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AVVISO IMPORTANTE INIZIO LEZIONI CHIMICA DEGLI ALIMENTI - CdL Scienze, culture e politiche gastronomiche per il benessere

 

Si comunica che le lezioni di Chimica degli Alimenti per il Corso di Laurea in Scienze, culture e politiche gastronomiche per il benessere verranno svolte in presenza e contemporaneamente trasmesse in streaming a partire dal giorno 1 marzo 2021, in accordo con le disposizioni Rettorali. Gli studenti interessati a frequentare le lezioni in presenza dovranno prenotare il proprio posto utilizzando il sistema on-line di prenotazione posti in aula secondo i turni predisposti in base al numero di matricola (per ulteriori informazioni consultare il sito: https://www.uniroma1.it/it/node/208116).  Si rammenta agli studenti che la Sapienza ha elaborato un vademecum per la prevenzione del COVID-19 dedicato alla didattica in aula, con misure generali di comportamento e indicazioni per casi specifici. Gli studenti sono invitati a prendere attenta visione del vademecum e a seguirlo scrupolosamente (https://www.uniroma1.it/sites/default/files/field_file_allegati/vademecum_att_di_didattica_in_aula-_c008-20_rev_01_del_10.12.2020_def.pdf).

 

Le lezioni in modalità a distanza verranno trasmesse al seguente link tramite piattaforma Zoom:

 

https://uniroma1.zoom.us/j/83000453093?

pwd=RUFyeFEzQmRlYTNKUUZrTVVQZktsQT09

 

Le lezioni si svolgeranno seguendo il presente orario:

Lunedì-Mercoledì: 14-16

Martedì-Giovedì: 16-18

Venerdì: 9-11

 

Potete contattarmi al seguente indirizzo email: cinzia.ingallina@uniroma1.it

 

Martedì 10-12 o su appuntamento tramite mail

Course Code Year Course - Attendance
ORGANIC CHEMISTRY 1011789 2021/2022 Food and Industrial Biotechnology
Microbiology and Chemistry of Food 10599128 2021/2022 Management of gastronomic sciences for wellbeing
CHEMISTRY OF FOODS AND GASTRONOMIC TRANSFORMATIONS 10591738 2021/2022 Gastronomic and wellness sciences, cultures and politics
ORGANIC CHEMISTRY 1011789 2020/2021 Agro-Industrial Biotechnology
CHEMISTRY OF FOODS AND GASTRONOMIC TRANSFORMATIONS 10591738 2020/2021 Gastronomic and wellness sciences, cultures and politics
Title Journal Year
A unique high-diversity natural product collection as a reservoir of new therapeutic leads ORGANIC CHEMISTRY FRONTIERS 2021
A multimethodological characterization of Cannabis sativa L. inflorescences from seven dioecious cultivars grown in Italy: the effect of different harvesting stages MOLECULES 2021
CARATTERIZZAZIONE DEL PROFILO FITOCHIMICO E DELL’ATTIVITÀ BIOLOGICA DI DIVERSE VARIETÀ DI CANAPA 2021
Commercial bio-packaging to preserve the quality and extend the shelf-life of vegetables. The case-study of pumpkin samples studied by a multimethodological approach FOODS 2021
Phytochemical and biological characterization of Italian “sedano bianco di Sperlonga” protected geographical indication celery ecotype. A multimethodological approach FOOD CHEMISTRY 2020
Cannabis sativa L. inflorescences from monoecious cultivars grown in central Italy: an untargeted chemical characterization from early flowering to ripening MOLECULES 2020
New hybrid tomato cultivars: an NMR-based chemical characterization APPLIED SCIENCES 2020
Food and COVID-19: preventive/co-therapeutic strategies explored by current clinical trials and in silico studies FOODS 2020
Commercial hemp seed oils: a multimethodological characterization APPLIED SCIENCES 2020
Characterization of local products for their industrial use: the case of italian potato cultivars analyzed by untargeted and targeted methodologies FOODS 2020
Chemico-biological characterization of Torpedino Di Fondi® tomato fruits. A comparison with San Marzano cultivar at two ripeness stages ANTIOXIDANTS 2020
Extra-virgin olive oils from nine italian regions: an ¹H NMR-chemometric characterization METABOLITES 2019
Blueberry-Based Meals for Obese Patients with Metabolic Syndrome: A Multidisciplinary Metabolomic Pilot Study METABOLITES 2019
Use of NMR applications to tackle future food fraud issues TRENDS IN FOOD SCIENCE & TECHNOLOGY 2019
IR ion spectroscopy in a combined approach with MS/MS and IM-MS to discriminate epimeric anthocyanin glycosides (cyanidin 3-O-glucoside and -galactoside) INTERNATIONAL JOURNAL OF MASS SPECTROMETRY 2019
1H-NMR metabolomics reveals the Glabrescione B exacerbation of glycolytic metabolism beside the cell growth inhibitory effect in glioma CELL COMMUNICATION AND SIGNALING 2019
7. Alimenti lipidici 2019
6. Lipidi 2019
Studying the chemopreventive properties of inflorescences from industrial hemp variety Felina 32 in relation to the phenolic and terpenoid composition 2019
A promising natural product, pristimerin, results in cytotoxicity against breast cancer stem cells in vitro and xenografts in vivo through apoptosis and an incomplete autopaghy in breast cancer PHARMACOLOGICAL RESEARCH 2018
Department
CHIMICA E TECNOLOGIE DEL FARMACO
SSD

CHIM/10