Valeria Guarrasi

Researcher

Valeria Guarrasi received her MSc degree in Food Science and Technology in 2005 from the University of Catania, Italy. She also received her PhD in Mediterranean Fruticulture in 2012 from University of Palermo, Italy. During the PhD she worked on Electronic Olfactory Systems (E-nose) to evaluate aroma fruits quality. She is currently working at the Institute of Biophysics at Palermo, National Research Council of Italy. Her current research also concerns the development of methods for the extraction of natural molecules having biological activities against self-organization of amyloid proteins responsible of the onset of neurodegenerative diseases.

orcid://0000-0002-6272-650,

Contact:

- Email valeria.guarrasi@pa.ibf.cnr.it
- Phone +39-091-6809356
- Site Palermo

Research interests:

- Extraction and characterization of polyphenols from complex systems of agri-food origin; study of antioxidant properties and of neuroprotective and anti-amyloidogenic effects in neurodegenerative processes (Principal investigator)

- Biomolecular Aggregation Processes

- Protein aggregation and the onset of neurodegenerative diseases

Further collaborations:

- Onofrio Corona (Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) - Università degli Studi di Palermo)
- Luciano Cinquanta (Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) - Università degli Studi di Palermo)
- Luca Settanni (Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) - Università degli Studi di Palermo)
- Maria Antonietta Germanà (Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) - Università degli Studi di Palermo)
- Benedetta Chiancone (Dipartimento di Scienze degli Alimenti e del Farmaco – Università degli Studi di Parma)
- Margherita Amenta (Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee (CRA) di Acireale)
- Eduardo Garcia Breijo (Universitat Politècnica de València, Valencia (UPV)
- Jose Pelegri-Sebastia (Universitat Politècnica de València, Valencia (UPV)
- Annalisa Pinsino (Cnr-Ibim)
- Rosa Bonaventura (Cnr-Ibim)
- Caterina Costa (Cnr-Ibim)
- Roberta Russo (Cnr-Ibim)
- Francesca Zito (Cnr-Ibim)
- Adele Papetti (Dipartimento di Scienze del Farmaco – Università degli Studi di Pavia)

Financial support:

- Prog. CAFIS - Controllo della qualità e della salubrità nella filiera del caffè con tecniche chimico-fisiche innovative tipiche della scienza dei materiali. Fondi PO FESR 2007/20013 Linea d’intervento 4.1.1.
- Prog. HIPPOCRATES - Sviluppo di micro e nano tecnologie e sistemi avanzati per la salute dell’uomo- Fondo PON R&C 2007-2013 Avv. n. 713/RIC MIUR.

Key publications:

Pinsino A, Bonaventura R, Costa C, Russo R, Zito F, Guarrasi V, Matranga V (2018) The 70-kDa Heat-shock Protein as a Potential Biomarker of Quality of the Parapenaeus longirostris Shrimp Flesh. Journal of Aquatic Food Product Technology 27(1):122-130

Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L (2017) The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. International Journal Of Food Microbiology 259:35-42

Presti G, Guarrasi V, Gulotta E, Provenzano F, Provenzano A, Giuliano S, ..., Costa MA (2017) Bioactive compounds from extra virgin olive oils: Correlation between phenolic content and oxidative stress cell protection. Biophysical chemistry 230:109-116

Alfonzo A, Martorana A, Guarrasi V, Barbera M, Gaglio R, Santulli A, Settanni L, Galati A, Moschetti G, Francesca N (2017) Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792). Food Control 73:1265-1274

Breijo EG, Guarrasi V, Peris RM, Fillol MA, Pinatti CO (2013) Odour sampling system with modifiable parameters applied to fruit classification.
Journal of Food Engineering 116:277–285

Publication list