Alberto angioni
Professor
Department of Life Sciences and the Environment
University of Cagliari
Italy
Biography
"2012 - to date Ph.D. in Biomedical Sciences, Nutritional and Metabolic diseases at the University of Cagliari. 2014 Member of the Doctorate in Molecular and Transacral Medicine of the University of CagliariDr. Angioni has held numerous lessons in regional and master courses on the transformation of herbal plants and food safety. He has also been part of the organizing and scientific committee of numerous congresses and workshops as well as international schools both in Italy and abroad. Dr. Angioni has been the Speaker of over forty PhD theses and experimental specialization in the field of Food Chemistry and Toxicology, has been and is a tutor of PhDs in Chemistry and Food Safety.
Research Interest
Measurement of analytical methods for the determination and control of agro-drug residues in food and the environment, with particular attention to degradation dynamics in the field and model systems, metabolism and post-harvest technologies. • Isolation, characterization and study of the activity of natural products as an alternative to synthesis pesticides. • Chemical, nutritional and biological characterization of plant foods, medicines and essences typical of Sardinian flora. • Composition of foods and nutraceutical characteristics, in particular quality control of vegetable matrices and food processing processes.
Publications
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D'Aquino, S., Suming, D., Deng, Z., Gentile, A., Angioni, A., De Pau, L., Palma, A. A sequential treatment with sodium hypochlorite and a reduced dose of Imazalil heated at 50 ° C effectively control the decay of individually film-wrapped lemons stored at 20 ° C. Postharvest Biology and TechnologyVolume 124, 1 February 2017, Pages 75-84 "
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Campus, M., Cauli, E., Scano, E., Piras, F., Comunian, R., Paba, A., Daga, E., Salvo, R., Sedda, P., A., Zurru, R. Towards Controlled Fermentation of Table Olives: A LAB Starter Driven Process in an Automatic Pilot Processing Plant. Food and Bioprocess Technology, 10, Issue 6, 1 June 2017, Pages 1063-1073
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Gabriele Serreli, Alessandra Incani, Angela Atzeri, Alberto Angioni, Marco Campus, Emanuele Cauli, Roberto Zurru, Monica Deiana. Antioxidant Effect of Natural Table Olives Phenolic Extract Against Oxidative Stress and Membrane Damage in Enterocyte-Like Cells. Journal of Food Science, Vol. 82, No. 2, 2017
