Elisa De Arcangelis

From 2022 Fixed-term researcher type a (Scientific-disciplinary sector AGR/15 – Food science and technology) - Università Campus Bio-Medico di Roma

2019-2021 Research fellow - University of Molise

2019-2021 Contract professor - University of Molise

2018-2019 Post-graduate scholarship - University of Molise

04/2018 Achievement of the title of PhD (XXX cycle) in Sciences, Technologies and Biotechnologies for sustainability Food curriculum - University of Tuscia / University of Molise

09/2016-06/2017 Visiting PhD Student – ​​Swedish University of Agricultural Science, Uppsala (SE)

2014-2017 PhD Sciences, Technologies and Biotechnologies for Sustainability Food curriculum - University of Molise

2012 Master's Degree in Food Sciences and Human Nutrition - Università Campus Bio-Medico di Roma

2010 Degree in Food Sciences and Human Nutrition - Università Campus Bio-Medico di Roma

Researcher in Food Science and Technology, he is a lecturer at theUniversità Campus Bio-medico di Roma (Food Technology Processes - Master's Degree in Food Science and Technology and Supply Chain Management; Food Technologies - Degree in Food Science and Human Nutrition). The lines of research concern in particular the cereal supply chain (evaluation of the aptitude for the transformation of raw materials, development of innovative products, valorization of by-products). He is currently Honorary Associate Editor for the International Journal of Food Science and Technology. In 2022 he was a member of the Organizing Committee of the 12th AISTEC Conference (Italian Association of Cereal Science and Technology). In 2021 he won the SISTAL (Italian Society of Food Science and Technology) Young Researchers Award.

• Iacovino S., Quiquero M., De Arcangelis E., Cuomo F., Trivisonno MC, Messia MC, Marconi E. (2024) Physico-chemical and nutritional properties of different high-amylose wheat breads. Journal of Cereal Science, 117, 103919.

• Di Nardo V., De Arcangelis E., Messia MC, Ruggeri S., Marconi E. (2023) Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions. Foods, 12, 2575.

• Di Rosa C., De Arcangelis E., Vitelli V., Crucillà S., Angelicola M., Trivisonno MC, Sestili F., Blasi E., Cicatiello C., Lafiandra D., Masci S., Messia MC, De Gara L., Marconi E., Khazrai YM (2023) Effect of three bakery products formulated with high amylose wheat on post-prandial glycemia in healthy volunteers. Foods, 12, 319

• De Arcangelis E., Angelicola M, Trivisonno MC, Iacovino S., Falasca L., Lafiandra D., Sestili F., ., Messia MC, Marconi E. (2022). High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta. International Journal of Food Science and Technology, 57, 6785-6794

• Ruggeri S., De Arcangelis E., Aguzzi A., Messia MC, Marconi E. (2022). Design of cereal products naturally enriched in folate from barley pearling by-products. Nutrients, 14, 3729.

• De Arcangelis E., Trivisonno MC, Angelicola M., Quiquero M., Di Nardo V., Falasca L., Sestili F., Messia MC, Marconi E. (2021). Milling and rheological properties of high amylose wheat. Journal of Cereal Science, 102, 103335.

• Cuomo F., Angelicola M., De Arcangelis E., Lopez F., Messia MC, Marconi E. (2021). Rheological and Nutritional Assessment of Dysphagia-Oriented New Food Preparations. Foods, 10, 663.

• Messiah MC, Cuomo F., Falasca L., Trivisonno MC, De Arcangelis E., Marconi E. (2021). Nutritional and technological quality of high protein pasta. Foods, 10, 589.

• De Arcangelis E., Cuomo F., Trivisonno MC, Marconi E., Messia MC (2020). Gelatinization and pasta making conditions for buckwheat gluten-free pasta. Journal of Cereal Science, 95, 103073.

• Messiah MC, De Arcangelis E., Candigliota T., Trivisonno MC, Marconi E. (2020). Production of β-glucan enriched flour from waxy barley. Journal of Cereal Science, 93, 102989.

• Messiah MC, Oriente M., Angelicola M., De Arcangelis E., Marconi E. (2019). Development of functional couscous enriched in barley β-glucans. Journal of Cereal Science, 85, 137-142.

• De Arcangelis E., Djurle S., Andersson AAM, Marconi E., Messia MC, Andersson R. (2019). Structure analysis of β-glucan in barley and effects of wheat β-glucanase, Journal of Cereal Science, 85, 175-181.

• De Arcangelis E., Messia MC, Marconi E. (2019). Variation of polysaccharides profiles in developing kernels of different barley cultivars. Journal of Cereal Science, 85, 273-278.

• Messiah MC, Candigliota T., De Arcangelis E., Marconi E. (2017). Arabinoxylans and β-glucans assessment in cereals. Italian Journal of Food Science, 29, 112-122.