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Curriculum

EDUCATION 2007 PhD - “Sustainable Development and International Cooperation” (19th cycle) Sapienza University, Rome, Italy PhD Supervisor: Prof. Grego Stefano PhD project carried out in collaboration with Prof. Matzner Egbert, University of Bayreuth, Germany 2001 Master Degree in Environmental Science, Tuscia University, Italy CURRENT POSITION(S) 2013 – 2018 Researcher with fix term contract (Italian law: art. 24 c.3-a L. 240/10) Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Tuscia University, Italy 2011 – 2013 Researcher with fix term contract (Italian law: art.1 c.14 L. 230/05) Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Tuscia University, Italy PREVIOUS POSITIONS 2009 – 2011 Postdoctoral Research Fellow Department of Agro-food Science and Techniques (DISTA), Tuscia University, Italy FELLOWSHIPS 2008 – 2009 Co.co.co (Project titled: “Kinetic characterization of proteolytic enzymes and selection of food-grade supports for enzyme immobilization”) granted by Department of Agro-food Science and Techniques (DISTA), Tuscia University, Italy 2007 – 2008 Co.co.co (Project titled: “Bioreactors and immobilized enzymes for food applications”) granted by Centro Atena, Finanziaria laziale di sviluppo (Filas), Rome, Italy 2007 – 2008 Co.co.co (Project titled: “Industrial Liaison Network”) granted by Tuscia University, Italy 2007 Scholarship “Enzymes in the Environment” granted by Federation of European Microbiological Societies (FEMS), Italy 2002 Scholarship (Project titled: “Girasole-fejao niemba”) in the cooperation project UEM Italy/Mozambique, Faculdade de Agronomia e Engenharia Forestal, Universidade Eduardo Mondane, Maputo (Mozambique) 2002 Scholarship (Project titled: “Sustainable horticultural biomass management: effects on soil quality and on the productivity of an horticultural crop (Capsicum annuum L.)” granted by Department of Crop Production, Tuscia University, Italy SUPERVISION OF GRADUATE STUDENTS AND POSTDOCTORAL FELLOWS 2004 – 2015 13 Master Students - Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Tuscia University, Italy TEACHING ACTIVITIES 2016-2017 Researcher with fix term contract – Oenology, enography and tasting techniques (6 CFU), Science Departement, University Roma Tre, Italy 2013 – 2017 Researcher with fix term contract – Chemical and biochemical analyses of food matrices and fermentation products (6 CFU), Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Tuscia University, Italy 2012 – 2013 Researcher with fix term contract – Oenology (module B, 3 CFU), Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Tuscia University, Italy 2012 – 2013 Researcher with fix term contract – Organic chemistry of the food compounds (6 CFU), Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Tuscia University, Italy 2011 – 2012 Researcher with fix term contract – Oenology (module B, 3 CFU), Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Tuscia University, Italy ORGANISATION OF SCIENTIFIC MEETINGS 2004 Organizational committee member of the National Congress of the Italian Society of Soil Science (SISS), Viterbo, Italy MEMBERSHIPS OF SCIENTIFIC SOCIETIES 2011 –2016 Member of SISTAL - Italian Society of Food Science and Technology, Bologna University MAJOR COLLABORATIONS Prof. Francesca Nanni and Dott. Ilaria Cacciotti, production of enzyme bioreactors for food applications; Dept. of Enterprise Engineering, University of Rome Tor Vergata, Italy. Prof. Pasquale Ferranti, characterization of odorous molecules in wine, University of Naples Federico II Dott. Pasquale Tamborra, applied wine research, Research Unit for Viticulture and Enology in Southern Italy - Experimental Cellar of Barletta, Italy. Dott. Paola Vagnoli, Lallemand Spa – DANSTAR Ferment AG, yeast and enzyme preparation for application in food industry, Zug, Switzerland. Dott. Marco Ghidi, Ghidi Metalli srl, applied research for the production of food with high quality technology – Pistoia, Italy Prof. Merendino Nicolò, nutraceutical ingredients for food, Department of Ecological and Biological Sciences, Tuscia University, Italy PUBLICATION 1. Liburdi K, Benucci I, Lombardelli C, Esti M, (accepted). Identification and Characterization of Lipoxygenase in Fresh Culinary Herbs. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. doi.org/10.1080/10942912.2016.1211678 2. Liburdi K, Benucci I, Palumbo F, Esti M. (2016). Lysozyme immobilized on chitosan beads: Kinetic characterization and antimicrobial activity in white wines. FOOD CONTROL, vol. 63, p. 46-52, doi:10.1016/j.foodcont.2015.11.015 3. Benucci I, Lombardelli C, Liburdi K, Acciaro G, Zappino M, Esti M, (2016). Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 53(2), p. 1130-1139, doi:10.1007/s13197-015-2125-4. 4. Benucci I, Lombardelli C, Cacciotti I, Liburdi K, Nanni F, Esti M, (2016). Chitosan beads from microbial and animal sources as enzyme supports for wine application. FOOD HYDROCOLLOIDS, vol. 61, p. 191-200, doi: 10.1016/j.foodhyd.2016.05.016 5. Cerreti, M., Liburdi, K., Benucci, I., & Esti, M. (2016). The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice. LWT-Food Science and Technology, vol. 73, pp. 326-33, doi: 10.1016/j.lwt.2016.06.030 6. Benucci I, Cappannella E, Liburdi K, Esti M, (2016). Inhibitory effect of ethanol, sulphur dioxide and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wine. LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 73, p. 320-325, doi: 10.1016/j.lwt.2016.06.035 7. Cappannella E, Benucci I, Lombardelli C, Liburdi K, Bavaro T, Esti M, (2016). Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study. FOOD CHEMISTRY, vol. 210, p. 49-55, doi: 10.1016/j.foodchem.2016.04.089 8. Cerreti M, Ferranti P, Benucci I, Liburdi K, De Simone C, Esti M, (2016). Thiol precursors in Grechetto grape juice and aromatic expression in wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 1-8 (in press), doi:10.1007/s00217-016-2789-7 9. Benucci I, Liburdi K, Cerreti M, Esti M, (2016). Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production. JOURNAL OF FOOD SCIENCE, 81(8). 10. Cerreti M, Fidaleo M, Benucci I, Liburdi K, Tamborra P, Moresi M, (2016). Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease. JOURNAL OF FOOD SCIENCE, vol. 81 (7), p. C1603–C1612, doi: 10.1111/1750-3841.13344 (in press) 11. Zappino M, Cacciotti I, Benucci I, Nanni F, Liburdi K, Valentini F, Esti M (2015). Bromelain immobilization on microbial and animal source chitosan films, plasticized with glycerol, for application in wine-like medium: Microstructural, mechanical and catalytic characterisations. FOOD HYDROCOLLOIDS, vol. 45; p. 41-47, ISSN: 0268-005X 12. Cerreti M, Esti M, Benucci I, Liburdi K., Simone C, Ferrante P (2015). Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, vol. 21; p. 411-416, ISSN: 1755-0238 13. Benucci I, Esti M, Liburdi K. (2015). Effect of wine inhibitors on the proteolytic activity of papain from Carica papaya L. latex. BIOTECHNOLOGY PROGRESS, vol. 31; p. 48-54, ISSN: 1520-6033, doi: 10.1016/j.fbp.2013.02.003 14. Esti M, Benucci I, Liburdi K., Garzillo AMV (2015). Immobilized pineapple stem Bromelain activity in a wine-like medium: Effect of inhibitors. FOOD AND BIOPRODUCTS PROCESSING, vol. 93; p. 84-89, ISSN: 0960-3085 15. Benucci I, Esti M, Liburdi K. (2014). Effect of free and immobilised stem bromelain on protein haze in white wine. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, vol. 20; p. 347-352, ISSN: 1322-7130, doi: 10.1111/ajgw.12093 16. Liburdi K, Benucci I, Esti M (2014). Lysozyme in Wine: An Overview of Current and Future Applications. