Source: http://valorvitis.com/unimi.html
Timestamp: 2019-04-23 07:05:22+00:00

Document:
DeFENS unit has many years' experience on food product and process innovation and in the study of bioactive food components and their role in well–being and disease prevention. In cooperation with various public and private partners, researches at DeFENS cover the subjects detailed below.
- Development of intervention studies to evaluate the effects of the consumption of novel food formulations on bioavailability of nutritional factors and their capability to modulate several biomarkers of oxidative stress. Study of the potential mechanisms involved in cell protection from oxidative stress.
Equipment: pilot plants to simulate various food processes, liquid chromatography systems (HPLC, UPLC) coupled to diode array detector (DAD) e/o tandem mass spectrometer (MS/MS), spectrophotometers for analysis in the UV/Vis region and infrared region (NIR, MIR), rheometers, TA.HD plus - Texture Analyser, Mixolab System, Rheofermentometer Chopin, Micro ViscoAmylograph Brabender, Scanning Electron Microscopy.
Vera Lavelli achieved a MS degree in Food Science and Technology in 1991 and a PhD degree in Food Biotechnology in 1999 at the University of Milan, with a dissertation on the enhancement of antioxidant activity and color of tomato products by post-harvest and processing technology optimisation. In 1999 she attended a stage at the Institute of Phytopathology of the Technische Universität München on the development of model reactions driven by various radical species to evaluate the inhibitory activity of food phytochemicals. From 1991 to 2001 she was a biotechnology lab supervisor at private chemical companies (Oxon SpA, Milano and Lamberti Spa, Varese), a CNR scholar fellow and a Doctoral scholar fellow; thereafter she was appointed as a researcher at DeFENS. Since 2001 she has been holding courses including: "Food Technology" for the Degree in Dietician and for the Specialization School on Food Sciences of the Faculty of Medicine; "Quality Management Systems for the Degrees in Food Science and Technology and in Catering Technology of the Faculty of Agriculture. The primary interests of Vera Lavelli are food technology, food quality management and certification. Her main research topics are related to: optimisation of plant food processing, kinetic modelling of process-induced color changes and phytochemical degradation in foods, development of quality and traceability systems for the food industry.
She was responsible of the DiSTAM/DeFENS unit in projects funded by Ministero Italiano Università e Ricerca Scientifica (2002-2005), Fondo Interno per la Ricerca Scientifica (2005-2007), Programma dell'Università per la Ricerca (2008), United States Department of Agricultural National Needs Fellowship program (2008).
Vera Lavelli will be involved in process optimisation to incorporate the additives/ingredients recovered from wine-making into new fruit products.
1. Lavelli, V., Torresani M. Modelling the stability of lycopene-rich by-products of tomato processing. Food Chem. 2011, 125, 529–535.
2. Lavelli, V., Corey, M., Kerr, W., Vantaggi, C. Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea. Food Chem. 2011, 127, 589-595.
3. Lavelli, V., Scarafoni, A. Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract. J. Food Eng. 2012, 110, 225-231.
4. Lavelli, V., Corti, S. Phloridzin and other phytochemicals in apple pomace: stability evaluation upon dehydration and storage of dried product. Food Chem. 2011, 129, 1578-1583.
5. Lavelli V., Vantaggi C. (2009), Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity. J. Agric. Food Chem., 57, 4733-4738.
6. Lavelli V. (2009), Combined effect of storage temperature and water activity on the antiglycoxidative properties and color of dehydrated apples. J. Agric. Food Chem., 57, 11491-11497.
7. Lavelli V., Pompei C., Casadei M. A. (2009), Quality of nectarine and peach nectars as affected by lye-peeling and storage. Food Chem., 115, 1291-1298.
8. Lavelli V., Hidalgo A, Pompei C, Brandolini A. (2009), Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content. J. Cereal Sci., 49, 319-321.
9. Lavelli V., Pompei C., Casadei M. A. (2008), Optimization of color and antioxidant activity of peach and nectarine puree: scale-up study from pilot to industrial plant. J. Agric. Food Chem., 56, 7091-7099.
10. Lavelli V. (2008) Antioxidant activity of minimally processed red chicory (Cichorium intybus L.) evaluated in xanthine oxidase-, myeloperoxidase-, and diaphorase-catalyzed reactions. J. Agric. Food Chem., 56, 7194-7200.
Graduated in Food Science and technology in 1980 and achieved a PhD degree in Food Biotechnology. In 1984 she was awarded a fellowship at the USDA Horticultural and Special Crops Laboratory, Peoria, Illinois, U.S.A.. Senior researcher at the University of Milan from 1989 to 1992; associate professor of Food Processing Technology at the University of Naples from 1992 to 1995 and later on associate professor at the University of Milan; full professor at the University of Milan since 2006.
