Biagio Fallico

Prof

Università degli Studi di Napoli Federico II

Italy

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About

Biagio Fallico is a Professor at the Università degli Studi di Catania, Italy. His research primarily focuses on the evaluation and safety of food additives, including recent assessments on various substances such as citric acid esters and pea fibre concentrate. Additionally, he has explored innovative applications in food technology, including the use of liquid nitrogen and artichoke by-products in gluten-free formulations.

Articles (21)

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2025

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2021

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2021

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2020

Collaborators (4)

Aldo Todaro

Professore II fascia

University of Catania

ITALY

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Elena Arena

Professore associato

University of Catania

ITALY

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Giuseppe TIMPANARO

prof. Associato

University of Catania

ITALY

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Antonella VERZERA

Professor

University of Messina

ITALY

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Biagio Fallico

Research Interests

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About

Articles (21)

Flavouring group evaluation 418 (FGE. 418): 3-[3-(2-isopropyl-5-methyl-cyclohexyl)-ureido]-butyric acid ethyl ester

Follow-up of the re-evaluation of silver (E 174) as a food additive (EFSA-Q-2023-00169)

Re-evaluation of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additives

Re-evaluation of citric acid esters of mono- and diglycerides of fatty acids (E 472c) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation

Re-evaluation of pullulan (E 1204) as a food additive and new application for its extension of use

Safety evaluation of pea fibre concentrate (FIPEA) as food additive

Safety of the proposed amendment of the specifications of the food additive E960c(i) or E960c(ii)

Use of Liquid Nitrogen in Food Products: A Review

Use of liquid nitrogen as pistachio peeling agent: quality parameters of kernel and skins (testa)

Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations

Reuse of Brewer’s Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential

Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese

Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking

Fat type and baking conditions for cookies recipe: a sensomic approach

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion

Exploring Consumer’s Propensity to Consume Insect-Based Foods. Empirical Evidence from a Study in Southern Italy

Collaborators (4)

Aldo Todaro

Elena Arena

Giuseppe TIMPANARO

Antonella VERZERA

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