Fabrizio
Cincotta
Email: 
fabrizio.cincotta@unime.it

ALTRE INFORMAZIONI

SSD: AGR/15
Profilo: Ricercatori Legge 240/10 - t.det.

CURRICULUM

Curriculum

Il Dott. Fabrizio Cincotta è Ricercatore a Tempo Determinato lettera a Legge 240/2010 su PON AIM (Attraction and International Mobility) per il settore scientifico disciplinare AGR/15 “Scienze e Tecnologie Alimentari” presso il Dipartimento di Scienze Veterinarie dell’Università Degli studi di Messina.
Nel 2021 ha conseguito l’Abilitazione Scientifica Nazionale per la funzione di professore di seconda fascia per il settore AGR/15.
Nel 2020 è stato Visiting Researcher presso il Teagasc Food Research Center in Irlanda.
Nel 2017 Ha conseguito il titolo di dottore di Ricerca (XXX ciclo) in Biologia Applicata e Medicina Sperimentale presso l’Università degli studi di Messina con una Tesi sperimentale dal titolo: “Caratterizzazione ed autenticità di vini Marsala D.O.C.”
Nel 2014 ha ottenuto con lode la laurea magistrale in Biologia (curriculum Biologia della Nutrizione) presso l’Università degli studi di Messina con una Tesi sperimentale dal titolo: “Influenza della defogliazione sulla qualità del vino, cv. Nero d’Avola”.
Nel 2012 ha ottenuto con lode la laurea triennale in Scienze Biologiche presso l’Università degli studi di Messina con la Tesi dal titolo: “Utilizzo e applicazione delle microalghe nella produzione di Biodiesel”.
Nel 2008 ha conseguito la Maturità scientifica presso l’Istituto Isa Conti E. Vainicher di Lipari con la votazione di 100/100.
Fa parte del collegio di Dottorato in Scienze Veterinarie, ed è componente del Consiglio di Dipartimento di Scienze Veterinarie e dei Consiglio di Corso di Laurea in “Scienze, Tecnologie E Sicurezza Delle Produzioni Animali” e “Biologia della Salute Delle Tecnologie Applicate e della Nutrizione”.
È autore di n. 28 pubblicazioni scientifiche a carattere internazionale di 6 lavori in esteso su atti di Congresso e numerose partecipazioni a congressi nazionali e internazionali. (articoli 27, h-index 10, citazioni 271, banca dati Scopus aggiornata al 31/05/2022).
L’attività di ricerca è principalmente rivolta alla valutazione qualitativa, allo studio di tecnologie di produzione e conservazione e di shelf-life di prodotti agroalimentari.
È socio della Società Italiana di Scienze e Tecnologie Alimentati (SISTAL).

Elenco delle pubblicazioni:
  1. Cincotta, F., Verzera, A., Prestia, O., Tripodi, G., Lechhab, W., Sparacio, A., Condurso, C. (2022). Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate. European Food Research and Technology, 248(2), 403–413.
  2. Verzera, A., Merlino, M., Cincotta, F., Prestia, O., Sparacio, A., Sparla, S., Condurso, C. (2021). Varietal aromas of fortified wines from different moscato var. (vitis vinifera l.) under the same pedoclimatic conditions. Foods,10(11), 2549.
  3. Conte, F., Cincotta, F., Condurso, C., Verzera, A., Panebianco, A. (2021). Odor emissions from raw meat of freshly slaughtered cattle during inspection. Foods,10(10), 2411.
  4. Cincotta, F., Brighina, S., Condurso, C., Arena, E., Verzera, A., Fallico, B. (2021). Sugars replacement as a strategy to control the formation of α-dicarbonyl and furanic compounds during cookie processing. Foods, 10(9), 2101.
  5. Taviano, M.F., Cavò, E., Spadaro, V., Raimondo, F.M., Musolino, V., Cacciola, F., El Majdoub, Y.O., Mondello, L., Condurso, C., Cincotta, F., Verzera, A., Miceli, N. (2021). Phytochemical constituents, antioxidant activity, and toxicity assessment of the aerial part extracts from the infraspecific taxa of Matthiola fruticulosa (Brassicaceae) endemic to Sicily. Molecules, 26(14), 4114.
  6. Miceli, N., Cavò, E., Spadaro, V., Raimondo, F.M., Ragusa, S., Cacciola, F., El Majdoub, Y.O., Arena, K., Mondello, L., Condurso, C., Cincotta, F., Taviano, M.F. (2021). Phytochemical Profile and Antioxidant Activity of the Aerial Part Extracts from Matthiola incana subsp. rupestris and subsp. pulchella (Brassicaceae) Endemic to Sicily Chemistry and Biodiversity, 18(7), e2100167.
  7. Ziino, G., Nalbone, L., Giarratana, F., Romano, B., Cincotta, F., Panebianco, A. (2021). Microplastics in vacuum packages of frozen and glazed icefish (Neosalanx spp.): A freshwater fish intended for human consumption. Italian Journal of Food Safet, 10, 9974.
  8. Nalbone, L., Cincotta, F., Giarratana, F., Ziino, G., & Panebianco, A. (2021). Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy. Food Control, 125, 108003.
  9. Cincotta, F., Condurso, C., Tripodi, G., Merlino, M., Prestia, O., Stanton, C., & Verzera, A. (2021). Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis. LWT, 140, 110845.
  10. Condurso, C., Cincotta, F., Merlino, M., Stanton, C., & Verzera, A. (2020). Stability of powdered infant formula during secondary shelf-life and domestic practices. International Dairy Journal, 109, 104761.
  11. Condurso, C., Cincotta, F., Tripodi, G., Merlino, M., Giarratana, F., & Verzera, A. (2020). A new approach for the shelf-life definition of minimally processed carrots. Postharvest Biology and Technology, 163, 111138.
  12. Tripodi, G., Condurso, C., Cincotta, F., Merlino, M., & Verzera, A. (2020). Aroma compounds in mini‐watermelon fruits from different grafting combinations. Journal of the Science of Food and Agriculture, 100(3), 1328-1335.
  13. Fabrizio, C., Tripodi, G., Maria, M., Antonella, V., & ConcettaCondurs, O. (2020). Variety and shelf-life of coffee packaged in capsules.
  14. Condurso, C., Cincotta, F., Tripodi, G., Merlino, M., & Verzera, A. (2019). Influence of drying technologies on the aroma of Sicilian red garlic. LWT, 104, 180-185.
  15. Miceli, N., Cavò, E., Ragusa, S., Cacciola, F., Dugo, P., Mondello, L., Cincotta. F, Condurso, C., & Taviano, M. F. (2019). Phytochemical characterization and biological activities of a hydroalcoholic extract obtained from the aerial parts of Matthiola incana (L.) R. Br. subsp. incana (Brassicaceae) growing wild in Sicily (Italy). Chemistry & biodiversity, 16(4), e1800677.
  16. Condurso, C., Cincotta, F., & Verzera, A. (2018). Determination of furan and furan derivatives in baby food. Food chemistry, 250, 155-161.
  17. Condurso, C., Cincotta, F., Tripodi, G., & Verzera, A. (2018). Characterization and ageing monitoring of Marsala dessert wines by a rapid FTIR-ATR method coupled with multivariate analysis. European Food Research and Technology, 244(6), 1073-1081.
  18. Cincotta, F., Verzera, A., Tripodi, G., & Condurso, C. (2018). Volatile emerging contaminants in melon fruits, analysed by HS-SPME-GC-MS. Food Additives & Contaminants: Part A, 35(3), 512-518.
  19. Cincotta, F., Verzera, A., Tripodi, G., & Condurso, C. (2018). Non-intentionally added substances in PET bottled mineral water during the shelf-life. European Food Research and Technology, 244(3), 433-439.
  20. Condurso, C., Cincotta, F., Tripodi, G., & Verzera, A. (2017). Bioactive volatiles in Sicilian (South Italy) saffron: Safranal and its related compounds. Journal of EssEntial oil rEsEarch, 29(3), 221-227.
  21. Naselli, M., Zappala, L., Gugliuzzo, A., Garzia, G. T., Biondi, A., Rapisarda, C., Cincotta, F. & Siscaro, G. (2017). Olfactory response of the zoophytophagous mirid Nesidiocoris tenuis to tomato and alternative host plants. Arthropod-Plant Interactions, 11(2), 121-131.
  22. Condurso, C., Cincotta, F., Tripodi, G., Sparacio, A., Giglio, D. M. L., Sparla, S., & Verzera, A. (2016). Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.). European Food Research and Technology, 242(10), 1719-1726.
  23. Condurso, C., Tripodi, G., Cincotta, F., Mazzaglia, A., & Verzera, A. (2016). Analytical and sensory characterization of ‘Pesca di Leonforte’(Prunus persica Batsch). Journal of EssEntial oil rEsEarch, 28(4), 292-298.
  24. Condurso, C., Tripodi, G., Cincotta, F., Lanza, C. M., Mazzaglia, A., & Verzera, A. (2016). Quality assessment of Mediterranean shrimps during frozen storage. Italian journal of food science, 28(3), 497.
  25. Condurso, C., Mazzaglia, A., Tripodi, G., Cincotta, F., Dima, G., Maria Lanza, C., & Verzera, A. (2016). Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin. Journal of EssEntial oil rEsEarch, 28(3), 185-192.
  26. Verzera, A., Tripodi, G., Dima, G., Condurso, C., Scacco, A., Cincotta, F., ... & Sparacio, A. (2016). Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents. Journal of the Science of Food and Agriculture, 96(1), 150-159.
  27. Mazzaglia, A., Cincotta, F., Lanza, C. M., Condurso, C., Tripodi, G., Muratore, G., & Verzera, A. (2015). CHEMICAL MIGRATION IN MINERAL WATER PACKAGED IN PET BOTTLES AND SENSORY CHANGES DURING THE SHELF-LIFE. Italian Journal of Food Science.
  28. Cincotta, F., Verzera, A., Tripodi, G., & Condurso, C. (2015). Determination of sesquiterpenes in wines by HS-SPME coupled with GC-MS. Chromatography, 2(3), 410-421.

