Search Results - "Pellegrini, Nicoletta"

Nutritional aspects of gluten-free products by Pellegrini, Nicoletta, Agostoni, Carlo

“…In recent years, gluten‐free (GF) goods have become popular, fuelling a growing market, as they not only cater to individuals with medical needs but also to…”
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Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations by Pellegrini, Nicoletta, Vitaglione, Paola, Granato, Daniel, Fogliano, Vincenzo

“…This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of…”
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An integrated look at the effect of structure on nutrient bioavailability in plant foods by Capuano, Edoardo, Pellegrini, Nicoletta

“…The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition…”
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effect of cooking on the phytochemical content of vegetables by Palermo, Mariantonella, Pellegrini, Nicoletta, Fogliano, Vincenzo

“…Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in…”
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Diet influences the functions of the human intestinal microbiome by De Angelis, Maria, Ferrocino, Ilario, Calabrese, Francesco Maria, De Filippis, Francesca, Cavallo, Noemi, Siragusa, Sonya, Rampelli, Simone, Di Cagno, Raffaella, Rantsiou, Kalliopi, Vannini, Lucia, Pellegrini, Nicoletta, Lazzi, Camilla, Turroni, Silvia, Lorusso, Nicola, Ventura, Mario, Chieppa, Marcello, Neviani, Erasmo, Brigidi, Patrizia, O’Toole, Paul W., Ercolini, Danilo, Gobbetti, Marco, Cocolin, Luca

“…Gut microbes programme their metabolism to suit intestinal conditions and convert dietary components into a panel of small molecules that ultimately affect…”
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Effect of presence of gluten and spreads on the oral processing behavior of breads by Mosca, Ana Carolina, Moretton, Martina, Angelino, Donato, Pellegrini, Nicoletta

“…•GF and GC breads differed in eating duration and texture perception.•GF breads were crumbly, dry and sandy and were kept longer in the mouth.•Softness…”
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Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study by Bolhuis, Dieuwerke, Mosca, Ana Carolina, Pellegrini, Nicoletta

“…Consumption of ultraprocessed foods (UPFs) has been associated with lower diet quality, obesity, and adverse health effects. Not much is known about how…”
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Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet by Rosi, Alice, Mena, Pedro, Pellegrini, Nicoletta, Turroni, Silvia, Neviani, Erasmo, Ferrocino, Ilario, Di Cagno, Raffaella, Ruini, Luca, Ciati, Roberto, Angelino, Donato, Maddock, Jane, Gobbetti, Marco, Brighenti, Furio, Del Rio, Daniele, Scazzina, Francesca

“…Food and beverage consumption has a great impact on the environment, although there is a lack of information concerning the whole diet. The environmental…”
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The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study by Dall'Asta, Margherita, Angelino, Donato, Pellegrini, Nicoletta, Martini, Daniela

“…The market for organic products is growing rapidly, probably attributable to the general customer perception that they are healthier foods, with a better…”
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The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus by Fiori, Federica, Parpinel, Maria, Morreale, Federico, Pellegrini, Nicoletta

“…Complete food composition databases (FCDBs) on gluten-free (GF) foods are needed to assess the nutrient intakes of celiac disease patients. The aim of the…”
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Bioavailability and catabolism of green tea flavan-3-ols in humans by Del Rio, Daniele, Ph.D, Calani, Luca, M.Sc, Cordero, Chiara, Ph.D, Salvatore, Sara, Ph.D, Pellegrini, Nicoletta, Ph.D, Brighenti, Furio, Ph.D

“…Abstract Objective The aim of this study was to investigate green tea flavan-3-ol catabolism and plasma pharmacokinetic and urinary excretion by…”
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Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability by Federici, Enrico, Gentilucci, Valentina, Bernini, Valentina, Vittadini, Elena, Pellegrini, Nicoletta

“…Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption…”
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A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress by Del Rio, Daniele, Stewart, Amanda J., Pellegrini, Nicoletta

“…Of the many biological targets of oxidative stress, lipids are the most involved class of biomolecules. Lipid oxidation gives rise to a number of secondary…”
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Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables by Miglio, Cristiana, Chiavaro, Emma, Visconti, Attilio, Fogliano, Vincenzo, Pellegrini, Nicoletta

“…The objective of the present study was to evaluate the effect of three common cooking practices (i.e., boiling, steaming, and frying) on phytochemical contents…”
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Diagnosis of Non-Celiac Gluten Sensitivity (NCGS): The Salerno Experts' Criteria by Catassi, Carlo, Elli, Luca, Bonaz, Bruno, Bouma, Gerd, Carroccio, Antonio, Castillejo, Gemma, Cellier, Christophe, Cristofori, Fernanda, de Magistris, Laura, Dolinsek, Jernej, Dieterich, Walburga, Francavilla, Ruggiero, Hadjivassiliou, Marios, Holtmeier, Wolfgang, Körner, Ute, Leffler, Dan A, Lundin, Knut E A, Mazzarella, Giuseppe, Mulder, Chris J, Pellegrini, Nicoletta, Rostami, Kamran, Sanders, David, Skodje, Gry Irene, Schuppan, Detlef, Ullrich, Reiner, Volta, Umberto, Williams, Marianne, Zevallos, Victor F, Zopf, Yurdagül, Fasano, Alessio

“…Non-Celiac Gluten Sensitivity (NCGS) is a syndrome characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing…”
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Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables by Pellegrini, Nicoletta, Chiavaro, Emma, Gardana, Claudio, Mazzeo, Teresa, Contino, Daniele, Gallo, Monica, Riso, Patrizia, Fogliano, Vincenzo, Porrini, Marisa

“…This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content…”
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100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies by D’Elia, Lanfranco, Dinu, Monica, Sofi, Francesco, Volpe, Massimo, Strazzullo, Pasquale

“…Purpose The relationship between 100% fruit juice (100%FJ) consumption and cardiovascular risk is object of debate: indeed, recently published investigations…”
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Compliance and Attitudes towards the Gluten-Free Diet in Celiac Patients in Italy: What Has Changed after a Decade? by Fiori, Federica, Bravo, Giulia, Neuhold, Susanna, Bartolone, Giovanni, Pilo, Caterina, Parpinel, Maria, Pellegrini, Nicoletta

“…This study aims were (i) to describe Italian celiac patients who agreed to participate in the latest web survey and their attitudes toward the GF diet…”
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Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study by Angelino, Donato, Dinu, Monica, Gandossi, Barbara, Pellegrini, Nicoletta, Martini, Daniela

“…This study aimed to compare the level of processing (as assessed by the NOVA classification) and the nutritional quality (as assessed by nutrition values,…”
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Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality? by Tagliasco, Marianna, Boukid, Fatma, Renzetti, Stefano, Marti, Alessandra, Bancalari, Elena, Vittadini, Elena, Pellegrini, Nicoletta

“…[Display omitted] •Fermentation methods affect the quality of durum wheat bread.•Spontaneous sourdough negatively affected the overall quality of bread.•The…”
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