I’m authors of almost 500 publications on indexed journals covering many aspects of Food science. These papers received more than 20.000 citations and I have an h index of 71.

The focus of my research is on the design of innovative healthy foods adopting a chain perspective from the selection of raw materials, through processing and formulation up to the physiological functionality and consumer behavior.

I’m well known at international level for the studies on the modification induced by food processing and in particular for all aspects related to Maillard Reaction.