IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 7.582
AS - Asia 7.205
EU - Europa 4.726
SA - Sud America 1.023
AF - Africa 421
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 8
Totale 20.987
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Nazione #
US - Stati Uniti d'America 7.385
SG - Singapore 2.621
CN - Cina 2.123
VN - Vietnam 1.050
IE - Irlanda 858
BR - Brasile 787
IT - Italia 701
FI - Finlandia 603
SE - Svezia 573
HK - Hong Kong 522
DE - Germania 462
UA - Ucraina 402
ZA - Sudafrica 273
GB - Regno Unito 261
NL - Olanda 250
FR - Francia 231
TR - Turchia 219
IN - India 142
CA - Canada 111
AR - Argentina 101
RU - Federazione Russa 88
AT - Austria 81
KR - Corea 76
BD - Bangladesh 64
MX - Messico 52
IQ - Iraq 48
JP - Giappone 46
CZ - Repubblica Ceca 44
BE - Belgio 43
PK - Pakistan 43
PH - Filippine 36
EC - Ecuador 33
CI - Costa d'Avorio 32
ID - Indonesia 28
PL - Polonia 28
CO - Colombia 22
MA - Marocco 22
UZ - Uzbekistan 22
VE - Venezuela 21
CL - Cile 19
RO - Romania 18
AU - Australia 17
ES - Italia 17
IR - Iran 17
SA - Arabia Saudita 17
EG - Egitto 16
GH - Ghana 13
MY - Malesia 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
DO - Repubblica Dominicana 7
EU - Europa 7
PT - Portogallo 7
CR - Costa Rica 6
LY - Libia 6
TW - Taiwan 6
BY - Bielorussia 5
CH - Svizzera 5
ET - Etiopia 5
HN - Honduras 5
JM - Giamaica 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
GT - Guatemala 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 20.954
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Città #
Singapore 1.292
Ashburn 911
Dublin 855
Chandler 834
San Jose 654
Beijing 555
Hong Kong 507
Santa Clara 494
Jacksonville 480
Dearborn 316
Ho Chi Minh City 312
Dallas 311
Boardman 297
Hanoi 283
Johannesburg 252
Nanjing 209
Princeton 177
Ann Arbor 175
Parma 164
Izmir 163
Lauterbourg 163
Wilmington 132
Hefei 127
Los Angeles 124
San Mateo 124
Shanghai 117
New York 109
Munich 103
Helsinki 91
Kunming 74
Nanchang 67
São Paulo 67
Vienna 67
Columbus 64
Council Bluffs 64
Jinan 64
Milan 64
Buffalo 62
Toronto 62
Shenyang 60
Tianjin 57
Seoul 53
Moscow 51
Seattle 50
Haiphong 45
Changsha 44
Jiaxing 43
The Dalles 42
Bremen 39
Hebei 39
Chicago 36
Brussels 35
Des Moines 34
Guangzhou 34
Woodbridge 34
Amsterdam 33
Bengaluru 33
Rome 33
Houston 31
Marseille 31
Brno 30
Abidjan 29
Da Nang 28
Tokyo 28
Brooklyn 26
Frankfurt am Main 25
Rio de Janeiro 25
Zhengzhou 25
Chengdu 24
Grafing 24
Turku 24
Warsaw 23
Orem 22
Tashkent 21
Washington 20
Norwalk 19
Atlanta 18
Düsseldorf 18
Baghdad 17
Falls Church 17
Hải Dương 17
Pune 17
Belo Horizonte 16
Montreal 16
Curitiba 15
Fremont 15
Mexico City 15
Biên Hòa 14
Dhaka 14
Ankara 13
Bologna 13
Boston 13
Florence 13
London 13
Phoenix 13
Redwood City 13
Taizhou 13
Accra 12
Denver 12
Haikou 12
Totale 12.585
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Nome #
The effect of cooking on phytochemical content in vegetables: a review. 237
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 233
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 229
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 214
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 212
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects. 203
Association between dietary lignans and markers of cardiovascular disease in adult Italian subjects 201
Alimenti salutari, biologici e funzionali 200
Antioxidant activity applying an improved ABTS radical cation decolorization assay 199
Food choice determinants and perceptions of a healthy diet among Italian consumers 198
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 191
An improved fluorimetric method to evaluate malondialdehyde in human plasma. 186
Antioxidant characterization of some Sicilian edible wild greens 186
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 184
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. 183
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 183
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 180
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 177
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 170
The development of a composition database of gluten free products. 166
. Antioxidant activity of green tea: in vivo study. 164
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. 160
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. 158
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 158
Anatomical study of the effect of cooking on differently pigmented rice varieties 158
Analytical approaches to measure the oxidative stability of olive oils 155
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection. 155
Determinants of us university students’ willingness to include whole grain pasta in their diet 155
Antioxidant activity in human faeces 151
Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study 151
Glycaemic Index of some commercial gluten-free foods. 150
Antioxidant potential of Impatiens bicolor Royle and Zizyphus oxyphylla Edgew. 148
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 148
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 146
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. 146
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 145
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 145
Nutritional quality of sous vide cooked carrots and Brussels sprouts 145
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease. 144
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 144
Development of an in vitro digestive model for studying the peptide profile of breast milk. 140
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 138
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 138
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 138
Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. 137
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues 134
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 134
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 134
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 132
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 132
L’indice glicemico della dieta è associato in modo independente al grado d’insulino-resistenza i soggetti non diabetici 131
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 131
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays 131
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 131
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 130
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds. 129
Sourdough bread: starch digestibility and postprandial glycemic response 128
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene. 128
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects 127
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 127
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 126
Phenolic profile and antioxidant potential of selected plants of Pakistan. 125
Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity 125
Effect of sprouting on nutritional quality of pulses 125
Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? 125
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 125
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project 124
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 124
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 124
Bioavailability and catabolism of green tea flavan-3-ols in humans 123
Effect of different cooking methods on structure and quality of industrially frozen carrots 123
An integrated look at the effect of structure on nutrient bioavailability in plant foods 122
In vitro studies to predict physiological effects of dietary fibre. 122
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 121
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 121
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 120
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 120
Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. 119
Raman spectroscopy application on carrot differently cooked 119
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 117
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 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
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating 115
Antioxidant intake from edile wild vegetables in the EPIC cohort of Ragusa, Sicily. 115
The total antioxidant capacity of the diet is an independent predictor of plasma beta-carotene 115
The influence of health messages in nudging consumption of whole grain pasta 115
Lipid and vitamin composition in red blood cells and relation with wine consumption. 114
A new approach in antioxidant analysis. 113
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 113
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 113
effetto di diete ad alta e bassa capacità antiossidante totale sullo stato redox dell'organismo 112
A review on the beneficial aspects of food processing. 112
Coffee, colon function and colorectal cancer. 112
Chlorophylls and colour changes in cooked vegetables 112
Dietary Glycemic Index and liver steatosis in non-diabetic subjects. 110
Polyphenol content and total antioxidant activity of Vini Novelli (young red wines) 110
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 110
Intention and behavior toward eating whole grain pasta on a college dining campus: Theory of Planned Behavior and message framing 109
How to develop gluten-free foods for a healthy gut. 108
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes. 108
Totale 14.306
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Categoria #
all - tutte 74.813
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 74.813
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021235 0 0 0 0 0 0 0 0 0 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
2025/20267.460 789 756 849 740 1.185 429 957 280 965 510 0 0
Totale 21.281