IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 7.422
AS - Asia 4.924
EU - Europa 1.968
SA - Sud America 1.445
AF - Africa 129
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 8
Totale 15.911
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Nazione #
US - Stati Uniti d'America 7.294
SG - Singapore 2.511
BR - Brasile 1.184
CN - Cina 778
HK - Hong Kong 672
IT - Italia 603
VN - Vietnam 564
RU - Federazione Russa 276
DE - Germania 216
UA - Ucraina 187
IE - Irlanda 123
FR - Francia 118
AR - Argentina 115
SE - Svezia 90
NL - Olanda 85
GB - Regno Unito 78
ID - Indonesia 62
MX - Messico 61
IN - India 51
KR - Corea 45
CA - Canada 40
EC - Ecuador 39
FI - Finlandia 39
ZA - Sudafrica 34
AT - Austria 29
BD - Bangladesh 29
CO - Colombia 29
IQ - Iraq 22
PL - Polonia 22
JP - Giappone 21
PH - Filippine 21
PY - Paraguay 20
TR - Turchia 20
BE - Belgio 18
PE - Perù 18
MA - Marocco 17
PK - Pakistan 16
AU - Australia 14
CL - Cile 14
ES - Italia 14
VE - Venezuela 14
GR - Grecia 12
UZ - Uzbekistan 12
SN - Senegal 11
TG - Togo 10
AE - Emirati Arabi Uniti 9
EG - Egitto 8
KZ - Kazakistan 8
BH - Bahrain 7
CH - Svizzera 7
DZ - Algeria 7
KE - Kenya 7
LT - Lituania 7
MY - Malesia 7
TN - Tunisia 7
AZ - Azerbaigian 6
EU - Europa 6
GH - Ghana 6
KW - Kuwait 6
NP - Nepal 6
PT - Portogallo 6
SA - Arabia Saudita 6
TW - Taiwan 6
UY - Uruguay 6
BO - Bolivia 5
CR - Costa Rica 5
BG - Bulgaria 4
DO - Repubblica Dominicana 4
HU - Ungheria 4
IL - Israele 4
IR - Iran 4
JO - Giordania 4
NG - Nigeria 4
PA - Panama 4
TH - Thailandia 4
TT - Trinidad e Tobago 4
BY - Bielorussia 3
CM - Camerun 3
GE - Georgia 3
HN - Honduras 3
KG - Kirghizistan 3
MT - Malta 3
OM - Oman 3
QA - Qatar 3
RS - Serbia 3
CG - Congo 2
CZ - Repubblica Ceca 2
DJ - Gibuti 2
ET - Etiopia 2
GT - Guatemala 2
HR - Croazia 2
LB - Libano 2
LU - Lussemburgo 2
MU - Mauritius 2
RO - Romania 2
SC - Seychelles 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
SY - Repubblica araba siriana 2
AD - Andorra 1
Totale 15.882
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Città #
Fairfield 1.212
Ashburn 791
Singapore 695
Hong Kong 668
Woodbridge 540
Seattle 493
New York 480
Houston 460
Wilmington 455
Beijing 449
Cambridge 366
Boardman 259
Princeton 202
Ann Arbor 200
Ho Chi Minh City 181
Chandler 144
Los Angeles 137
Frankfurt am Main 125
Dublin 119
Redondo Beach 102
Dong Ket 97
San Diego 93
São Paulo 93
Hanoi 77
Ogden 73
Buffalo 71
Rome 61
Dallas 59
Milan 49
Jacksonville 39
Norwalk 39
Rio de Janeiro 35
Curitiba 34
Hefei 34
Nuremberg 33
Seoul 32
Haiphong 31
Wageningen 29
Brasília 25
Mexico City 25
Udine 25
Belo Horizonte 24
Lappeenranta 21
Porto Alegre 21
Montreal 20
Naples 20
Bologna 19
Biên Hòa 18
Buenos Aires 18
Warsaw 18
Guayaquil 17
Campinas 16
Council Bluffs 16
Hải Dương 15
London 15
Messina 15
Santa Clara 15
The Dalles 15
Da Nang 14
Tokyo 14
Amsterdam 13
Brooklyn 13
Düsseldorf 13
Guarulhos 13
Hyderabad 13
Jakarta 13
Johannesburg 13
Fortaleza 12
Sorocaba 12
Thái Bình 12
Trieste 12
Vienna 12
Baghdad 11
Brussels 11
Dakar 11
Helsinki 11
Lima 11
Munich 11
Nanjing 11
Ribeirão Preto 11
Salvador 11
Uberlândia 11
Washington 11
Caxias do Sul 10
Florence 10
Lomé 10
Parma 10
Shanghai 10
Tashkent 10
Venice 10
Asunción 9
Atlanta 9
Bari 9
Joinville 9
Melbourne 9
Cape Town 8
Denver 8
Groningen 8
Guangzhou 8
Haarlem 8
Totale 9.890
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Nome #
LARN Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana. IV revisione 540
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 178
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 152
Antioxidant characterization of some Sicilian edible wild greens 151
Nutritional quality of meat analogues: Results from the Food Labelling of Italian Products (FLIP) project 145
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 145
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 137
The food composition database on plant-based meat analogues: nutritional analysis on healthy and unhealthy meal scenarios 125
Coffee, colon function and colorectal cancer 123
Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps 122
Role of the food matrix and digestion on calculation of the actual energy content of food 120
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 118
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 116
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 115
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects 110
Antioxidant nutritional quality of tomato 109
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 109
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 107
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition 103
Glycemic index and glycemic load of commercial Italian foods 102
Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and endoscopists (AIGO) 101
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 100
Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium 100
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 100
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 99
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 98
Are treated celiac patients at risk for mycotoxins? An Italian case-study 98
