MERENDINO Nicolo'

Professore Associato 
Settore scientifico disciplinare di riferimento  (MED/49)
Ateneo Università degli Studi della TUSCIA 
Struttura di afferenza Dipartimento di DEB - Dipartimento di Scienze Ecologiche e Biologiche 

Orari di ricevimento

Da concordare direttamente con il docente

Curriculum

Prof. Nicolò Merendino is an associated Professor at Tuscia University and carries out research on food science and nutrition and in particular he studied the impact of some food and/or Nutrient on on human health. Prof. Merendino’s main achievements include the publication of about 50 research papers on international journals/books on these topics, H-Index: 20 (Google-Scholar); 18 (Scopus); 16 (WoS). Graduated in Biology (1991) in Rome, he had a 1-year post-degree training at the Italian National Health Institute (ISS) and in 1993 since 1997 enrolled as Ph.D. student in Food Biotechnology at Tuscia University, Viterbo, Italy; in the 1997 Enrolled as Research worker in the field of Human Nutrition at Tuscia’s University, Viterbo Italy. In 1998 since 1999 was postdoctoral fellow at laboratory of Mucosal Immunology Division of Gastroenterology Department of Medicine, School of medicine at University of California, San Diego, (Prof. Martin Kagnoff); in the 2006 he became associate professor in the field of Food Science and Nutrition at Tuscia University. He leads a research group focusing primarily on (i) dietary exposure assessment and the effect on chronic degenerative disease (ii) Functional Foods with regard to effects on human health, (iii) antioxidants. Prof. Merendino is the academic coordinator of ERASMUS+ programme KA107 for Georgia and Armenia Country and he is the coordinator of European project Higher Education – International Capacity Building titled: Modernization of Environment Protection Studies Programmes for Armenia and Georgia.

Recent relevant publications

1) Costantini L, Molinari R, Farinon B, Merendino-N. impact of Omega-3 Fatty Acids on the Gut Microbiota. Int J Mol Sci. 2017, 7;18 (12). doi: 10.3390/ijms18122645.
2) Molinari, R., Costantini, L., Timperio, A.M., Lelli V , Bonafaccia F, Bonafaccia, G., Merendino, N. Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 2018, 80, 37-43. doi: 10.1016/j.jcs.2017.11.011.
3) Lucchetti S, Pastore G, Leoni G, Arima S, Merendino N, Baima S, Ambra R A simple microsatellite-based method for hazelnut oil DNA analysis. Food Chem. 2018, 245, 812-819, doi: 10.1016/j.foodchem.2017.11.107.
4) Pipoyan, D. Beglaryan, M, Costantini, L; Molinari R, Merendino N. Risk assessment of population exposure to toxic trace elements via consumption of vegetables and fruits grown in some mining areas of Armenia. HUMAN AND ECOLOGICAL RISK ASSESSMENT 2018, 24, 317-330. doi: 10.1080/10807039.2017.1381019.
5) Pipoyan, D. Beglaryan, M, Liana Sireyan Merendino N. Exposure assessment of potentially toxic trace elements via consumption of fruits and vegetables grown under the impact of Alaverdi's mining complex HUMAN AND ECOLOGICAL RISK ASSESSMENT 2018, 1-16, doi: 10.1080/10807039.2018.1452604. 
Select item 302327483
6) Pipoyan D, Beglaryan M, Stepanyan S, Merendino N. Dietary Exposure Assessment of Potentially Toxic Trace Elements in Fruits and Vegetables Sold in Town of Kapan, Armenia. Biol Trace Elem Res. 2018 Sep 19. doi: 10.1007/s12011-018-1522-8.
7) Costantini L, Magno S, Albanese D, Donati C, Molinari R, Filippone A, Masetti R, Merendino N. Characterization of human breast tissue microbiota from core needle biopsies through the analysis of multi hypervariable 16S-rRNA gene regions. Sci Rep. 2018 Nov 15; 8(1) 16893. doi: 10.1038/s41598-018-35329-z.
8) Rinninella E, Mele, MC, Merendino N, Cintoni M, Anselmi G, Caporossi A, Gasbarrini A, Minnella AM. The role of diet, micronutrients and gut microbiota in Age-Related Macular Degeneration: new perspectives from the Gut-retina axis. Nutrient 2018, 5; 10(11) doi: 10.3390/nu10111677