Irene Dini | Food Chemistry | Women Researcher Award Posted on 25/06/202425/06/2024 by sciencefather Prof Irene Dini | Food Chemistry | Women Researcher Award Pharmacy Department at Federico II University of Naples, Italy Prof. Dini Irene is an esteemed Associate Professor specializing in Food Chemistry at Federico II University of Naples. She holds a Ph.D. in Natural Compounds Pharmacologically Active and is a specialist in Food Science. Prof. Dini has made significant contributions to the field through her extensive research on natural substances, which has resulted in the publication of over 70 papers in indexed journals. She has also authored 8 chapters in international scientific books and 2 chapters for university-level textbooks. Her professional affiliations include serving on the editorial boards of journals such as “E-Journal of Chemistry,” “Antioxidants,” “Molecules,” and “Antibiotics,” all under MDPI. Additionally, she has been a member of the board of directors for CIRANAD, an Interuniversity Centre of Excellence focused on food, nutrition, and the digestive system. Prof. Dini’s dedication to advancing food chemistry and her active involvement in scientific communities underscore her commitment to excellence in research and education. Profile: Scopus Orcid Google Scholar Academic and Professional Background: Prof. Dini Irene is an esteemed academic with a distinguished career in food chemistry and natural compounds. She holds a Ph.D. in ‘Natural Compounds Pharmacologically Active’ and specializes in ‘Food Science.’ As an Associate Professor in Food Chemistry (CHIM 10) at Federico II University of Naples, Prof. Dini imparts her extensive knowledge to students and advances research in her field. Leadership and Contributions: In addition to her academic duties, Prof. Dini has played a significant role in CIRANAD (Interuniversity Centres of Excellence on Food, Nutrition, and Digestive System) as a board member. Her leadership in this interdisciplinary field underscores her commitment to advancing food science and nutrition. Research Focus: Food Chemistry Prof. Dini Irene’s research in food chemistry centers on the study and analysis of natural substances with pharmacological activities. Her work aims to explore the chemical composition, properties, and potential health benefits of natural compounds found in various foods. This includes identifying bioactive compounds that can contribute to human health and understanding their mechanisms of action. Citation Metrics: Total Citations: 2,836 Citations Since 2019: 1,762 h-index: 30 h-index Since 2019: 26 i10-index: 52 i10-index Since 2019: 47 Publication Top Notes: Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds Published in LWT-Food Science and Technology, 2010 Citations: 243 Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds Published in Food Chemistry, 2008 Citations: 148 Nutritional and antinutritional composition of Kancolla seeds: an interesting and underexploited Andean food plant Published in Food Chemistry, 2005 Citations: 137 Studies on the Constituents of Chenopodium quinoa Seeds: Isolation and Characterization of New Triterpene Saponins Published in Journal of Agricultural and Food Chemistry, 2001 Citations: 131 Saponins in Ipomoea batatas tubers: Isolation, characterization, quantification and antioxidant properties Published in Food Chemistry, 2009 Citations: 128 The new challenge of green cosmetics: Natural food ingredients for cosmetic formulations Published in Molecules, 2021 Citations: 127 Phenolic constituents of Kancolla seeds Published in Food Chemistry, 2004 Citations: 127 Glucosinolates from Maca Published in Biochemical Systematics and Ecology, 2002 Citations: 126 Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp Published in LWT-Food Science and Technology, 2013 Citations: 123 Nutricosmetics: A brief overview Published in Phytotherapy Research, 2019 Citations: 119