Luca Rastrelli

Full Professor

University of Salerno

Italy

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About

Professor Luca Rastrelli is a Full Professor at the University of Salerno, Italy. His research focuses on food science and technology, particularly in areas such as gluten-free products, dietary modulation of gut microbiota, and the development of innovative bioplastics. Recent publications include studies on the optimization of food formulations, the impact of diets on fibromyalgia symptoms, and the characterization of natural additives for enhancing food quality.

Articles (20)

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2025

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2025

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2025

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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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2022

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2022

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2021

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2021

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2020

Collaborators (12)

Gianluigi Franci

Prof.re Associato

Università degli Studi di Napoli Federico II

ITALY

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Ekaterina Kozuharova

Medical University

BULGARIA

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Rosalinda Sorrentino

University of Salerno

ITALY

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Patrizia Gazzerro

University of Salerno

ITALY

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Anna Lisa Piccinelli

Associate Professor of Food Chemistry

University of Salerno

ITALY

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Anna Oniszczuk

Medical University of Lublin

POLAND

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Luigi Schiavo

University of Salerno

ITALY

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Kamila Kasprzak-Drozd

Medical University of Lublin

POLAND

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Maria Kamusheva

BULGARIA

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Agnieszka Wójtowicz

Professor

University of Life Sciences

POLAND

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Gerardo Sarno

ITALY

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Maria D'Elia

University of Salerno

ITALY

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Luca Rastrelli

Research Interests

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About

Articles (20)

Modulation of Gut Bacterial and Fungal Microbiota in Fibromyalgia Patients Following a Carb-Free Oloproteic Diet: Evidence for Candida Suppression and Symptom Improvement

Impact of a Formulation Containing Chaga Extract, Coenzyme Q10, and Alpha-Lipoic Acid on Mitochondrial Dysfunction and Oxidative Stress: NMR Metabolomic Insights into Cellular Energy

Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties

Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional <i>Trida</i> Pasta

pH-Sensitive Cassava Starch/Onion Peel Powder Films as Colorimetric Indicators for Minced Beef Freshness Monitoring

Optimization of Cassava Starch/Onion Peel Powder-Based Bioplastics: Influence of Composition on Mechanical Properties and Biodegradability Using Central Composite Design

Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation

Evaluation of Glycerol Concentration in the Production of Lemon Oil Incorporated Pectin-Based Films Using Principal Component Analysis

Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of <i>Matricaria chamomilla</i>-Enriched Wheat Bread

Optimization of gluten-free ice cream cone formulation with carrot powder and Ziziphus lotus syrup using response surface methodology

A review of nemorosone: Chemistry and biological properties

Ethnobotanical and Ethnopharmacological Study in the Bulgarian Mountain Rhodopes: Part II—Contemporary Use of Medicinal Plants

Clinical Impact of Enteral Protein Nutritional Therapy on Patients with Obesity Scheduled for Bariatric Surgery: A Focus on Safety, Efficacy, and Pathophysiological Changes

Chemical characterization and antioxidant potential of ecuadorian propolis

In Silico Identification of Promising New Pyrazole Derivative-Based Small Molecules for Modulating CRMP2, C-RAF, CYP17, VEGFR, C-KIT, and HDAC—Application towards Cancer Therapeutics

Identification of New Drug Target in Staphylococcus lugdunensis by Subtractive Genomics Analysis and Their Inhibitors through Molecular Docking and Molecular Dynamic Simulation Studies

Ethnobotanical and Ethnopharmacological Study in the Bulgarian Rhodopes Mountains—Part _I

Onion Peel: Turning a Food Waste into a Resource

Potential bioactive compounds of medicinal plants against new Coronavirus (SARS-CoV-2): A review

High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC–PAD) and Chemometrics for Geographical and Floral Authentication of Honeys from Southern Italy (Calabria region)

Collaborators (12)

Gianluigi Franci

Ekaterina Kozuharova

Rosalinda Sorrentino

Patrizia Gazzerro

Anna Lisa Piccinelli

Anna Oniszczuk

Luigi Schiavo

Kamila Kasprzak-Drozd

Maria Kamusheva

Agnieszka Wójtowicz

Gerardo Sarno

Maria D'Elia

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