Quick Contact
- mariagrazia.melilli@cnr.it
- 0957338318
Maria Grazia Melilli
Experience & Activities
Graduated in Food Science and Technology cum Laude at the University of Catania, PhD since 2004 in “Productivity of cultivated plants” at the same University. She trained and specialized by attending courses and internships at UK Leuven (Belgium). Winner of the scholarship L’oréal Italia for women and science (2005), she collaborated for several years on ongoing research at the ISAFOM Catania, where she became researcher (2011) and delegated of the Director for same location (2014-2020). Senior Researcher since 01/01/2021, since 02/10/2023 she has been working at the ICB Catania, in the “Natural Substances and Food Chemistry” research group.
She carried out teaching and training activities for young people in research, as a tutor and speaker for doctoral students (UniFG), and thesis students at the University of Catania and Palermo.
She currently participates in the projects:
-PNRR ONFOODS – 4 Food Quality and Nutrition are involved.
-ALIFUN Development of functional foods for the innovation of traditional Italian food products
-NUTRAGE Nutrition & Active Aging
-SIPROFF Innovative solutions for the production and valorisation of functional baked products.
She collaborates with (I) the University of Catania Di3A (II) the University of Palermo, STEBICEF, (III) the Magna Graecia University, Catanzaro, (IV) the CREA of Acireale (CT) and Rome.
Mediterranean germplasm
Molecules recovery from agricultural wastes
Food fortification
Antioxidants
Fructans
– Cardullo, N.; Muccilli, V.; Di Stefano, V.; Bonacci, S.; Sollima, L.; Melilli, M.G. (2022) Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition. Molecules, 27, 2482.
– Di Stefano, V., Pagliaro, A., Del Nobile, M.A., Conte, A., and Melilli, M.G. (2021). Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization. Foods 10.
– Garbetta, A., D’Antuono, I., Melilli, M.G., Sillitti, C., Linsalata, V., Scandurra, S., and Cardinali, A. (2020). Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics. J. Funct. Foods 71, 104004.
– Melilli, M.G., Pagliaro, A., Scandurra, S., Gentile, C., and Di Stefano, V. (2020). Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea. Food Biosci. 37, 100730.
– Di Stefano, V., Pitonzo, R., Novara, M.E., Bongiorno, D., Indelicato, S., Gentile, C.,
Avellone, G., Bognanni, R., Scandurra, S., and Melilli, M.G. (2019). Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC-Orbitrap-MS approach. J. Sci. Food Agric. 99, 1038–1045.
RESEARCH SITE OF CATANIA
mariagrazia.melilli@cnr.it
(+39) 095 7338318
ORCID: 0000-0003-3019-4654
Researcher-id https://biblioproxy.cnr.it:2301/authid/detail.uri?authorId=6506744352
