Maria Fiorella Mazzeo
EMail+39 0825299363 Orcid WOS Scopus |
Maria Fiorella
Mazzeo
Institute of Food Sciences Researcher Nutrheff Thematic Microbial technology, Biomolecular technologies (enzymatic, biochemical, molecular biology), Food processing technology
Research Interest and expertise in the field of nutraceuticals
and functional food
Keywords: Proteomics, Probiotics, Foodborne bacteria, Mass Spectrometry, Food proteins.
Nutraceuticals and foods of interestResearch Interest: Investigation by proteomic methodologies of probiotic properties and stress tolerance mechanisms in foodborne bacteria to develop functional foods and/or select strains with boosted technological performances. Structural analyses of food proteins by mass spectrometry Expertise: functional and differential proteomics for the study of Lactic Acid Bacteria, structural characterization of wheat proteins from flour submitted to enzymatic processes to get products safe for coeliacs Probiotics, wheat and dairy products Fields of application Selection of bacterial strains with particular technological properties and/or probiotic features Development of functional food tailored for diets for individuals with specific needs Facilities and equipments Laboratory of Protein Biochemistry, Q-ExactiveTM mass spectrometer interfaced with an UltiMate 3000 RSLCnano LC system, analytical HPLC |
