Dr. Paola Dugo is a full Professor of Food Chemistry at the University of Messina (Italy) since 2011. She received a degree in chemistry from the University of Messina in 1991 and a Ph.D. in Pharmacognosy from the University of Messina in 1996. She was Assistant professor of Food Chemistry at the University of Messina from 1995 and then associate professor between 2000 and 2010. She worked for six months at the University of Siena in the field of the Chemistry of cosmetic products and one year at the University of Leeds, under the supervision of Prof. Keith D. Bartle, carrying out researches on the use of supercritical fluids for the fractionation of citrus essential oils.
Prof. Dugo is the author of more than 200 scientific papers,and she has been lecturer in national and international congresses and symposiums.
Her research interests include the study of the composition of citrus products (essential oils and juices) by chromatographic techniques; the study of components with possible biological activity in natural matrices (carotenoids, anthocyanins, coumarins); the study of essential oils from aromatic plants; the study of the aromatic fraction of wine and other alcoholic beverages; the study of triglycerides in food fats and oils.
The researches are carried out using innovative instrumental analytical techniques. In particular, chromatographic techniques such as high resolution gas chromatography (HRGC), high performance liquid chromatography (HPLC), overpressured planar chromatography (OPLC), hyphenated (HRGC/MS; HPLC/MS) and multidimensional techniques (heart-cutting and comprehensive).
Moreover, her scientific activity includes invited article of the Encyclopedia of Separation Science, book chapters and invited review articles for international journals, the collaboration for the preparation of the on-line encyclopedia Chromedia, as topic-owner of the section dedicated to food analysis. She has co-edited the volume of the encyclopedia “Sampling and Sample preparation” dedicated to food and beverages applications, published by Elsevier in 2012. She is also member of the editorial board of Flavour & Fragrance Journal and of Journal of Chromatography A.
In 2015, she was included in “The Analytical Scientist” magazine’s Power List.
Food Analytical Methods covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality. (more…)
The Journal of Essential Oil Research (JEOR) is the major forum for the publication of essential oil research and analysis.
Each issue includes studies performed on the chemical composition of some of the 20,000 aromatic plants known in the plant kingdom.
JEOR is devoted entirely to all phases of research from every corner of the world by the experts in their field.
In a day and age of rapidly changing technology JEOR can help keep you up to date on the latest discoveries.
Link to web page: Journal of Essential Oil Research
The Journal of Separation Science (JSS) is the most comprehensive source in separation science, as all areas of chromatographic and electrophoretic separation methods are covered.
This includes fundamentals, instrumentation and applications, both in analytical and preparative mode.
A Tradition of Excellence: JSS continues the tradition of excellence set by the Journal of High Resolution Chromatography (HRC) and – since 2002 – the Journal of Microcolumn Separations (JMS).
Link to web page: Journal of Separation Science
Settore Analitico-Alimentare
Dipartimento di Scienze del Farmaco e Prodotti per la Salute
Università degli Studi di Messina.
Prof. Danilo Sciarrone, PhD
Associate Professor of Analytical Chemistry
"Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali"
Università degli Studi di Messina
Viale Annunziata
I - 98168 - Messina
Italy
Phone: +39-090-6766463/+39-090-3503349
Fax: +39090358220
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