Nicoletta Pellegrini

University of Udine

Italy

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Articles (10)

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Collaborators (12)

Edoardo Capuano

Wageningen University & Research

NETHERLANDS

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Donato Angelino

Associate Professor

Università degli Studi di Teramo

ITALY

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Elena Vittadini

University of Camerino

ITALY

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Francesco Sofi

University of Florence

ITALY

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vincenzo fogliano

Wageningen University & Research

NETHERLANDS

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SERGIO ROMAN

Professor of Marketing

Universidad de Murcia

SPAIN

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Marisa Porrini

Università degli Studi di Torino

ITALY

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Daniela Martini

University of Milan

ITALY

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matteo manfredini

Full Professor

University of Parma

ITALY

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Elda Favari

Associate Professor of Pharmacology

University of Parma

ITALY

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Monica Dinu

University of Florence

ITALY

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Josep Rubert

Assistant Professor

Wageningen University & Research

NETHERLANDS

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Nicoletta Pellegrini

Research Interests

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Articles (10)

Levels of lipid-derived gut microbial metabolites differ among plant matrices in an in vitro model of colon fermentation

Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta

Effects of a dietary intervention with Mediterranean vs lacto-ovo vegetarian diets on HDL function: Results from the CARDIVEG study

SALT content of prepacked cereal-based products and their potential contribution to salt intake of the Italian adult population: Results from a simulation study

Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

The Combined Effect of Gluten Addition, Cell Wall Integrity, and Low Hydration Level in Durum Wheat Bread on Textural Quality and Starch Digestibility

Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota

Current and emerging trends in cereal snack bars: implications for new product development

Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks?

The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus

Collaborators (12)

Edoardo Capuano

Donato Angelino

Elena Vittadini

Francesco Sofi

vincenzo fogliano

SERGIO ROMAN

Marisa Porrini

Daniela Martini

matteo manfredini

Elda Favari

Monica Dinu

Josep Rubert

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