She currently teaches Food preservation and production; Meat products technology; Micro and macrostructure of food. Research activities were mainly carried out and developed at DiSTAM/DeFENS, University of Milan. Main research topics have been the study of food processing and the development and application of methods to evaluate the quality of food products, with particular attention to physical properties and multivariate statistical evaluation of data. Recent research interests are the application on near and mid infrared spectroscopy to food quality assessment, food processing and shelf life studies. She participated in several Italian and in some European research project and she is the author/co-author of about 130 publications, including international and national journals and symposia acta.
Member of the Academic Board of the University of Milan (2002-2005). Directory member of the Italian Scientific Society of Food Technology. Member of the Teaching Board for the PHD course in Technological innovation for environmental and agro-food science. Coordinator of the bachelor degree in Food Service Management and of the master degree in Human. Nutrition, Faculty of Agriculture of the University of Milan.
Ernestina Casiraghi will be involved in the development of predictive models for quality evaluation of wine-making by-products and recovered ingredients/additives by NIR and MIR spectroscopy.
1. N. Sinelli, E. Casiraghi, S. Barzaghi, A: Brambilla, G,. Giovanelli. Near Infrared (NIR) spetroscopy as a tool for monitoring blue-berry osmo-air dehydration process. Food Research International. 44, 1427-1433, 2011.
2. V. Di Egidio, N. Sinelli, G. Giovanelli, A. Moles, E. Casiraghi. NIR and Mir Spectroscopy as a rapid methods to monitor red wine fermentation. European Food Research and Technology. 230 (6), 947-955.2010.
3. N. Sinelli, M. Casale, V. Di Egidio, P. Oliveri, D. Tura, D. Bassi, E. Casiraghi. Varietal discrimination of extra virgin oils by near infrared spectroscopy. Food Research International. 43, 2126-2131, 2010.
4. N. Sinelli, L. Cerretani, V. Di Egidio, A. Bendini, E. Casiraghi. Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity. Food Research International. 43:369-375, 2010.
5. S. Limbo, L. Torri, N. Sinelli, L. Franzetti, E. Casiraghi. Evaluation and predictive modelling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Science, 84: 129-136, 2010.
6. V. Di Egidio, N. Sinelli, S. Limbo, L. Torri, L. Franzetti, E. Casiraghi. Evaluation of shelf life of fresh-cut pineapple by using FT-NIR and FT-IR spectroscopy. Postharvest Biology and Technology 54: 87-92, 2009.
7. C. Alamprese, E. Casiraghi, M. Rossi. Modelling of fresh egg pasta characteristics for egg content and albumen to yolk ratio. Journal of Food Engineering, 93: 302-307, 2009.
8. N. Sinelli, A. Spinardi, V. Di Egidio, I. Mignani, E. Casiraghi. Evaluation of quality and nutraceutical content in blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy. Postharvest and Biology and Technology, 50 (1): 31-36, 2008.
9. N. Sinelli, E. Casiraghi, D. Tura, G. Downey. Characterisation and classification of Italian virgin olive oils by near- and mid-infrared spectroscopy. Journal of Near Infrared Spectroscopy, 16: 335-342, 2008.
10. N. Sinelli, E. Casiraghi, G. Downey. Studies on proving of yeasted bread dough using near and mid-infrared spectroscopy. Journal of Agriculture and Food Chemistry, 56(3): 922-931, 2008.
Graduated in Food Science and Technology at the Milan University (1982). Scientist Collaborator in the laboratory of Nutrition of the Institute of Organic and Analytical Chemistry (1982-1985), and after at DeFENS, (1986-1995) within the Faculty of Agriculture, Università degli Studi di Milano. Researcher in Human Nutrition (BIO/09 - 1995-2005) and finally Associate Professor in Human Nutrition (BIO/09 -2005-) at the same department.
In charge of the course of Applied nutrition (degree in Food Service Management and Human Nutrition), Nutrition and dietetic principles (degree in Food Science and Technology) and Supplier's planning and food quality (degree in Food Service Management and Human Nutrition) of the Faculty of Agriculture of the University of Milan. He has about 100 research papers, published in the main international journal of food sciences and nutrition, and 100 participation to many national and international congresses concerning metabolism, pharmacokinetics, radical-scavenging properties and nutritional value of phenolics (1996- ); flavonoids in medicinal plants, foods and beverages (1995- ); moderate wine intake and oxidative stress (1991- ); nutritional status of people (1986-1992); vitamin in foods (1986- ); evaluation of protein quality in technologically treated foods (1986-1989); fiber and carbohydrates in diets (1982-1989). He is member of the scientific society SINU (Società Italiana di Nutrizione Umana) and refereeing for different journal on Food Chemistry, Technology and Nutrition.
