David Bongiorno

Prof.

University of Palermo

Italy

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About

David Bongiorno is a Professor at the University of Palermo, Italy. His research areas encompass food science and technology, including the nutritional enhancement of food products and the development of functional ingredients from agricultural by-products. Recent publications highlight his work on the sensory and chemical characteristics of pecorino cheese, the use of cricket flour in pasta, and the analysis of phthalates in drinking water. He is also involved in studies related to anticancer agents and bioactive molecules derived from crustacean exoskeletons.

Articles (19)

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2025

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2025

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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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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2021

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2020

Collaborators (13)

Giuseppe Avellone

ITALY

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Aldo Todaro

Professore II fascia

University of Catania

ITALY

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Francesco Paolo Marra

Professor

University of Palermo

ITALY

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Dario Savoca

University of Palermo

ITALY

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Vita Di Stefano

University of Palermo

ITALY

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Serena indelicato

University of Palermo

ITALY

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Giampaolo Barone

Professor of General and Inorganic Chemistry

Università degli Studi di Palermo

ITALY

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Mario Allegra

Associate Professor in Biochemistry

Università degli Studi di Palermo

ITALY

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Alessandro Fici

Adjunct professor - Psycholoy of Food Choices, M.Sc. in Food and Human nutrition.

Università degli Studi di Torino

ITALY

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Margherita Zito

ITALY

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Valentina Catania

University of Palermo

ITALY

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Salvatore Davino

Associate Professor

Università degli Studi di Palermo

ITALY

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Massimo Todaro

Università degli Studi di Palermo

ITALY

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David Bongiorno

Research Interests

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About

Articles (19)

Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production

Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization

Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS

Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement

Determination of Phthalates in Purified Drinking Water in Italy

Recent Developments of 1,3,4-Thiadiazole Compounds as Anticancer Agents

Bioactive Molecules from the Invasive Blue Crab Callinectes sapidus Exoskeleton: Evaluation of Reducing, Radical Scavenging, and Antitumor Activities

Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach

Bioactive Molecules from the Exoskeleton of Procambarus clarkii: Reducing Capacity, Radical Scavenger, and Antitumor and Anti-Inflammatory Activities

Helix aspersa aspersa flour: An evaluation for dietary supplementation

Freeze dried pomegranate juices of Moroccan fruits: main representative phenolic compounds

Developing Antibiofilm Fibrillar Scaffold with Intrinsic Capacity to Produce Silver Nanoparticles

Total petroleum hydrocarbons (TPH) determination in surfactant stabilized marine water emulsions

Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils

Bio-phenols determination in olive oils: Recent mass spectrometry approaches

Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste

Groundwater of Sicily (Italy) Close to Landfill Sites: Quality and Human Health Risk Assessment

Recent Approaches for Chemical Speciation and Analysis by Electrospray Ionization (ESI) Mass Spectrometry

Automated untargeted stable isotope assisted lipidomics of liver cells on high glucose shows alteration of sphingolipid kinetics

Collaborators (13)

Giuseppe Avellone

Aldo Todaro

Francesco Paolo Marra

Dario Savoca

Vita Di Stefano

Serena indelicato

Giampaolo Barone

Mario Allegra

Alessandro Fici

Margherita Zito

Valentina Catania

Salvatore Davino

Massimo Todaro

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