Rosa Palmeri

Researcher of Food science and technology [AGR/15]
Office: Via Santa Sofia, 100 - 1° piano, n.15
Email: rpalmeri@unict.it
Phone: 095 7580201
rosapalmeri_1
Office Hours: Wednesday from 10:00 to 12:00


Dr. Rosa Palmeri, PhD in Food Science and Technology, is researcher temporary position type b, for the disciplinary-scientific sector AGR/15- Food Science and Technology at the University of Catania, where she carries out research activity on the application of enzymes, produced by microorganisms and plant extracts, in the food sector; characterization of enzymes through spectrophotometric assays and electrophoretic techniques; valorization of waste products for the production of bioactive compounds to be used for the fortification of foods. She is co-author of more than 60 scientific publications on national and international journals and on conference proceedings. She has participated as component to several international, national and regional projects, and to date she is responsible for the University of Catania of the Projects on “Piano per la ricerca 20016-18 - Linea di intervento 2: Dotazione ordinaria per attività istituzionale dei Dipartimenti”. She received the Unido ITPO Italy International Award 2015 "Innovative Ideas and Technologies for Agribusiness". Project title: "Enhancement of prickly pear fruits for an environmentally sustainable and quality production".

 

Fuochi V, Barbagallo I, Distefano A, Puglisi F, Palmeri R, Di Rosa M, Giallongo C, Longhitano L, Fontana P, Sferrazzo G, Tiralongo F, Raccuia SA, Ronsisvalle S, Li Volti G, Furneri PM, Tibullo D. 2019. Biological properties of Cakile maritima Scop. (Brassicaceae) extracts. Biological properties of Cakile maritima Scop. (Brassicaceae) extracts. European Review for Medical and Pharmacological Sciences, 23(5): 2280-2292;

Marranzano M,  La Rosa R, Malaguarnera M, Palmeri R, Tessitori M, Barbera AC. 2018. Polyphenols: Plant Sources and Food Industry Applications, Current Pharmaceutical Design 24:4125-4130; 

Palmeri R., Parafati L., Restuccia C., Fallico B. 2018. Application of prickly pear fruit extract to improve domestic shelf-life, quality and microbial safety of sliced beef. Food and Chemical Toxicology, 118: 355-360; 

