IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 8.302
AS - Asia 6.052
EU - Europa 2.438
SA - Sud America 1.535
AF - Africa 163
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 9
Totale 18.515
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Nazione #
US - Stati Uniti d'America 8.150
SG - Singapore 3.019
BR - Brasile 1.239
CN - Cina 1.027
HK - Hong Kong 711
IT - Italia 706
VN - Vietnam 700
FR - Francia 351
RU - Federazione Russa 280
DE - Germania 238
UA - Ucraina 191
IE - Irlanda 127
AR - Argentina 124
IN - India 115
GB - Regno Unito 110
NL - Olanda 96
SE - Svezia 92
FI - Finlandia 73
ID - Indonesia 73
MX - Messico 66
BD - Bangladesh 57
CA - Canada 46
KR - Corea 45
EC - Ecuador 44
ZA - Sudafrica 42
IQ - Iraq 38
TR - Turchia 33
CO - Colombia 31
PK - Pakistan 31
AT - Austria 30
PH - Filippine 28
PE - Perù 27
PL - Polonia 27
JP - Giappone 24
BE - Belgio 21
MA - Marocco 21
PY - Paraguay 20
VE - Venezuela 20
CL - Cile 18
ES - Italia 17
SA - Arabia Saudita 16
AU - Australia 15
GR - Grecia 15
UZ - Uzbekistan 15
SN - Senegal 13
MY - Malesia 12
KE - Kenya 11
DZ - Algeria 10
EG - Egitto 10
TG - Togo 10
AE - Emirati Arabi Uniti 9
KZ - Kazakistan 9
TH - Thailandia 9
GH - Ghana 8
LT - Lituania 8
TW - Taiwan 8
AZ - Azerbaigian 7
BH - Bahrain 7
CH - Svizzera 7
CR - Costa Rica 7
KW - Kuwait 7
NP - Nepal 7
TN - Tunisia 7
EU - Europa 6
JO - Giordania 6
PT - Portogallo 6
UY - Uruguay 6
BG - Bulgaria 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
IL - Israele 5
PA - Panama 5
SY - Repubblica araba siriana 5
HN - Honduras 4
HU - Ungheria 4
IR - Iran 4
JM - Giamaica 4
NG - Nigeria 4
RS - Serbia 4
TT - Trinidad e Tobago 4
BY - Bielorussia 3
CM - Camerun 3
CZ - Repubblica Ceca 3
ET - Etiopia 3
GE - Georgia 3
KG - Kirghizistan 3
MT - Malta 3
OM - Oman 3
QA - Qatar 3
RO - Romania 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
CG - Congo 2
CW - ???statistics.table.value.countryCode.CW??? 2
DJ - Gibuti 2
GT - Guatemala 2
HR - Croazia 2
LB - Libano 2
LU - Lussemburgo 2
Totale 18.467
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Città #
Fairfield 1.212
Singapore 968
Ashburn 917
Hong Kong 707
Woodbridge 540
Seattle 494
New York 488
Beijing 473
Houston 462
Wilmington 455
Cambridge 366
Boardman 261
Ho Chi Minh City 220
San Jose 209
Princeton 202
Ann Arbor 200
Lauterbourg 200
Council Bluffs 179
Los Angeles 145
Chandler 144
Frankfurt am Main 143
The Dalles 125
Dublin 120
Hanoi 117
Redondo Beach 102
Dong Ket 97
São Paulo 94
San Diego 93
Rome 74
Ogden 73
Buffalo 71
Milan 63
Dallas 62
Helsinki 45
Jacksonville 40
Norwalk 39
Rio de Janeiro 38
Haiphong 35
Hefei 35
Nuremberg 35
Orem 35
Curitiba 34
Seoul 32
Wageningen 30
Udine 29
Mexico City 27
Santa Clara 27
Bologna 26
Brasília 26
Belo Horizonte 25
Chennai 25
Montreal 23
Naples 23
Porto Alegre 22
Da Nang 21
Lappeenranta 21
Manchester 21
Warsaw 20
Messina 19
Amsterdam 18
Biên Hòa 18
Buenos Aires 18
Campinas 18
Guayaquil 18
Baghdad 17
Atlanta 16
Johannesburg 16
London 16
Guarulhos 15
Hyderabad 15
Hải Dương 15
Tokyo 15
Brooklyn 13
Dakar 13
Düsseldorf 13
Jakarta 13
Tashkent 13
Trieste 13
Vienna 13
Brussels 12
Fortaleza 12
Lima 12
Mumbai 12
Shanghai 12
Sorocaba 12
Thái Bình 12
Verona 12
Guangzhou 11
Munich 11
Nanjing 11
Ribeirão Preto 11
Salvador 11
Santiago 11
Uberlândia 11
Washington 11
Bari 10
Can Tho 10
Cape Town 10
Caxias do Sul 10
Chicago 10
Totale 11.369
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 621
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 202
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 168
Antioxidant characterization of some Sicilian edible wild greens 159
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 158
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 156
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 148
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 141
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 141
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 139
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 137
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 136
Coffee, colon function and colorectal cancer 129
Role of the food matrix and digestion on calculation of the actual energy content of food 128
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 125
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 124
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 123
A comprehensive review of healthy effects of vegetarian diets 116
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 116
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 115
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 114
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 113
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 113
Glycemic index and glycemic load of commercial Italian foods 113
Antioxidant nutritional quality of tomato 113
Are treated celiac patients at risk for mycotoxins? An Italian case-study 112
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 110
