Pellegrini N - Search Results

1

Coffee, colon function and colorectal cancer.

Vitaglione P, Fogliano V, Pellegrini N. Vitaglione P, et al. Among authors: pellegrini n. Food Funct. 2012 Sep;3(9):916-22. doi: 10.1039/c2fo30037k. Epub 2012 May 25. Food Funct. 2012. PMID: 22627289 Review.

2

Antioxidant nutritional quality of tomato.

Frusciante L, Carli P, Ercolano MR, Pernice R, Di Matteo A, Fogliano V, Pellegrini N. Frusciante L, et al. Among authors: pellegrini n. Mol Nutr Food Res. 2007 May;51(5):609-17. doi: 10.1002/mnfr.200600158. Mol Nutr Food Res. 2007. PMID: 17427261

3

Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley.

Siebenhandl S, Grausgruber H, Pellegrini N, Del Rio D, Fogliano V, Pernice R, Berghofer E. Siebenhandl S, et al. Among authors: pellegrini n. J Agric Food Chem. 2007 Oct 17;55(21):8541-7. doi: 10.1021/jf072021j. Epub 2007 Sep 26. J Agric Food Chem. 2007. PMID: 17894457

4

Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.

Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. Miglio C, et al. Among authors: pellegrini n. J Agric Food Chem. 2008 Jan 9;56(1):139-47. doi: 10.1021/jf072304b. Epub 2007 Dec 11. J Agric Food Chem. 2008. PMID: 18069785

5

Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.

Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C, Fogliano V. Ferracane R, et al. Among authors: pellegrini n. J Agric Food Chem. 2008 Sep 24;56(18):8601-8. doi: 10.1021/jf800408w. Epub 2008 Aug 30. J Agric Food Chem. 2008. PMID: 18759447

6

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

Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, Fogliano V, Porrini M. Pellegrini N, et al. J Agric Food Chem. 2010 Apr 14;58(7):4310-21. doi: 10.1021/jf904306r. J Agric Food Chem. 2010. PMID: 20218674

7

A review on the beneficial aspects of food processing.

van Boekel M, Fogliano V, Pellegrini N, Stanton C, Scholz G, Lalljie S, Somoza V, Knorr D, Jasti PR, Eisenbrand G. van Boekel M, et al. Among authors: pellegrini n. Mol Nutr Food Res. 2010 Sep;54(9):1215-47. doi: 10.1002/mnfr.200900608. Mol Nutr Food Res. 2010. PMID: 20725924 Review.

8

Nutritional quality of sous vide cooked carrots and brussels sprouts.

Chiavaro E, Mazzeo T, Visconti A, Manzi C, Fogliano V, Pellegrini N. Chiavaro E, et al. Among authors: pellegrini n. J Agric Food Chem. 2012 Jun 13;60(23):6019-25. doi: 10.1021/jf300692a. Epub 2012 Jun 1. J Agric Food Chem. 2012. PMID: 22568492

9

Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals.

N'Dri D, Mazzeo T, Zaupa M, Ferracane R, Fogliano V, Pellegrini N. N'Dri D, et al. Among authors: pellegrini n. J Sci Food Agric. 2013 Jan 15;93(1):29-36. doi: 10.1002/jsfa.5837. Epub 2012 Aug 7. J Sci Food Agric. 2013. PMID: 22886608

10

The effect of cooking on the phytochemical content of vegetables.

Palermo M, Pellegrini N, Fogliano V. Palermo M, et al. Among authors: pellegrini n. J Sci Food Agric. 2014 Apr;94(6):1057-70. doi: 10.1002/jsfa.6478. Epub 2013 Dec 13. J Sci Food Agric. 2014. PMID: 24227349 Review.

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