IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 6.307
EU - Europa 916
AS - Asia 454
AF - Africa 12
Continente sconosciuto - Info sul continente non disponibili 6
SA - Sud America 5
OC - Oceania 1
Totale 7.701
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Nazione #
US - Stati Uniti d'America 6.297
IT - Italia 318
CN - Cina 243
UA - Ucraina 171
IE - Irlanda 117
VN - Vietnam 98
FR - Francia 81
SE - Svezia 79
SG - Singapore 60
NL - Olanda 38
DE - Germania 22
GB - Regno Unito 20
BE - Belgio 18
FI - Finlandia 16
KR - Corea 12
IN - India 10
PL - Polonia 9
RU - Federazione Russa 9
TG - Togo 9
CA - Canada 6
EU - Europa 6
HK - Hong Kong 6
TR - Turchia 6
BR - Brasile 3
MT - Malta 3
MY - Malesia 3
CH - Svizzera 2
CL - Cile 2
CZ - Repubblica Ceca 2
ES - Italia 2
HU - Ungheria 2
JP - Giappone 2
KZ - Kazakistan 2
MX - Messico 2
PH - Filippine 2
PK - Pakistan 2
QA - Qatar 2
SA - Arabia Saudita 2
SI - Slovenia 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
AE - Emirati Arabi Uniti 1
AT - Austria 1
AU - Australia 1
BG - Bulgaria 1
GR - Grecia 1
HR - Croazia 1
KE - Kenya 1
RO - Romania 1
TJ - Tagikistan 1
TN - Tunisia 1
ZA - Sudafrica 1
Totale 7.701
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Città #
Fairfield 1.212
Ashburn 626
Woodbridge 539
Seattle 486
Houston 457
Wilmington 455
New York 450
Cambridge 366
Boardman 246
Princeton 202
Ann Arbor 200
Beijing 157
Chandler 144
Dublin 115
Dong Ket 97
San Diego 93
Ogden 73
Singapore 43
Norwalk 39
Jacksonville 38
Rome 25
Milan 21
Wageningen 21
Udine 19
Los Angeles 17
Naples 14
Brussels 11
Nanjing 11
Trieste 11
Washington 11
Lomé 9
Shanghai 9
Guangzhou 8
Haarlem 8
Lappeenranta 8
Camerino 7
Florence 7
Hyderabad 7
Verona 7
Brescia 6
Helsinki 6
Zhengzhou 6
Bologna 5
Chongqing 5
Craigavon 5
Foggia 5
Hong Kong 5
London 5
Múggia 5
Treviso 5
Venice 5
Warsaw 5
Amsterdam 4
Cernobbio 4
Dearborn 4
Fayetteville 4
Monmouth Junction 4
Santa Clara 4
West Jordan 4
Alberobello 3
Bagno Di Romagna 3
Birkirkara 3
Brest 3
Campofilone 3
Catania 3
Codroipo 3
Conegliano 3
Dallas 3
Dongdaemun-gu 3
Frankfurt am Main 3
Ghent 3
Hebei 3
Kuala Lumpur 3
Lanaken 3
Mersin 3
Mountain View 3
Nanchang 3
Ningbo 3
Old Lyme 3
Parma 3
Redmond 3
San Martino Valle Caudina 3
Toronto 3
Ameno 2
Andover 2
Ankara 2
Astana 2
Brindisi 2
Brno 2
Budapest 2
Bydgoszcz 2
Cagliari 2
Chieti 2
Chions 2
Crownsville 2
Doha 2
Dongguan 2
Faedis 2
Fortaleza 2
Genoa 2
Totale 6.471
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 288
Antioxidant characterization of some Sicilian edible wild greens 130
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 108
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 101
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 98
Coffee, colon function and colorectal cancer 96
Antioxidant nutritional quality of tomato 93
Role of the food matrix and digestion on calculation of the actual energy content of food 88
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 74
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 72
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 72
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 69
Are treated celiac patients at risk for mycotoxins? An Italian case-study 69
Antioxidant activity in human faeces 69
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 68
Anatomical study of the effect of cooking on differently pigmented rice varieties 67
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 66
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 66
The development of a composition database of gluten free products 66
Nutritional aspects of gluten-free products 65
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 65
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 64
Glycemic index and glycemic load of commercial Italian foods 63
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 63
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 62
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 62
Antioxidant activity applying an improved ABTS radical cation decolorization assay 62
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 61
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 61
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 60
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 60
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 60
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 59
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 58
Sourdough bread: starch digestibility and postprandial glycemic response 58
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 58
Glycaemic Index of some commercial gluten-free foods 58
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 57
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 57
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 56
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 56
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 55
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 55
Effect of sprouting on nutritional quality of pulses 54
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 53
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 53
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 53
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 53
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 53
Direct measurement of the total antioxidant capacity of cereal products 52
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 52
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 52
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 51
Designing food structure to slow down digestion in starch-rich products 51
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 51
Bioavailability and catabolism of green tea flavan-3-ols in humans 50
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 50
Effect of domestic cooking methods on total antioxidant capacity of vegetables 50
How to develop gluten-free foods for a healthy gut 50
A review on the beneficial aspects of food processing 50
Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection 49
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 49
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 49
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 49
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 49
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 48
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 48
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 48
Plant genotype affects total antioxidant capacity and phenolic contents in fruit 48
The effect of dietary fibre on reducing the glycaemic index of bread 47
Nutritional quality of sous vide cooked carrots and Brussels sprouts 47
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene 47
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 47
Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria 47
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 47
Cooking, industrial processing and caloric density of foods 46
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 46
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds 46
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 46
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 45
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 45
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 45
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 45
Effect of different cooking methods on structure and quality of industrially frozen carrots 45
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 45
Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? 45
Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten-free diet 44
Incidence of diabetes mellitus, cardiovascular outcomes and mortality after a 12-month lifestyle intervention: A 9-year follow-up 44
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects 44
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 44
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 44
Chlorophylls and colour changes in cooked vegetables 43
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 43
Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts 43
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 42
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient 42
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 41
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 41
Total Dietary Antioxidant Capacity and lung function in an Italian population: a favorable role in premenopausal/never smoker women 41
An integrated look at the effect of structure on nutrient bioavailability in plant foods 40
Totale 5.887
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Categoria #
all - tutte 45.110
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 45.110
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.312 0 0 1 3 1 6 865 492 493 216 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
2024/2025485 100 324 61 0 0 0 0 0 0 0 0 0
Totale 8.492