Monica Rosa Loizzo is Researcher at Department of Pharmacy, Health Science and Nutrition of University of Calabria. She is author/co-author of 116 publications in international journal, 65 communications at national and international congress and 7 Chapter in book series. She is referee of several international journals and Institutions. Her h index is 22. She enabling National Scientific Achievement to become Associate Professor in 07/F1 (SSD AGR/15) and 03/D1 (SSD CHIM/10).
Monica Rosa Loizzo is Researcher at Department of Pharmacy, Health and Nutritional Sciences of University of Calabria (Italy) (http://www.unical.it/portale/strutture/dipartimenti_240/dfssn/englishvers/). At the present she is Professor in “Food Science and Technology with laboratory experience" in Master's Degree in Nutritional Science and “Technology of Innovative Food” in Degree in Scientific Drug and Health Product Information “at Department of Pharmacy, Health Sciences and Nutrition of University of Calabria. Her research interests include Research activity included extraction, isolation and biological screening of plants food and spices that could be used as functional food. Object of interest are the evaluation of antioxidant activity trough different methodological approaches (DPPH, beta-carotene bleaching test, Antioxidant Capacity Determined by Radical Cation (ABTS•+), FRAP-Ferric Reducing Ability Power Assay, TBARS and Fe2+-chelating activity assay). Another important field of research regard the study of inhibition of carbohydrate hydrolysing enzyme, alpha-amylase and alpha-glucosidase; the neuroprotective effect by acetylcholinesterase (AChE) and butyrylcholinesterase (BChE); the antihypertensive activity by ACE-inhibition test; the anti-proliferative activity by Sulphorodamine (SRB) assay; the antimicrobial investigation. The research interest involving, also, the chemical and sensorial characterization and the biological properties of extra virgin olive oil and wine from different geographical area; the investigation of the effect of spices in the shelf-life of meat products; the study of the effect of natural compounds/extract to prevent the enzymatic browning of food matrix (Tyrosinase assay).
She published 135 papers in refereed international journals, which have received to date 2064 citations by the Elsevier SCOPUS® h-index of 25 - http://orcid.org/0000-0002-6050-9357
She is involved in several national and international project and referee for Institutions.