A comprehensive review of healthy effects of vegetarian diets 97
Nutritional aspects of gluten-free products 97
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 97
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 97
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 95
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 95
Glycaemic Index of some commercial gluten-free foods 95
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 94
The development of a composition database of gluten free products 93
Antioxidant activity in human faeces 93
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 92
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 92
A review on the beneficial aspects of food processing 92
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 91
Bioavailability and catabolism of green tea flavan-3-ols in humans 90
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 90
Development of an in vitro digestive model for studying the peptide profile of breast milk 89
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children 88
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables 88
Direct measurement of the total antioxidant capacity of cereal products 87
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study 87
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays 87
Antioxidant activity applying an improved ABTS radical cation decolorization assay 86
Anatomical study of the effect of cooking on differently pigmented rice varieties 86
An integrated look at the effect of structure on nutrient bioavailability in plant foods 86
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 86
Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort 85
Dietary glycemic index, glycemic load, and cancer risk: Results from the EPIC-Italy study 85
A critical review on the role of food and nutrition in the energy balance 85
The effect of dietary fibre on reducing the glycaemic index of bread 84
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals 84
Sourdough bread: starch digestibility and postprandial glycemic response 84
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 84
Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley 83
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome 83
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes 83
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation 83
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease 82
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 82
Cooking, industrial processing and caloric density of foods 82
Effect of sprouting on nutritional quality of pulses 81
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection 80
Nutritional quality of sous vide cooked carrots and Brussels sprouts 80
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient 80
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 80
Designing food structure to slow down digestion in starch-rich products 80
Dietary total antioxidant capacity and colorectal cancer in the Italian EPIC cohort 80
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 79
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 78
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers 78
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds 78
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 77
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 76
Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection 76
Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria 76
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 76
Effects of different cooking methods on antioxidant profile, antioxidant capacity and physical characteristics of artichoke 75
The effect of cooking on phytochemical content in vegetables: a review 75
Alimenti salutari, biologici e funzionali 75
Designing food for the elderly: the critical impact of food structure 74
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene 74
Effect of domestic cooking methods on total antioxidant capacity of vegetables 74
An improved fluorimetric method to evaluate malondialdehyde in human plasma 73
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds 73
Incidence of diabetes mellitus, cardiovascular outcomes and mortality after a 12-month lifestyle intervention: A 9-year follow-up 73
How to develop gluten-free foods for a healthy gut 73
. Antioxidant activity of green tea: in vivo study 72
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 72
A new approach in antioxidant analysis 72
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 72
Effect of different cooking methods on structure and quality of industrially frozen carrots 72
Nutritive evaluation of the Bambara groundnut Ci12 landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] produced in Côte d’Ivoire 72
Chlorophylls and colour changes in cooked vegetables 71
Totale 9.659
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Categoria #
all - tutte 80.738
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 80.738
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.500 0 0 0 0 0 345 180 328 107 178 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
2025/20264.477 484 759 799 1.211 983 241 0 0 0 0 0 0
Totale 16.782