A5082577801- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- RNA regulation and disease
- Probiotics and Fermented Foods
- Antifungal resistance and susceptibility
- Genetic and rare skin diseases.
- Food Chemistry and Fat Analysis
- Nail Diseases and Treatments
- Natural product bioactivities and synthesis
- Nuts composition and effects
- Digestive system and related health
- Phytochemistry and Biological Activities
- Genetics and Neurodevelopmental Disorders
- Horticultural and Viticultural Research
- Sensory Analysis and Statistical Methods
- Fermentation and Sensory Analysis
- Genomics, phytochemicals, and oxidative stress
- African Botany and Ecology Studies
- Seed and Plant Biochemistry
- Oropharyngeal Anatomy and Pathologies
- Proteins in Food Systems
- Consumer Attitudes and Food Labeling
- Periodontal Regeneration and Treatments
- Neurological diseases and metabolism
University of Messina
2002-2025
Ospedali Riuniti di Ancona
2023
Policlinico Universitario di Catania
2003
The aim of our study was to measure, at delivery, maternal and cord blood cadmium levels (by means atomic absorption spectrometry) in 45 healthy non-smoking pregnant women exposed a low challenge, evaluate the relationship between these birth weight infants. Our results showed fairly blood, accordance with fact that all enrolled this lived areas toxic metal contamination they did not smoke during their pregnancy. Furthermore, highly significant direct correlation found concentrations. Since...
Prolonged drought poses a critical challenge for pistachio cultivation in Mediterranean regions. Water-saving strategies and selecting adapted cultivars can help maintain sustainable production. This study was conducted the experimental orchard of Regional Center Agricultural Research Sidi Bouzid, Tunisia. Four (Mateur, Elguetar, Kerman, Ohadi) grafted on P. atlantica rootstock were used to investigate impact regulated deficit irrigation (RDI) yield, nut composition, volatile compounds,...
Hemp seed flour (HSF) is a by-product of the hemp oil production process and valuable source protein, dietary fiber, minerals, vitamins. In line with sustainable food circular economy, this research aimed to utilize HSF as fortifying ingredient in gnocchi, typical Italian potato-based fresh pasta, investigate effects addition on quality consumers' acceptability enriched products. Three formulations have been developed using 5-20% substitution soft wheat flour. Nutritional value, cooking...
Herbal teas made from agricultural waste or by-products are gaining attention as eco-friendly alternatives to support circular economy practices. Fig (Ficus carica L.) leaves well known for their biological activities. The research aims investigate the possibility of using fig produce healthy and sustainable herbal teas. Different drying technologies have been used, including air (AD) microwave (MWD), consumer acceptability was tested related sensory features volatile odor compounds. Sensory...
Summary In the sports protein beverage market, demand for plant‐based substitutes is rising. Sunflower press‐cake, a protein‐rich by‐product, offers compelling alternative to traditional options like soy, pea, or rice proteins. With its natural allergen‐free composition, sunflower proteins are suitable individuals with soy nut allergies, broadening market of products. This study focuses on characterisation micronized dehulled press‐cake (DSPC) and preliminary explores valorization in...
This study explored, for the first time, chemical composition and in vitro antioxidant antibacterial activities of a caper leaf essential oil (EO) emulsion possible food applications as natural preservative. The EO was extracted by hydrodistillation from leaves Capparis spinosa growing wild Aeolian Archipelago (Sicily, Italy) exhibited pungent, sulphurous odour. volatile fraction emulsion, analysed SPME-GC-MS, consisted over 100 compounds dominated with recognised properties, namely dimethyl...
In recent years, mini-watermelons have increased in popularity. To maintain production and quality standards, various agronomic techniques been applied. For the Cucurbitaceae family, grafting technique has used to improve resistance abiotic stresses, crop productivity fruit qualitative characteristics. There is some previous literature on this matter, but no information influence of aroma compounds available. Hence, our research aimed evaluate effect rootstocks, which were selected basis...
In continuation of research conducted on species the spontaneous flora Sicily (Italy) belonging to Brassicaceae family,
Abstract A 46,XYq 8‐year‐old male was referred for microcephaly, growth, and mental retardation, hypotonia, genital hypoplasia, dysmorphisms. FISH analysis showed that the rearranged Y chromosome originated from an unbalanced translocation of Xq27.3‐qter onto deleted Yq11.22. Analysis reported patients with disomy region distal to Xq26 suggests this rare anomaly, associated failure dosage compensate X‐linked genes are normally inactivated, when present in two copies, is causing a quite...
Summary Avocado production is globally increasing, and wastes by‐products are becoming an emergent problem for its sustainability. The research aims to valorise the avocado waste leaves, giving them new challenges opportunities in herbal tea sector. In this regard, leaves of different varieties cultivated Mediterranean area drying technologies were considered preparation teas; chemical sensory analyses have been carried out. results demonstrated differences composition, antioxidant activity,...
Summary Fat replacement is a particular challenge for food technologists as it determines changes in the rheological properties, which could be translated into reduction of consumer's acceptability. In this context, sensomic approach has been applied to cookies obtained by using different fats and baking conditions orienting product development towards end‐consumers’ expectations. The included instrumental analyses, gas‐chromatography‐mass‐spectrometry,...
This research aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from Capparis spinosa floral buds. Four different trials, including dry salting with 40% NaCl (for 10 days 40 days) brine 18% (at room temperature 3 at 60 °C 6 h), were carried out, two air-drying temperatures (40 50 °C) used. The effects on chemical sensory characteristics investigated compared traditional undried caper samples. Spectroscopy chromatographic techniques such as...
Vitis vinifera L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic However, the literature data on aroma profile wines limited. In light this, present research aimed investigate compounds, varietal ones, from varieties, namely Giallo (Yellow), Bianco (White), at Petit Grain (Blanc à Petits Grains), Ottonel Rosa (Pink Trentino),...