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Nicoletta Pellegrini

Nicoletta Pellegrini

D-Index & Metrics

Biology and Biochemistry

D-Index
69
Citations
54183
World Ranking
7196
National Ranking
175

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

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

    Daniele Del Rio;Amanda J. Stewart;Nicoletta Pellegrini

  • 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

  • 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

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

    Jessica Scalzo;Alessia Politi;Nicoletta Pellegrini;Bruno Mezzetti

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

    Cristiana Miglio;Emma Chiavaro;Attilio Visconti;Vincenzo Fogliano

  • A review on the beneficial aspects of food processing.

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

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

    Carlo Catassi;Luca Elli;Bruno Bonaz;Gerd Bouma

  • 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

  • Antioxidant nutritional quality of tomato.

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

  • The effect of cooking on the phytochemical content of vegetables

    Mariantonella Palermo;Nicoletta Pellegrini;Vincenzo Fogliano

  • 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

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

    Claudia Agnoli;Luciana Baroni;Iacopo Bertini;Salvatore Ciappellano

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

    Nicoletta Pellegrini;Francesco Visioli;Susanna Buratti;Furio Brighenti

  • Direct measurement of the total antioxidant capacity of cereal products

    Arda Serpen;Vural Gökmen;Nicoletta Pellegrini;Vincenzo Fogliano

  • 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

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

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

  • 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

  • Nutritional aspects of gluten-free products

    Nicoletta Pellegrini;Carlo Agostoni

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

    Jessica Scalzo;Alessia Politi;Nicoletta Pellegrini;Bruno Mezzetti

Frequent Co-Authors

Furio Brighenti
Furio Brighenti University of Parma
Daniele Del Rio
Daniele Del Rio University of Parma
Vincenzo Fogliano
Vincenzo Fogliano Wageningen University & Research
Emma Chiavaro
Emma Chiavaro University of Parma
Vittorio Krogh
Vittorio Krogh Fondazione IRCCS Istituto Nazionale dei Tumori
Mauro Serafini
Mauro Serafini University of Teramo
Sabina Sieri
Sabina Sieri National Institutes of Health
Carlo Agostoni
Carlo Agostoni University of Milan
Chiara Dall’Asta
Chiara Dall’Asta University of Parma
Marisa Porrini
Marisa Porrini University of Milan

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