Beatrice De Giulio


Name: Beatrice
Surname: De Giulio
Skill: Technologist
Phone: (Office) +39 0825 299 381
Phone: (Lab 1) +39 0825 299210 (Lab 2) +39 0825 299213 
Fax: +39 0825 299 641
CNR People WEB Site:
Keywords: Gas chromatography-Mass spectrometry; Head Space-Solid Phase Micro Extraction (HS-SPME); Volatile organic compounds (VOCs); Molecular profiling, Food analysis.
Curriculum EN: (click here to view it)

Research activities

The research activity of Dr. De Giulio has been centered on advanced mass spectrometry methodologies applied to structural characterization of proteins of interest in the field of food sciences as well as to the development and application of innovative molecular profiling strategies for food analysis. More recently, her research activity has been focused on the study of volatile organic compounds (VOCs) using HS-SPME GC-MS, both in the food science and the biomedical area. In the food sector, VOCs profiling strategies have been used to evaluate the quality and traceability of food (fresh, processed and preserved products) and to study the effects of different technological processes undergone by a food. In the clinical area, the volatile profiles obtained from biological fluids of subjects in various physio-pathological states led to identify potential markers useful both for the clinical diagnosis and the monitoring of effects of pharmacological treatments.  

Key Publications

  • Cozzolino R., Pace B., Palumbo M., Laurino C., Picariello G., Siano F., De Giulio B., Pelosi S., Cefola M. Volatile and phenolic compounds as markers of ripening stage in Candonga strawberries. Foods (2021), 10, 3102 DOI:10.3390/foods10123102
  • Cozzolino R., Malorni L., Martignetti A., Picariello G., Siano F., Forte G., De Giulio B. Comparative analysis of volatile profiles and phenolic compounds of Four Southern Italian onion (Allium cepa L.) Landraces. Journal of Food Composition and Analysis (2021), 101, 103990 DOI: 10.1016/j.jfca.2021.103990
  • Cozzolino R., Mari A., Ramezani S., Martignetti A., Piacente S., De Giulio B. Assessment of volatile compounds as potential markers of water deficit stress of two wild ecotypes of Salvia reuterana Boiss. Journal of Food Composition and Analysis (2021), 100, 103939 DOI: 10.1016/j.jfca.2021.103939
  • Cozzolino R., Martignetti A., De Giulio B., Malorni L., Addeo F., Picariello G. SPME GC-MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe-milk cheese. International Journal of Dairy Technology (2021), 74, 383-392 DOI: 10.1111/1471-0307.12756
  • Cozzolino R., De Giulio B., Pellicano M.P., Pace B., Capotorto I., Martignetti A., D’Agresti M., Laurino C., Cefola M. Volatile, quality and olfactory profiles of fresh-cut polignano carrots stored in air or in passive modified atmospheres. LWT (2021), 137, 110408   DOI: 10.1016/j.lwt.2020.110408
  • Cozzolino R., De Giulio B., Petriccione M., Martignetti A., Malornia L., Zampella L., Laurino C., Pellicano M.P. Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit. Food Chemistry (2020), 316, 126340 DOI: 10.1016/j.foodchem.2020.126340
  • Cozzolino R., Martignetti A., Cefola M., Pace B., Capotorto I., De Giulio B. Montemurro N. and Pellicano. M.P. Volatile metabolites, quality and sensory parameters of ”Ferrovia” sweet cherry cold stored in air or packed in high CO2 modified atmospheres. Food Chemistry (2019), 286, 659-668 DOI: 10.1016/j.foodchem.2019.02.022
  • Cozzolino R., De Giulio B., Marena P., Martignetti A., Günther K., Lauria F., Russo P., Stocchero M., Siani A. Urinary volatile organic compounds in overweight compared to normal-weight children: results from the Italian I.Family cohort. Scientific Reports (2017), 15636-15648 DOI: 10.1038/s41598-017-15957-7
  • Fratianni F., Cefola M., Pace B., Cozzolino R., De Giulio B., Cozzolino A., d’Acierno A., Coppola R., Logrieco A.F., Nazzaro F. Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars. Food Chemistry (2017), 229, 752–760 DOI: 10.1016/j.foodchem.2017.02.137
  • Giacco R., De Giulio B. (2017). Metabolismo glicidico. In: Rivellese; Annuzzi; Capaldo; Vaccaro; Riccardi. Nutrizione Umana. p. 245-257, Napoli: Idelson-Gnocchi, ISBN: 978-88-7947-649-2