Marina Russo

Associate Professor in Food Chemistry

Università degli Studi di Palermo

Italy

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About

Dr. Marina Russo is an Associate Professor in Food Chemistry at Università degli Studi di Messina, Italy. Her research focuses on the analysis and characterization of bioactive compounds in food matrices, particularly in citrus fruits and olive oils. Recent publications highlight her work on chromatographic techniques for determining nutraceuticals and the effects of emerging contaminants on food quality.

Articles (12)

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2025

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2025

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2024

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2022

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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

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2020

Collaborators (2)

Alessia Giannetto

University of Messina

ITALY

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Francesca Rigano

University of Messina

ITALY

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Marina Russo

Research Interests

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Articles (12)

Bergamot (<i>Citrus bergamia</i>): A Potential New Nutraceutical Against Cellular and Physiological Alterations Induced by Emerging Contaminants in Sentinel Organisms

Streamlined and green chromatographic approach for the determination of oxygen heterocyclic compounds in foodstuffs via miniaturised extraction

Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods

Determination of Oxygen Heterocyclic Compounds in Foods Using Supercritical Fluid Chromatography–Tandem Mass Spectrometry

Supercritical fluid chromatography-tandem mass spectrometry of oxygen heterocyclic compounds in Citrus essential oils

Blood orange (Citrus sinensis) as a rich source of nutraceuticals: investigation of bioactive compounds in different parts of the fruit by HPLC-PDA/MS

Distribution of bioactives in entire mill chain from the drupe to the oil and wastes

Dietary Intake of Coumarins and Furocoumarins through Citrus Beverages: A Detailed Estimation by a HPLC-MS/MS Method Combined with the Linear Retention Index System

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Determination of the Phenol and Tocopherol Content in Italian High-Quality Extra-Virgin Olive Oils by Using LC-MS and Multivariate Data Analysis

Combining linear retention index and electron ionization mass spectrometry for a reliable identification in nano liquid chromatography

Collaborators (2)

Alessia Giannetto

Francesca Rigano

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