IRIS
PELLEGRINI, Nicoletta
 Distribuzione geografica
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Continente #
NA - Nord America 8.737
AS - Asia 7.561
EU - Europa 4.923
SA - Sud America 1.037
AF - Africa 424
Continente sconosciuto - Info sul continente non disponibili 303
OC - Oceania 22
Totale 23.007
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Nazione #
US - Stati Uniti d'America 8.489
SG - Singapore 2.657
CN - Cina 2.161
VN - Vietnam 1.051
IT - Italia 865
IE - Irlanda 858
BR - Brasile 796
FI - Finlandia 603
SE - Svezia 574
HK - Hong Kong 526
DE - Germania 462
UA - Ucraina 403
BD - Bangladesh 328
GB - Regno Unito 274
ZA - Sudafrica 273
NL - Olanda 252
FR - Francia 234
TR - Turchia 219
IN - India 143
CA - Canada 132
AR - Argentina 103
RU - Federazione Russa 89
AT - Austria 81
KR - Corea 76
MX - Messico 57
JP - Giappone 49
BE - Belgio 48
IQ - Iraq 48
CZ - Repubblica Ceca 44
PK - Pakistan 44
PH - Filippine 36
CI - Costa d'Avorio 33
EC - Ecuador 33
ID - Indonesia 33
PL - Polonia 28
CO - Colombia 23
MA - Marocco 22
UZ - Uzbekistan 22
VE - Venezuela 22
CL - Cile 20
RO - Romania 20
ES - Italia 19
AU - Australia 17
IR - Iran 17
SA - Arabia Saudita 17
EG - Egitto 16
MY - Malesia 15
GH - Ghana 13
PY - Paraguay 13
TH - Thailandia 13
LT - Lituania 12
CR - Costa Rica 11
IL - Israele 11
JM - Giamaica 11
JO - Giordania 11
NP - Nepal 11
PE - Perù 11
KE - Kenya 10
DZ - Algeria 9
KZ - Kazakistan 9
AZ - Azerbaigian 8
BO - Bolivia 8
LB - Libano 8
TN - Tunisia 8
UY - Uruguay 8
AE - Emirati Arabi Uniti 7
BG - Bulgaria 7
DO - Repubblica Dominicana 7
EU - Europa 7
GT - Guatemala 7
PT - Portogallo 7
CH - Svizzera 6
HN - Honduras 6
LY - Libia 6
TW - Taiwan 6
BY - Bielorussia 5
ET - Etiopia 5
KG - Kirghizistan 5
NG - Nigeria 5
OM - Oman 5
BJ - Benin 4
DK - Danimarca 4
GR - Grecia 4
NI - Nicaragua 4
NZ - Nuova Zelanda 4
RS - Serbia 4
SY - Repubblica araba siriana 4
AM - Armenia 3
AO - Angola 3
BH - Bahrain 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
Totale 22.671
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Città #
Singapore 1.302
Ashburn 973
Dublin 855
Chandler 834
San Jose 736
Beijing 564
Santa Clara 520
Hong Kong 509
Jacksonville 481
Dallas 343
Dearborn 316
Ho Chi Minh City 312
Boardman 301
Council Bluffs 297
Hanoi 284
Johannesburg 252
Nanjing 209
Princeton 180
Ann Arbor 175
Parma 164
Izmir 163
Lauterbourg 163
New York 159
Los Angeles 158
Wilmington 133
Hefei 127
San Mateo 124
Shanghai 119
Munich 103
Helsinki 91
Milan 85
Buffalo 78
Kunming 74
Nanchang 67
São Paulo 67
Vienna 67
Columbus 64
Jinan 64
Toronto 64
Shenyang 60
Tianjin 57
Seattle 56
Rome 55
Seoul 53
Moscow 51
Haiphong 45
Changsha 44
Jiaxing 43
The Dalles 43
Chicago 41
Bremen 39
Hebei 39
Brussels 35
Houston 35
Woodbridge 35
Des Moines 34
Guangzhou 34
Amsterdam 33
Bengaluru 33
Brooklyn 31
Marseille 31
Abidjan 30
Brno 30
Da Nang 28
Tokyo 28
Atlanta 27
Frankfurt am Main 25
Rio de Janeiro 25
Zhengzhou 25
Chengdu 24
Grafing 24
Orem 24
Turku 24
Warsaw 23
Montreal 22
Tashkent 21
Washington 21
Norwalk 19
Phoenix 19
Düsseldorf 18
Mexico City 18
San Francisco 18
Baghdad 17
Denver 17
Falls Church 17
Hải Dương 17
Pune 17
Belo Horizonte 16
Bologna 16
Florence 16
London 16
Boston 15
Curitiba 15
Fremont 15
Modena 15
Biên Hòa 14
Dhaka 14
Ankara 13
Charlotte 13
Redwood City 13
Totale 13.273
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Nome #
A review of recent studies on malondialdehyde as a toxic molecule and a biological marker of oxidative stress 469
The effect of cooking on phytochemical content in vegetables: a review. 251
A rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions 235
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 228
A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells 215
Food choice determinants and perceptions of a healthy diet among Italian consumers 208
Antioxidant activity applying an improved ABTS radical cation decolorization assay 208
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 208
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects. 207
Association between dietary lignans and markers of cardiovascular disease in adult Italian subjects 205
Alimenti salutari, biologici e funzionali 204
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 198
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 195
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae. 190
An improved fluorimetric method to evaluate malondialdehyde in human plasma. 190
Antioxidant characterization of some Sicilian edible wild greens 190
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 186
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 184
A flow-injection method based on ABTS radical cation to evaluate the total antioxidant activity of fruit extracts. 176
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 175
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. 174
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 172
Glycaemic Index of some commercial gluten-free foods. 170
. Antioxidant activity of green tea: in vivo study. 170
The development of a composition database of gluten free products. 169
Evaluation of the nutritional quality of breakfast cereals sold on the italian market: The food labelling of italian products (flip) study 167
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. 165
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene. 164
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 162
Anatomical study of the effect of cooking on differently pigmented rice varieties 162
