IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 7.986
AS - Asia 7.514
EU - Europa 4.851
SA - Sud America 1.024
AF - Africa 422
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 8
Totale 21.827
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Nazione #
US - Stati Uniti d'America 7.770
SG - Singapore 2.650
CN - Cina 2.143
VN - Vietnam 1.050
IE - Irlanda 858
IT - Italia 816
BR - Brasile 787
FI - Finlandia 603
SE - Svezia 573
HK - Hong Kong 524
DE - Germania 462
UA - Ucraina 402
BD - Bangladesh 317
ZA - Sudafrica 273
GB - Regno Unito 267
NL - Olanda 250
FR - Francia 232
TR - Turchia 219
IN - India 142
CA - Canada 121
AR - Argentina 101
RU - Federazione Russa 89
AT - Austria 81
KR - Corea 76
MX - Messico 53
JP - Giappone 49
IQ - Iraq 48
CZ - Repubblica Ceca 44
BE - Belgio 43
PK - Pakistan 43
PH - Filippine 36
CI - Costa d'Avorio 33
EC - Ecuador 33
ID - Indonesia 29
PL - Polonia 28
CO - Colombia 22
MA - Marocco 22
UZ - Uzbekistan 22
VE - Venezuela 21
CL - Cile 20
RO - Romania 20
AU - Australia 17
ES - Italia 17
IR - Iran 17
SA - Arabia Saudita 17
EG - Egitto 16
MY - Malesia 14
GH - Ghana 13
PY - Paraguay 13
TH - Thailandia 13
LT - Lituania 12
IL - Israele 11
JO - Giordania 11
NP - Nepal 11
PE - Perù 11
DZ - Algeria 9
KZ - Kazakistan 9
BO - Bolivia 8
KE - Kenya 8
LB - Libano 8
TN - Tunisia 8
UY - Uruguay 8
AE - Emirati Arabi Uniti 7
AZ - Azerbaigian 7
BG - Bulgaria 7
CR - Costa Rica 7
DO - Repubblica Dominicana 7
EU - Europa 7
PT - Portogallo 7
GT - Guatemala 6
HN - Honduras 6
JM - Giamaica 6
LY - Libia 6
TW - Taiwan 6
BY - Bielorussia 5
CH - Svizzera 5
ET - Etiopia 5
KG - Kirghizistan 5
NG - Nigeria 5
OM - Oman 5
BJ - Benin 4
GR - Grecia 4
NZ - Nuova Zelanda 4
RS - Serbia 4
SY - Repubblica araba siriana 4
AM - Armenia 3
AO - Angola 3
BH - Bahrain 3
DK - Danimarca 3
HR - Croazia 3
LK - Sri Lanka 3
LV - Lettonia 3
MN - Mongolia 3
PA - Panama 3
PS - Palestinian Territory 3
BA - Bosnia-Erzegovina 2
BW - Botswana 2
CG - Congo 2
GE - Georgia 2
MM - Myanmar 2
Totale 21.792
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Città #
Singapore 1.295
Ashburn 937
Dublin 855
Chandler 834
San Jose 735
Beijing 556
Hong Kong 508
Santa Clara 502
Jacksonville 481
Dallas 326
Dearborn 316
Ho Chi Minh City 312
Boardman 301
Hanoi 283
Johannesburg 252
Nanjing 209
Princeton 178
Ann Arbor 175
Parma 164
Izmir 163
Lauterbourg 163
New York 151
Los Angeles 145
Wilmington 132
Hefei 127
San Mateo 124
Shanghai 118
Munich 103
Helsinki 91
Council Bluffs 78
Buffalo 77
Kunming 74
Milan 70
Nanchang 67
São Paulo 67
Vienna 67
Columbus 64
Jinan 64
Toronto 63
Shenyang 60
Tianjin 57
Seattle 53
Seoul 53
Moscow 51
Rome 49
Haiphong 45
Changsha 44
Jiaxing 43
The Dalles 42
Bremen 39
Hebei 39
Chicago 38
Brussels 35
Woodbridge 35
Des Moines 34
Guangzhou 34
Amsterdam 33
Bengaluru 33
Houston 33
Marseille 31
Abidjan 30
Brno 30
Da Nang 28
Tokyo 28
Brooklyn 27
Frankfurt am Main 25
Rio de Janeiro 25
Zhengzhou 25
Chengdu 24
Grafing 24
Orem 24
Turku 24
Warsaw 23
Tashkent 21
Washington 21
Norwalk 19
Atlanta 18
Düsseldorf 18
Montreal 18
Baghdad 17
Falls Church 17
Hải Dương 17
Pune 17
Belo Horizonte 16
Bologna 16
Mexico City 16
Curitiba 15
Florence 15
Fremont 15
London 15
Biên Hòa 14
Denver 14
Dhaka 14
Modena 14
Ankara 13
Boston 13
Charlotte 13
Phoenix 13
Redwood City 13
San Francisco 13
Totale 12.870
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Nome #
The effect of cooking on phytochemical content in vegetables: a review. 244
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 239
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 232
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 227
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 213
Association between dietary lignans and markers of cardiovascular disease in adult Italian subjects 204
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects. 204
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 203
Alimenti salutari, biologici e funzionali 202
Food choice determinants and perceptions of a healthy diet among Italian consumers 202
Antioxidant activity applying an improved ABTS radical cation decolorization assay 199
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 196
An improved fluorimetric method to evaluate malondialdehyde in human plasma. 188
Antioxidant characterization of some Sicilian edible wild greens 188
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 187
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. 185
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 185
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 181
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 174
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. 170
Glycaemic Index of some commercial gluten-free foods. 168
Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study 166
The development of a composition database of gluten free products. 166
. Antioxidant activity of green tea: in vivo study. 165
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene. 163
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. 160
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 160
Anatomical study of the effect of cooking on differently pigmented rice varieties 160
Antioxidant potential of Impatiens bicolor Royle and Zizyphus oxyphylla Edgew. 157
Determinants of us university students’ willingness to include whole grain pasta in their diet 157
Analytical approaches to measure the oxidative stability of olive oils 156
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 156
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection. 156
Antioxidant activity in human faeces 155
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 153
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 151
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 148
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 147
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 147
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. 147
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease. 145
Nutritional quality of sous vide cooked carrots and Brussels sprouts 145
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 145
Development of an in vitro digestive model for studying the peptide profile of breast milk. 143
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 143
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 142
Bioavailability and catabolism of green tea flavan-3-ols in humans 141
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 140
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating 139
Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. 139
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 139
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects 138
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 137
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues 136
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 136
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays 136
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 135
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 134
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 133
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project 131
L’indice glicemico della dieta è associato in modo independente al grado d’insulino-resistenza i soggetti non diabetici 131
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds. 131
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 131
Sourdough bread: starch digestibility and postprandial glycemic response 130
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 128
Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity 128
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 127
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 127
Phenolic profile and antioxidant potential of selected plants of Pakistan. 126
An integrated look at the effect of structure on nutrient bioavailability in plant foods 126
Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? 126
Effect of sprouting on nutritional quality of pulses 125
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 125
In vitro studies to predict physiological effects of dietary fibre. 125
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 124
Intention and behavior toward eating whole grain pasta on a college dining campus: Theory of Planned Behavior and message framing 123
Effect of different cooking methods on structure and quality of industrially frozen carrots 123
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 122
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 121
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 121
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 121
Raman spectroscopy application on carrot differently cooked 121
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 121
Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. 119
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 118
Glycemic index and glycemic load of commercial Italian foods. 118
The influence of health messages in nudging consumption of whole grain pasta 117
A review on the beneficial aspects of food processing. 116
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 116
The total antioxidant capacity of the diet is an independent predictor of plasma beta-carotene 116
Antioxidant intake from edile wild vegetables in the EPIC cohort of Ragusa, Sicily. 115
effetto di diete ad alta e bassa capacità antiossidante totale sullo stato redox dell'organismo 114
A new approach in antioxidant analysis. 114
Lipid and vitamin composition in red blood cells and relation with wine consumption. 114
Coffee, colon function and colorectal cancer. 113
Chlorophylls and colour changes in cooked vegetables 113
Dietary Glycemic Index and liver steatosis in non-diabetic subjects. 111
Comparison of lactulose and inulin as reference standard for the study of resistant starch fermentation using hydrogen breath test. 111
Dietary glycemic index, glycemic load and risk of breast cancer in the ORDET cohort 111
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics. 111
Totale 14.768
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Categoria #
all - tutte 79.468
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 79.468
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202136 0 0 0 0 0 0 0 0 0 0 0 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
2024/20254.067 102 229 278 235 446 471 114 174 481 421 383 733
2025/20268.301 789 756 849 740 1.185 429 957 280 965 585 553 213
Totale 22.122