Vincenzo Fogliano
Professor
Department of Agrotechnology and Food Sciences
Wageningen University
Netherlands
Biography
I’m a food scientist. After 20 years of career at the University of Naples as professor in Biochemistry, Food Chemistry and Functional Foods, from 2013 I became chair of the Food Quality & Design group. I’m authors of more than 270 publications on indexed journals covering many aspects of Food science. These papers received more than 11.000 citations and I have an h index of 60. I’m one of the eight Wageningen scientists listed in the Thomson Reuter list of the “Highly Cited” www.highlycited.com The focus of my research is on the design of innovative healthy foods adopting a chain perspective from the selection of raw materials, through processing and formulation up to the physiological functionality and consumer behavior. I’m well known at international level for the studies on the modification induced by food cooking and in particular for the compounds formed through Maillard Reaction.
Research Interest
Acrylamides Food analysis Food quality Food sciences Functional foods Product development
Publications
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Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security
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Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima.
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Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic.
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Cooking, industrial processing and caloric density of foods
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Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic
