Personal Information
Amalia Piscopo

Department of Agraria, Mediterranean University of Reggio Calabria, Reggio Calabria, Italy

Amalia Piscopo
Educations
From 09/2005 to 02/2009, Doctorate in Food Science and Technology at the Mediterranean University of Reggio Calabria , Italy
Work Experiences
From 02/2013 to date, Accademic Researcher in Food Science and Technology (Scientific- Disciplinary Field AGR/15) , University “Mediterranea” of Reggio Calabria, Italy – AGRARIA Department
From 02/2013 to date, Professor of Technology of agricultural and food products packaging and distribution in the Degree Course of Food Science and Technology (ECTS 6) , University “Mediterranea” of Reggio Calabria, Italy – AGRARIA Department
From 04/2011 to 01/2013, Post Doc in “Study of innovative packaging for the food preservation” , University “Mediterranea” of Reggio Calabria
From 07/2009 to 03/2011, Post Doc in “Innovative technologies for the shelf life extension of processed vegetable-based products , University “Mediterranea” of Reggio Calabria
Speciality
Food Chemistry
Antioxidants
Fruits
Book
Olive Germplasm - The Olive Oil Industry in Italy, InTech - Open Access Publisher, ISBN 980-953-307-464-6, Piscopo A., Poiana M., 2012
Journal Articles
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy) (2016), Data in Brief, 9, 78–80. http://doi.org/10.1016/j.dib.2016.08.009. . Piscopo, A., De Bruno, A., Zappia, A., Ventre, C., & Poiana, M
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes (2016), European Food Research and Technology, accepted, 16-Jul-2016. doi: 10.1007/s00217-016-2750-9. Caridi A., De Bruno A., De Salvo E., Piscopo A., Sidari R., Poiana M.
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy) (2016), Food Chemistry 213: 313–318, Piscopo, A., De Bruno, A., Zappia, A., Ventre, C., Poiana, M.
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types” (2016), European Journal of Lipid Science and Technology, 118: 1132-1140. . Piscopo A., De Bruno A, Zappia A, Poiana M.
Qualitative variations on Calabrian Provola cheeses stored under different packaging condition” (2015), Journal of Dairy research, November issue, vol 82 part 4 pp 499 – 505,Piscopo A., Zappia A., De Bruno A., Poiana M.
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization” (2015) European Food Research and Technology, 240 (5), pp. 1059-1063, Caridi A., De Bruno A., Piscopo A., Poiana M., Sidari R.
“Antioxidant activity of dried green olives (Carolea cv.)” (2014), "Lebensmittel-wissenschaft + technologie", n. 58, pp. 49-54, ISSN: 0023-6438. Piscopo A., De Bruno A, Zappia A, Poiana M
“Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo” (2013)Acta Alimentaria, Vol. 43 (4), pp. 564–573. Romeo F.V., Runcio A., Piscopo A., Iaccarino T., Mincione A., Poiana M.
“Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization” (2012),PloS ONE, PloS one. 01/2012; 7(11):e48817, Cossu A, Posadino A.M., Giordo R., Emanueli C., Sanguinetti A.M., Piscopo A., Poiana M., Capobianco G., Piga A., Pintus G.
“Effect of drying, chemical and natural processing methods on black Biancolilla olives” (2012) Grasas y Aceites, 63 (2), Abril-Junio, 223-230. Romeo F.V., Piscopo A., Poiana M.
“Antioxidant Activity of Olive Oil Mill Waste Water obtained with different thermal treatments” (2012) , Grasas y Aceites, 63 (2), Abril-Junio, 209-213.Giuffrè A. M., Sicari V., Piscopo A., Louadj L.
Quality evaluation of different typical table olive preparations (cv Nocellara del Belice) (2012) Grasas y Aceites, 63 (1),19-25.Romeo F.V., Piscopo A., Mincione A., Poiana M.
Effect of Drying Process on Almond (Prunus dulcis (Mill.) D.A. Webb) Kernel Composition” (2011) Rivista Italiana delle Sostanze Grasse, LXXXVIII, 3: 153-160. Piscopo A., Romeo F.V., Poiana M.
"The effects of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv Roggianella)" (2010) , La rivista italiana delle sostanze grasse, LXXXVII, 1: 14-23. Giuffrè A.M., Piscopo A., Sicari V., Poiana M.
Shelf life of almond pastry cookies with different packaging and temperature” (2010). Food Science and Technology International, 16: 233-240. Romeo F.V., De Luca S., Piscopo A., Santisi V., Poiana M.
“Effect of some essential oils as natural food preservatives on commercial grated carrots” (2010) Journal of Essential oil Research 22 (3): 283-287. Romeo F.V., De Luca S., Piscopo A., De Salvo E., Poiana M.
“Effect of acidification and salt concentration on two black brined Sicily olives (cv Moresca and Giarraffa)” (2010) Grasas y aceites, 61: 251-260. Romeo F. V., Piscopo A., Poiana M.
"Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb)", Scientia Horticulturae 125 (2010) 41–46; DOI: 10.1016/j.scienta.2010.02.015. Piscopo A, Romeo FV, Petrovicova B, Poiana M.
"Effect of the “Ottobratica” variety ripening stage on the phenolic profile of the obtained olive oil (2009), La rivista italiana delle sostanze grasse, LXXXII, 4: 215-221. Sicari V., Giuffrè A.M., Piscopo A., Poiana M.
“Effects of post fermentation processing on the stabilization of naturally fermented green table olives (cv Nocellara etnea)” (2009) Food Chemistry, 116, 873-878. Romeo F.V., De Luca S., Piscopo A., Perri E., Poiana M.
“Effect of drying temperature on polyphenolic content and antioxidant activity of apricots” (2009) European Food Research and Technology, 228: 441-448; DOI 10.1007/s00217-008-0951-6. Madrau M, Piscopo A, Sanguinetti AM, Del Caro A, Poiana M, Romeo FV, Piga A
“Antimicrobial effect of some essential oils “ (2008), Journal of Essential Oil Research 20, July/August 2008: 373-379. Romeo F.V., De Luca S., Piscopo A., Poiana M..
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