F
Francesca Scazzina
Researcher at University of Parma
Publications - 94
Citations - 3018
Francesca Scazzina is an academic researcher from University of Parma. The author has contributed to research in topics: Medicine & Glycemic index. The author has an hindex of 28, co-authored 77 publications receiving 2419 citations.
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Journal ArticleDOI
Measuring the glycemic index of foods: interlaboratory study
Thomas M.S. Wolever,Jennie Brand-Miller,John Abernethy,Arne Astrup,Fiona S. Atkinson,Mette Axelsen,Inger Björck,Furio Brighenti,Rachel Brown,Audrey E. Brynes,M. Cristina Casiraghi,Murielle Cazaubiel,Linda Dahlqvist,Elizabeth Delport,Gareth Denyer,Daniela Erba,Gary Frost,Yvonne Granfeldt,Shelagh M. Hampton,Valerie Hart,Katja A. Hätönen,C. Jeya K. Henry,Steve Hertzler,Sarah Hull,Johann C. Jerling,Kelly L Johnston,Helen J. Lightowler,Neil Mann,Linda M. Morgan,Leonora N. Panlasigui,Christine L. Pelkman,Tracy L. Perry,Andreas Pfeiffer,Marlien Pieters,D. Dan Ramdath,Rayna T Ramsingh,S Daniel Robert,Carol Robinson,Essi Sarkkinen,Francesca Scazzina,Dave Clark D Sison,Birgitte Sloth,Jane Staniforth,Niina Tapola,Liisa Valsta,Inge Verkooijen,Martin O. Weickert,Antje R. Weseler,Paul Wilkie,Jian Zhang +49 more
TL;DR: The results suggest that common misconceptions exist about which factors do and do not need to be controlled to improve precision and Controlled studies and cost-benefit analyses are needed to optimize GI methodology.
Journal ArticleDOI
Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect
Furio Brighenti,Luigi Benini,Daniele Del Rio,Cristina Casiraghi,Nicoletta Pellegrini,Francesca Scazzina,David J.A. Jenkins,Italo Vantini +7 more
TL;DR: Fermentable carbohydrates have the potential to regulate postprandial responses to a second meal by reducing NEFA competition for glucose disposal and, to a minor extent, by affecting intestinal motility.
Journal ArticleDOI
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.
Franca Finocchiaro,Barbara Ferrari,Alberto Gianinetti,Chiara Dall'Asta,Gianni Galaverna,Francesca Scazzina,Nicoletta Pellegrini +6 more
TL;DR: Comparison of the total antioxidant capacity (TAC) and the antioxidant chemical composition (namely tocols, gamma-oryzanols, and polyphenols) of red and white rices found that whole or partially milled rice cooked as risotto would be preferred to preserve its nutritional properties.
Journal ArticleDOI
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress
Silvia Valtueña,Nicoletta Pellegrini,L. Franzini,Marta Bianchi,Diego Ardigò,Daniele Del Rio,PierMarco Piatti,Francesca Scazzina,Ivana Zavaroni,Furio Brighenti +9 more
TL;DR: Selecting foods according to their TAC markedly affects antioxidant intake and modulates hepatic contribution to systemic inflammation without affecting traditional markers of antioxidant status.
Journal ArticleDOI
Dietary glycemic index and liver steatosis.
Silvia Valtueña,Nicoletta Pellegrini,Diego Ardigò,Daniele Del Rio,Filippo Numeroso,Francesca Scazzina,Lucilla D. Monti,Ivana Zavaroni,Furio Brighenti +8 more
TL;DR: High-GI dietary habits are associated with HG-LS, particularly in insulin-resistant subjects, and dietary advice on the quality of carbohydrate sources therefore may be a complementary tool for preventing or treating LS of metabolic origin.