Nicoletta Pellegrini
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Computer Science
Nicoletta Pellegrini's Degrees
- PhD Computer Science University of Milan
- Masters Computer Science University of Milan
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(Suggest an Edit or Addition)Nicoletta Pellegrini's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Antioxidant activity applying an improved ABTS radical cation decolorization assay. (1999) (19288)
- A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress. (2005) (2054)
- Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. (2003) (1409)
- High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome (2015) (993)
- Plant genotype affects total antioxidant capacity and phenolic contents in fruit. (2005) (658)
- Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. (2008) (479)
- Diagnosis of Non-Celiac Gluten Sensitivity (NCGS): The Salerno Experts’ Criteria (2015) (414)
- A review on the beneficial aspects of food processing. (2010) (383)
- Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. (2006) (374)
- Antioxidant nutritional quality of tomato. (2007) (285)
- The effect of cooking on the phytochemical content of vegetables. (2014) (253)
- Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. (2010) (252)
- Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. (2001) (233)
- Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects. (2005) (208)
- Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect. (2006) (190)
- Direct measurement of the total antioxidant capacity of cereal products (2008) (182)
- Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. (2007) (179)
- Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition. (2017) (173)
- Polyphenol content and total antioxidant activity of vini novelli (young red wines). (2000) (171)
- Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food. (1995) (160)
- Nutritional aspects of gluten-free products. (2015) (159)
- Bioavailability and catabolism of green tea flavan-3-ols in humans. (2010) (158)
- Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables (2011) (154)
- Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. (2008) (149)
- Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. (2008) (149)
- Dietary glycemic load and index and risk of coronary heart disease in a large italian cohort: the EPICOR study. (2010) (137)
- Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. (2007) (133)
- 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. (2003) (133)
- Effects of moderate consumption of red wine on platelet aggregation and haemostatic variables in healthy volunteers. (1996) (129)
- Dietary glycemic index and liver steatosis. (2006) (123)
- Evaluation of antioxidant capacity of some fruit and vegetable foods: efficiency of extraction of a sequence of solvents (2007) (121)
- Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds (2009) (116)
- Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet (2017) (113)
- Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking. (2015) (109)
- Development and validation of a food frequency questionnaire for the assessment of dietary total antioxidant capacity. (2007) (105)
- Compositional Study and Antioxidant Potential of Ipomoea hederacea Jacq. and Lepidium sativum L. Seeds (2012) (103)
- Sourdough bread: Starch digestibility and postprandial glycemic response (2009) (99)
- Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire (2015) (97)
- Total antioxidant capacity of the diet is associated with lower risk of ischemic stroke in a large Italian cohort. (2011) (96)
- Diet influences the functions of the human intestinal microbiome (2020) (95)
- The effect of dietary fibre on reducing the glycaemic index of bread (2013) (94)
- Dietary glycemic index, glycemic load, and the risk of breast cancer in an Italian prospective cohort study. (2007) (94)
- Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns (2016) (92)
- The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus (2004) (92)
- Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts. (2001) (90)
- Tomato consumption does not affect the total antioxidant capacity of plasma. (2000) (83)
- Antioxidant characterization of some Sicilian edible wild greens. (2005) (83)
- Coffee, colon function and colorectal cancer. (2012) (80)
- Food selection based on high total antioxidant capacity improves endothelial function in a low cardiovascular risk population. (2012) (80)
- Redox Molecules and Cancer Prevention: The Importance of Understanding the Role of the Antioxidant Network (2006) (67)
- Rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions. (2003) (66)
- Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. (2013) (58)
- Effect of domestic cooking methods on the total antioxidant capacity of vegetables (2009) (58)
- Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity. (2015) (58)
- In vitro studies to predict physiological effects of dietary fibre. (1995) (56)
