2026 Nicoletta Pellegrini: Biology and Biochemistry Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Biology and Biochemistry	69	7196	6634	175	168	188	54183

Overview

Nicoletta Pellegrini is affiliated with the University of Udine in Italy. Their research primarily spans across Medicine, Nursing, and Agricultural and Biological Sciences. Within these broad fields, they have a notable focus on Public Health, Environmental and Occupational Health, Nutrition and Dietetics, and Food Science.

The main topics of Nicoletta Pellegrini's work include:

Food composition and properties
Consumer Attitudes and Food Labeling
Nutritional Studies and Diet
Diet and metabolism studies
Agriculture Sustainability and Environmental Impact
Microbial Metabolites in Food Biotechnology
Obesity, Physical Activity, Diet

Their research has been published in a variety of venues with frequent contributions to:

Nutrients
Nutrition Metabolism and Cardiovascular Diseases
Food & Function
Foods
International Journal of Food Sciences and Nutrition

Among recent scientific papers, notable works include:

"Diet influences the functions of the human intestinal microbiome," 2020, Scientific Reports
"Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers," 2021, Foods
"100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies," 2020, European Journal of Nutrition
"Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project," 2022, Frontiers in Nutrition
"Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study," 2020, Foods

Nicoletta Pellegrini frequently collaborates with a group of co-authors, which include:

Donato Angelino
Daniela Martini
Elena Vittadini
Vincenzo Fogliano
Marianna Tagliasco

Best Publications

Antioxidant activity applying an improved ABTS radical cation decolorization assay.

Roberta Re;Nicoletta Pellegrini;Anna Proteggente;Ananth Pannala

31307
Citations
A REVIEW OF RECENT STUDIES ON MALONDIALDEHYDE AS TOXIC MOLECULE AND BIOLOGICAL MARKER OF OXIDATIVE STRESS

Daniele Del Rio;Amanda J. Stewart;Nicoletta Pellegrini

3234
Citations
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Nicoletta Pellegrini;Mauro Serafini;Barbara Colombi;Daniele Del Rio

1967
Citations
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.

Francesca De Filippis;Nicoletta Pellegrini;Lucia Vannini;Ian B Jeffery

1669
Citations
Plant genotype affects total antioxidant capacity and phenolic contents in fruit.

Jessica Scalzo;Alessia Politi;Nicoletta Pellegrini;Bruno Mezzetti

936
Citations
Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

Cristiana Miglio;Emma Chiavaro;Attilio Visconti;Vincenzo Fogliano

717
Citations
A review on the beneficial aspects of food processing.

Martinus van Boekel;Vincenzo Fogliano;Nicoletta Pellegrini;Catherine Stanton

620
Citations
Diagnosis of Non-Celiac Gluten Sensitivity (NCGS): The Salerno Experts’ Criteria

Carlo Catassi;Luca Elli;Bruno Bonaz;Gerd Bouma

599
Citations
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays.

Nicoletta Pellegrini;Mauro Serafini;Sara Salvatore;Daniele Del Rio

493
Citations
Antioxidant nutritional quality of tomato.

Luigi Frusciante;Paola Carli;Maria R. Ercolano;Rita Pernice

434
Citations
The effect of cooking on the phytochemical content of vegetables

Mariantonella Palermo;Nicoletta Pellegrini;Vincenzo Fogliano

379
Citations
Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.

Nicoletta Pellegrini;Emma Chiavaro;Claudio Gardana;Teresa Mazzeo

361
Citations
Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition.

Claudia Agnoli;Luciana Baroni;Iacopo Bertini;Salvatore Ciappellano

333
Citations
Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating.

Nicoletta Pellegrini;Francesco Visioli;Susanna Buratti;Furio Brighenti

302
Citations
Direct measurement of the total antioxidant capacity of cereal products

Arda Serpen;Vural Gökmen;Nicoletta Pellegrini;Vincenzo Fogliano

274
Citations
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects

Furio Brighenti;Silvia Valtueña;Nicoletta Pellegrini;Diego Ardigò

272
Citations
Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect

Furio Brighenti;Luigi Benini;Daniele Del Rio;Cristina Casiraghi

248
Citations
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.

Franca Finocchiaro;Barbara Ferrari;Alberto Gianinetti;Chiara Dall'Asta

238
Citations
Nutritional aspects of gluten-free products

Nicoletta Pellegrini;Carlo Agostoni

236
Citations
Basic nutritional investigation Plant genotype affects total antioxidant capacity and phenolic contents in fruit

Jessica Scalzo;Alessia Politi;Nicoletta Pellegrini;Bruno Mezzetti

0
Citations