IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 4.841
EU - Europa 3.770
AS - Asia 2.519
AF - Africa 45
SA - Sud America 29
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 8
Totale 11.230
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Nazione #
US - Stati Uniti d'America 4.759
CN - Cina 1.490
IE - Irlanda 855
SG - Singapore 737
FI - Finlandia 577
SE - Svezia 563
IT - Italia 552
UA - Ucraina 381
DE - Germania 345
GB - Regno Unito 214
TR - Turchia 182
CA - Canada 75
AT - Austria 72
FR - Francia 46
BE - Belgio 41
CZ - Repubblica Ceca 40
IN - India 34
CI - Costa d'Avorio 26
BR - Brasile 23
NL - Olanda 18
RU - Federazione Russa 17
AU - Australia 14
PK - Pakistan 14
RO - Romania 14
KR - Corea 13
IR - Iran 12
JP - Giappone 11
PH - Filippine 10
ES - Italia 7
EU - Europa 7
GH - Ghana 7
BG - Bulgaria 4
EG - Egitto 4
NZ - Nuova Zelanda 4
AR - Argentina 3
CH - Svizzera 3
DK - Danimarca 3
LT - Lituania 3
MX - Messico 3
PL - Polonia 3
PT - Portogallo 3
RS - Serbia 3
BD - Bangladesh 2
IL - Israele 2
KZ - Kazakistan 2
MY - Malesia 2
NG - Nigeria 2
RW - Ruanda 2
TH - Thailandia 2
TZ - Tanzania 2
VN - Vietnam 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BY - Bielorussia 1
CL - Cile 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
EC - Ecuador 1
ET - Etiopia 1
GR - Grecia 1
HK - Hong Kong 1
HR - Croazia 1
HU - Ungheria 1
ID - Indonesia 1
MA - Marocco 1
MC - Monaco 1
MK - Macedonia 1
MM - Myanmar 1
NI - Nicaragua 1
PA - Panama 1
PS - Palestinian Territory 1
PY - Paraguay 1
Totale 11.230
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Città #
Dublin 854
Chandler 834
Singapore 566
Jacksonville 479
Santa Clara 475
Beijing 361
Dearborn 316
Ashburn 260
Boardman 240
Nanjing 208
Princeton 177
Ann Arbor 175
Izmir 163
Parma 150
Wilmington 132
San Mateo 124
Shanghai 111
Helsinki 89
Kunming 73
New York 69
Nanchang 66
Vienna 63
Jinan 62
Hefei 60
Shenyang 59
Toronto 58
Milan 50
Jiaxing 43
Seattle 41
Bremen 39
Hebei 39
Tianjin 39
Changsha 37
Brussels 35
Woodbridge 34
Des Moines 32
Marseille 31
Brno 30
Guangzhou 26
Rome 26
Grafing 24
Abidjan 23
Dallas 22
Houston 22
Munich 22
Zhengzhou 22
Chengdu 21
Los Angeles 21
Chicago 19
Norwalk 19
Falls Church 17
Washington 17
Düsseldorf 15
Fremont 15
Pune 13
Redwood City 13
Bologna 12
Ningbo 12
Auburn Hills 11
Haikou 11
Taizhou 11
Rockville 10
Fairfield 9
London 9
Taiyuan 9
Frankfurt am Main 8
Hanover 8
Xian 8
Augusta 7
Borås 7
Fuzhou 7
Modena 7
Redmond 7
Serra 7
Accra 6
Hangzhou 6
Istanbul 6
Kocaeli 6
Perth 6
Salerno 6
Amsterdam 5
Ardabil 5
Islamabad 5
Mountain View 5
Tokyo 5
Valparaiso 5
Wuhan 5
Arezzo 4
Crownsville 4
Langfang 4
Madrid 4
Napoli 4
Ottawa 4
Pavia 4
Phoenix 4
San Giuliano Milanese 4
Sant'ilario D'enza 4
São Paulo 4
Turin 4
Valsamoggia 4
Totale 7.314
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Nome #
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 131
The effect of cooking on phytochemical content in vegetables: a review. 123
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 119
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 116
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 113
Antioxidant activity applying an improved ABTS radical cation decolorization assay 111
Antioxidant characterization of some Sicilian edible wild greens 110
Association between dietary lignans and markers of cardiovascular disease in adult Italian subjects 110
Alimenti salutari, biologici e funzionali 109
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 109
Glycaemic Index of some commercial gluten-free foods. 108
Food choice determinants and perceptions of a healthy diet among Italian consumers 108
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 105
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. 104
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 103
Antioxidant potential of Impatiens bicolor Royle and Zizyphus oxyphylla Edgew. 100
The development of a composition database of gluten free products. 98
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects. 98
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. 89
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. 88
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 88
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 88
Determinants of us university students’ willingness to include whole grain pasta in their diet 88
L’indice glicemico della dieta è associato in modo independente al grado d’insulino-resistenza i soggetti non diabetici 87
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 87
Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. 87
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. 85
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects 85
Antioxidant activity in human faeces 84
. Antioxidant activity of green tea: in vivo study. 84
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease. 84
Analytical approaches to measure the oxidative stability of olive oils 83
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 83
Nutritional quality of sous vide cooked carrots and Brussels sprouts 82
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 82
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 80