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 110
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 110
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 109
A review on the beneficial aspects of food processing 108
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 107
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 107
Nutritional aspects of gluten-free products 106
Antioxidant activity applying an improved ABTS radical cation decolorization assay 106
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 106
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 106
Antioxidant activity in human faeces 106
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 105
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 105
Direct measurement of the total antioxidant capacity of cereal products 104
Glycaemic Index of some commercial gluten-free foods 103
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 102
Bioavailability and catabolism of green tea flavan-3-ols in humans 100
An integrated look at the effect of structure on nutrient bioavailability in plant foods 100
The development of a composition database of gluten free products 100
A critical review on the role of food and nutrition in the energy balance 100
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 98
Effect of domestic cooking methods on total antioxidant capacity of vegetables 98
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 98
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 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 97
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 97
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection 96
Designing food for the elderly: the critical impact of food structure 95
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 94
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 94
Development of an in vitro digestive model for studying the peptide profile of breast milk 94
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 93
Sourdough bread: starch digestibility and postprandial glycemic response 93
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 93
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 93
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 92
The effect of dietary fibre on reducing the glycaemic index of bread 92
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 92
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 92
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 92
Anatomical study of the effect of cooking on differently pigmented rice varieties 92
Cooking, industrial processing and caloric density of foods 91
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior 90
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 90
Nutritional quality of sous vide cooked carrots and Brussels sprouts 90
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 90
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 90
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 90
Sustainability and nutritional aspects of traditional dishes from the Friuli Venezia Giulia region, Italy: A true cost accounting evaluation 89
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 89
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 89
26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 89
An improved fluorimetric method to evaluate malondialdehyde in human plasma 88
Effect of sprouting on nutritional quality of pulses 88
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 88
A new approach in antioxidant analysis 87
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 87
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 87
. Antioxidant activity of green tea: in vivo study 86
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient 86
The effect of cooking on phytochemical content in vegetables: a review 86
Designing food structure to slow down digestion in starch-rich products 86
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 85
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds 85
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 85
Alimenti salutari, biologici e funzionali 85
Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection 84
How to develop gluten-free foods for a healthy gut 84
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 84
Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria 82
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 82
Updating the Italian Food Composition Database (BDA) for a more accurate nutritional assessment of plant-based diets. 81
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene 81
Totale 10.927
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Categoria #
all - tutte 86.882
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 86.882
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021540 0 0 0 0 0 0 0 0 0 178 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
2025/20267.090 484 759 799 1.211 983 647 776 348 527 556 0 0
Totale 19.395