Paolo Simonetti will be involved in the study of the bioavailability of different compounds of interest incorporated into the new foods and of their role in modulating some risk factors of cardiovascular disease.
1. Vitalini S, Gardana C, Borgo M, Fico G, Faoro F, Simonetti P, Iriti M. From vineyard to glass: agrochemicals enhance the melatonin content, total polyphenols and antiradical activity of red wines. Journal of Pineal Research, 2011, 51:278-285.
2. Vitalini S, Gardana C, Zanzotto A, Faoro F, Fico G, Simonetti P, Iriti M. The presence of melatonin in grapevine (Vitis vinifera L.) berry tissues. J. Pineal Res. 2011, 51:331-337.
3. Gardana C and Simonetti P. Evaluation of allergens in propolis by ultra-performance liquid chromatography/tandem mass spectrometry. Rapid Communications in Mass Spectrometry, 2011, 25: 1675-1682.
4. Gardana C., Scaglianti M., Simonetti P. Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra high-performance liquid chromatography-mass spectrometry. J Chromatogr A 2010, 1217:1463-1470.
5. Gardana C., Canzi E., Simonetti P. The role of diet in the metabolism of daidzein by human faecal microbiota sampled from Italian volunteers. J. Nutr. Biochem. 2009, 20: 940-947.
6. Zaragoza M.C., Lopez D., Saiz M., Poquet M., Perez J., Puig-Parellada P., Marmol F., Simonetti P., Gardana C., Lerat Y., Burtin P., Inisan C., Rousseau I., Besnard M., Mitjavila M.T. Toxicity and antioxidant activity in vitro and in vivo of two Fucus vesiculosus extracts. J Agric Food Chem 2008, 56, 7773-7780.
7. Mitjavila M.T., López D., Pavelkova M., Gallova L., Simonetti P., Gardana C., Loaiza R., Lojek A. Dealcoholized red and white wines decrease oxidative stress associated with inflammation in rats. Br. J. nutr. 2007, 98: 611-619. doi: 10.1017/S0007114507721475.
8. Riso P., Visioli F., Grande S., Guarnieri S., Gardana C., Simonetti P., Porrini M. Effect of a tomato-based drink on markers of inflammation, immunomodulation, and oxidative stress. J. Agric. Food Chem. 2006, 54:2563-6.
10. Simonetti P., Gardana C., Pietta P.G. Caffeic acid as biomarker of red wine intake. Method. Enzymol., 2001, 335 (11):122-130.
Graduated on Food Science and Technology (University of Milano) 1976. From the 1998 has a permanent position as Associated professor on Human Nutrition at the University of Milano. He worked at Roche - Basel (CH) on ”setup of method for vitamin evaluation in food” in 1982 and at the Rowett Institute (UK), for the evaluation of selenium and zinc intestinal absorption methods in 1985. The main activities and responsibilities in which was involved were: EU FLAIR project on "Virgin olive oil" (AGRE-CT91-0046), RAISA project (CNR): "Potential intake of anti-nutrients and contaminants in function of the diet history"; EU project "Stress due to CO2 in farmed eels" (FAIR CT96-1840); EU project "Prion proteins in fish" (FAIR5 CT97-3308); EU project "TSE and Fish" (QLRT-2001-00866). He is involved on researches regarding: the trace elements bioavailability, the transport mechanisms at the intestinal level, the evaluation of the nutrient and non-nutrient content in foods and their biological impact on the well being of humans and animals. Furthermore he works in the field on the nutritional status assessment and on the quality and composition of treated and un-treated foods.
Salvatore Ciappellano will be involved in the evaluation of the nutrient and non-nutrient content in the new foods and their biological impact on the well being of humans.
1. C Del Bò, S Ciappellano, D Klimis Zacas, D Martini, C Gardana, P Riso, M Porrini: Anthocyanin absorption, metabolism and distribution from a wild blueberry-enriched diet (Vaccinium augustifolium) is affected by diet duration in the Sprague-Dawley rat. Journal of Agricultural and Food Chemistry (DOI:10.1021.jf903472x - in press).
2. Il Manuale della Ristorazione. S. Ciappellano ed. CEA-Zanichelli, 2009 Milano.
3. AZ Dalla Valle, M Iriti, F Faoro, C Berti, S Ciappellano (2008) In vivo prion protein intestinal uptake in fish. APMIS 116:173-180.
4. EFSA (member working group): Opinion of the Scientific Panel on Biological Hazards on a request from the European Parliament on the assessment of the health risks of feeding of ruminants with fishmeal in relation to the risk of TSE, The EFSA Journal (2007), 443, 1-26.
