Fields of Interest and Expertise

Phenolic compounds from natural source

Natural bioactive molecules

Antioxidants

Bioactive compound delivery

Teaching

Industrie Agrarie (LT Scienze e Tecnologie Agrarie e Forestali)

Tecnologia delle Sostanze Grasse (LT Scienze e Tecnologie Alimentari)

Tecnologia degli alimenti, gastronomia e tecniche di degustazione (LT Scienze e Culture del Cibo)

Curriculum Vitae

Antonella De Leonardis, degraded in Agricultural Sciences at University of Bari (1989), since 2016 is associate professor of Food Sciences and Technology at University of Molise, Campobasso (Italy), Department of Agriculture, Environment and Food Science, where she worked before as Confirmed Researcher (1991-2016). In the 2018, she obtained the Italian National Scientific Qualification as full professor. Her research and teaching interests focus, specifically, in edible oils/fats; virgin olive oil; natural phenolic substances; functional and antioxidant compounds; food enzymes. Her academic activities include project coordination/participation; more than 90 scientific products (Author Scopus ID 7003954812 - ORCID 0000-0002-5027-8137) including original researches, reviews, book chapters; lecturing and student supervision; revising for different scientific journals. She was editor (2014) of the book ‘Virgin olive oil: production, composition, uses and benefits for Man’ (Nova Science Pub Inc, Hauppauge, NY, USA) and now she is Editorial Board Members for ‘Foods’ (MDPI).

Awards

Unit

• Campobasso

Publications