- A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion. (2019) (56)
- Dietary glycemic index, glycemic load, and cancer risk: results from the EPIC-Italy study (2017) (56)
- A fluorescence‐based method for the detection of adhesive properties of lactic acid bacteria to Caco‐2 cells (2004) (55)
- Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations. (2020) (55)
- Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes (2008) (55)
- Effect of Processing on Rice Starch Digestibility Evaluated by in Vivo and in Vitro Methods (1993) (55)
- Dietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort (2015) (55)
- Evaluation of the 'antioxidant power' of olive oils based on a FIA system with amperometric detection. (1999) (54)
- Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten-free diet. (2012) (53)
- Glycemic index and glycemic load of commercial Italian foods. (2016) (50)
- The development of a composition database of gluten-free products (2014) (47)
- Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds. (2015) (44)
- Microwave heating of different vegetable oils: Relation between chemical and thermal parameters (2010) (43)
- Designing food structure to slow down digestion in starch-rich products (2020) (43)
- Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries (2010) (43)
- Role of the food matrix and digestion on calculation of the actual energy content of food (2018) (42)
- The total antioxidant capacity of the diet is an independent predictor of plasma β-carotene (2007) (40)
- Intake of the plant lignans matairesinol, secoisolariciresinol, pinoresinol, and lariciresinol in relation to vascular inflammation and endothelial dysfunction in middle age-elderly men and post-menopausal women living in Northern Italy. (2010) (39)
- Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread (2012) (38)
- Nomenclature and diagnosis of gluten-related disorders: A position statement by the Italian Association of Hospital Gastroenterologists and Endoscopists (AIGO). (2017) (38)
- In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions. (2014) (37)
- Comparison of lactulose and inulin as reference standard for the study of resistant starch fermentation using hydrogen breath test. (1995) (35)
- Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study (2020) (35)
- Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study (2019) (35)
- Total dietary antioxidant capacity and lung function in an Italian population: a favorable role in premenopausal/never smoker women (2012) (35)
- Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086 (2015) (35)
- Antioxidant activity in human faeces (2000) (34)
- Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts (2013) (34)
- Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers (2021) (32)
- Effect of sprouting on nutritional quality of pulses (2018) (31)
- DIETARY FLAVONOIDS AND OXIDATIVE STRESS (1996) (31)
- The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? (2021) (30)
- In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies. (2018) (30)
- An integrated look at the effect of structure on nutrient bioavailability in plant foods. (2018) (30)
- Glycaemic index of some commercial gluten-free foods (2015) (30)
- Nutritional quality of sous vide cooked carrots and brussels sprouts. (2012) (28)
- In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread (2016) (28)
- How to improve food choices through vending machines: The importance of healthy food availability and consumers’ awareness (2017) (28)
- Effect of different cooking methods on structure and quality of industrially frozen carrots (2016) (28)
- Selected methodologies to assess oxidative/antioxidant status in vivo: a critical review. (2002) (28)
- 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. (2019) (27)
- The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient. (2011) (27)
- Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. (1995) (27)
- Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae (2011) (25)
- Varietal differences in the effect of rice ageing on starch digestion (2019) (25)
- The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study (2020) (25)
- Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium (2017) (25)
- Bacterial Composition, Genotoxicity, and Cytotoxicity of Fecal Samples from Individuals Consuming Omnivorous or Vegetarian Diets (2017) (24)
- Gastric emptying of solids is markedly delayed when meals are fried (1994) (23)
- A Critical Review on the Role of Food and Nutrition in the Energy Balance (2020) (23)
- 100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies (2020) (23)
- Postoperative atrial fibrillation and total dietary antioxidant capacity in patients undergoing cardiac surgery: The Polyphemus Observational Study. (2015) (22)
- Total antioxidant capacity of olive oils. (2006) (22)
- The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends (2020) (22)
- Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans. (2017) (22)
- Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts (2018) (21)
- Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? (2019) (20)
- 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 (2020) (20)
- Dietary glycemic index, glycemic load and metabolic profile in children with phenylketonuria. (2017) (20)
- Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids. (2015) (20)
- The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta (2019) (19)
- The Mediterranean diet from past to future: Key concepts from the second "Ancel Keys" International Seminar. (2021) (19)
- Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects (2010) (19)
- Composition of platelet phospholipids after moderate consumption of red wine in healthy volunteers. (1996) (18)
- Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. (2018) (17)
- Total antioxidant capacity of cerebrospinal fluid is decreased in patients with motor neuron disease (2006) (17)
- Antioxidant status of faeces of captive black rhinoceros (Diceros bicornis) in relation to dietary tannin supplementation. (2006) (17)
- Are the dietary habits of treated individuals with celiac disease adherent to a Mediterranean diet? (2018) (16)
- The total antioxidant capacity of the diet is an independent predictor of plasma beta-carotene. (2007) (16)
- Evaluation of a Modified Italian European Prospective Investigation into Cancer and Nutrition Food Frequency Questionnaire for Individuals with Celiac Disease. (2016) (15)
- How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. (2017) (15)
- Attitudes Towards Dietary Fibre on a Multicultural Basis: A Fibre Study Framework (2016) (14)
- Cooking, industrial processing and caloric density of foods (2017) (14)
- Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project (2022) (13)
- Knowledge about dietary fibre: a fibre study framework (2016) (13)
- Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation (2020) (13)
- An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta (2018) (13)
- Erratum: Development and validation of a food frequency questionnaire for the assessment of dietary total antioxidant capacity (Journal of Nutrition (2007) 137, (93-98)) (2007) (12)
- Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study (2021) (12)
- Phenolic profile and antioxidant potential of selected plants of Pakistan (2014) (12)
- A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet (2018) (12)
- Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene (2009) (11)
- "Front-of-pack" nutrition labeling. (2021) (11)
- Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children (2014) (11)
- Chlorophylls and Colour Changes in Cooked Vegetables (2017) (11)
- Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers. (2019) (11)
- Mothers’ considerations in snack choice for their children: Differences between the North and the South of Italy (2020) (10)
- Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. (2020) (10)
- Are Treated Celiac Patients at Risk for Mycotoxins? An Italian Case-Study (2016) (10)
- Impact of FODMAP Content Restrictions on the Quality of Diet for Patients with Celiac Disease on a Gluten-Free Diet (2019) (10)
- Anatomical study of the effect of cooking on differently pigmented rice varieties (2016) (9)
- Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: the Food Labelling of Italian Products (FLIP) study (2020) (9)
- Specific Polyunsaturated Fatty Acids Can Modulate in vitro Human moDC2s and Subsequent Th2 Cytokine Release (2020) (8)
- Development of an in vitro digestive model for studying the peptide profile of breast milk (2015) (8)
- Nutrient Requirements Total Antioxidant Capacity of Plant Foods , Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays 1 (2003) (8)
- In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices (2019) (8)
- Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM). (2016) (8)
- Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. (2018) (7)
- Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores (2019) (7)
- Designing food for the elderly: the critical impact of food structure. (2022) (6)
- Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study. (2016) (6)
- Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet (2021) (5)
- Benefits of dietary fibre to human health: study from a multi-country platform (2017) (5)
- Effects of a Diet Based on Foods from Symbiotic Agriculture on the Gut Microbiota of Subjects at Risk for Metabolic Syndrome (2021) (4)
- Cluster analysis to the factors related to information about food fibers: A multinational study (2020) (4)
- 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 (2021) (4)
- Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study (2022) (4)
- Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility. (2021) (3)
- Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks? (2022) (3)
- Functional pasta consumption in healthy volunteers modulates ABCG1-mediated cholesterol efflux capacity of HDL. (2020) (3)