5. L Ingrosso, B Novoa, AZ Dalla Valle, F Cardone, R Aranguren, M Sbriccoli, S Bevivino, M Iriti, Q Liu, V Vetrugno, M Lu, F Faoro, S Ciappellano, A Figueras and M Pocchiari (2006) Scrapie infectivity is quickly cleared in tissues of orally-infected farmed fish. BMC-Veterinary Research 2:21.
6. A.Z. Dalla Valle, I. Mignani, A. Spinardi, F. Galvano, S. Ciappellano (2007). The antioxidant profile of three different peaches cultivars (Prunus persica) and their short term effect on antioxidant status in human. European Food Research and Technology 225(2):167-172.
7. P. Foti, D. Erba, A. Spadafranca, S. Ciappellano, J. Bresciani and G.Testolin (2006). Daidzein is absorbed by passive transport in isolated small intestine of rats Nutrition research 26(6): 284-288.
8. M Bognanno, L La Fauci, A Ritieni, A Tafuri, A De Lorenzo, P Micari, L Di Renzo, S Ciappellano, V Sarullo, F Galvano: (2006) Survey of the occurrence of Aflatoxin M1 in ovine milk by HPLC and its confirmation by MS. Mol. Nutr. Food Res. 50:300-305.
Gabriella Giovanelli achieved a Master Science in Food Science and Technology (five year degree) in 1988 at the University of Milan. In 1989, she spent 9 months for a research stage at the Nestle Research Center (Vers-chez-les-Blanc, CH). In 1990 she attended an intensive course "Basic Brewing Science and Technology" at the University of Birmingham. Since 1990, she has been working at the Department of Food Science and Technology, University of Milan, in the role of researcher from 1996 and in the role of associated professor since 2003. At present she is appointed to give the courses of "Unit Operations in Food Engineering" and "Catering Technology" at the Faculty of Agronomy, University of Milan.
Main research themes are food processes, in terms of unit operation modelling and study of the quality of processed foods, and quality and safety management systems in the food industry. Recent fields of investigation concern antioxidant properties of processed tomato products; antioxidant activity of wine and small red fruits; shelf-life studies with particular regard to antioxidant activity of fruit and vegetables; effects of processing on structural and antioxidant quality of blueberries. Research results are reported in more than 60 references published in national and international journals, symposia proceedings, reviews and texts for students.
Gabriella Giovanelli will be involved in the chemical-physical characterization of grape derivatives for the set up of calibration and correlation models by NIR and MIR spectroscopy.
1. Buratti S., Ballabio D., Giovanelli G., Zuluanga Dominguez C.M., Moles A., Benedetti S., Sinelli N. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue. Analytica Chimica Acta (2011) DOI 10.1016/j.aca.2011.04.020.
2. Sinelli N., Casiraghi E., Barzaghi S., Brambilla A., Giovanelli G. 2011. Near Infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo-air dehydration process. Food Research International 44: 1427-1433.
3. Di Egidio V, Sinelli N., Giovanelli G., Moles A., Casiraghi E. 2010. NIR and MIR Spectroscopy as rapid methods to monitor red wine fermentation. European Food Research and Technology 230: 947-955.
4. Giovanelli G., Pagliarini E. 2009. Antioxidant composition of tomato products typically consumed in Italy. Italian Journal of Food Science 21: 305-316.
5. Brenna O.V., Ceppi E.L.M., Giovanelli G. 2009. Antioxidant capacity of some caramel containing soft drinks. Food Chemistry 115: 119-123.
6. Giovanelli G., Buratti S. 2009. Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties. Food Chemistry 112: 903-908.
7. Buratti S., Scampicchio M., Giovanelli G., Mannino S. 2008. A low-cost and low-tech electrochemical flow system for the evaluation of total phenolic content and antioxidant power of tea infusions, Talanta 75: 312-316.
8. Giovanelli G., Brenna O.V. 2007. Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties. European Food Research & Technology 225: 145-150.
9. Giovanelli G., Brenna O.V. 2007. Oxidative stability of red wine stored in packages with different oxygen permeability. European Food Research & Technology 226:169-179.
Manuela Mariotti got her master degree in Food Science and Technology (1998) and her PhD in Food Biotechnology (2004) at the Faculty of Agriculture, University of Milan. In September 2006 she was permanently employed as full time researcher at DeFENS, University of Milan. From April 2007 to July 2007 she was a visiting-researcher at the Department of Food Science and Human Nutrition (Michigan State University, USA). Her fields of research are related to cereals (cereals, minor cereals, pseudo-cereals) and cereal products (bread, baked goods, pasta, and gluten-free foods), sweet products and, in general, to the optimisation of foods formulations and processes frequently using Design of Experiments and uni- and multi-variate statistical analyses. She mainly combines rheology (both empirical and fundamental), microscopy (light, electron, confocal microscopy) and Image Analysis in her studies. She is involved in national and European research projects. She is author and co-author of publications on international and national journals, symposia proceedings and books chapters. Current Appointments: Researcher, Faculty of Agriculture, University of Milan; Erasmus Responsible, Food Technology Area, Faculty of Agriculture, University of Milan. Current Teaching: “Raw Materials and Technologies in the Confectionery and Chocolate Industry”, Faculty of Agriculture, University of Milan; seminars and labs in the cereal sector. International Cooperation: Michigan, Finland, Austria, Norway. Refereeing for: Food Research International, Journal of Agriculture and Food Chemistry; Journal of Food Engineering; International Journal of Food Properties; LWT; Stärch/Starke. Memberships: AACC; CICSAA; ICC; SISM; SISNIR; SISTAL.
Manuela Mariotti will be involved in process optimisation to incorporate the additives/ingredients recovered from wine-making into a new bakery product.
1. Foca, G., Ferrari, C., Sinelli, N., Mariotti, M., Lucisano, M., Caramanico, R., Ulrici, A. (2011). Minimisation of instrumental noise in the acquisition of FT-NIR spectra of bread wheat using experimental design and signal processing techniques. Analytical and Bioanalytical Chemistry, 399(6): 1965-1973.
2. Mariotti, M., Iametti, S., Cappa, C., Rasmussen, P., Lucisano, M. (2011). Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products. Journal of Cereal Science, 53: 319-327.
3. Mariotti, M., Fongaro, L., Catenacci, F. (2010). Alkali Spreading Value and Image Analysis. Journal of Cereal Science, 52: 227-235.
4. Lucisano, M., Cappa, C., Fongaro, L., Mariotti, M. (2010). Methods for the characterization of breadcrumb, and important ingredient of stuffed pasta. Journal of Cereal Science, 51: 381-387.
5. Mariotti, M., Lucisano, M., Pagani, M.A., Ng, P.K.W. (2009). The role of corn starch, amaranth flour, pea isolate and Psyllium flour on the rheological properties of gluten-free dough. Food Research International, 42(8): 963-975.
6. Mariotti, M., Sinelli, N., Catenacci, F., Pagani, M.A., Lucisano, M. (2009). Retrogradation behaviour of milled and brown rice pastes during ageing. Journal of Cereal Science, 49(2): 171-177.
7. Mariotti, M., Lucisano, M., Pagani, M.A., Iametti, S. (2008). Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains. Journal of Agricultural and Food Chemistry, 56(11): 4258-4267.
8. Fessas, D., Signorelli, M., Pagani, M.A., Mariotti, M., Iametti, S., Schiraldi, A. (2008). Guidelines for buckwheat enriched bread. Thermal analysis approach. Journal of Thermal Analysis and Calorimetry, 91(1): 9-16.
9. Mariotti, M., Lucisano, M., Pagani, M.A. (2006). Development of a baking procedure for the production of oat supplemented wheat bread. International Journal of Food Science and Technology, 41(s2): 151-157.
10. Pagani, M.A., Lucisano, M., Mariotti, M. (2006). Chapter 30: Italian Bakery. In: “Bakery Products: Science and Technology”. Eds. Hui, Y.H., Corke, H., De Leyn, I., Nip, W., Swanson, R.B., Blackwell Publishing. pp 527-560.
Born in Calcinate in 1965. Degree in Biological Science at the University of Milan in the year 1989. Research Fellow from 1990 to 1993 at the CNR in the Finalized Project "Biotechnology and Bioinstrumentation". In this period he has developed procedure to immobilize proteins (enzymes and antibodies) on different support like nylon, cellulose and glass. The goal of this research has been an electrochemical biosensor based on citochrome b2 able to determine lactate in whole sample. In the 1993 patented a modular bioreactor. From 1994 worked at the Department of Food Science and Microbiology, Division of Human Nutrition, of the University of Milan. Member of the Italian Society of Human Nutrition (SINU) since 2002. Since January 2011 he is attending a PhD course in Food Biotechnology at DeFENS (Faculty of Agriculture, University of Milan). During his PhD period he is studying the anthocyanins stability and their "in vitro" and "in vivo" metabolism. My research interest and experience concerns mainly: development of chromatographic and mass spectrometric methods to evaluate active compounds in foods and biological matrix; bioavailability of food components; "in vitro" study related to polyphenols and natural sweeteners catabolism by human microflora. Participation and poster presentation to National and International Congresses, abstracts and article publication.
Claudio Gardana will collaborate to the nutritional analyses necessary to determine the added value of these "new formulated" foods.
1. N. Pellegrini, P. Simonetti, C. Gardana, O. Brenna, F. Brighenti and P.G. Pietta. Polyphenol content and total antioxidant activity of Vini Novelli (Young red wines). J. Agric. Food Chem. 2000, 48:732.
2. P. Simonetti, C. Gardana and P.G. Pietta. Caffeic acid as biomarker of Red Wine intake. Methods Enzymology 2001, 335:122.
3. P. Simonetti, C. Gardana and P.G. Pietta. Plasma levels of caffeic acid and antioxidant status after red wine intakes. J. Agric. Food Chem. 2001, 49:5964.
4. P. Simonetti, S. Ciappellano, C. Gardana, L. Bramati and P.G. Pietta. Procyanidins from Vitis vinifera seeds: in vivo effects on oxidative stress. J. Agric. Food Chem. 2002, 50:6217.
5. P. Riso, F. Visioli, C. Gardana, S. Grande, A. Brusamolino, F. Galvano, G. Galvano and M. Porrini. Effects of blood orange juice intake on antioxidant bioavailability and on different markers related to oxidative stress. J. Agric. Food Chem. 2005, 53: 941.
6. P. Riso, F. Visioli, S. Grande, S. Guarnirei, C. Gardana, P. Simonetti and M. Porrini. Effect of a tomato-based drink on markers of inflammation, immunomodulation, and oxidative stress. J. Agric. Food Chem. 2006, 54:2563.
7. D. López, M. Pavelkova, L. Gallova, P. Simonetti, C. Gardana, A Lojek, R. Loaiza, M.T. Mitjavila. Dealcoholized red and white wines decrease oxidative stress associated with inflammation in rats. Br. J. Nutr. 2007, 98:611.
8. C. Gardana, E. Canzi, P. Simonetti. The role of diet in the metabolism of daidzein by human faecal microbiota sampled from Italian volunteers. J. Nutr. Biochem. 2009, 20:940..
9. C. Del Bò, S. Ciappellano, D. Klimis-Zacas, D. Martini, C. Gardana, P. Riso, M. Porrini. Anthocyanin absorption, metabolism, and distribution from a wild blueberry-enriched diet (Vaccinium angustifolium) is affected by diet duration in the Sprague-Dawley rat. J. Agric. Food Chem. 2010, 58:2491.
10. N. Pellegrini, E. Chiavaro, C. Gardana, T. Mazzeo, D. Contino, M. Gallo, P. Riso, V. Fogliano, M. Porrini. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. J. Agric. Food Chem. 2010, 58:4310.
Carola Cappa was born in Milan 4.09.1984, she obtained a MSc degree in Food Science in October 2008 (110/110 with honurs) at the Faculty of Agriculture of the University of Milan, with a dissertation on the "Optimization of methods for quality evaluation of gluten-free pasta". She collaborated with a private food company (Riseria Monferrato S.p.A from April 2006 to August 2006) during her bachelor thesis on "Quality evaluation of precooked wheat and spelt" and with the University of Milan (from November 2006 to March 2007). She discussed her PhD in Food Innovation and Technology at the Faculty of Agriculture of the University of Milan in 2012, with a dissertation on "Gluten-free bread: optimization of formulation and process conditions". From September 2010 to February 2011 she has carried out a research project on non-conventional physical treatment, such as the High Hydrostatic Pressure (HHP), to modify the structuring properties and the technological aptitude of corn starch and rice flours at the Washington State University (Pullman, USA).
She mainly works on cereals (such as wheat, oat, rice and corn) and cereal products (such as cous cous, breadcrumb and bread and gluten-free pasta). Besides, thanks to the involvement in a family business, she is familiar with wine and beer production.
Carola Cappa will be involved in chemical-physical evaluation of the recovered fiber fractions and in the development and characterization of model foods, applying also empirical and fundamental rheology techniques.
1. Cappa, 2011. Gluten-free bread: optimization of formulation and process conditions. Tesi di Dottorato di Ricerca in Innovazione Tecnologica per le Scienze Agro-Alimentari e Ambientali, Facoltà di Agraria, Università degli Studi di Milano.
2. Mariotti, M., Cappa, C., Iametti, S., Lucisano, M. (2011). Valutazione degli spaghetti gluten-free presenti sul mercato italiano: proprietà del prodotto crudo. Tecnica Molitoria, 62(5):442-449.
3. Mariotti, M., Iametti, S., Cappa, C., Rasmussen, P., Lucisano, M. (2011). Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products. Journal of Cereal Science, 53:319-327.
4. Cappa, C., Lucisano, M., Mariotti, M. (2011). Rheological properties of gels obtained from gluten-free raw materials during a short term ageing. 2011 EFFoST Annual Meeting - Process - Structure - Function Relationships, 9-11 November, Technical University Berlin, Germany (Poster).
5. Lucisano, M., Cappa, C., Fongaro, L., Mariotti, M. (2010). Methods for the characterization of breadcrumb, an important ingredient of stuffed pasta. Journal of Cereal Science, 51(3):381-387.
6. Mariotti, M., Fongaro, L., Cappa, C., Lucisano, M. (2010). Identificazione e monitoraggio delle proprietà del pangrattato quale ingrediente per la pasta ripiena. Tecnica Molitoria, 61(8):836-841.
7. Cappa, C. (2010). Influence of the presence of different fibers on gluten-free dough and bread properties. Proceedings of 15th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, September 15-17, Portici, Italy, pp. 221-222 (PhD Dissertation Project - Poster).
8. Mariotti, M., Cappa, C., Lucisano, M. (2010). Gluten-free pasta: technology and quality evaluation. Proceedings 2nd International Symposium on Gluten-free Cereal Products and Beverages, June 8-11, Tampere, Finland, pp. 159-160.
9. Lucisano, M., Mariotti, M., Cappa, C., Luoto, S. (2009). Evaluation of rice pasta properties through new and conventional methods. AACC International Annual Meeting, September 13-16, Baltimore, Maryland, USA (Poster).
Laura Marinoni was born in Sant’Angelo Lodigiano on 28.06.1982.
She obtained the M. Sc. degree in Food Science in November 2006 (110/110 with honurs) at the Faculty of Agriculture of the University of Milan, with a dissertation on the "Determination and distribution of aflatoxin M1 in dairy products in relation to production technology ", carried out at CRA-FLC Research Centre for Fodder Crops and Diary Production of Lodi, within the MiPAAF project "AFLARID - Reduction of aflatoxin contamination in milk and milk products” collaborating to this project until June 2007.
After a short experience in a food industry manufacturer of sauces (July 2007-Februaury 2008), she worked at Università Cattolica del Sacro Cuore, Research in human nutrition and animal production section, within the project "Investigation on the presence of animal products in the diet of different Italian regions" (March – June 2008).
From June to November 2008 she worked at the CRA-FLC within the project "Food quality, animal management and cheese making technology: examples of the production chain of some typical PDO cheeses from Piedmont in a mountain area" funded by Piedmont Region.
She got her PhD in Food Biotechnology at the Faculty of Agriculture of the University of Milan in 2012, with a dissertation entitled "Study of chemical and molecular information related to NIR and IR spectroscopic data for dairy sector". Within the PhD project, she had an internship abroad in Spain at SERIDA- Regional Service for Agri-food Research and Development working on the chemical and spectroscopic characterization of milk samples.
Characterization of polyphenolic fractions recovered from skins and used in foods formulation and study of their bioavailability by high-performance liquid chromatography and mass spectrometry.
1. Marinoni, L., Locci, F., Barzaghi, S., Cattaneo, T.M.P. (2009). Determination of free amino acids in Bitto cheese: a preliminary approach. CD-ROM Proceedings of 14th International Conference on Near Infrared Spectroscopy - Bangkok, Thailand 9-13 November, ed. by Saranwong, S., Kasemsumran, S., Thanapase, W., Williams, P., 443-447.
2. Marinoni, L., Cabassi, G., Tornelli, C., Vero, S., Barzaghi, S. (2010). Evaluation of milk macro composition with vibrational spectroscopy: comparison between FT-IR and FT-NIR spectroscopy. CD-ROM proceedings of 4th Italian Symposium of Near Infrared Spectroscopy NIR ITALIA 2010, Sestri Levante 13-14 May, 86-92.
3. Marinoni, L., Monti, L., Tornielli, C., Cattaneo T.M.P. (2011). Evaluation of Casera and Bitto cheese quality by spectroscopic and chemical techniques. Scienza e tecnica lattiero-casearia, 62 (2), 91-98.
4. Monti, L., Marinoni, L., Locci, F., Cattaneo, T.M.P. (2011). PDO Bitto cheese: characterization of protein components and some metabolites produced during ripening. Scienza e tecnica lattiero-casearia, 62 (2), 99-105.
4. Marinoni, L., Cattaneo, T.M.P., Soldado Cabezuelo, A., González Arrojo, A., de la Roza-Delgado, B., Aleandri, R. (2011). NIRS ability in the determination of casein content and in the study of micelles interactions. Proceedings of 15th International Conference on Near Infrared Spectroscopy – Cape Town, South Africa 13-20 May, IN PRESS.
