Research output per year
Research output per year
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Dive into the research topics where Nicoletta Pellegrini is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Protein transition: focus on protein quality in sustainable alternative sources
Azizi, R., Baggio, A., Capuano, E. & Pellegrini, N., 2025, In: Critical Reviews in Food Science and Nutrition. 65, 18, p. 3401-3421Research output: Contribution to journal › Article › Academic › peer-review
Open Access8 Citations (Scopus) -
The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers
Tagliasco, M., Capuano, E., Dall’Asta, M., Renzetti, S., Fogliano, V. & Pellegrini, N., Feb 2025, In: European Journal of Nutrition. 64, 1, 14 p., 6.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?
Tagliasco, M., Boukid, F., Renzetti, S., Marti, A., Bancalari, E., Vittadini, E. & Pellegrini, N., Nov 2024, In: Journal of Functional Foods. 122, 106464.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers
Moretton, M., Casertano, M., Pellegrini, N., Anese, M., Fogliano, V. & Capuano, E., 21 Oct 2024, In: Food & Function. 15, 20, p. 10459-10471Research output: Contribution to journal › Article › Academic › peer-review
Open Access3 Citations (Scopus) -
Levels of lipid-derived gut microbial metabolites differ among plant matrices in an in vitro model of colon fermentation
Huyan, Z., Pellegrini, N., Rubert, J., Steegenga, W. T. & Capuano, E., May 2024, In: Food Research International. 184, 114230.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Activities
- 2 Oral presentation
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Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads
Renzetti, S. (Speaker), Pellegrini, N. (Contributor) & Stieger, M. (Contributor)
27 Jun 2019Activity: Talk/presentation/lecture › Oral presentation › Professional
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Understanding the impact of food reformulation strategies on blood glucose and short-term well-being
Renzetti, S. (Speaker), Pellegrini, N. (Contributor) & Stieger, M. (Contributor)
4 Dec 2019Activity: Talk/presentation/lecture › Oral presentation › Professional
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Exploration and development of V-type cavity starch (VCS) at different structural-scales.
Li, J. (PhD candidate), Capuano, E. (Promotor), Pellegrini, N. (Co-promotor) & Renzetti, S. (Co-promotor)
1/07/23 → …
Project: PhD
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Insight in the metabolism of lipids by gut microbiota.
Huyan, Z. (PhD candidate), Capuano, E. (Promotor), Pellegrini, N. (Co-promotor) & Rubert Bassedas, J. (Co-promotor)
1/09/19 → 23/04/24
Project: PhD