IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 4.063
EU - Europa 3.650
AS - Asia 1.814
AF - Africa 43
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 8
SA - Sud America 4
Totale 9.597
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Nazione #
US - Stati Uniti d'America 3.990
CN - Cina 1.356
IE - Irlanda 851
SE - Svezia 563
FI - Finlandia 561
IT - Italia 531
UA - Ucraina 380
DE - Germania 333
GB - Regno Unito 202
SG - Singapore 189
TR - Turchia 178
CA - Canada 70
AT - Austria 69
CZ - Repubblica Ceca 40
BE - Belgio 35
IN - India 32
CI - Costa d'Avorio 26
NL - Olanda 16
FR - Francia 15
PK - Pakistan 14
RO - Romania 14
KR - Corea 13
IR - Iran 12
RU - Federazione Russa 12
AU - Australia 11
EU - Europa 7
GH - Ghana 7
ES - Italia 6
JP - Giappone 5
PH - Filippine 5
BG - Bulgaria 4
EG - Egitto 4
NZ - Nuova Zelanda 4
CH - Svizzera 3
DK - Danimarca 3
MX - Messico 3
PL - Polonia 3
RS - Serbia 3
AR - Argentina 2
NG - Nigeria 2
RW - Ruanda 2
TH - Thailandia 2
VN - Vietnam 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BD - Bangladesh 1
BR - Brasile 1
BY - Bielorussia 1
EC - Ecuador 1
ET - Etiopia 1
GR - Grecia 1
HK - Hong Kong 1
HR - Croazia 1
HU - Ungheria 1
ID - Indonesia 1
KZ - Kazakistan 1
MA - Marocco 1
MC - Monaco 1
MK - Macedonia 1
MM - Myanmar 1
MY - Malesia 1
Totale 9.597
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Città #
Dublin 850
Chandler 834
Jacksonville 479
Beijing 344
Dearborn 316
Ashburn 255
Nanjing 207
Princeton 177
Ann Arbor 175
Izmir 161
Parma 144
Wilmington 132
San Mateo 124
Shanghai 108
Singapore 91
Helsinki 76
Kunming 72
New York 69
Nanchang 66
Jinan 61
Vienna 61
Hefei 59
Shenyang 59
Boardman 58
Toronto 56
Milan 45
Jiaxing 43
Seattle 41
Bremen 39
Hebei 39
Changsha 37
Tianjin 36
Woodbridge 34
Des Moines 32
Brno 30
Brussels 29
Rome 26
Grafing 24
Abidjan 23
Guangzhou 22
Houston 22
Dallas 21
Chengdu 20
Los Angeles 20
Zhengzhou 20
Norwalk 19
Chicago 18
Falls Church 17
Washington 17
Munich 16
Düsseldorf 15
Fremont 15
Pune 13
Redwood City 13
Auburn Hills 11
Bologna 11
Haikou 11
Ningbo 10
Rockville 10
Taizhou 10
Fairfield 9
Taiyuan 9
Hanover 8
Xian 8
Augusta 7
Borås 7
Fuzhou 7
Redmond 7
Serra 7
Accra 6
Hangzhou 6
Kocaeli 6
Modena 6
Perth 6
Salerno 6
Ardabil 5
Islamabad 5
Mountain View 5
Valparaiso 5
Wuhan 5
Amsterdam 4
Arezzo 4
Crownsville 4
Istanbul 4
London 4
Napoli 4
Pavia 4
San Giuliano Milanese 4
Sant'ilario D'enza 4
Turin 4
Valsamoggia 4
Wallington 4
Wenzhou 4
Abbiategrasso 3
Andover 3
Atlanta 3
Baotou 3
Cairo 3
Caserta 3
Catanzaro 3
Totale 6.046
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Nome #
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 107
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 106
The effect of cooking on phytochemical content in vegetables: a review. 104
Glycaemic Index of some commercial gluten-free foods. 101
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 101
Antioxidant characterization of some Sicilian edible wild greens 101
Alimenti salutari, biologici e funzionali 100
Association between dietary lignans and markers of cardiovascular disease in adult Italian subjects 100
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 99
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 95
Antioxidant activity applying an improved ABTS radical cation decolorization assay 91
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. 90
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 89
The development of a composition database of gluten free products. 88
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects. 84
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 83
L’indice glicemico della dieta è associato in modo independente al grado d’insulino-resistenza i soggetti non diabetici 80
Food choice determinants and perceptions of a healthy diet among Italian consumers 80
Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. 79
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. 79
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 78
Antioxidant potential of Impatiens bicolor Royle and Zizyphus oxyphylla Edgew. 78
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 77
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 77
. Antioxidant activity of green tea: in vivo study. 76
Analytical approaches to measure the oxidative stability of olive oils 75
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. 75
Nutritional quality of sous vide cooked carrots and Brussels sprouts 75
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects 74
Antioxidant activity in human faeces 73
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 73
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease. 72
Determinants of us university students’ willingness to include whole grain pasta in their diet 72
An improved fluorimetric method to evaluate malondialdehyde in human plasma. 70
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays 70
Lipid and vitamin composition in red blood cells and relation with wine consumption. 70
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection. 69
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 69
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 69
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 69
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 69
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 68
Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. 67
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 67
Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study 66
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 65
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 65
Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity 65
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. 65
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 64
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 64
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 63
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 63
Sourdough bread: starch digestibility and postprandial glycemic response 63
Antioxidant intake from edile wild vegetables in the EPIC cohort of Ragusa, Sicily. 63
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds. 63
Effect of different cooking methods on structure and quality of industrially frozen carrots 63
The influence of health messages in nudging consumption of whole grain pasta 63
Development of an in vitro digestive model for studying the peptide profile of breast milk. 62
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating 61
Coffee, colon function and colorectal cancer. 61
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 61
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 61
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 61
effetto di diete ad alta e bassa capacità antiossidante totale sullo stato redox dell'organismo 60
Dietary glycemic index, glycemic load and risk of breast cancer in the ORDET cohort 60
Glycemic index and glycemic load of commercial Italian foods. 60
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. 60
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 59
Effect of processing on rice starch digestibility evaluated by in vivo and in vitro techniques. 59
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 59
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 59
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 59
Anatomical study of the effect of cooking on differently pigmented rice varieties 59
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 58
Bioavailability and catabolism of green tea flavan-3-ols in humans 57
Chlorophylls and colour changes in cooked vegetables 57
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 56
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 55
Tomato consumption does not affect the total antioxidant capacity of plasma 54
Phenolic profile and antioxidant potential of selected plants of Pakistan. 54
Post-operative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: the Polyphemus Observational Study. 54
Polyphenol content and total antioxidant activity of Vini Novelli (young red wines) 54
Total Dietary Antioxidant Capacity and lung function in an Italian population: a favorable role in premenopausal/never smoker women. 54
Total antioxidant capacity of cerebrospinal fluidi is decreased in patients with motor neuron disease. 53
Effect of sprouting on nutritional quality of pulses 53
Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts 53
Evidence of protective effect of dietary antioxidant on breast cancer risk in the prospective cohort of ORDET 53
Selected methodologies to assess oxidative/antioxidant status in vivo: a critical review 52
Comparison of lactulose and inulin as reference standard for the study of resistant starch fermentation using hydrogen breath test. 52
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 52
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene. 52
Diet influences the functions of the human intestinal microbiome 52
Dietary Glycemic Index and liver steatosis in non-diabetic subjects. 51
How to develop gluten-free foods for a healthy gut. 51
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes. 51
Raman spectroscopy application on carrot differently cooked 51
Redox molecules and cancer prevention: the importance of understanding the role of the antioxidant network. 50
A new approach in antioxidant analysis. 50
Antioxidant status of feces of captive black rhinoceros (Diceros bicornis) in relation to dietary tannin supplementation. 50
Totale 6.824
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Categoria #
all - tutte 37.991
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 37.991
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.777 0 414 108 31 165 261 230 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
2024/2025125 102 23 0 0 0 0 0 0 0 0 0 0
Totale 9.879