Research output per year
Research output per year
Fingerprint
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. If staff members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Network
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Current and emerging trends in cereal snack bars: implications for new product development
Boukid, F., Klerks, M., Pellegrini, N., Fogliano, V., Sanchez-Siles, L., Roman, S. & Vittadini, E., 20 Oct 2022, (E-pub ahead of print) In: International Journal of Food Sciences and Nutrition.Research output: Contribution to journal › Article › Academic › peer-review
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Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid
Huyan, Z., Pellegrini, N., Steegenga, W. & Capuano, E., 2022, In: Food and Function. 13, p. 4513-4526Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing
Shen, Y., Gong, W., Li, Y., Deng, J., Shu, X., Wu, D., Pellegrini, N. & Zhang, N., 15 Jan 2022, In: LWT. 154, 112730.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient
Tagliasco, M., Fogliano, V. & Pellegrini, N., Oct 2021, In: Food Structure. 30, 100230.Research output: Contribution to journal › Article › Academic › peer-review
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Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility
Shen, Y., Wu, D., Fogliano, V. & Pellegrini, N., 2021, In: Food and Function. 12, 22, p. 11547-11556Research output: Contribution to journal › Article › Academic › peer-review
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
Stefano Renzetti (Speaker), Nicoletta Pellegrini (Contributor) & Markus Stieger (Contributor)
27 Jun 2019Activity: Talk or presentation › Oral presentation › Professional
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Understanding the impact of food reformulation strategies on blood glucose and short-term well-being
Stefano Renzetti (Speaker), Nicoletta Pellegrini (Contributor) & Markus Stieger (Contributor)
4 Dec 2019Activity: Talk or presentation › Oral presentation › Professional