Anna Lisa Piccinelli

Associate Professor of Food Chemistry

University of Salerno

Italy

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About

Anna Lisa Piccinelli is an Associate Professor of Food Chemistry at the University of Salerno, Italy. Her research focuses on food chemistry and health, exploring topics such as the therapeutic potential of plant extracts, the effects of food fortification, and the analysis of natural toxins in food sources. Recent articles include studies on oxidative stress in cancer cells and the antibacterial properties of various phytochemicals.

Articles (15)

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2024

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2024

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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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2023

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2022

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2022

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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

Collaborators (6)

Vincenzo D'Amelia

University of Naples Federico II

ITALY

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Luca Campone

University of Milano-Bicocca

ITALY

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Patrizia Gazzerro

University of Salerno

ITALY

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PAOLA COCCETTI

Associate Professor, Ph.D

University of Milano-Bicocca

ITALY

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Barbara Simonato

University of Verona

ITALY

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Luca Rastrelli

Full Professor

University of Salerno

ITALY

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Anna Lisa Piccinelli

Research Interests

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About

Articles (15)

Exploring Influence of Production Area and Harvest Time on Specialized Metabolite Content of Glycyrrhiza glabra Leaves and Evaluation of Antioxidant and Anti-Aging Properties

The Spread of Invasive and Poisonous Plants: A Lesson from Alkaloids

The Unripe Carob Extract (Ceratonia siliqua L.) as a Potential Therapeutic Strategy to Fight Oxaliplatin-Induced Neuropathy

Methanolic Extract of the Nutritional Plant (Diospyros kaki Thunb.) Exhibits Anticancer Activity by Inducing Mitochondrial Dysfunction in Colorectal Cancer Cells

Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties

Phytochemical Extracts of Dittrichia viscosa (L.) Greuter from Agroecological Systems: Seed Antigerminative Properties and Effectiveness in Counteracting Alternaria Leaf Spot Disease on Baby-Leaf Spinach

An analytical platform for the screening and identification of pyrrolizidine alkaloids in food matrices with high risk of contamination

Target screening method for the quantitative determination of 118 pyrrolizidine alkaloids in food supplements, herbal infusions, honey and teas by liquid chromatography coupled to quadrupole orbitrap mass spectrometry

Chemical characterization and antioxidant potential of ecuadorian propolis

Salting-out Assisted Liquid-Liquid Extraction for the rapid and simple simultaneous analysis of pyrrolizidine alkaloids and related N-oxides in honey and pollen

Onion Peel: Turning a Food Waste into a Resource

Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review

Nigerian propolis: chemical composition, antioxidant activity and α-amylase and α-glucosidase inhibition

Specialized metabolite profiling of different Glycyrrhiza glabra organs by untargeted UHPLC-HRMS

Determination of mycotoxins in beer by multi heart-cutting two-dimensional liquid chromatography tandem mass spectrometry method

Collaborators (6)

Vincenzo D'Amelia

Luca Campone

Patrizia Gazzerro

PAOLA COCCETTI

Barbara Simonato

Luca Rastrelli

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