Nicoletta Pellegrini

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External employee, Food Quality and Design

Research activity per year

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27 Article
1 Abstract
1 Poster

Designing food structure to slow down digestion in starch-rich products
Pellegrini, N., Vittadini, E. & Fogliano, V., 1 Apr 2020, In : Current Opinion in Food Science. 32, p. 50-57 8 p.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
3 Citations (Scopus)
Mothers’ considerations in snack choice for their children: Differences between the North and the South of Italy
Damen, F. W. M., Luning, P. A., Pellegrini, N., Vitaglione, P., Hofstede, G. J., Fogliano, V. & Steenbekkers, B. L. P. A., Oct 2020, In : Food Quality and Preference. 85, 103965.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
Specific Polyunsaturated Fatty Acids Can Modulate in vitro Human moDC2s and Subsequent Th2 Cytokine Release
Hoppenbrouwers, T., Fogliano, V., Garssen, J., Pellegrini, N., Willemsen, L. E. M. & Wichers, H. J., 4 May 2020, In : Frontiers in Immunology. 11, 748.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
The effect of a bread matrix on mastication of hazelnuts
Capuano, E., Pellegrini, N., van Bommel, R. & Stieger, M. A., Nov 2020, In : Food Research International. 137, 9 p., 109692.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends
Battacchi, D., Verkerk, R., Pellegrini, N., Fogliano, V. & Steenbekkers, B., Dec 2020, In : Trends in Food Science and Technology. 106, p. 434-444
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
1 Citation (Scopus)

Designing food structure to slow down digestion in starch-rich products

Mothers’ considerations in snack choice for their children: Differences between the North and the South of Italy

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

The effect of a bread matrix on mastication of hazelnuts

The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends