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

por Morreale, Federico, Angelino, Donato, Pellegrini, Nicoletta
Publicado 2018

Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study

por Bolhuis, Dieuwerke, Mosca, Ana Carolina, Pellegrini, Nicoletta
Publicado 2022

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

por Fiori, Federica, Parpinel, Maria, Morreale, Federico, Pellegrini, Nicoletta
Publicado 2022

The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

por Dall’Asta, Margherita, Angelino, Donato, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2020

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 Produ...

por Angelino, Donato, Del Bo', Cristian, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2021

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

por Angelino, Donato, Dinu, Monica, Gandossi, Barbara, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2023

Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability

por Federici, Enrico, Gentilucci, Valentina, Bernini, Valentina, Vittadini, Elena, Pellegrini, Nicoletta
Publicado 2021

Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project

por Cutroneo, Sara, Angelino, Donato, Tedeschi, Tullia, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2022

Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns

por De Filippis, Francesca, Pellegrini, Nicoletta, Laghi, Luca, Gobbetti, Marco, Ercolini, Danilo
Publicado 2016

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

por Angelino, Donato, Rosi, Alice, Dall’Asta, Margherita, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2019

A Critical Review on the Role of Food and Nutrition in the Energy Balance

por Bo, Simona, Fadda, Maurizio, Fedele, Debora, Pellegrini, Marianna, Ghigo, Ezio, Pellegrini, Nicoletta
Publicado 2020

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

por Martini, Daniela, Strazzullo, Pasquale, Serafini, Mauro, Porrini, Marisa, Pellegrini, Nicoletta, Angelino, Donato
Publicado 2022

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

por Angelino, Donato, Rosi, Alice, Vici, Giorgia, Dello Russo, Marika, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2020

Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

por Dello Russo, Marika, Spagnuolo, Carmela, Moccia, Stefania, Angelino, Donato, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2021

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 (...

por Martini, Daniela, Del Bo’, Cristian, Serafini, Mauro, Porrini, Marisa, Pellegrini, Nicoletta, Angelino, Donato
Publicado 2021

Nutritional Quality of Wholegrain Cereal-Based Products Sold on the Italian Market: Data from the FLIP Study

por Dall’Asta, Margherita, Angelino, Donato, Paolella, Gaetana, Dodi, Rossella, Pellegrini, Nicoletta, Martini, Daniela
Publicado 2022

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

por Federici, Ermanno, Prete, Roberta, Lazzi, Camilla, Pellegrini, Nicoletta, Moretti, Massimo, Corsetti, Aldo, Cenci, Giovanni
Publicado 2017

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

por Ledbetter, Moira, Blidi, Slim, Ackon, Stefania, Bruno, Francesca, Sturrock, Keith, Pellegrini, Nicoletta, Fiore, Alberto
Publicado 2021

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

por Shen, Yi, An, Zengxu, Huyan, Zongyao, Shu, Xiaoli, Wu, Dianxing, Zhang, Ning, Pellegrini, Nicoletta, Rubert, Josep
Publicado 2023

Specific Polyunsaturated Fatty Acids Can Modulate in vitro Human moDC2s and Subsequent Th2 Cytokine Release

por Hoppenbrouwers, Tamara, Fogliano, Vincenzo, Garssen, Johan, Pellegrini, Nicoletta, Willemsen, Linette E. M., Wichers, Harry J.
Publicado 2020