 

    Curriculum

    Dr. Fabrizio Cincotta is a Fixed-Term Researcher letter a Law 240/2010 on PON AIM (Attraction and International Mobility) for the scientific disciplinary sector AGR/15 "Food Sciences and Technologies" at the Department of Veterinary Sciences of the University of Studies of Messina.
    In 2021 he obtained the National Scientific Qualification for the role of Associated Professor for the AGR/15 sector.
    In 2020 he was Visiting Researcher at the Teagasc Food Research Center in Ireland.
    In 2017 he obtained the title of PhD (XXX cycle) in Applied Biology and Experimental Medicine at the University of Messina with an experimental thesis entitled: "Characterization and authenticity of Marsala D.O.C. wines".
    In 2014 he obtained with honors the master's degree in Biology (Biology of Nutrition curriculum) at the University of Messina with an experimental thesis entitled: "Influence of defoliation on the quality of wine, cv. Nero d'Avola".
    In 2012 he obtained with honors a bachelor’s degree in Biological Sciences at the University of Messina with a thesis entitled: "Use and application of microalgae in the production of Biodiesel".
    In 2008 he obtained a scientific high school diploma at the Isa Conti E. Vainicher Institute in Lipari with a score of 100/100.
    He is a member of the Doctoral College in Veterinary Sciences, and he is a member of the Council of the Department of Veterinary Sciences and of the Council of the Degree Course in "Sciences, Technologies and Safety of Animal Production" and "Biology of Health of Applied Technologies and Nutrition".
    He is the author of n. 28 international scientific publications, 6 full papers on congress proceedings and several national and international conference participations. (articles 27, h-index 10, citations 271, Scopus database updated on 31/05/2022).
    The research activity is mainly aimed at the qualitative evaluation, the study of conservation and shelf-life technologies of typical agri-food products.
    He is a member of the Italian Society of Food Sciences and Technologies (SISTAL).

    List of publications:
    1. Cincotta, F., Verzera, A., Prestia, O., Tripodi, G., Lechhab, W., Sparacio, A., Condurso, C. (2022). Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate. European Food Research and Technology, 248(2), 403–413.
    2. Verzera, A., Merlino, M., Cincotta, F., Prestia, O., Sparacio, A., Sparla, S., Condurso, C. (2021). Varietal aromas of fortified wines from different moscato var. (vitis vinifera l.) under the same pedoclimatic conditions. Foods,10(11), 2549.
    3. Conte, F., Cincotta, F., Condurso, C., Verzera, A., Panebianco, A. (2021). Odor emissions from raw meat of freshly slaughtered cattle during inspection. Foods,10(10), 2411.
    4. Cincotta, F., Brighina, S., Condurso, C., Arena, E., Verzera, A., Fallico, B. (2021). Sugars replacement as a strategy to control the formation of α-dicarbonyl and furanic compounds during cookie processing. Foods, 10(9), 2101.
    5. Taviano, M.F., Cavò, E., Spadaro, V., Raimondo, F.M., Musolino, V., Cacciola, F., El Majdoub, Y.O., Mondello, L., Condurso, C., Cincotta, F., Verzera, A., Miceli, N. (2021). Phytochemical constituents, antioxidant activity, and toxicity assessment of the aerial part extracts from the infraspecific taxa of Matthiola fruticulosa (Brassicaceae) endemic to Sicily. Molecules, 26(14), 4114.
    6. Miceli, N., Cavò, E., Spadaro, V., Raimondo, F.M., Ragusa, S., Cacciola, F., El Majdoub, Y.O., Arena, K., Mondello, L., Condurso, C., Cincotta, F., Taviano, M.F. (2021). Phytochemical Profile and Antioxidant Activity of the Aerial Part Extracts from Matthiola incana subsp. rupestris and subsp. pulchella (Brassicaceae) Endemic to Sicily Chemistry and Biodiversity, 18(7), e2100167.
    7. Ziino, G., Nalbone, L., Giarratana, F., Romano, B., Cincotta, F., Panebianco, A. (2021). Microplastics in vacuum packages of frozen and glazed icefish (Neosalanx spp.): A freshwater fish intended for human consumption. Italian Journal of Food Safet, 10, 9974.
    8. Nalbone, L., Cincotta, F., Giarratana, F., Ziino, G., & Panebianco, A. (2021). Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy. Food Control, 125, 108003.
    9. Cincotta, F., Condurso, C., Tripodi, G., Merlino, M., Prestia, O., Stanton, C., & Verzera, A. (2021). Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis. LWT, 140, 110845.
    10. Condurso, C., Cincotta, F., Merlino, M., Stanton, C., & Verzera, A. (2020). Stability of powdered infant formula during secondary shelf-life and domestic practices. International Dairy Journal, 109, 104761.
    11. Condurso, C., Cincotta, F., Tripodi, G., Merlino, M., Giarratana, F., & Verzera, A. (2020). A new approach for the shelf-life definition of minimally processed carrots. Postharvest Biology and Technology, 163, 111138.
    12. Tripodi, G., Condurso, C., Cincotta, F., Merlino, M., & Verzera, A. (2020). Aroma compounds in mini‐watermelon fruits from different grafting combinations. Journal of the Science of Food and Agriculture, 100(3), 1328-1335.
    13. Fabrizio, C., Tripodi, G., Maria, M., Antonella, V., & ConcettaCondurs, O. (2020). Variety and shelf-life of coffee packaged in capsules.
    14. Condurso, C., Cincotta, F., Tripodi, G., Merlino, M., & Verzera, A. (2019). Influence of drying technologies on the aroma of Sicilian red garlic. LWT, 104, 180-185.
