All Stories

  1. Impact of the industrial freezing process on selected vegetables — Part I. Structure, texture and antioxidant capacity

    Article • Food Research International, August 2015, Elsevier

    Professor Nicoletta Pellegrini

  2. Glycaemic index of some commercial gluten-free foods

    Article • European Journal of Nutrition, October 2014, Springer Science + Business Media

    Professor Nicoletta Pellegrini

  3. The development of a composition database of gluten-free products

    Article • Public Health Nutrition, August 2014, Cambridge University Press

    Professor Nicoletta Pellegrini

  4. In Vitro Bioaccessibility of Phenolics and Vitamins from Durum Wheat Aleurone Fractions

    Article • Journal of Agricultural and Food Chemistry, February 2014, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  5. The effect of cooking on the phytochemical content of vegetables

    Article • Journal of the Science of Food and Agriculture, December 2013, Wiley

    Professor Nicoletta Pellegrini

  6. Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children

    Article • International Journal of Food Sciences and Nutrition, October 2013, Taylor & Francis

    Professor Nicoletta Pellegrini

  7. The effect of dietary fibre on reducing the glycaemic index of bread

    Article • British Journal Of Nutrition, February 2013, Cambridge University Press

    Professor Nicoletta Pellegrini

  8. Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

    Article • Food and Bioprocess Technology, October 2012, Springer Science + Business Media

    Professor Nicoletta Pellegrini

  9. Compositional Study and Antioxidant Potential of Ipomoea hederacea Jacq. and Lepidium sativum L. Seeds

    Article • Molecules, August 2012, MDPI AG

    Professor Nicoletta Pellegrini

  10. Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals

    Article • Journal of the Science of Food and Agriculture, August 2012, Wiley

    Professor Nicoletta Pellegrini

  11. Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts

    Article • Journal of Agricultural and Food Chemistry, June 2012, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  12. Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten‐free diet

    Article • Molecular Nutrition & Food Research, April 2012, Wiley

    Professor Nicoletta Pellegrini

  13. Coffee, colon function and colorectal cancer

    Article • Food & Function, January 2012, Royal Society of Chemistry

    Professor Nicoletta Pellegrini

  14. Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae

    Article • British Journal Of Nutrition, November 2011, Cambridge University Press

    Professor Nicoletta Pellegrini

  15. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

    Article • Food Chemistry, October 2011, Elsevier

    Professor Nicoletta Pellegrini

  16. Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread

    Article • International Journal of Food Sciences and Nutrition, June 2011, Taylor & Francis

    Professor Nicoletta Pellegrini

  17. Bioavailability and catabolism of green tea flavan-3-ols in humans

    Article • Nutrition, November 2010, Elsevier

    Professor Nicoletta Pellegrini

  18. Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries

    Article • Molecules, October 2010, MDPI AG

    Professor Nicoletta Pellegrini

  19. Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

    Article • LWT, September 2010, Elsevier

    Professor Nicoletta Pellegrini

  20. A review on the beneficial aspects of food processing

    Article • Molecular Nutrition & Food Research, August 2010, Wiley

    Professor Nicoletta Pellegrini

  21. Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects

    Article • British Journal Of Nutrition, June 2010, Cambridge University Press

    Professor Nicoletta Pellegrini

  22. Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort

    Article • Archives of Internal Medicine, April 2010, American Medical Association (AMA)

    Professor Nicoletta Pellegrini

  23. Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

    Article • Journal of Agricultural and Food Chemistry, March 2010, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  24. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

    Article • European Food Research and Technology, August 2009, Springer Science + Business Media

    Professor Nicoletta Pellegrini

  25. Sourdough bread: Starch digestibility and postprandial glycemic response

    Article • Journal of Cereal Science, May 2009, Elsevier

    Professor Nicoletta Pellegrini

  26. Effect of domestic cooking methods on the total antioxidant capacity of vegetables

    Article • International Journal of Food Sciences and Nutrition, January 2009, Taylor & Francis