5. Cabassi, G., Profaizer, M., Marinoni, L., Cattaneo, T.M.P. (2011). Estimation of milk fat globules distribution in milk using scattering in near infrared region. Proceedings of 15th International Conference on Near Infrared Spectroscopy – Cape Town, South Africa 13-20 May, IN PRESS.
6. Monti, L., Marinoni, L., Barzaghi, S. (2011). Aflatossine questione sempre aperta. Il latte, 11, 60-62.
7. Cattaneo, T.M.P., Marinoni, L., Barzaghi, S., Cremonesi, K., Monti, L. (2011). Testing the suitability of different high-performance liquid chromatographic methods to determine aflatoxin M1 in a soft fresh Italian cheese. Journal of Chromatography A, 1218 (29), 4738– 4745.
8. Marinoni, L. (2011). Study of chemical and molecular information related to NIR and IR spectroscopic data for dairy sector. Tesi di Dottorato di Ricerca in Biotecnologie degli Alimenti, Università degli Studi di Milano.
9. Cabassi, G., Marinoni, L., Vero, S., Cattaneo T.M.P. (2012). The role of the light scattering phenomenon in FT-NIR quantitative calibrations of milk fat and protein contents. Emirates Journals of Food and Agriculture, 24, 2012 Supplementary Issue: Abstracts of “Chimalsi 2012” IX° Italian Congress of Food Chemistry, 24.
P.S.C.Sri Harsha was born on 28-10-1984 at Visakhapatnam and brought up in Rajahmundry, India. He obtained his Masters degree in Biotechnology at Andhra University college of Science and Technology, Andhra University, Visakhapatnam, India in April 2007. He has worked on two dissertation projects entitled "Quantification of spore load for production of lipase from Asperigillus niger" at Department of Fermentation Technology and Bioengineering, Central Food Technological Research Institute, Mysore, India and "Molecular diversity among Nicotiana tabacum lines with low and high solanesol content" submitted to Department of Biotechnology, Andhra University, Visakhapatnam for the award of M. Sc. Degree in Biotechnology carried out at Central Tobacco Research Institute, Rajahmundry, India. He worked as a Project assistant-II from January 2008 to September 2010 at Plant Cell Biotechnology Department, Central Food Technological Research Institute (CSIR lab), Mysore, India under theDepartment of Biotechnology (DBT). He contributed to sponsored project funded by the Government of India entitled "Biomolecules of nutritional and nutraceutical potential from underutilized plant resources" by conducting various analytical studies. He gained experience in handling HPLC, GC instruments. From October 2010 to December 2011 he worked at Centre for Research and Development, Unique Biotech Limited, Hyderabad, India on projects involving Probiotics. At present he is a PhD student in Food Biotechnology at the University of Milan.
Sri Harsha Charan Siva Pedapati will be involved in process optimisation to incorporate the additives/ingredients recovered from wine-making into a new fruit product.
1. Mohammad Imtiyaj Khan, Sri Harsha P. S. C., Giridhar P., Ravishankar G. A. Pigment identification, antioxidant activity, and nutrient composition Tinospora cordifolia (willd.) Miers ex Hook. f & Thoms fruit. International Journal of Food Sciences and Nutrition, 2011, 62 (3):239-249.
2. Mohammad Imtiyaj Khan, Sri Harsha P. S. C., Giridhar P., Ravishankar G. A. Berberine and lycopene profiling during the ontogeny of Tinospora cordifolia fruit. Current Science, 2011, 100 (8):1225-1231.
3. Mohammad Imtiyaj Khan, Sri Harsha P. S. C., Giridhar P., Ravishankar G.A. Pigment identification, nutritional composition, bioactivity, and in vitro cancer cell cytotoxicity of Rivina humilis L. berries, potential source of betalains, LWT - Food Science and Technology, 2012, doi: 10.1016/j.lwt.2012.01.025.
Veronica Bono was born in Vercelli 7.05.1987. She got a Bachelor Degree in Food Science and Technology in 2009, at the Faculty of Agriculture, University of Milan, discussing a thesis on "Evaluation of the shelf life (V. corymbosum, L.) of blueberries stored in modified atmosphere". In 2011 she obtained a Master Degree (110/110 with honours), at the same university, with a dissertation on "Fermented milk and innovative monitoring systems: NIR and MIR spectroscopy". At present she is a PhD student in Technological Innovation for the Food and Agricultural Sciences, at the University of Milan. Up to now, she mainly worked on dairy products and berries becoming familiar with traditional (chemical and microbiological) and innovative (NIR/MIR spectroscopy) analytical methods.
Veronica Bono will be involved in process optimisation to incorporate the additives/ingredients recovered from wine-making into a new bakery product.

References: V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V. 
 V.