Position: Permanent Staff
Phone: +39 0874-404640
Phenolic compounds from natural source
Natural bioactive molecules
Bioactive compound delivery
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)
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).
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications- Antonella De Leonardis - Macciola V. - Iftikhar A.
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient- Antonella De Leonardis - Macciola V. - Iftikhar A. - Francesco Lopez
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study- Antonella De Leonardis - Iftikhar A. - Macciola V.
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations- Antonella De Leonardis - Macciola V. - Iftikhar A. - Francesco Lopez
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin- Francesca Cuomo - Silvio Iacovino - Pasquale Sacco - Antonella De Leonardis - Andrea Ceglie - Francesco Lopez
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil- Antonella De Leonardis - Macciola V. - Spadanuda P. - Francesca Cuomo
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by rancimat- Macciola V. - Francesca Cuomo - Antonella De Leonardis
Delivery systems for hydroxytyrosol supplementation: State of the art- Antonella De Leonardis - Macciola V. - Silvio Iacovino
Polymer capsules for enzymatic catalysis in confined environments- Francesca Cuomo - Andrea Ceglie - Antonella De Leonardis - Francesco Lopez
Effective assay for olive vinegar production from olive oil mill wastewaters- Antonella De Leonardis - Macciola V. - Iorizzo M. - Lombardi S. - Francesco Lopez - Marconi E.