Elisa De Arcangelis

From 2022 Fixed-term researcher (Scientific disciplinary sector AGR/15 - Food sciences and technologies) - 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 teaches the Food Technology Processes course at theUniversità Campus Bio-medico di Roma. The research lines 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). She is the author of several publications and conference proceedings. She 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.

• 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.