Riccardo Nunzio Barbagallo

Researcher of Food science and technology [AGR/15]
Office: Via Santa Sofia, 100 - Corpo A, Piano II
Email: rbarbaga@unict.it
Phone: 0957580213
Mobile: 3386570591
Office Hours: Monday from 09:30 to 11:30



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ACADEMIC YEAR 2019/2020


ACADEMIC YEAR 2018/2019


ACADEMIC YEAR 2017/2018


ACADEMIC YEAR 2016/2017


ACADEMIC YEAR 2015/2016

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.

He is author of more then216 papers publications in international journals with referees, high impact factor (IF) and awarded by a high diffusional index (H-index), national scientific journals and conference proceedings.