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Items: 1 to 20 of 80

1.

Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation.

Amaretti A, Bottari B, Morreale F, Savo Sardaro ML, Angelino D, Raimondi S, Rossi M, Pellegrini N.

Int J Food Sci Nutr. 2020 Jan 7:1-9. doi: 10.1080/09637486.2019.1711026. [Epub ahead of print]

PMID:
31910700
2.

The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta.

Sogari G, Li J, Lefebvre M, Menozzi D, Pellegrini N, Cirelli M, Gómez MI, Mora C.

Nutrients. 2019 Dec 6;11(12). pii: E2993. doi: 10.3390/nu11122993.

3.

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study.

Angelino D, Rosi A, Dall'Asta M, Pellegrini N, Martini D.

Nutrients. 2019 Nov 19;11(11). pii: E2827. doi: 10.3390/nu11112827.

4.

Impact of FODMAP Content Restrictions on the Quality of Diet for Patients with Celiac Disease on a Gluten-Free Diet.

Bascuñán KA, Elli L, Pellegrini N, Scricciolo A, Lombardo V, Doneda L, Vecchi M, Scarpa C, Araya M, Roncoroni L.

Nutrients. 2019 Sep 14;11(9). pii: E2220. doi: 10.3390/nu11092220.

5.

Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores.

Milanović V, Osimani A, Cardinali F, Litta-Mulondo A, Vignaroli C, Citterio B, Mangiaterra G, Aquilanti L, Garofalo C, Biavasco F, Cocolin L, Ferrocino I, Di Cagno R, Turroni S, Lazzi C, Pellegrini N, Clementi F.

PLoS One. 2019 Aug 2;14(8):e0220549. doi: 10.1371/journal.pone.0220549. eCollection 2019.

6.

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.

Angelino D, Martina A, Rosi A, Veronesi L, Antonini M, Mennella I, Vitaglione P, Grioni S, Brighenti F, Zavaroni I, Fares C, Torriani S, Pellegrini N.

J Nutr. 2019 Oct 1;149(10):1714-1723. doi: 10.1093/jn/nxz071.

PMID:
31162597
7.

A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion.

Giusti F, Capuano E, Sagratini G, Pellegrini N.

Food Chem. 2019 Jul 1;285:458-467. doi: 10.1016/j.foodchem.2019.01.148. Epub 2019 Jan 31.

PMID:
30797370
8.

Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers.

Damen FWM, Hofstede GJ, Steenbekkers BLPA, Vitaglione P, Pellegrini N, Fogliano V, Luning PA.

Food Res Int. 2019 Jan;115:554-561. doi: 10.1016/j.foodres.2018.09.047. Epub 2018 Sep 21. Review.

9.

Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations.

Pellegrini N, Vitaglione P, Granato D, Fogliano V.

J Sci Food Agric. 2018 Dec 22. doi: 10.1002/jsfa.9550. [Epub ahead of print] Review.

PMID:
30578632
10.

A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet.

Roncoroni L, Elli L, Doneda L, Bascuñán KA, Vecchi M, Morreale F, Scricciolo A, Lombardo V, Pellegrini N.

Nutrients. 2018 Nov 15;10(11). pii: E1769. doi: 10.3390/nu10111769.

11.

An integrated look at the effect of structure on nutrient bioavailability in plant foods.

Capuano E, Pellegrini N.

J Sci Food Agric. 2019 Jan 30;99(2):493-498. doi: 10.1002/jsfa.9298. Epub 2018 Sep 17.

PMID:
30066376
12.

Effect of sprouting on nutritional quality of pulses.

Erba D, Angelino D, Marti A, Manini F, Faoro F, Morreale F, Pellegrini N, Casiraghi MC.

Int J Food Sci Nutr. 2019 Feb;70(1):30-40. doi: 10.1080/09637486.2018.1478393. Epub 2018 May 31.

13.

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.

Morreale F, Angelino D, Pellegrini N.

Plant Foods Hum Nutr. 2018 Jun;73(2):154-159. doi: 10.1007/s11130-018-0662-5.

14.

In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies.

Capuano E, Pellegrini N, Ntone E, Nikiforidis CV.

Food Funct. 2018 Apr 25;9(4):2508-2516. doi: 10.1039/c8fo00389k.

PMID:
29658029
15.

Role of the food matrix and digestion on calculation of the actual energy content of food.

Capuano E, Oliviero T, Fogliano V, Pellegrini N.

Nutr Rev. 2018 Apr 1;76(4):274-289. doi: 10.1093/nutrit/nux072. Review.

PMID:
29529265
16.

Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.

Curti E, Federici E, Diantom A, Carini E, Pizzigalli E, Wu Symon V, Pellegrini N, Vittadini E.

J Sci Food Agric. 2018 Aug;98(10):3836-3842. doi: 10.1002/jsfa.8899. Epub 2018 Mar 12.

PMID:
29363756
17.

Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties.

Paciulli M, Dall'Asta C, Rinaldi M, Pellegrini N, Pugliese A, Chiavaro E.

J Sci Food Agric. 2018 Apr;98(6):2267-2276. doi: 10.1002/jsfa.8715. Epub 2017 Nov 24.

PMID:
28984926
18.

Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet.

Rosi A, Mena P, Pellegrini N, Turroni S, Neviani E, Ferrocino I, Di Cagno R, Ruini L, Ciati R, Angelino D, Maddock J, Gobbetti M, Brighenti F, Del Rio D, Scazzina F.

Sci Rep. 2017 Jul 21;7(1):6105. doi: 10.1038/s41598-017-06466-8.

19.

Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans.

Milanović V, Osimani A, Aquilanti L, Tavoletti S, Garofalo C, Polverigiani S, Litta-Mulondo A, Cocolin L, Ferrocino I, Di Cagno R, Turroni S, Lazzi C, Pellegrini N, Clementi F.

Mol Nutr Food Res. 2017 Sep;61(9). doi: 10.1002/mnfr.201601098. Epub 2017 Jun 9.

20.

Bacterial Composition, Genotoxicity, and Cytotoxicity of Fecal Samples from Individuals Consuming Omnivorous or Vegetarian Diets.

Federici E, Prete R, Lazzi C, Pellegrini N, Moretti M, Corsetti A, Cenci G.

Front Microbiol. 2017 Feb 28;8:300. doi: 10.3389/fmicb.2017.00300. eCollection 2017.

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