Convidado
PAOLA DUGO
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Dr. Paola Dugo is a full Professor of Food Chemistry at the University of Messina (Italy). She received a degree in chemistry from the University of Messina in 1991 and a Ph.D. in Pharmacognosy from the same University in 1996. She worked for six months at the University of Siena, Italy in 1992 and one year at the University of Leeds, UK during her Ph.D. course. Her research focuses on innovative chromatographic techniques and multidimensional techniques (heart-cutting and comprehensive) in combination with mass spectrometry for the study of complex natural matrices and particularly lipids in food and biological samples. Prof. Dugo is the author of more than 250 scientific papers. |
In the last decade her scientific production mainly focused on the development of comprehensive liquid chromatographic methods and new instrumentation set-ups applied to the characterization of natural and food products. In October 2015 she was included in “The Analytical Scientist Power List” among the top 100 most influential people in the analytical sciences and in October 2016 in “The Analytical Scientist Power List” among the top 50 most influential women in the analytical sciences she was awarded with the “Giovanni Dugo” Medal for the outstanding work in the field of Separation Sciences applied to Food Chemistry. In 2016, she received the “HTC-14 award” for the most innovative contribution in the field of hyphenated techniques in chromatography and separation technology and in July 2017. She is member of the editorial board of Flavour & Fragrance Journal (Wiley) and editor of Journal of Chromatography A (Elsevier).
https://www.scopus.com/authid/detail.uri?authorId=7003836481
h-index: 52 Documents by author: more than 320
Important publications:
1. M. Russo, F. Cacciola, K. Arena, D. Mangraviti, L. de Gara, P. Dugo, L. Mondello, Characterization of the polyphenolic fraction of pomegranate samples by comprehensive two-dimensional liquid chromatography coupled to mass spectrometry detection, Natural Product Research, 29, 2019, 01-07
2. K. Arena, F. Cacciola, D. Mangraviti, M. Zoccali, F. Rigano, N. Marino, P. Dugo, L. Mondello, Determination of the polyphenolic fraction of Pistacia vera L. kernel extracts by comprehensive two-dimensional liquid chromatography coupled to mass spectrometry detection, Analytical and Bioanalytical Chemistry, 2019, in press.
3. P. Donato, D. Giuffrida, M. Oteri, V. Inferrera, P. Dugo, L. Mondello, Supercritical Fluid Chromatography × Ultra-High Pressure Liquid Chromatography for Red Chilli Pepper Fingerprinting by Photodiode Array, Quadrupole-Time-of-Flight and Ion Mobility Mass Spectrometry (SFC × RP-UHPLC-PDA-Q-ToF MS-IMS), Food Analytical Methods, 11, 2018, 3331–3341.
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