ALESSANDRO ATZEI

Assistant Professor of Food Chemistry

University of Cagliari

Italy

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About

Dr. Alessandro Atzei is an Assistant Professor of Food Chemistry at the University of Cagliari, Italy. His research encompasses the extraction and characterization of nutraceuticals from food waste, the analysis of pesticide and heavy metal residues in food products, and the development of innovative food supplements. Additionally, he explores advanced technologies in drug design and the environmental impact of pharmaceuticals on aquatic systems.

Articles (14)

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2024

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2024

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2024

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2023

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2023

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2021

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2021

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (3)

Alberto Satta

University of Sassari

ITALY

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Andrea Sabatini

University of Cagliari

ITALY

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Alberto Angioni

Full Professor

University of Cagliari

ITALY

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ALESSANDRO ATZEI

Research Interests

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Articles (14)

Multiresidue Methods Analysis to Detect Contamination of Selected Metals in Honey and Pesticides in Honey and Pollen

Extraction and Characterization of Artichoke (Cynara cardunculus L.) Solid Waste from the Industrial Processing of Fresh-Cut Products for Nutraceutical Use

Formulation and testing of cutting-edge food supplements tailored for glucose and oxidation controlling, converting artichoke by-products in inulin-rich antioxidant phytocomplex loaded into zein liposomes

Determination of Pesticide Residues in IV Range Artichoke (<i>Cynara cardunculus</i> L.) and Its Industrial Wastes.

Keras/TensorFlow in Drug Design for Immunity Disorders

Fipronil and Fipronil Sulfone Distribution in Chicken Feathers and Eggs after Oral and Dermal Exposure

Heavy metal and metalloid accumulation in wild brown trout (Salmo trutta L., 1758 complex, Osteichthyes: Salmonidae) from a mountain stream in Sardinia by ICP-OES

Zoxamide accumulation and retention evaluation after nanosuspension technology application in tomato plant

Developmental Neurotoxicity of Environmentally Relevant Pharmaceuticals and Mixtures Thereof in a Zebrafish Embryo Behavioural Test

Occurrence of acrylamide, hydroxymethylfurfural and furaldehyde as process contaminants in traditional breakfast cereals: “Bsissa”

Simultaneous determination and dietary risk assessment of clethodim and its metabolites in different fruits and vegetables

Integrated environmental evaluation of heavy metals and metalloids bioaccumulation in invertebrates and seaweeds from different marine coastal areas of sardinia, mediterranean sea

Effects of Industrial Processing on Pesticide Multiresidues Transfer from Raw Tomatoes to Processed Products

Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from <i>Liza ramada</i> and <i>Mugil cephalus</i>

Collaborators (3)

Alberto Satta

Andrea Sabatini

Alberto Angioni

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