    Professor Nicoletta Pellegrini

  27. Direct measurement of the total antioxidant capacity of cereal products

    Article • Journal of Cereal Science, November 2008, Elsevier

    Professor Nicoletta Pellegrini

  28. Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

    Article • Journal of the Science of Food and Agriculture, September 2008, Wiley

    Professor Nicoletta Pellegrini

  29. Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke

    Article • Journal of Agricultural and Food Chemistry, August 2008, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  30. Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

    Article • Journal of Agricultural and Food Chemistry, December 2007, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  31. Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley

    Article • Journal of Agricultural and Food Chemistry, September 2007, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  32. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing

    Article • Molecular Nutrition & Food Research, August 2007, Wiley

    Professor Nicoletta Pellegrini

  33. Antioxidant nutritional quality of tomato

    Article • Molecular Nutrition & Food Research, April 2007, Wiley

    Professor Nicoletta Pellegrini

  34. Redox Molecules and Cancer Prevention: The Importance of Understanding the Role of the Antioxidant Network

    Article • Nutrition and Cancer, November 2006, Taylor & Francis

    Professor Nicoletta Pellegrini

  35. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

    Article • Molecular Nutrition & Food Research, October 2006, Wiley

    Professor Nicoletta Pellegrini

  36. Evaluation of antioxidant capacity of some fruit and vegetable foods: efficiency of extraction of a sequence of solvents

    Article • Journal of the Science of Food and Agriculture, October 2006, Wiley

    Professor Nicoletta Pellegrini

  37. Total antioxidant capacity of cerebrospinal fluid is decreased in patients with motor neuron disease

    Article • Neuroscience Letters, July 2006, Elsevier

    Professor Nicoletta Pellegrini

  38. Antioxidant Characterization of Some Sicilian Edible Wild Greens

    Article • Journal of Agricultural and Food Chemistry, October 2005, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  39. A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress

    Article • Nutrition Metabolism and Cardiovascular Diseases, August 2005, Elsevier

    Professor Nicoletta Pellegrini

  40. Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects

    Article • British Journal Of Nutrition, May 2005, Cambridge University Press

    Professor Nicoletta Pellegrini

  41. Plant genotype affects total antioxidant capacity and phenolic contents in fruit

    Article • Nutrition, February 2005, Elsevier

    Professor Nicoletta Pellegrini

  42. 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

    Article • Journal of Agricultural and Food Chemistry, November 2002, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  43. Rapid Electrochemical Method for the Evaluation of the Antioxidant Power of Some Lipophilic Food Extracts

    Article • Journal of Agricultural and Food Chemistry, October 2001, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  44. Direct Analysis of Total Antioxidant Activity of Olive Oil and Studies on the Influence of Heating

    Article • Journal of Agricultural and Food Chemistry, May 2001, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  45. Tomato consumption does not affect the total antioxidant capacity of plasma

    Article • Nutrition, April 2000, Elsevier

    Professor Nicoletta Pellegrini

  46. Polyphenol Content and Total Antioxidant Activity ofVini Novelli(Young Red Wines)

    Article • Journal of Agricultural and Food Chemistry, February 2000, American Chemical Society (ACS)

    Professor Nicoletta Pellegrini

  47. Antioxidant activity applying an improved ABTS radical cation decolorization assay

    Article • Free Radical Biology and Medicine, May 1999, Elsevier

    Professor Nicoletta Pellegrini

  48. Evaluation of the ‘antioxidant power’ of olive oils based on a FIA system with amperometric detection

    Article • The Analyst, January 1999, Royal Society of Chemistry

    Professor Nicoletta Pellegrini

  49. Gastric emptying of solids is markedly delayed when meals are fried

    Article • Digestive Diseases and Sciences, November 1994, Springer Science + Business Media

    Professor Nicoletta Pellegrini

  50. Characterization of a hepatitis A virus strain suitable for vaccine production

    Article • Journal of Hepatology, January 1991, Elsevier

    Professor Nicoletta Pellegrini