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个人简介
Curriculum
Monica Rosa Loizzo, is borned in Cetraro (CS) in 19.06.1976.
Education and Experience: B.Sc Degree on Pharmacy at the University of Calabria; Post Doctoral Degree in “Metodologie per lo sviluppo di nuove molecole di interesse farmacologico”, at University of Calabria; Master on Clinical Pathology at University of Calabria. From 2002 to 2004 she spent a period of stage at “Centre for Bioactivity Screening of Natural Products”, Pharmacognosy Research Laboratories at King’s College London (UK). In 2008 she spent a period of stage in the laboratory of “Area di Industrie e tecnologie Alimentari” at the Department of Food Sciences of Politecnica delle Marche University (Ancona, Italy). From 2008 to 2018 she is researcher at Department of Pharmacy, Health Science and Nutrition of University of Calabria. In 2011 she was visiting professor at University College of cork (Ireland). From 30.12.2017-today Associate Professor in Food Science Technology (SSD AGR/15) at Department of Pharmacy, Health and Nutritional Sciences, UNICAL; From 26.07.2018 to 26.07.2027: National Academic Qualification as Full Professor in Food Science Technology (Area 07F1; SSD AGR/15).
Prof. Loizzo is Member of the Editorial Board of Foods, Annals of Nutrition and Food Science, Food Science & Nutrition Research, Antioxidants, Molecules (section Fragrances and Flavors) and Referee for several National and International Institutions.
Scientific Project Manager for “GLAsOIL: glassa innovative a base di olio di olive” project (Ref. N ° 52416 and CUP J77H18000280006), funded by Calabria Region, 2018/2020 POR CALABRIA FESR-FSE 2014-2020.
From 2016-today: Scientific Management Committee Member COST Action CA15136 - EUROCAROTEN - European network to advance carotenoid research and applications in agro-food and health.
She is author/co-author of 204 publications in international journal and of 110 communications at national and international congress. She is referee of several international journals and Institutions. Her h index is 44.
Research Activities
- Analysis of the relationships between the quality of raw materials, food process, storage conditions;
-Development of high resolution extraction, purification and chromatography/ mass spectrometry methods for food components identifications;
-Identification of chemical markers for the authentication and quality of food;
-Study of antioxidant activity in foods and drinks and their health impact;
-Study of the inhibition of the enzymatic browning;
-Study of the inhibition of enzymes responsible for carbohydrates digestion and lipogenesis for the identification of functional foods/ingredients to be used in special categories of consumers;
-Valorisation of food industry by-products for functional foods design and application in nutraceutical products;
-Analysis for chemical, sensorial characterization and evaluation of functional properties of food;
-Study of the relationships between chemical composition and sensory perception of food and beverages through multivariate statistical analysis.
Current Teaching
From 2008-today: Teacher of “Food Science and Technology with practical applications in laboratory ” (6CFU) for the Master’s Degree in Nutritional Science at Department of Pharmacy, Health and Nutritional Sciences, UNICAL;
- From 2008-today: Teacher of “Technologies for development of novel foods” (6CFU) for the Bachelor’s Degree in Scientific Information on Drugs and Health Products at Department of Pharmacy, Health and Nutritional Sciences, UNICAL;
- From 2019-today: Teacher of “Food safety and quality" (6CFU) for the Bachelor’s Degree in Food Engineering at Department of Computer Engineering, Modelling, Electronics and System Science, UNICAL.
研究兴趣
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Molecules (Basel, Switzerland)no. 11 (2024): 2450
Irene Maria Grazia Custureri,Angelo Maria Giuffre,Monica Rosa Loizzo,Rosa Tundis,Ana Cristina Soria,Vincenzo Sicari
APPLIED FOOD RESEARCHno. 1 (2024): 100400
Irene Maria Grazia Custureri,Vincenzo Sicari,Angelo Maria Giuffrè,Rosa Tundis,Ana Cristina Soria,Monica Rosa Loizzo
Journal of Agriculture and Food Research (2024): 101111
Applied Sciencesno. 11 (2024): 4552
Future Foods (2024): 100372
ANTIOXIDANTSno. 2 (2024)
Foods (Basel, Switzerland)no. 13 (2024): 2100
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