Nicoletta Pellegrini (N Pellegrini)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 41

Top Topics

Physical Activity

Saccharomyces Cerevisiae

Top Venues

Food & function

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Federica Fiori, Giulia Bravo, Susanna Neuhold, Giovanni Bartolone, Caterina Pilo, Maria Parpinel, Nicoletta Pellegrini
Compliance and Attitudes towards the Gluten-Free Diet in Celiac Patients in Italy: What Has Changed after a Decade? Nutrients 16 (15) (2024)
Xinying Suo, Anna Baggio, Nicoletta Pellegrini, Silvia Vincenzetti, Elena Vittadini
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta. Food & function 15 (1) (2024)
Federica Fiori, Giulia Bravo, Susanna Neuhold, Giovanni Bartolone, Caterina Pilo, Maria Parpinel, Nicoletta Pellegrini
Compliance and Attitudes towards the Gluten-Free Diet in Celiac Patients in Italy: What Has Changed after a Decade? Nutrients 16 (15) (2024)
Xinying Suo, Anna Baggio, Nicoletta Pellegrini, Silvia Vincenzetti, Elena Vittadini
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta. Food & function 15 (1) (2024)
Xinying Suo, Anna Baggio, Nicoletta Pellegrini, Silvia Vincenzetti, Elena Vittadini
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta. Food & function (2023)
Donato Angelino, Monica Dinu, Barbara Gandossi, Nicoletta Pellegrini, Daniela Martini, null null
Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Nutrients 15 (8) (2023)
Donato Angelino, Monica Dinu, Barbara Gandossi, Nicoletta Pellegrini, Daniela Martini, null null
Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Nutrients 15 (8) (2023)
Donato Angelino, Monica Dinu, Barbara Gandossi, Nicoletta Pellegrini, Daniela Martini, null null
Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Nutrients 15 (8) (2023)
Donato Angelino, Monica Dinu, Barbara Gandossi, Nicoletta Pellegrini, Daniela Martini, null null
Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Nutrients 15 (8) (2023)
Yi Shen, Zengxu An, Zongyao Huyan, Xiaoli Shu, Dianxing Wu, Ning Zhang, Nicoletta Pellegrini, Josep Rubert
Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota. NPJ science of food 7 (1) (2023)
Zongyao Huyan, Nicoletta Pellegrini, Wilma Steegenga, Edoardo Capuano
Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid. Food & function 13 (8) (2022)
Daniela Martini, Pasquale Strazzullo, Mauro Serafini, Marisa Porrini, Nicoletta Pellegrini, Donato Angelino, null null
Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks? Nutrients 14 (15) (2022)
Federica Fiori, Maria Parpinel, Federico Morreale, Nicoletta Pellegrini
The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus. Nutrients 14 (19) (2022)
Margherita Dall'Asta, Donato Angelino, Gaetana Paolella, Rossella Dodi, Nicoletta Pellegrini, Daniela Martini
Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study. Nutrients 14 (4) (2022)
Sonia Calligaris, Martina Moretton, Sofia Melchior, Ana Carolina Mosca, Nicoletta Pellegrini, Monica Anese
Designing food for the elderly: the critical impact of food structure. Food & function 13 (12) (2022)
Fatma Boukid, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, Elena Vittadini
Current and emerging trends in cereal snack bars: implications for new product development. International journal of food sciences and nutrition 73 (5) (2022)
Silvia Turroni, Elisabetta Petracci, Valeria Edefonti, Anna Maria Giudetti, Federica D'Amico, Lisa Paganelli, Giusto Giovannetti, Laura Del Coco, Francesco Paolo Fanizzi, Simone Rampelli, Debora Guerra, Claudia Rengucci, Jenny Bulgarelli, Marcella Tazzari, Nicoletta Pellegrini, Monica Ferraroni, Oriana Nanni, Patrizia Serra
Effects of a Diet Based on Foods from Symbiotic Agriculture on the Gut Microbiota of Subjects at Risk for Metabolic Syndrome. Nutrients 13 (6) (2021)
Yi Shen, Dianxing Wu, Vincenzo Fogliano, Nicoletta Pellegrini
Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility. Food & function 12 (22) (2021)
Daniela Martini, Cristian Del Bo', Mauro Serafini, Marisa Porrini, Nicoletta Pellegrini, Donato Angelino, null On Behalf Of Sinu Young Working Group
Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study. Foods (Basel, Switzerland) 10 (9) (2021)
Rungsaran Wongprawmas, Giovanni Sogari, Davide Menozzi, Nicoletta Pellegrini, Michele Lefebvre, Miguel I Gómez, Cristina Mora
Determinants of US University Students' Willingness to Include Whole Grain Pasta in Their Diet. International journal of environmental research and public health 18 (6) (2021)
Enrico Federici, Valentina Gentilucci, Valentina Bernini, Elena Vittadini, Nicoletta Pellegrini
Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product's quality and stability. European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A (2021)
Xinying Suo, Ana Carolina Mosca, Nicoletta Pellegrini, Elena Vittadini
Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication. Food & function 12 (22) (2021)
Rungsaran Wongprawmas, Cristina Mora, Nicoletta Pellegrini, Raquel de Pinho Ferreira Guiné, Eleonora Carini, Giovanni Sogari, Elena Vittadini
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers. Foods (Basel, Switzerland) 10 (2) (2021)
Marika Dello Russo, Carmela Spagnuolo, Stefania Moccia, Donato Angelino, Nicoletta Pellegrini, Daniela Martini, null On Behalf Of The Italian Society Of Human Nutrition Sinu Young Working Group
Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study. Nutrients 13 (1) (2021)
Margherita Dall'Asta, Alice Rosi, Donato Angelino, Nicoletta Pellegrini, Daniela Martini
Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: the Food Labelling of Italian Products (FLIP) study. Public health nutrition 23 (15) (2020)
Donato Angelino, Alice Rosi, Giorgia Vici, Marika Dello Russo, Nicoletta Pellegrini, Daniela Martini, null On Behalf Of The Sinu Young Working Group
Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study. Foods (Basel, Switzerland) 9 (5) (2020)
Vesna Milanović, Lucia Aquilanti, Stefano Tavoletti, Cristiana Garofalo, Andrea Osimani, Francesca De Filippis, Danilo Ercolini, Ilario Ferrocino, Raffaella Di Cagno, Silvia Turroni, Camilla Lazzi, Nicoletta Pellegrini, Francesca Clementi
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans. Genes 11 (9) (2020)
Maria De Angelis, Ilario Ferrocino, Francesco Maria Calabrese, Francesca De Filippis, Noemi Cavallo, Sonya Siragusa, Simone Rampelli, Raffaella Di Cagno, Kalliopi Rantsiou, Lucia Vannini, Nicoletta Pellegrini, Camilla Lazzi, Silvia Turroni, Nicola Lorusso, Mario Ventura, Marcello Chieppa, Erasmo Neviani, Patrizia Brigidi, Paul W O'Toole, Danilo Ercolini, Marco Gobbetti, Luca Simone Cocolin
Diet influences the functions of the human intestinal microbiome. Scientific reports 10 (1) (2020)
Donato Angelino, Alice Rosi, Emilia Ruggiero, Daniele Nucci, Gaetana Paolella, Veronica Pignone, Nicoletta Pellegrini, Daniela Martini, null On Behalf Of The Sinu Young Working Group
Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Foods (Basel, Switzerland) 9 (12) (2020)
Margherita Dall'Asta, Donato Angelino, Nicoletta Pellegrini, Daniela Martini
The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Nutrients 12 (5) (2020)
Simona Bo, Maurizio Fadda, Debora Fedele, Marianna Pellegrini, Ezio Ghigo, Nicoletta Pellegrini
A Critical Review on the Role of Food and Nutrition in the Energy Balance. Nutrients 12 (4) (2020)
Nicoletta Pellegrini, Paola Vitaglione, Daniel Granato, Vincenzo Fogliano
Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations. Journal of the science of food and agriculture 100 (14) (2019)
Karla A Bascunan, Luca Elli, Nicoletta Pellegrini, Alice Scricciolo, Vincenza Lombardo, Luisa Doneda, Maurizio Vecchi, Cecilia Scarpa, Magdalena Araya, Leda Roncoroni
Impact of FODMAP Content Restrictions on the Quality of Diet for Patients with Celiac Disease on a Gluten-Free Diet. Nutrients 11 (9) (2019)
Donato Angelino, Alice Rosi, Margherita Dall'Asta, Nicoletta Pellegrini, Daniela Martini
Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study. Nutrients 11 (11) (2019)
Federico Morreale, Donato Angelino, Nicoletta Pellegrini
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. Plant foods for human nutrition (Dordrecht, Netherlands) 73 (2) (2018)
Leda Roncoroni, Luca Elli, Luisa Doneda, Karla A Bascunan, Maurizio Vecchi, Federico Morreale, Alice Scricciolo, Vincenza Lombardo, Nicoletta Pellegrini
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet. Nutrients 10 (11) (2018)
Elena Curti, Enrico Federici, Agoura Diantom, Eleonora Carini, Emanuele Pizzigalli, Veronica Wu Symon, Nicoletta Pellegrini, Elena Vittadini
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. Journal of the science of food and agriculture 98 (10) (2018)
Edoardo Capuano, Nicoletta Pellegrini
An integrated look at the effect of structure on nutrient bioavailability in plant foods. Journal of the science of food and agriculture 99 (2) (2018)
Alice Rosi, Pedro Mena, Nicoletta Pellegrini, Silvia Turroni, Erasmo Neviani, Ilario Ferrocino, Raffaella Di Cagno, Luca Ruini, Roberto Ciati, Donato Angelino, Jane Maddock, Marco Gobbetti, Furio Brighenti, Daniele Del Rio, Francesca Scazzina
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet. Scientific reports 7 (1) (2017)
S Sieri, C Agnoli, V Pala, S Grioni, Furio Brighenti, Nicoletta Pellegrini, G Masala, D Palli, A Mattiello, S Panico, F Ricceri, F Fasanelli, G Frasca, R Tumino, V Krogh
Dietary glycemic index, glycemic load, and cancer risk: results from the EPIC-Italy study. Scientific reports 7 (1) (2017)
Maria Paciulli, Chiara Dall'Asta, Massimiliano Rinaldi, Nicoletta Pellegrini, Alessandro Pugliese, Emma Chiavaro
Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the science of food and agriculture 98 (6) (2017)