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Nicoletta Pellegrini
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Antioxidant activity applying an improved ABTS radical cation decolorization assay
R Re, N Pellegrini, A Proteggente, A Pannala, M Yang, C Rice-Evans
Free radical biology and medicine 26 (9-10), 1231-1237, 1999
289691999
A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress
D Del Rio, AJ Stewart, N Pellegrini
Nutrition, metabolism and cardiovascular diseases 15 (4), 316-328, 2005
30172005
Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays
N Pellegrini, M Serafini, B Colombi, D Del Rio, S Salvatore, M Bianchi, ...
The Journal of nutrition 133 (9), 2812-2819, 2003
19502003
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
F De Filippis, N Pellegrini, L Vannini, IB Jeffery, A La Storia, L Laghi, ...
Gut 65 (11), 1812-1821, 2016
14702016
[34] Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2, 2′-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid radical …
N Fellegrini, R Ke, M Yang, C Rice-Evans
Methods in enzymology 299, 379-389, 1999
9491999
Plant genotype affects total antioxidant capacity and phenolic contents in fruit
J Scalzo, A Politi, N Pellegrini, B Mezzetti, M Battino
Nutrition 21 (2), 207-213, 2005
9392005
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
C Miglio, E Chiavaro, A Visconti, V Fogliano, N Pellegrini
Journal of agricultural and food chemistry 56 (1), 139-147, 2008
6952008
Diagnosis of non-celiac gluten sensitivity (NCGS): the Salerno experts’ criteria
C Catassi, L Elli, B Bonaz, G Bouma, A Carroccio, G Castillejo, C Cellier, ...
Nutrients 7 (6), 4966-4977, 2015
6142015
A review on the beneficial aspects of food processing
M van Boekel, V Fogliano, N Pellegrini, C Stanton, G Scholz, S Lalljie, ...
Molecular nutrition & food research 54 (9), 1215-1247, 2010
5992010
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
N Pellegrini, M Serafini, S Salvatore, D Del Rio, M Bianchi, F Brighenti
Molecular nutrition & food research 50 (11), 1030-1038, 2006
5042006
Antioxidant nutritional quality of tomato
L Frusciante, P Carli, MR Ercolano, R Pernice, A Di Matteo, V Fogliano, ...
Molecular nutrition & food research 51 (5), 609-617, 2007
4452007
Antioxidant activity applying an improved ABTS radical cation decolorization assay
N Pellegrini, A Proteggente, A Pannala, M Yang, C Rice-Evans
Free Radic. Biol. Med 26 (9-10), 1231-1237, 1999
3991999
The effect of cooking on the phytochemical content of vegetables
M Palermo, N Pellegrini, V Fogliano
Journal of the Science of Food and Agriculture 94 (6), 1057-1070, 2014
3982014
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition
C Agnoli, L Baroni, I Bertini, S Ciappellano, A Fabbri, M Papa, N Pellegrini, ...
Nutrition, Metabolism and Cardiovascular Diseases 27 (12), 1037-1052, 2017
3862017
Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables
N Pellegrini, E Chiavaro, C Gardana, T Mazzeo, D Contino, M Gallo, ...
Journal of Agricultural and food chemistry 58 (7), 4310-4321, 2010
3312010
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating
N Pellegrini, F Visioli, S Buratti, F Brighenti
Journal of Agricultural and Food Chemistry 49 (5), 2532-2538, 2001
3132001
Nutritional aspects of gluten‐free products
N Pellegrini, C Agostoni
Journal of the Science of Food and Agriculture 95 (12), 2380-2385, 2015
2692015
Direct measurement of the total antioxidant capacity of cereal products
A Serpen, V Gökmen, N Pellegrini, V Fogliano
Journal of Cereal Science 48 (3), 816-820, 2008
2632008
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects
F Brighenti, S Valtuena, N Pellegrini, D Ardigo, D Del Rio, S Salvatore, ...
British Journal of Nutrition 93 (5), 619-625, 2005
2632005
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing
F Finocchiaro, B Ferrari, A Gianinetti, C Dall'Asta, G Galaverna, ...
Molecular nutrition & food research 51 (8), 1006-1019, 2007
2412007
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