Source: https://www.abertay.ac.uk/staff-search/dr-alberto-fiore
Timestamp: 2019-04-26 04:31:38+00:00

Document:
Alberto Fiore has an MSc in Food and Science Technology (Federico II University, Naples, Italy, 2002) a PhD in Agro-biology and Agro-chemistry – Field of study Genetic Enhancement and horticulture (Federico II University, Naples, Italy, 2005). his professional career includes: several postdoc positions in the field of food science (CNR-IBF-Trento, Italy and Dept. of Food Science University Federico II of Naples, Italy), Abroad experience for his PhD in the United State of America in Utah State University in Jon Takemoto’s Lab. He is Currently Senior Lecturer of Food Science and Technology at Abertay University. Dr Alberto Fiore has published several articles on IF journals, book and conference proceedings.
Maillard Reaction and food chemistry in general, in the chemistry of heat induced contaminants in particular (acrylamide, HMF, Furosine, CML, Dicarbonyls, Furans, and Maillard reaction aroma).
Analysis of antioxidant compounds as well as in the most widely used assays to assess antioxidant activity in food.
Encapsulation of different biological compound using several techniques as Spray Dring, Spray Chilling, egg.
• Laura-Artemis Bouzalakou-Butel, Pantelis Provatidis, Keith Sturrock, and Alberto Fiore, “Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products,” Journal of Chemistry, vol. 2018, Article ID 5942081, 8 pages, 2018. https://doi.org/10.1155/2018/5942081.
• Navarro, M., de Falco, B., Morales, F.J., Daliani, D. and Fiore, A., 2018. Explorative investigation of the anti-glycative effect of a rapeseed by-product extract. Food & Function.).
•de Falco, Bruna, Alberto Fiore, Roberta Rossi, Mariana Amato, and Virginia Lanzotti. "Metabolomics driven analysis by UAEGC-MS and antioxidant activity of Chia (Salvia hispanica L.) commercial and mutant seeds." Food Chemistry (2018).
• de Falco, B., Fiore, A., Bochicchio, R., Amato, M. and Lanzotti, V., 2018. Metabolomic analysis by UAE-GC MS and antioxidant activity of Salvia hispanica (L.) seeds grown under different irrigation regimes. Industrial Crops and Products, 112, pp.584-592.
• Troise, A.D., Wilkin, J.D. and Fiore, A., 2018. Impact of rapeseed press-cake on Maillard reaction in a cookie model system. Food chemistry, 243, pp.365-372.
• Troise, A.D., Vitiello, D., Tsang, C. and Fiore, A., 2016. Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk. Food & function.
• Becucci, L., Rossi, M., Fiore, A., Scaloni, A. and Guidelli, R., 2016. Channel-forming activity of syringopeptin 25A in mercury-supported lipid bilayers with a phosphatidylcholine distal leaflet. Bioelectrochemistry, 108, pp.28-35.
• Troise, A. D., Fiore, A., Wiltafsky, M., & Fogliano, V. (2015). Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. Food Chemistry, 188, 357-364.
• Strano, Cinzia Patricia, Patrizia Bella, Grazia Licciardello, Alberto Fiore, Angela Roberta Lo Piero, Vincenzo Fogliano, Vittorio Venturi, and Vittoria Catara. "Pseudomonas corrugata crpCDE is part of the cyclic lipopeptide corpeptin biosynthetic gene cluster and is involved in bacterial virulence in tomato and in hypersensitive response in Nicotiana benthamiana." Molecular plant pathology 16, no. 5 (2015): 495-506.
• Strano, C P,. Bella, P, Licciardello, G, Fiore, A, Lo Piero, A R, Fogliano, V, Venturi, V, Catara, V. Pseudomonas corrugata crpCDE is part of the cylic lipopeptide corpeptin biosynthetic gene cluster and is involved in bacterial virulence in tomato and in hypersensitive response in Nicotiana benthamiana. Molecular Plant Pathology (2014) 1364-370310.1111/mpp.12207.
• Troise AD, Dathan NA, Fiore A, Roviello G, Di Fiore A, Caira S, Cuollo M, De Simone G, Fogliano V, Monti SM Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk. Amino Acids (2014).
• Romano, R., Manzo, N., Le Grottaglie, L., Fiore, A. & Fogliano, V. Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment. Food Nutr. Sci. 04, (2013).
• Fiore A, Di Monaco R, Cavella S, Visconti A, Karneili O, Bernhardt S, Fogliano V Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven. Food Chem. 139, 515–520 (2013).
• De Filippis F, Pennacchia C, Di Pasqua R, Fiore A, Fogliano V, Villani F, Ercolini D, Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef. Int. J. Food Microbiol. 165, 332–338 (2013).
• Kotsiou, K., Tasioula-Margari, M., Fiore, A., Gökmen, V. & Fogliano, V. Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type. Eur. Food Res. Technol. 236, 843–851 (2013).
• Troise, Antonio Dario, Alberto Fiore, and Vincenzo Fogliano. "Quantitation of Acrylamide in Foods by High Resolution Mass Spectrometry." Journal of agricultural and food chemistry (2013).
• Licciardello G, Strano CP, Bertani I, Bella P, Fiore A, Fogliano V, Venturi V, Catara V N-acyl-homoserine-lactone quorum sensing in tomato phytopathogenic Pseudomonas spp. is involved in the regulation of lipodepsipeptide production. J. Biotechnol. 159, 274–282 (2012).
• Fiore A, Troise AD, Ataç Mogol B, Roullier V, Gourdon A, El Mafadi Jian S, Hamzalio¿lu BA, Gökmen V, Fogliano V Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. J. Agric. Food Chem. 60, 10808–10814 (2012).
• Palermo, M., Fiore, A. & Fogliano, V. Okara Promoted Acrylamide and Carboxymethyl-lysine Formation in Bakery Products. J. Agric. Food Chem. (2012).
• Arlorio, M., Coisson, J.D., Travaglia, F., Rinaldi, M., Fiore, A., Ferracane, R. and Fogliano, V., 2011. Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring. Polish Journal of Food and Nutrition Sciences, 61(Suppl. 1).
• Fiore, A., Mannina, L., Sobolev, A.P., Salzano, A.M., Scaloni, A., Grgurina, I., Fullone, M.R., Gallo, M., Swasey, C., Fogliano, V. and Takemoto, J.Y., 2008. Bioactive lipopeptides of ice-nucleating snow bacterium Pseudomonas syringae strain 31R1. FEMS microbiology letters, 286(2), pp.158-165.
• Fiore, A., J.M. Laparra, R. Farrè, M.R. Fullone, I. Grgurina, M. Gallo, and V. Fogliano, Lipodepsipeptides from Pseudomonas syringae Are Partially Proteolysed and Not Absorbed by Humans: an in vitro Study. Journal of Food Protection Journal of Food Protection (2008), 71(5), 979-985.
• Coraiola M., R. Paletti, A. Fiore, V. Fogliano and M. Dalla Serra Fuscopeptins, antimicrobial lipodepsipeptides from Pseudomonas fuscovaginae, are channel forming peptides active on biological and model membranes (2008) Journal of Peptide Science, 14(4), 496-502.
• M.R. Fullone, A. Paiardini, D.C. Gross, S.H. Lu, A. Fiore and I. Grgurina, Mutational Analysis and Homology Modelling of SyrC, the Aminoacyltransferase in the Biosynthesis of Syringomycin (2007) – Biochemical and biophysical research communications, 364(2), 201-207.
• Fiore A, La Fauci L, Cervellati R, Guerra MC, Speroni E, Costa S, Galvano G, De Lorenzo A, Bacchelli V, Fogliano V, Galvano F. 2005 Antioxidant activity of pasteurized and sterilized commercial red orange juices. Mol Nutr Food Res. Dec;49(12):1129-35.
• G. Menestrina, M. Coraiola , V. Fogliano, A. Fiore, I. Grgurina, A. Carpaneto, F. Gambale and M. Dalla Serra. 2003. Antimicrobial lipodepsipeptides from Pseudomonas spp: a comparison of their activity on model membranes. In Pseudomonas syringae and related pathogens. Biology and Genetic, S. N. Iacobellis, Dordrecht (NL):Kluwer Academic Publishers 185-198.
• Vinale, F., Fiore, A., Fogliano, V., Scala, F., Gallo, M., Gigante, S., ... & Lorito, M. (2005). Biocontrol Pseudomonas strains against postharvest pathogens of apple. Journal of Plant Pathology, 87(4), 307.
Dr. Alberto Fiore is involved on a consultancy basis and Knowledge Exchange with several food companies.

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