 351
RU - Federazione Russa 286
DE - Germania 238
UA - Ucraina 191
IE - Irlanda 128
GB - Regno Unito 127
AR - Argentina 126
IN - India 121
NL - Olanda 110
BD - Bangladesh 100
CA - Canada 98
SE - Svezia 93
ID - Indonesia 75
FI - Finlandia 73
MX - Messico 72
KR - Corea 48
EC - Ecuador 46
ZA - Sudafrica 43
IQ - Iraq 38
CO - Colombia 36
TR - Turchia 34
PK - Pakistan 33
PL - Polonia 32
AT - Austria 30
PH - Filippine 29
PE - Perù 27
JP - Giappone 26
BE - Belgio 24
ES - Italia 23
VE - Venezuela 23
MA - Marocco 21
PY - Paraguay 20
CL - Cile 18
JM - Giamaica 17
SA - Arabia Saudita 17
AU - Australia 15
GR - Grecia 15
MY - Malesia 15
UZ - Uzbekistan 15
SN - Senegal 13
KE - Kenya 12
AE - Emirati Arabi Uniti 10
CR - Costa Rica 10
DZ - Algeria 10
EG - Egitto 10
HN - Honduras 10
TG - Togo 10
TH - Thailandia 10
CH - Svizzera 9
KZ - Kazakistan 9
GH - Ghana 8
LT - Lituania 8
TT - Trinidad e Tobago 8
TW - Taiwan 8
AZ - Azerbaigian 7
BH - Bahrain 7
KW - Kuwait 7
NP - Nepal 7
TN - Tunisia 7
EU - Europa 6
IL - Israele 6
JO - Giordania 6
PT - Portogallo 6
UY - Uruguay 6
BG - Bulgaria 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
GT - Guatemala 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
HR - Croazia 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
BS - Bahamas 2
CG - Congo 2
Totale 21.081
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Città #
Fairfield 1.214
Ashburn 1.044
Singapore 996
Hong Kong 721
Woodbridge 542
New York 541
Council Bluffs 515
Beijing 503
Seattle 499
Houston 468
Wilmington 456
Cambridge 368
San Jose 336
Boardman 285
Ho Chi Minh City 220
Princeton 204
Ann Arbor 200
Lauterbourg 200
Los Angeles 198
Chandler 144
Frankfurt am Main 143
Santa Clara 125
The Dalles 125
Dublin 121
Hanoi 117
Redondo Beach 102
Dallas 100
Dong Ket 97
San Diego 97
São Paulo 95
Rome 83
Milan 80
Ogden 74
Buffalo 73
Orem 48
Helsinki 45
Jacksonville 41
Norwalk 41
Atlanta 38
Rio de Janeiro 38
Haiphong 35
Hefei 35
Nuremberg 35
Seoul 35
Curitiba 34
Wageningen 34
Montreal 32
Mexico City 31
Udine 29
Chennai 28
Naples 28
San Francisco 28
Brasília 27
Bologna 26
Belo Horizonte 25
Chicago 25
Denver 25
Warsaw 24
Brooklyn 23
London 23
Porto Alegre 22
Da Nang 21
Lappeenranta 21
Manchester 21
Phoenix 21
Messina 20
Amsterdam 19
Toronto 19
Biên Hòa 18
Buenos Aires 18
Campinas 18
Guayaquil 18
Miami 18
Baghdad 17
Tokyo 17
Johannesburg 16
Piscataway 16
Shanghai 16
Washington 16
Guarulhos 15
Hyderabad 15
Hải Dương 15
Boston 14
Trieste 14
Bari 13
Dakar 13
Düsseldorf 13
Jakarta 13
Tashkent 13
Vienna 13
Brussels 12
Fortaleza 12
Lima 12
Mumbai 12
Newark 12
Sorocaba 12
Thái Bình 12
Verona 12
Charlotte 11
Clifton 11
Totale 12.540
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 666
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 364
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 298
Glycaemic Index of some commercial gluten-free foods 267
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 225
Antioxidant activity applying an improved ABTS radical cation decolorization assay 205
Role of the food matrix and digestion on calculation of the actual energy content of food 201
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 180
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 166
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 165
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 164
Antioxidant characterization of some Sicilian edible wild greens 162
Nutritional quality of plant-based drinks sold in Italy: The Food Labelling of Italian Products (FLIP) study 154
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 146
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 145
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 143
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 143
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 140
A comprehensive review of healthy effects of vegetarian diets 135
Coffee, colon function and colorectal cancer 131
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 131
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 131
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 128
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 127
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 127
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 122
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 120
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 120
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 117
Glycemic index and glycemic load of commercial Italian foods 117
Antioxidant nutritional quality of tomato 117
Nutritional aspects of gluten-free products 115
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 115
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 114
Are treated celiac patients at risk for mycotoxins? An Italian case-study 114
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 113
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 113
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 112
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 112
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 112
Sustainability and nutritional aspects of traditional dishes from the Friuli Venezia Giulia region, Italy: A true cost accounting evaluation 111
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 111
Antioxidant activity in human faeces 111
A review on the beneficial aspects of food processing 110
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior 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
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 107
How the diagnosis of non-celiac gluten sensitivity (NCGS) should be confirmed: the Salerno experts’ criteria 107
Direct measurement of the total antioxidant capacity of cereal products 105
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 105
Bioavailability and catabolism of green tea flavan-3-ols in humans 104
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 104
Designing food for the elderly: the critical impact of food structure 103
An integrated look at the effect of structure on nutrient bioavailability in plant foods 103
The development of a composition database of gluten free products 103
A critical review on the role of food and nutrition in the energy balance 103
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection 102
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 102
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 101
Effect of domestic cooking methods on total antioxidant capacity of vegetables 99
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 99
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 99
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 98
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 98
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 98
A new approach in antioxidant analysis 98
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 98
An improved fluorimetric method to evaluate malondialdehyde in human plasma 97
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 97
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 97
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 97
Cooking, industrial processing and caloric density of foods 96
Development of an in vitro digestive model for studying the peptide profile of breast milk 96
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 96
The effect of dietary fibre on reducing the glycaemic index of bread 95
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 95
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 95
Anatomical study of the effect of cooking on differently pigmented rice varieties 95
Sourdough bread: starch digestibility and postprandial glycemic response 95
The effect of cooking on phytochemical content in vegetables: a review 95
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 95
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 95
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system 94
Updating the Italian Food Composition Database (BDA) for a more accurate nutritional assessment of plant-based diets. 94
. Antioxidant activity of green tea: in vivo study 94
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 94
Designing food structure to slow down digestion in starch-rich products 94
Nutritional quality of sous vide cooked carrots and Brussels sprouts 93
Alimenti salutari, biologici e funzionali 93
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 92
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 92
Effect of sprouting on nutritional quality of pulses 91
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 91
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 91
26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 91
How to develop gluten-free foods for a healthy gut 89
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 89
Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market 88
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient 88
Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria 88
Totale 12.455
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Categoria #
all - tutte 99.438
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 99.438
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.060 0 0 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
2026/20271.721 852 568 301 0 0 0 0 0 0 0 0 0
Totale 22.032