- ANTIOXIDANT POTENTIAL OF IMPATIENS BICOLOR ROYLE AND ZIZYPHUS OXYPHYLLA EDGEW. (2014) (3)
- Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans (2020) (3)
- Incidence of diabetes mellitus, cardiovascular outcomes and mortality after a 12-month lifestyle intervention: A 9-year follow-up. (2018) (3)
- Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication. (2021) (2)
- Effect of red wine consumption on rat liver peroxidation. (1996) (2)
- Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps (2021) (2)
- Pasta regrind: the effect of drying temperature on its functionality as a novel ingredient (2021) (2)
- Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid. (2022) (2)
- Effect of presence of gluten and spreads on the oral processing behavior of breads. (2021) (2)
- Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making. (2022) (2)
- Current and emerging trends in cereal snack bars: implications for new product development (2022) (2)
- The effect of a bread matrix on mastication of hazelnuts. (2020) (2)
- Occurrence of Antibiotic Resistance Genes in the Faecal DNA of Healthy Omnivores , Ovo-Lacto Vegetarians and Vegans Short title : Faecal incidence of transferable antibiotic resistances as affected by different diets (2)
- Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability (2021) (1)
- Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study (2020) (1)
- The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing (2021) (1)
- Reply to Chow and Chang (2007) (1)
- How is the nutritional quality of plant-based meat analogues sold in the Italian market? (2021) (1)
- Relationship between front-of-pack labeling and nutritional characteristics of food products: An attempt of an analytical approach (2022) (1)
- Dietary glycemic index and liver steatosis 1 – 3 (2006) (1)
- Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study (2021) (1)
- Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study (2023) (0)
- Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet (2017) (0)
- Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study (2022) (0)
- Research Article Antioxidant nutritional quality of tomato (2007) (0)
- Lipid digestion in hazelnuts particles and oil bodies (2017) (0)
- Evaluation of hdl cholesterol efflux capacity (CEC) after consumption of an innovative pasta enriched with bioactive components and functional probiotics (2016) (0)
- Effect of an innovative pasta enriched with bioactive components and functional probiotics on HDL cholesterol efflux capacity (2015) (0)
- Functional differences between primary monocyte-derived and THP-1 macrophages and their response to LCPUFAs (2022) (0)
- P.02.4 DIETARY ASSESSMENT AND EVALUATION OF MYCOTOXIN EXPOSURE IN CELIAC DISEASE (2014) (0)
- Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns (2016) (0)
- List of Contributors (2020) (0)
- comparison of the environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet : 149/818. (2015) (0)
- Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts (2014) (0)
- Development and Validation of a Food Frequency Questionnaire for the Assessment of Dietary Total Antioxidant Capacity 1,2 (2006) (0)
- Level of information about dietary fibre: a study involving 10 Countries (2019) (0)
- How to Develop Gluten-Free Foods for a Healthy Gut (2015) (0)
- Identification of desirable mechanical and sensory properties of bread for the elderly (0)
- Reviewer ' s report Title : Dietary total antioxidant capacity in relation to serum C-reactive protein among young Japanese women (0)
- Modelling of air/steam cooking on vegetables: impact on quality and nutrition (2014) (0)
- Effects of a dietary intervention with Mediterranean vs lacto-ovo vegetarian diets on HDL function: Results from the CARDIVEG study. (2022) (0)
- SINU 2015 Congress Report. (2016) (0)
- Toward an innovative gluten-free diet (2021) (0)
- OC.06.1 ROLE OF DIETARY FODMAPS (FERMENTABLE OLIGOSACCHARIDES, DISACCHARIDES, MONOSACCHARIDES, AND POLYOLS) INTAKE IN PERSISTENT GASTROINTESTINAL SYMPTOMS OF CELIAC PATIENTS AND CONTROLS (2018) (0)
- Knowledge about Dietary Fibres Questionnaire (2018) (0)
- [Antioxidants in the diet of a general population]. (1996) (0)
- Romanian versus European Practices towards Dietary Fibers (2018) (0)
- Diet influences the functions of the human intestinal microbiome (2020) (0)
- Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals (2023) (0)
- Pre-soaking treatment can improve cooking quality of high-amylose rice while maintaining its low digestibility. (2022) (0)
- P.06.14 DIETARY ASSESSMENT IN CELIAC DISEASE PATIENTS UNDER A GLUTEN-FREE DIET AND FOLLOWING A LOW-FODMAP DIET (2019) (0)
- Total Antioxidant Capacity of the Diet Is Associated with Lower Risk of Ischemic Stroke in a Large Italian Cohort 1,2 (2010) (0)
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Nicoletta Pellegrini is affiliated with the following schools:
