IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 6.547
AS - Asia 5.709
EU - Europa 4.422
SA - Sud America 932
AF - Africa 293
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 8
Totale 17.931
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Nazione #
US - Stati Uniti d'America 6.376
SG - Singapore 2.255
CN - Cina 1.997
IE - Irlanda 856
BR - Brasile 742
IT - Italia 643
FI - Finlandia 602
SE - Svezia 573
HK - Hong Kong 450
DE - Germania 443
UA - Ucraina 397
VN - Vietnam 363
GB - Regno Unito 254
NL - Olanda 237
TR - Turchia 203
ZA - Sudafrica 197
CA - Canada 103
IN - India 100
AR - Argentina 94
RU - Federazione Russa 86
AT - Austria 81
KR - Corea 64
FR - Francia 54
BD - Bangladesh 44
CZ - Repubblica Ceca 44
BE - Belgio 41
MX - Messico 41
PK - Pakistan 32
IQ - Iraq 30
JP - Giappone 30
CI - Costa d'Avorio 28
EC - Ecuador 25
PL - Polonia 25
ID - Indonesia 19
RO - Romania 17
CO - Colombia 16
IR - Iran 16
AU - Australia 15
ES - Italia 14
MA - Marocco 14
PH - Filippine 14
GH - Ghana 13
VE - Venezuela 13
CL - Cile 12
PY - Paraguay 12
UZ - Uzbekistan 11
EG - Egitto 10
IL - Israele 10
LT - Lituania 10
NP - Nepal 8
PE - Perù 8
EU - Europa 7
MY - Malesia 7
SA - Arabia Saudita 7
UY - Uruguay 7
BG - Bulgaria 6
DO - Repubblica Dominicana 6
KZ - Kazakistan 6
PT - Portogallo 6
TN - Tunisia 6
AZ - Azerbaigian 5
CH - Svizzera 5
DZ - Algeria 5
HN - Honduras 5
JO - Giordania 5
AE - Emirati Arabi Uniti 4
GR - Grecia 4
JM - Giamaica 4
KE - Kenya 4
LB - Libano 4
NZ - Nuova Zelanda 4
OM - Oman 4
RS - Serbia 4
TH - Thailandia 4
BO - Bolivia 3
BY - Bielorussia 3
DK - Danimarca 3
GT - Guatemala 3
KG - Kirghizistan 3
LV - Lettonia 3
NG - Nigeria 3
SY - Repubblica araba siriana 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BW - Botswana 2
CR - Costa Rica 2
ET - Etiopia 2
GE - Georgia 2
MM - Myanmar 2
NI - Nicaragua 2
PA - Panama 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
TT - Trinidad e Tobago 2
TZ - Tanzania 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AD - Andorra 1
AO - Angola 1
BH - Bahrain 1
BN - Brunei Darussalam 1
Totale 17.916
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Città #
Singapore 1.089
Dublin 855
Chandler 834
Ashburn 765
Beijing 545
Santa Clara 489
Jacksonville 480
Hong Kong 449
Dearborn 316
Dallas 310
Boardman 268
Nanjing 208
Johannesburg 185
Princeton 177
Ann Arbor 175
Izmir 163
Parma 162
Wilmington 132
Ho Chi Minh City 128
Hefei 127
San Mateo 124
Shanghai 117
Los Angeles 109
Munich 103
New York 100
Hanoi 96
Helsinki 90
Kunming 74
Nanchang 67
Vienna 67
Columbus 64
Jinan 64
São Paulo 63
Buffalo 62
Toronto 62
Milan 61
Shenyang 60
Tianjin 54
Moscow 51
Seoul 51
Seattle 49
Council Bluffs 48
Changsha 43
Jiaxing 43
The Dalles 42
Bremen 39
Hebei 39
Brussels 35
Guangzhou 34
Woodbridge 34
Des Moines 32
Bengaluru 31
Houston 31
Marseille 31
Brno 30
Chicago 30
Rome 30
Amsterdam 29
Brooklyn 26
Abidjan 25
Zhengzhou 25
Chengdu 24
Grafing 24
Tokyo 24
Turku 24
Rio de Janeiro 22
Warsaw 22
Haiphong 19
Norwalk 19
Washington 19
Düsseldorf 17
Falls Church 17
Belo Horizonte 16
Curitiba 15
Fremont 15
Pune 15
Atlanta 13
Mexico City 13
Phoenix 13
Redwood City 13
Taizhou 13
Accra 12
Ankara 12
Bologna 12
Boston 12
Denver 12
Frankfurt am Main 12
Haikou 12
London 12
Montreal 12
Ningbo 12
Porto Alegre 12
Auburn Hills 11
Biên Hòa 11
San Francisco 11
Tashkent 11
Baghdad 10
Dhaka 10
Istanbul 10
Nuremberg 10
Totale 10.695
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Nome #
The effect of cooking on phytochemical content in vegetables: a review. 212
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 199
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 182
Association between dietary lignans and markers of cardiovascular disease in adult Italian subjects 181
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 180
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 176
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects. 174
Antioxidant activity applying an improved ABTS radical cation decolorization assay 171
Alimenti salutari, biologici e funzionali 169
Food choice determinants and perceptions of a healthy diet among Italian consumers 168
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 166
Antioxidant characterization of some Sicilian edible wild greens 166
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. 161
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 157
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 156
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 155
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 154
The development of a composition database of gluten free products. 146
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 141
An improved fluorimetric method to evaluate malondialdehyde in human plasma. 140
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 139
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. 137
Determinants of us university students’ willingness to include whole grain pasta in their diet 136
Glycaemic Index of some commercial gluten-free foods. 135
Antioxidant potential of Impatiens bicolor Royle and Zizyphus oxyphylla Edgew. 135
Analytical approaches to measure the oxidative stability of olive oils 134
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. 133
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. 132
Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study 132
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 131
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease. 130
. Antioxidant activity of green tea: in vivo study. 128
Antioxidant activity in human faeces 127
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 125
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 125
Nutritional quality of sous vide cooked carrots and Brussels sprouts 125
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 124
Anatomical study of the effect of cooking on differently pigmented rice varieties 123
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 122
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection. 122
Development of an in vitro digestive model for studying the peptide profile of breast milk. 121
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 119
L’indice glicemico della dieta è associato in modo independente al grado d’insulino-resistenza i soggetti non diabetici 118
Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. 118
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 117
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 116
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects 116
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 116
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds. 114
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 114
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 112
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 112
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays 112
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 111
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 110
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 109
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 109
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene. 109
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 109
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 108
Sourdough bread: starch digestibility and postprandial glycemic response 108
Effect of sprouting on nutritional quality of pulses 108
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 108
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 106
Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity 106
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 106
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 105
Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? 105
Bioavailability and catabolism of green tea flavan-3-ols in humans 104
Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. 104
Antioxidant intake from edile wild vegetables in the EPIC cohort of Ragusa, Sicily. 104
Effect of different cooking methods on structure and quality of industrially frozen carrots 104
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 103
The total antioxidant capacity of the diet is an independent predictor of plasma beta-carotene 103
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 103
Raman spectroscopy application on carrot differently cooked 103
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 103
effetto di diete ad alta e bassa capacità antiossidante totale sullo stato redox dell'organismo 102
Lipid and vitamin composition in red blood cells and relation with wine consumption. 101
The influence of health messages in nudging consumption of whole grain pasta 101
Chlorophylls and colour changes in cooked vegetables 100
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 100
Dietary Glycemic Index and liver steatosis in non-diabetic subjects. 99
Coffee, colon function and colorectal cancer. 99
Phenolic profile and antioxidant potential of selected plants of Pakistan. 99
An integrated look at the effect of structure on nutrient bioavailability in plant foods 99
In vitro studies to predict physiological effects of dietary fibre. 99
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating 96
Tomato consumption does not affect the total antioxidant capacity of plasma 95
The evaluation of antioxidant capacity of some vegetable foods: efficiency of extraction of a sequence of solvents. 95
A new approach in antioxidant analysis. 95
How to develop gluten-free foods for a healthy gut. 95
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient. 95
Evaluation of visual and taste preferences of some gluten free commercial products in a group of celiac children. 95
Comparison of lactulose and inulin as reference standard for the study of resistant starch fermentation using hydrogen breath test. 94
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes. 94
Polyphenol content and total antioxidant activity of Vini Novelli (young red wines) 94
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project 93
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 93
Diet influences the functions of the human intestinal microbiome 93
Totale 12.228
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Categoria #
all - tutte 68.766
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 68.766
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021600 0 0 0 0 0 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
2024/20254.067 102 229 278 235 446 471 114 174 481 421 383 733
2025/20264.404 789 756 849 740 1.185 85 0 0 0 0 0 0
Totale 18.225