Riccardo Nunzio Barbagallo
Last edit: 11/28/2024
Since 1994 the research activity of prof. Barbagallo is focused on food science and technology with a strong background on the following topics: development of specific procedures and assays for determination of enzyme activities in food products; identification, characterization, purification, immobilization and screening of endogenous enzyme activities in fruits and vegetables (oranges, grapes, olives, prickly pears, locust beans, strawberries, tomatoes, eggplants, peppers, artichokes, leafy vegetable), processing foods (wine, canned food, jams) and “fresh-cut” products (tomato, lettuce, baby romaine lettuce and Chinese cabbage), as well as, endogenous enzyme activities in food of animal origin (milk and dairy products, fish) and exogenous activities from microorganisms.