Determinants of us university students’ willingness to include whole grain pasta in their diet 160
Antioxidant activity in human faeces 159
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 159
Antioxidant potential of Impatiens bicolor Royle and Zizyphus oxyphylla Edgew. 159
Analysis of flavonoids by HPLC and MEKC with ultraviolet diode array detection. 158
Analytical approaches to measure the oxidative stability of olive oils 157
Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets 157
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 153
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 153
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays 152
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 151
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 150
Evaluation of a modified Italian European Prospective Investigation into Cancer and Nutrition food frequency questionnaire for individuals with celiac disease. 149
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. 149
Development of an in vitro digestive model for studying the peptide profile of breast milk. 147
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 147
Bioavailability and catabolism of green tea flavan-3-ols in humans 146
Nutritional quality of sous vide cooked carrots and Brussels sprouts 146
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects 146
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 146
Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. 144
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 144
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues 142
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 141
Potential Prebiotic Effect of a Long Chain Dextran Produced by Weissella cibaria: an in Vitro Evaluation 141
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating 140
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 140
P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE 138
Compositional study and antioxidant potential of Ipomoea hederacea Jacq. and Lepidium sativum L. seeds. 137
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 136
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 136
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion 136
Effect of sprouting on nutritional quality of pulses 135
L’indice glicemico della dieta è associato in modo independente al grado d’insulino-resistenza i soggetti non diabetici 134
Sourdough bread: starch digestibility and postprandial glycemic response 134
In vitro studies to predict physiological effects of dietary fibre. 134
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project 133
Intention and behavior toward eating whole grain pasta on a college dining campus: Theory of Planned Behavior and message framing 131
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 131
Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity 129
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts 129
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 128
An integrated look at the effect of structure on nutrient bioavailability in plant foods 128
Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? 128
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 128
Gastric emptying of solids is markedly delayed when meals are fried. 128
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 128
Phenolic profile and antioxidant potential of selected plants of Pakistan. 127
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 125
Effect of different cooking methods on structure and quality of industrially frozen carrots 124
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 124
Evaluation of HDL cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics 123
Raman spectroscopy application on carrot differently cooked 123
Antiproliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae 122
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 122
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet 122
Glycemic index and glycemic load of commercial Italian foods. 122
Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. 121
The total antioxidant capacity of the diet is an independent predictor of plasma beta-carotene 120
The influence of health messages in nudging consumption of whole grain pasta 119
Comparison of lactulose and inulin as reference standard for the study of resistant starch fermentation using hydrogen breath test. 118
The evaluation of antioxidant capacity of some vegetable foods: efficiency of extraction of a sequence of solvents. 118
A review on the beneficial aspects of food processing. 118
Antioxidant intake from edile wild vegetables in the EPIC cohort of Ragusa, Sicily. 118
Dietary Glycemic Index and liver steatosis in non-diabetic subjects. 116
A new approach in antioxidant analysis. 116
Polyphenol content and total antioxidant activity of Vini Novelli (young red wines) 116
effetto di diete ad alta e bassa capacità antiossidante totale sullo stato redox dell'organismo 115
Coffee, colon function and colorectal cancer. 115
Lipid and vitamin composition in red blood cells and relation with wine consumption. 115
Totale 15.433
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Categoria #
all - tutte 83.579
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 83.579
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022789 0 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
2025/20268.334 789 756 849 740 1.185 429 957 280 965 585 553 246
2026/2027852 489 363 0 0 0 0 0 0 0 0 0 0
Totale 23.007