Stefania Moccia
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0039 3331469982; 0039 0825299423 Home Page Orcid Scholar Researchgate WOS Scopus |
Stefania
Moccia
Institute of Food Sciences Researcher Nutrheff Thematic Biomolecular technologies (enzymatic, biochemical, molecular biology), Food processing technology, Biological validation
Research Interest and expertise in the field of nutraceuticals
and functional food
Keywords: polyphenols; carotenoids; antioxidant activity; chemopreventive activity; autophagy; nutraceuticals; nanoemulsions; functional foods; aging.
Nutraceuticals and foods of interestHer research interest regards the formulation of nutraceuticals through the development of nanoemulsions, nanoparticles, and delivery systems. Her research activity focused on the extraction and functional characterization of bioactive compounds from food matrices, such as polyphenols and carotenoids, studying the chemopreventive and antioxidant activity in preclinical models (cell lines and blood samples) to identify the cellular processes involved in oxidative stress and aging. Foods and health, nutraceuticals and functional foods; aging. Fields of application Nutraceutical and biomedical fields; agri-food; food wastes; biology Facilities and equipments Advanced microwave extraction system (Microwave hydrodiffusion and gravity-MHG); HPLC; laboratory of cellular and molecular biology, with the equipment: incubators, optical and fluorescence microscopy; flow cytometry; western blotting; microplate reader, gel documentation system and analysis software, UV-VIS/fluorescence spectrophotometer, laminar flow hood. |