Palmeri R., Restuccia C., Monteleone JI., Sperlinga E., Siracusa L., Serafini M., Finamore A., Spagna G. 2017. Bioactivity improvement of Olea europaea leaf extract biotransformed by Wickerhamomyces anomalus enzymes. Plant Food for Human Nutrition, 72:211-218;
Barbagallo I, Li Volti G., Raffaele M., Distefano A., Parafati L., Licari M., Zingales V., Avola R., Vanella L. 2017. Barbagallo I, Li Volti G., Raffaele M., Distefano A., Parafati L., Licari M., Zingales V., Avola R., Vanella L. 2017. The effects of olive leaf extract from a Sicilian cultivar in an experimental model of hepatic steatosis. RENDICONTI LINCEI, 28(4):643-650;
Palmeri R., Monteleone JI., Spagna G., Restuccia C., Raffaele M., Vanella L., Li Volti G., Barbagallo I. 2016. Olive Leaf Extract from Sicilian Cultivar Reduced Lipid Accumulation by Inducing Thermogenic Pathway during Adipogenesis. Frontiers in Pharmacology. 7: 143, 1-10. 
Pappalardo F, Fragalà M, Mineo PG, Damigella A, Catara AF, Palmeri R, Rescifina A. 2014. Production of filmable medium-chain-length polyhydroxyalkanoates produced from glycerol by P. mediterranea. International Journal of Biological Macromolecules, 65: 89-96. 
Palmeri R., Spagna G., Branca F., Todaro A. 2013. Natural indigo from Isatis tinctoria L. for the reassessment of Sicilian crops – A minireview. Acta Hoticulturae, 1005: 341-347;
Todaro A., Palmeri R., Scalone D., Alberio G.R.A., Serafini M., Spagna G. 2013. Removal of bitter compounds from citrus byproducts. Italian Journal of Food Science, 25 (4): 465-469;
Abbate E, Palmeri R, Todaro A, Blanco RM, Spagna G. 2012. Production of a alfa-L-rhamnosidase from Aspergillus terreus using citrus solid waste as inducer for application in juice industry. In: Chemical Engineering Transactions. vol. 27: 253-258. Sauro Pierucci AIDIC Servizi S.r.l. ISBN: 978-88-95608-18-1, ISSN: 1974-9791;
Palmeri R, Pappalardo F, Fragalà M, Tomasello M, Damigella A, Catara AF. 2012. Polyhydroxyalkanoates (PHAs) production through conversion of glycerol by selected strains of Pseudomonas mediterranea and Pseudomonas corrugata. Chemical Engneering Transactions. 27: 121-126. Sauro Pierucci AIDIC Servizi S.r.l. ISBN: 978-88-95608-18-1, ISSN: 1974-9791;
Scalone D, Palmeri R, Licciardello F, Muratore G, Todaro A, Spagna G. 2012. Influence of degratative enzymatic activities on shelf life of ready-to-eat prickly pear fruits. World Academy of Science Engineering and Technology. 72:75-80;
Restuccia C., Muccilli S., Palmeri R., Randazzo C., Caggia C., Spagna G. 2011. An alkaline β-glucosidase isolated from a olive brine strain of Wickermyces anomalus. Fems Yeast Research, 1-7;
Abbate E, Palmeri R, Todaro A, Ioppolo A, Spagna G. 2010. Production and characterization of glicosidases from Aspergillus terreus using "pastazzo" as inductor. Journal of Biotechnology, 150, S571;
Palmeri R, Fragala M, La Porta S, Catara AF. 2010. Potential applications of microbial biomass and PHA elastomer from glycerol to obtain biodegradable and compostable films. Journal of Biotechnology 150, S420-S421;
Lombardo A, Bella P, Licciardello G, Palmeri R, Catara V, Catara A. 2010. Poly(hydroxyalkanoate) synthase genes in pseudomonads strains, isolation and heterologous expression. Journal of Biotechnology 150, S420-S421;
Spagna G., R.N. Barbagallo and R. Palmeri. Enzymes in beverage Technology - Recent Research Developments in Food Biotechnology. Enzymes as Additives or Processing Aids, 85-110, 2008. Editors: Raffaele Porta, Prospero Di Pierro and Loredana Mariniello. ISBN: 978-81-308-0228-2;
Quatrini P., Marineo S., Puglia A.M., Restuccia C., Caggia C., Randazzo C., Spagna G., Barbagallo R.N., Palmeri R., Giudici P. 2008. Partial sequencing of the β-glucosidase-encoding gene from yeast strains isolated from musts and wines. Annals of Microbiology, 58 (3) 503-508;
Todaro A., Palmeri R., Barbagallo R.N., Pifferi P.G. and Spagna G. 2008. Increase of trans-resveratrol in typical Sicilian wine using β-glucosidase from various sources. Food Chemistry, 107(4), 1570-1575;
Palmeri R. and Spagna G. 2007. β-Glucosidase in cellular and acellular form for winemaking application: A minireview. Enzyme Microb. Technol. 40: 3, 382-389;
Barbagallo R.N., Palmeri R., Fabiano S., Rapisarda P., Spagna G. 2007. Characteristic of β-glucosidase from Sicilian blood oranges in relation to anthocyanin degradation. Enzyme Microb. Technol. 41: 5, 570-575;
Ingallinera B., Barbagallo R.N., Spagna G., Palmeri R., and. Todaro A. 2005. Effects of thermal treatments on pectinesterase activity determined in blood oranges juices. Enzyme Microb. Tech. 36: 2-3, 258-263;
Barbagallo R.N., Spagna G., Palmeri R., Restuccia C., Giudici P. 2004. Selection, characterization and comparison of β-glucosidase from mold and yeasts for oenological applications. Enzyme Microb. Technol. 32, 58-66;
Barbagallo R.N, Spagna G., Palmeri R., Torriani S. 2003. Assessment of β-glucosidase activity in Oenococcus oeni strains. Enzyme Microb. Technol. (New York, USA), 34, 292-296;
Spagna G., Barbagallo R.N., Palmeri R., Restuccia C., Giudici P. 2002. Properties of endogenous β-glucosidase of a Pichia anomala strain isolated from Sicilian musts and wines. Enzyme Microb. Technol. 31, 1036-1041;
Spagna G., Barbagallo R.N., Palmeri R., Restuccia C., Giudici P. 2002. Properties of endogenous β-glucosidase of a Saccharomyces cerevisiae strain isolated from Sicilian musts and wines. Enzyme Microb. Technol. 31, 1030-1035;
Barbagallo R.N., Spagna G., Abbate C., Azzaro G., Palmeri R. 2001. Inexpensive isolation of β-D-glucopyranosidase from α-L-Arabinofuranosidase, α-L-Rhamnopyranosidase, and ο-Acetylesterase. Applied Biochemistry and Biotechnology, 101-114.

ACADEMIC YEAR 2019/2020


ACADEMIC YEAR 2018/2019


ACADEMIC YEAR 2017/2018


ACADEMIC YEAR 2016/2017


ACADEMIC YEAR 2015/2016

Food Enzyme, Food Biotechnology, Unit operations and Enzyme applications in food processing and agro-industrial wastes