    15. Miceli, N., Cavò, E., Ragusa, S., Cacciola, F., Dugo, P., Mondello, L., Cincotta. F, Condurso, C., & Taviano, M. F. (2019). Phytochemical characterization and biological activities of a hydroalcoholic extract obtained from the aerial parts of Matthiola incana (L.) R. Br. subsp. incana (Brassicaceae) growing wild in Sicily (Italy). Chemistry & biodiversity, 16(4), e1800677.
    16. Condurso, C., Cincotta, F., & Verzera, A. (2018). Determination of furan and furan derivatives in baby food. Food chemistry, 250, 155-161.
    17. Condurso, C., Cincotta, F., Tripodi, G., & Verzera, A. (2018). Characterization and ageing monitoring of Marsala dessert wines by a rapid FTIR-ATR method coupled with multivariate analysis. European Food Research and Technology, 244(6), 1073-1081.
    18. Cincotta, F., Verzera, A., Tripodi, G., & Condurso, C. (2018). Volatile emerging contaminants in melon fruits, analysed by HS-SPME-GC-MS. Food Additives & Contaminants: Part A, 35(3), 512-518.
    19. Cincotta, F., Verzera, A., Tripodi, G., & Condurso, C. (2018). Non-intentionally added substances in PET bottled mineral water during the shelf-life. European Food Research and Technology, 244(3), 433-439.
    20. Condurso, C., Cincotta, F., Tripodi, G., & Verzera, A. (2017). Bioactive volatiles in Sicilian (South Italy) saffron: Safranal and its related compounds. Journal of EssEntial oil rEsEarch, 29(3), 221-227.
    21. Naselli, M., Zappala, L., Gugliuzzo, A., Garzia, G. T., Biondi, A., Rapisarda, C., Cincotta, F. & Siscaro, G. (2017). Olfactory response of the zoophytophagous mirid Nesidiocoris tenuis to tomato and alternative host plants. Arthropod-Plant Interactions, 11(2), 121-131.
    22. Condurso, C., Cincotta, F., Tripodi, G., Sparacio, A., Giglio, D. M. L., Sparla, S., & Verzera, A. (2016). Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.). European Food Research and Technology, 242(10), 1719-1726.
    23. Condurso, C., Tripodi, G., Cincotta, F., Mazzaglia, A., & Verzera, A. (2016). Analytical and sensory characterization of ‘Pesca di Leonforte’(Prunus persica Batsch). Journal of EssEntial oil rEsEarch, 28(4), 292-298.
    24. Condurso, C., Tripodi, G., Cincotta, F., Lanza, C. M., Mazzaglia, A., & Verzera, A. (2016). Quality assessment of Mediterranean shrimps during frozen storage. Italian journal of food science, 28(3), 497.
    25. Condurso, C., Mazzaglia, A., Tripodi, G., Cincotta, F., Dima, G., Maria Lanza, C., & Verzera, A. (2016). Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin. Journal of EssEntial oil rEsEarch, 28(3), 185-192.
    26. Verzera, A., Tripodi, G., Dima, G., Condurso, C., Scacco, A., Cincotta, F., ... & Sparacio, A. (2016). Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents. Journal of the Science of Food and Agriculture, 96(1), 150-159.
    27. Mazzaglia, A., Cincotta, F., Lanza, C. M., Condurso, C., Tripodi, G., Muratore, G., & Verzera, A. (2015). CHEMICAL MIGRATION IN MINERAL WATER PACKAGED IN PET BOTTLES AND SENSORY CHANGES DURING THE SHELF-LIFE. Italian Journal of Food Science.
    28. Cincotta, F., Verzera, A., Tripodi, G., & Condurso, C. (2015). Determination of sesquiterpenes in wines by HS-SPME coupled with GC-MS. Chromatography, 2(3), 410-421.

I dati visualizzati nella sezione sono recuperati dalla Procedura Gestione Carriere e Stipendi del Personale (CSA), dalla Procedura Gestione Studenti (ESSE3), da Iris e dal Sito Docenti MIUR.

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