| Antioxidant activity applying an improved ABTS radical cation decolorization assay R Re, N Pellegrini, A Proteggente, A Pannala, M Yang, C Rice-Evans Free radical biology and medicine 26 (9-10), 1231-1237, 1999 | 30083 | 1999 |
| A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress D Del Rio, AJ Stewart, N Pellegrini Nutrition, metabolism and cardiovascular diseases 15 (4), 316-328, 2005 | 3100 | 2005 |
| Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays N Pellegrini, B Colombi, D Del Rio, S Salvatore, M Bianchi, F Brighenti, ... The Journal of nutrition 133 (9), 2812-2819, 2003 | 1955 | 2003 |
| High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome F De Filippis, N Pellegrini, L Vannini, IB Jeffery, A La Storia, L Laghi, ... Gut 65 (11), 1812-1821, 2016 | 1544 | 2016 |
| Plant genotype affects total antioxidant capacity and phenolic contents in fruit J Scalzo, A Politi, N Pellegrini, B Mezzetti, M Battino Nutrition 21 (2), 207-213, 2005 | 957 | 2005 |
| [34] Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2, 2′-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid radical … N Fellegrini, R Ke, M Yang, C Rice-Evans Methods in enzymology 299, 379-389, 1999 | 949 | 1999 |
| Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables C Miglio, E Chiavaro, A Visconti, V Fogliano, N Pellegrini Journal of agricultural and food chemistry 56 (1), 139-147, 2008 | 719 | 2008 |
| Diagnosis of non-celiac gluten sensitivity (NCGS): the Salerno experts’ criteria C Catassi, L Elli, B Bonaz, G Bouma, A Carroccio, G Castillejo, C Cellier, ... Nutrients 7 (6), 4966-4977, 2015 | 650 | 2015 |
| A review on the beneficial aspects of food processing M van Boekel, V Fogliano, N Pellegrini, C Stanton, G Scholz, S Lalljie, ... Molecular nutrition & food research 54 (9), 1215-1247, 2010 | 634 | 2010 |
| Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays N Pellegrini, M Serafini, S Salvatore, D Del Rio, M Bianchi, F Brighenti Molecular nutrition & food research 50 (11), 1030-1038, 2006 | 509 | 2006 |
| Antioxidant nutritional quality of tomato L Frusciante, P Carli, MR Ercolano, R Pernice, A Di Matteo, V Fogliano, ... Molecular nutrition & food research 51 (5), 609-617, 2007 | 461 | 2007 |
| Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition C Agnoli, L Baroni, I Bertini, S Ciappellano, A Fabbri, M Papa, N Pellegrini, ... Nutrition, Metabolism and Cardiovascular Diseases 27 (12), 1037-1052, 2017 | 418 | 2017 |
| The effect of cooking on the phytochemical content of vegetables M Palermo, N Pellegrini, V Fogliano Journal of the Science of Food and Agriculture 94 (6), 1057-1070, 2014 | 417 | 2014 |
| Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables N Pellegrini, E Chiavaro, C Gardana, T Mazzeo, D Contino, M Gallo, ... Journal of Agricultural and food chemistry 58 (7), 4310-4321, 2010 | 337 | 2010 |
| Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating N Pellegrini, F Visioli, S Buratti, F Brighenti Journal of Agricultural and Food Chemistry 49 (5), 2532-2538, 2001 | 317 | 2001 |
| Nutritional aspects of gluten‐free products N Pellegrini, C Agostoni Journal of the Science of Food and Agriculture 95 (12), 2380-2385, 2015 | 282 | 2015 |
| Direct measurement of the total antioxidant capacity of cereal products A Serpen, V Gökmen, N Pellegrini, V Fogliano Journal of Cereal Science 48 (3), 816-820, 2008 | 273 | 2008 |
| Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects F Brighenti, S Valtuena, N Pellegrini, D Ardigo, D Del Rio, S Salvatore, ... British Journal of Nutrition 93 (5), 619-625, 2005 | 266 | 2005 |
| Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing F Finocchiaro, B Ferrari, A Gianinetti, C Dall'Asta, G Galaverna, ... Molecular nutrition & food research 51 (8), 1006-1019, 2007 | 245 | 2007 |
| Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect F Brighenti, L Benini, D Del Rio, C Casiraghi, N Pellegrini, F Scazzina, ... The American journal of clinical nutrition 83 (4), 817-822, 2006 | 245 | 2006 |