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 80
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays 80
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 80
An improved fluorimetric method to evaluate malondialdehyde in human plasma. 79
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 79
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 79
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 79
Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. 78
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection. 78
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 77
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds. 77
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 77
Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study 76
Lipid and vitamin composition in red blood cells and relation with wine consumption. 76
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 75
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 74
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 74
Development of an in vitro digestive model for studying the peptide profile of breast milk. 74
Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity 74
The influence of health messages in nudging consumption of whole grain pasta 74
Coffee, colon function and colorectal cancer. 73
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 73
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 73
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 72
Sourdough bread: starch digestibility and postprandial glycemic response 72
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 71
Effect of different cooking methods on structure and quality of industrially frozen carrots 71
Anatomical study of the effect of cooking on differently pigmented rice varieties 71
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating 70
Tomato consumption does not affect the total antioxidant capacity of plasma 70
Antioxidant intake from edile wild vegetables in the EPIC cohort of Ragusa, Sicily. 70
Glycemic index and glycemic load of commercial Italian foods. 69
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 69
effetto di diete ad alta e bassa capacità antiossidante totale sullo stato redox dell'organismo 68
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 68
Dietary glycemic index, glycemic load and risk of breast cancer in the ORDET cohort 67
Chlorophylls and colour changes in cooked vegetables 67
Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying the 2,2’-azinobis(3- ethylenebenzothiazoline-6- sulfonic acid) radical cation decolorization assay 67
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 67
Comparison of lactulose and inulin as reference standard for the study of resistant starch fermentation using hydrogen breath test. 66
Bioavailability and catabolism of green tea flavan-3-ols in humans 66
Effect of processing on rice starch digestibility evaluated by in vivo and in vitro techniques. 66
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 66
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 65
Polyphenol content and total antioxidant activity of Vini Novelli (young red wines) 65
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene. 65
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 64
Effect of sprouting on nutritional quality of pulses 64
Total antioxidant capacity of cerebrospinal fluidi is decreased in patients with motor neuron disease. 63
Phenolic profile and antioxidant potential of selected plants of Pakistan. 63
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 63
Diet influences the functions of the human intestinal microbiome 63
Evidence of protective effect of dietary antioxidant on breast cancer risk in the prospective cohort of ORDET 62
Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts 61
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study. 61
Total Dietary Antioxidant Capacity and lung function in an Italian population: a favorable role in premenopausal/never smoker women. 61
Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity 61
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 61
Dietary Glycemic Index and liver steatosis in non-diabetic subjects. 60
How to develop gluten-free foods for a healthy gut. 60
Screening of adhesion properties of probiotic microorganisms to Caco-2 cells: development of a fluorescence-based method. 60
Selected methodologies to assess oxidative/antioxidant status in vivo: a critical review 59
Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? 59
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes. 59
Totale 7.940
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Categoria #
all - tutte 46.451
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 46.451
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020798 0 0 0 0 0 0 230 51 162 202 42 111
2020/2021908 8 105 67 9 119 28 89 28 220 32 167 36
2021/2022816 27 31 26 25 19 48 72 114 53 75 44 282
2022/20233.048 320 308 179 243 252 379 21 175 1.022 22 90 37
2023/20241.158 65 116 32 40 94 227 83 110 64 60 83 184
2024/20251.761 102 229 278 235 446 471 0 0 0 0 0 0
Totale 11.515