Gianluca Picariello


Name: Gianluca
Surname: Picariello
Skill: Research Director
Phone: (Office) +39 0825 299 521
Phone: (Lab) +39 0825 299 218
Fax: +39 0825 299 641
CNR People WEB Site:
Keywords: Foods; Food Analysis; Mass spectrometry; Proteolysis; Food digestion; Food Chemistry; Food allergens; Bioactive peptides.
Curriculum EN: (click here to view it) 

Researcher Activities

The activity of dr. Picariello is focused on the isolation and structural characterization of food molecules and macromolecules by means of advanced high-performance separation techniques (HPLC, electrophoresis) and mass spectrometry (both MALDI and electrospray-based MS). The primary topics of his activity are aimed to study food biomolecules under several aspects: 1.comprehensive identification of food-related proteins (proteomics) and to their effects of foods on human health; 2. proteolytic events in foods e models of the human gastro-intestinal digestion; 3. identification of bioactive peptides and characterization of food allergens; 4. characterization of post-translational (glycosylations and phosphorylations) and process induced modifications of proteins; 5. development of new methodologies in food lipidomics and proteomics; 6. Isolation, characterization and determination of potentially bioactive metabolites in foods.

Key Publications

  • Siano F, Vasca E, Picariello G*. Accurate determination of total biophenols in unfractionated extra-virgin olive oil with the fast blue BB assay. Food Chem. 2022;370:130990.
  • Sacchi R, Cutignano A, Picariello G, et al. Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy). NPJ Sci Food. 2020;4(1):19.
  • Spada V, Ferranti P, Chianese L, Salimei E, Addeo F, Picariello G*. Antibacterial potential of donkey’s milk disclosed by untargeted proteomics. J Proteomics. 2021 ;231:104007.
  • Spada V, Di Stasio L, Picascia S, Messina B, Gianfrani C, Mamone G, Picariello G*. Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics. Front Nutr. 2020;7:98.
  • Pieri M, Silvestre A, De Cicco M, Mamone G, Capasso E, Addeo F, Picariello G*. Mass spectrometry-based proteomics for the forensic identification of vomit traces. J Proteomics. 2019;209:103524.
  • Picariello G*, De Cicco M, Nocerino R, Paparo L, Mamone G, Addeo F, Berni Canani R. Excretion of Dietary Cow’s Milk Derived Peptides Into Breast Milk. Front Nutr. 2019;6:25.
  • Pieri M, Lombardi A, Basilicata P, Mamone G, Picariello G*. Proteomics in Forensic Sciences: Identification of the Nature of the Last Meal at Autopsy. J Proteome Res. 2018;17(7):2412-2420.
  • Picariello G*, Di Stasio L, Mamone G, Iacomino G, Venezia A, Iannaccone N, Ferranti P, Coppola R, Addeo F. Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches. Food Res Int. 2018;105:52-58.
  • Picariello G*, Addeo F, Ferranti P, Nocerino R, Paparo L, Passariello A, Dallas DC, Robinson RC, Barile D, Canani RB. Antibody-independent identification of bovine milk-derived peptides in breast-milk. Food Funct. 2016;7(8):3402-9.
  • Siano F, Addeo F, Volpe MG, Paolucci M, Picariello G*. Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil to Simulated Gastric Conditions and Thermal Stress. J Agric Food Chem. 2016;64(44):8369-8378.
    *= corresponding author