Angela Cardinali graduated in biological science at University of Bari, Bari, Italy, in 1984, and became Biologist in 1985. In 1991 she spent 6 months in the Food Science Department of Purdue University (West Lafayette, IN, USA). Since 1995, she is a Researcher in the Institute of Science of Food Production (ISPA). She has several collaborations activities with Italian and foreigner scientific institutions. Her research activity is focused on antioxidant evaluation of bioactive phenolics from olive oil chain, in vitro mechanism for the bioaccessibility evaluation of antioxidant compounds, characterization of bioactive compounds (polyphenols) from vegetable crops, and evaluation of the impact of transformation processes on the phenolics content in bread and functional pasta. She works in active mentoring of graduate and undergraduate students in collaboration with University of Bari's Department of Bioscience and Biotechnology and University of Foggia's SAFE. She is ad hoc Reviewer for grants and for scientific journals. She is on the Editorial Board of Journal of Chemistry. She is Member of Groupe Polyphenols. Since, 2013 she takes part in the register of scientific auditors of the Ministry of Education. She has been a Member of the Board and obtained Ph.D. degree in plant science and technology for the environment, plant production topic, and XXVI cycle, University of Bari. She takes part in the committee for the evaluation of Ph.D. studies in health food innovation and management,” XXXI cycle, University of Foggia, Foggia, Italy. She is author of more than 60 papers; some of them are on JCR journals and chapters in books, and others are on meeting book with international referees. She has 1110 citations and her H-Index is 14.
Biography Updated on 5 July 2016