{"id":9696,"date":"2025-10-21T06:58:19","date_gmt":"2025-10-21T06:58:19","guid":{"rendered":"https:\/\/www.isa.cnr.it\/web\/?p=9696"},"modified":"2025-10-21T07:04:11","modified_gmt":"2025-10-21T07:04:11","slug":"il-premio-best-poster-award-elsevier-alla-dott-ssa-luigia-di-stasio","status":"publish","type":"post","link":"https:\/\/www.isa.cnr.it\/web\/?p=9696","title":{"rendered":"il premio Best Poster Award\u201d (Elsevier) alla Dott.ssa Luigia Di Stasio"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8938 size-full aligncenter\" src=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/03\/finanziato-da-unione-europea-next-generation-eu-300x75-1.png\" alt=\"\" width=\"300\" height=\"75\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8988 size-full aligncenter\" src=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/04\/On-Food.jpg\" alt=\"\" width=\"337\" height=\"120\" srcset=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/04\/On-Food.jpg 337w, https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/04\/On-Food-300x107.jpg 300w\" sizes=\"(max-width: 337px) 100vw, 337px\" \/><\/p>\n<p style=\"font-weight: 400; text-align: Justify;\">La dr.ssa Luigia Di Stasio ha ricevuto il premio Best Poster Award\u201d (Elsevier) alla 4th Food Chemistry Conference \u2013 &#8220;Reshaping Global Food Systems&#8221;, tenutasi a Glasgow (Scozia, UK) dal 14 al 16 ottobre 2025, per il lavoro \u201cProteomic characterization and semi-quantitative determination of durum wheat germ agglutinin (WGA) as a marker of germ in whole grain products.\u201d<\/p>\n<p style=\"font-weight: 400; text-align: Justify;\">Il lavoro premiato si inserisce nel contesto del progetto PNRR \u201cOn Foods \u2013 Research and innovation network on food and nutrition Sustainability, Safety and Security &#8211; Spoke 4\u201d, attualmente in corso presso l\u2019istituto di Scienze dell\u2019Alimentazione di Avellino, e rappresenta un importante passo avanti nella garanzia di autenticit\u00e0 dei prodotti integrali.<\/p>\n<p style=\"font-weight: 400; text-align: Justify;\">L\u2019obiettivo della ricerca \u00e8 lo sviluppo di un metodo analitico innovativo per distinguere i veri prodotti integrali da quelli ricostituiti, ossia ottenuti mescolando farina raffinata con crusca. Al centro dello studio c\u2019\u00e8 la WGA (Wheat Germ Agglutinin) \u2013 una lectina, identificato come biomarcatore specifico del germe di grano e di conseguenza dei prodotti whole-grain.<\/p>\n<p style=\"font-weight: 400; text-align: Justify;\">Attraverso un approccio combinato proteomico e immunochimico, la dr.ssa Di Stasio ha realizzato una caratterizzazione quantitativa di questa proteina, dimostrando la sua efficacia nel riconoscere la presenza autentica del germe di grano nei prodotti integrali. La metodologia proposta &nbsp;non solo offre un potente strumento per l\u2019autenticazione dei prodotti whole grain, ma ha anche implicazioni nutrizionali rilevanti, contribuendo a garantire trasparenza e qualit\u00e0 nella filiera alimentare.<\/p>\n<p style=\"font-weight: 400;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9697 size-full\" src=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2025\/10\/Premio_02.jpg\" alt=\"\" width=\"1255\" height=\"861\" srcset=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2025\/10\/Premio_02.jpg 1255w, https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2025\/10\/Premio_02-300x206.jpg 300w, https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2025\/10\/Premio_02-1024x703.jpg 1024w, https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2025\/10\/Premio_02-768x527.jpg 768w, https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2025\/10\/Premio_02-1170x803.jpg 1170w\" sizes=\"(max-width: 1255px) 100vw, 1255px\" \/><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La dr.ssa Luigia Di Stasio ha ricevuto il premio Best Poster Award\u201d (Elsevier) alla 4th Food Chemistry Conference \u2013 &#8220;Reshaping Global Food Systems&#8221;, tenutasi a Glasgow (Scozia, UK) dal 14 al 16 ottobre 2025, per il lavoro \u201cProteomic characterization and&#8230;<br \/><a class=\"read-more-button\" href=\"https:\/\/www.isa.cnr.it\/web\/?p=9696\">Leggi il seguito<\/a><\/p>\n","protected":false},"author":2,"featured_media":9698,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[22,12,240],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>il premio Best Poster Award\u201d (Elsevier) alla Dott.ssa Luigia Di Stasio - ISTITUTO DI SCIENZE DELL&#039; ALIMENTAZIONE - CNR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.isa.cnr.it\/web\/?p=9696\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"il premio Best Poster Award\u201d (Elsevier) alla Dott.ssa Luigia Di Stasio - ISTITUTO DI SCIENZE DELL&#039; ALIMENTAZIONE - CNR\" \/>\n<meta property=\"og:description\" content=\"La dr.ssa Luigia Di Stasio ha ricevuto il premio Best Poster Award\u201d (Elsevier) alla 4th Food Chemistry Conference \u2013 &#8220;Reshaping Global Food Systems&#8221;, tenutasi a Glasgow (Scozia, UK) dal 14 al 16 ottobre 2025, per il lavoro \u201cProteomic characterization and...Leggi il seguito\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.isa.cnr.it\/web\/?p=9696\" \/>\n<meta property=\"og:site_name\" content=\"ISTITUTO DI SCIENZE DELL&#039; 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