Maria Cristina Giuseppina Porcu

Graduated in Biological Sciences in 1992 at the University of Cagliari with the thesis “Covalent immobilization of a commercial catalase”. From 1993 to 1996, she carried out research activities at the Institute of Biological Chemistry of the same university dealing with the purification, immobilization, and study of enzymes.
From 1996 to 1998, she was a researcher at AILUN in Nuoro, where she worked on the realization of an optoelectronic system for the control of wine maturation. In 2000, with funding from MURST, she collaborated on the project “Study of the intensive use of processing plants for seasonal agricultural products,” carried out at agricultural product processing industries in Sardinia and Alentejo (Portugal) and coordinated by the University of Cagliari.
From 2001 to 2010, at Porto Conte Ricerche (Alghero, SS), she collaborated in several research and technology transfer programs on food stabilization and extraction of molecules of interest from plants and agricultural waste, using innovative “green” technologies. In 2007, with funding from the Region of Sardinia, she spent six months at the Cartif Foundation (Valladolid, Spain), working on the extraction of bioactive ingredients from agroindustrial waste using supercritical carbon dioxide.
Since June 2010 she has been working at the Institute of Biomolecular Chemistry, initially as a technical assistant and then, since July 2022, as a researcher.

1. Relationship among EPR oxidative stability and spectrophotometric parameters connected to antioxidant activity in beer samples M.C. Porcu, A. Fadda, D. Sanna European Food Research and Technology, 250, 2024, 2123–2132 DOI: 10.1007/s00217-024-04525-9
2. Pilot plant production of craft fruit beer using Ohmic‐treated fruit puree M. Fanari, M. Forteschi, M. Sanna, P.P. Piu, M.C. Porcu, G. D’Hallewin, N. Secchi, M. Zinellu, L. Pretti Journal of Food Processing and Preservation, 44 (2), 2020, 44:e14339 DOI: 10.1111/jfpp.14339 
3. Quality assessment of Cascade Hop (Humulus lupulus L.) grown in Sardinia M. Forteschi, M.C. Porcu, M. Fanari, M. Zinellu, N. Secchi, S. Buiatti, P. Passaghe, S. Bertoli, L. Pretti European Food Research and Technology, 245 (4), 2019, 863–871 DOI: 10.1007/s00217-018-3215-0
4. Comparison of enzymatic and precipitation treatments for gluten-free craft beers production M. Fanari, M. Forteschi, M. Sanna, M. Zinellu, M.C. Porcu, L. Pretti Innovative Food Science and Emerging Technologies, 49, 2018, 76-81 DOI: 10.1016/j.ifset.2018.07.017
5. Antioxidant activity of supercritical carbon dioxide extracts of Salvia desoleana on two human endothelial cell models A.M Posadino, M.C. Porcu, B. Marongiu, A. Cossu, A. Piras, S. Porcedda, D. Falconieri, R. Cappuccinelli, G. Biosa, G. Pintus, L. Pretti Food Research International, 46, 2012, 354–359 DOI: 10.1016/J.FOODRES.2011.12.019

   RESEARCH SITE OF SASSARI

    cristina.porcu@cnr.it

   (+39) 079 2841217

ORCID: 0000-0002-3047-9521

Researcher-id B-8490-2018