Di Nunzio Mattia
Associate Professor
Scientific-Disciplinary Sector
BIOS-07/A - Biochemistry
Scientific-Disciplinary Group/Competition Sector
05/BIOS-07 - BIOCHIMICA
Research fields and competencies
Contacts
Workplace
Additional phone numbers
University email address
Teaching - Programme courses
Bachelors and masters
A.Y. 2025/2026
A.Y. 2024/2025
A.Y. 2023/2024
A.Y. 2022/2023
A.Y. 2021/2022
Research
Publications
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Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel / C. Gomez-Urios, L. Siroli, S. Grassi, F. Patrignani, J. Blesa, R. Lanciotti, A. Frígola, S. Iametti, M.J. Esteve, M. DI NUNZIO. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - (2025 May 03). [Epub ahead of print] [10.1007/s00217-025-04757-3]
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Assessing the impact of food-derived bioactives on digestive proteases by in vitro and in silico approaches / S.M. Borgonovi, F. Perugino, L. Dellafiora, F. Annunziata, L. Pedroni, G. Galaverna, A. Pinto, S. Dallavalle, S. Iametti, M. DI NUNZIO. - In: FOOD & FUNCTION. - ISSN 2042-650X. - 16:8(2025), pp. 2959-2971. [10.1039/D4FO04022H]
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Influence of composition and drying process on macromolecule properties in wholemeal semolina pasta / F. Saitta, A. Barbiroli, D. Russo, M. DI NUNZIO, S. Iametti, A. Marti, D. Fessas - In: AICAT 2024 - Scientific contributions presented at the XL\/ National Conference on Calorimetry, Thermal Analysis and Applied Thermodynamics / [a cura di] M. Catauro, C. Giancola, L. Guadagno. - [s.l] : University of Campania “Luigi Vanvitelli”, 2024 Dec. - ISBN 9788836231966. - pp. 91-91 (( Intervento presentato al 45. convegno National Conference on Calorimetry, Thermal Analysis and Applied Thermodynamics tenutosi a Caserta nel 2024.
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Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components / M. DI NUNZIO, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. Marti. ((Intervento presentato al 38. convegno EFFoST International Conference tenutosi a Bruges nel 2024.
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Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour / M. DI NUNZIO, S. Borgonovi, S. Iametti, A. Sergiacomo, A. Marti. ((Intervento presentato al 22. convegno World Congress of Food Science and Technology : The future of food is now: Development, Functionality & Sustainability : 8-12 september tenutosi a Rimini nel 2024.