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 13; p. 1062-1073, ISSN: 1541-4337, doi: 10.1111/1541-4337.12102 17. Esti M, Liburdi K, Palumbo F, Benucci I, Garzillo AMV (2014). Kinetic study of a hen-egg white lysozyme-based oenological preparation. FOOD SCIENCE AND BIOTECHNOLOGY, vol. 23, p. 151-155, ISSN: 1226-7708, doi: 10.1007/s10068-014-0020-9 18. Esti M, Benucci I, Lombardelli C, Liburdi K, Garzillo AMV (2013). Papain from papaya (Carica papaya L.) fruit and latex: preliminary characterization in alcoholic-acidic buffer for wine application. FOOD AND BIOPRODUCTS PROCESSING, vol. 91, p. 595-598, ISSN: 0960-3085, doi: 10.1016/j.fbp.2013.02.003 19. Liburdi K, Benucci I, Taddei AR, Esti M (2012). Immobilizzazione di ureasi acida da L. fermentum su sfere di chitosano. INDUSTRIE DELLE BEVANDE, vol. 41, p. 11-16, ISSN: 0390-0541 20. Benucci I, Esti M, Liburdi K, Garzillo AMV (2012). Pineapple stem bromelain immobilized on different supports: catalytic properties in model wine. BIOTECHNOLOGY PROGRESS, vol. 28, p. 1472-1477, ISSN: 1520-6033, doi: 10.1002/btpr.1639 21. Esti M, Benucci I, Liburdi K, Acciaro G (2012). Monitoring of ochratoxin A fate during alcoholic fermentation of wine-must. FOOD CONTROL, vol. 27, p. 53-56, ISSN: 0956-7135, doi: 10.1016/j.foodcont.2012.02.030 22. Liburdi K, Straniero R, Benucci I, Garzillo AMV, Esti M (2012). Lysozyme immobilized on micro-sized magnetic particles: kinetic parameters at wine pH. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, vol. 166, p. 1736-1746, ISSN: 0273-2289, doi: 10.1007/s12010-012-9577-z 23. Liburdi K, Torresi S, Benucci I, Esti M (2012). Qualità e sensorialità di alimenti e bevande: il ruolo del contenitore. INDUSTRIE DELLE BEVANDE, vol. 41, p. 5-18, ISSN: 0390-0541 24. Esti M, Benucci I, Liburdi K, Garzillo AMV (2011). Effect of Wine Inhibitors on Free Pineapple Stem Bromelain Activity in a Model Wine System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 59, p. 3391-3397, ISSN: 0021-8561, doi: 10.1021/jf104919v 25. Benucci I, Liburdi K, Garzillo AMV, Esti M (2011). Bromelain from pineapple stem in alcoholic–acidic buffers for wine application. FOOD CHEMISTRY, vol. 124, p. 1349-1353, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2010.07.087 26. Liburdi K, Benucci I, Esti M (2010). Study of two different immobilized acid proteases for wine application. FOOD BIOTECHNOLOGY, vol. 24, p. 282-292, ISSN: 0890-5436, doi: 10.1080/08905436.2010.507158 27. Marinari S, Liburdi K, Fliessbach A, Kalbitz K (2010). Effects of organic management on water-extractable organic matter and C mineralization in European arable soils. SOIL & TILLAGE RESEARCH, vol. 106; p. 211-217, ISSN: 0167-1987, doi: 10.1016/j.still.2009.12.010 28. Marinari S, Liburdi K, Corradini D, Grego S. (2010). Reversed-phase high performance liquid chromatographic profile of organic fractions extracted by solvents with different polarity as a tool to evaluate the hydrophobic character of soil under different management. SOIL & TILLAGE RESEARCH, vol. 109; p. 36-40, ISSN: 0167-1987 29. Marinari S, Liburdi K, Masciandaro G, Ceccanti B., Grego S (2007). Humification-mineralization pyrolytic indices and carbon fractions of soil under organic and conventional management in central Italy. SOIL & TILLAGE RESEARCH, vol. 9; p. 10-17, ISSN: 0167-1987 30. Corradini D, Grego S, Liburdi K, Marinari S, Tonci M (2006). A combined approach employing Soxhlet extraction and linear gradient elution reversed-phase HPLC for the finger printing of soil organic matter according to hydrophobicity. CHROMATOGRAPHIA; p. S11-S16, ISSN: 0009-5893. European patent Cammaroto A, Di Principe A, Rotunno C, Esti M, Liburdi K, Benucci I (2013). Food product preparation method. 13178535.4 - 1358, C.S.I. Compagnie Surgelati Italiana S.P.A. Per-reviewed conferences proceedings Abstracts 1. Benucci I, Esti M, Liburdi K, Corsi L, Garzillo AMV (2012). Effect of wine inhibitors on two different cysteine proteases: a comparison between papain from Carica papaya latex and pineapple stem bromelain. In: Proceedings of the 9° ChimAlSi 2012. Emirates Journal of Food and Agriculture, vol. 24, p.51. Ischia (NA), Italy, 3-7 June, 2012. ISSN 2079-052X. 2. Esti M, Liburdi K, Benucci I, Palumbo F, Garzillo AMV (2012). Hydrolytic and lytic activity of hen egg white lysozyme in model wine. In: Proceedings of the 9° ChimAlSi 2012. Emirates Journal of Food and Agriculture, vol. 24, p.78. Ischia (NA), Italy, 3-7 June, 2012. ISSN 2079-052X. 3. Liburdi K, Benucci I, Marconi G, Garzillo AMV, Esti M (2012). Kinetic study in model wine of two commercial acid urease preparations tested in the free and immobilised form. In: Proceedings of the 9° ChimAlSi 2012. Emirates Journal of Food and Agriculture, vol. 24, p.93. Ischia (NA), Italy, 3-7 June, 2012. ISSN 2079-052X. 4. Esti M, Benucci I, Liburdi K, Acciaro G (2011). Monitoring of ochratoxin A fate during alcoholic fermentation of wine-must. In: Proceedings of Fifth international workshop on Biosensors for food safety and environmental monitoring, p.53. Ouarzazate, Morocco, 6-8 October, 2011. 5. Liburdi K, Benucci I, Esti M (2009). Cinetica in vino modello di bromelina libera ed immobilizzata. In: Proceedings of the 9° CISETA- Congresso Italiano di Scienza e Tecnologia degli Alimenti, vol. IX, p. 593-597. Milan, 11-12 June, 2009. ISBN: 9788896027059. 6. Benucci I, Liburdi K, Esti M (2007). Immobilizzazione di una proteasi acida ed applicazione in vino modello. In: Proceedings of the 8°CISETA- Congresso Italiano di Scienza e Tecnologia degli Alimenti, vol. VIII, p. 490-494. Milan, 7-8 May, 2007. ISBN: 978-88-96027-00-4. 7. Liburdi K, Benucci I, Esti M (2007). Acid proteases immobilized on two different solid supports. In: Proceedings of the Third International Conference Enzymes in the environment: Ecology, Activity, Applications, p.66. Viterbo, 15-19 July 2007. 8. Marinari S, Liburdi K, Masciandaro G, Ceccanti B. And Grego S (2007). Humification-mineralization pyrolytic indices and carbon fractions of soil under organic and conventional management in central Italy. SOIL & TILLAGE RESEARCH, vol. 9; p. 10-17, ISSN: 0167-1987 9. Corradini D, Grego S, Liburdi K, Marinari S, Tonci M (2006). A combined approach employing Soxhlet extraction and linear gradient elution reversed-phase HPLC for the finger printing of soil organic matter according to hydrophobicity. CHROMATOGRAPHIA; p. S11-S16, ISSN: 0009-5893 Posters 1. Benucci I, Liburdi K, Esti M. Caratterizzazione di lieviti secchi attivi durante la preparazione del pied de cuve. Enoforum 2013 (Poster 152) Arezzo, Italy, 7-9 May 2013. 2. Esti M, Lombardelli C, Benucci I, Liburdi K. Immobilizzazione di bromelina da gambo d’ananas su sfere di chitosano da fonte diversa. Enoforum 2013 (Poster 149) Arezzo, Italy, 7-9 May 2013. 3. Esti M, Liburdi K, Benucci I. Continuous Oenococcus oeni lysis using immobilized lysozyme in fluidized bed bioreactor. EFFoST (Poster P2.038) Bologna, Italy, 13-15 November 2013. 4. Benucci I, Liburdi K, Esti M. Microwave blanching of vegetables: surface effect on peroxidase activity. EFFoST (Poster P1.028) Bologna, Italy, 13-15 November 2013. 5. Liburdi K, Benucci I, Esti M. Lisozima libero e immobilizzato per applicazioni al settore enologico. Enoforum (Poster 64) 2011. Arezzo, Italy, 03-05 May 2011. 6. Benucci I, Liburdi K, Esti M. Prove di stabilizzazione proteica di vini bianchi con bromelina immobilizzata. Enoforum 2011 (Poster 66). Arezzo, Italy, 03-05 May 2011. 7. Benucci I, Liburdi K, Cappannella E, Lombardelli C, Esti M. Continuous cell lysis of Oenococcus oeni in fluidized-bed reactor for winemaking application. Italian Forum on Industrial Biotech and Bioeconomy (IFIB) Genoa, Italy, 25-26 September 2014. 8. Bavaro T, Benucci I, Pedrali A, Marrubini G, Liburdi K. Preparation of PUFA concentrates as acylglycerols by lipase-mediated hydrolysis of hempseed oil in a continuous flow-reactor. Italian Forum on Industrial Biotech and Bioeconomy (IFIB) Genoa, Italy, 25-26 September 2014. 9. Liburdi K, Benucci I, Zeppa G, Esti M. Native plant proteases as novel coagulants for milk clotting. Italian Forum on Industrial Biotech and Bioeconomy (IFIB) Genoa, Italy, 25-26 September 2014.