Angela Bassoli (0000-0001-5442-3808)

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Biography

EDUCATION
Bachelor at Liceo Classico P. Sarpi, Bergamo (I), 1979.
Degree in Chemistry at the University of Milan (I), 1985.
Ph.D. in Chemistry at the Department of Organic and Industrial Chemistry, 1990.
Since 1990 she joined the Faculty of Agriculture and Food Sciences at the University of Milan where she is now Associate Professor.

TEACHING
Organic Chemistry (BD in Food Sciences);
Molecular Basis of Taste (MD in Human Nutrition).
Lecturer in Organic Chemistry at the University of Makeni, Sierra Leone (2012)
Member of the PhD school in Chemistry, Biochemistry and Ecology of Pesticides (2007- 2015). Member of the PhD school in Food Systems (2015-2018). Member of the didactic committee of DeFENS. Member of the scientific commitee of centre GENDERS - Gender & Equality in Research and Science of the University of Milan. Member of the scientific committee of the CRC- Centro di Studi Applicati per la Gestione Sostenibile e Difesa della Montagna GesDiMont

RESEARCH ACTIVITY
Bioactive compounds from traditional food and food plants.
Taste biodiversity: rediscovery and valorisation of “neglected tastes” and their biological significance.
Compounds active on taste and chemical sensing: isolation from natural sources; rational design; synthesis and structure activity relationships.
Chemical signals in perception mechanisms in humans, vertebrate and inverterbrates (insects, nematodes).
Nutrient sensing in humans, mammalians and invertebrates.
Voice phytochemistry.

Activities

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Università degli Studi di Milano: Milano, IT

1990-03-01 to present | Associate Professor (Department of Food, Environmental and Nutritional Sciences - DeFENS)

Employment

Angela Bassoli

https://orcid.org/0000-0001-5442-3808

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Biography

Activities

Employment (1)

Università degli Studi di Milano: Milano, IT

Education and qualifications (2)

University of Milano: Milano, IT

University of Milano: Milano, IT

Works (48)

Evaluation of Two Wild Populations of Hedge Mustard (<i>Sisymbrium officinale</i> (L.) Scop.) as a Potential Leafy Vegetable

Effect of <em>Moringa oleifera</em> Leaf Powder on Postprandial Blood Glucose Response: In Vivo Study on Saharawi People Living in Refugee Camps

Effect of storage on the qualitative characteristics of perilla, a potential new minimally processed leafy vegetable

Extracts and compounds active on TRP ion channels from Waldheimia glabra, a ritual medicinal plant from Himalaya

Bitter or not? BitterPredict, a tool for predicting taste from chemical structure

TRPA5, an ankyrin subfamily insect TRP channel, is expressed in antennae of cydia pomonella (lepidoptera: Tortricidae) in multiple splice variants

Phytochemicals from Ruta graveolens activate TAS2R bitter taste receptors and TRP channels involved in gustation and nociception

Response of the European grapevine moth Lobesia botrana to somatosensory-active volatiles emitted by the non-host plant Perilla frutescens

Sensory and hedonic perceptions of italian and korean subjects: A Cross-Cultural study of Perilla Frutescens

The taste of D- and L-amino acids: In vitro binding assays with cloned human bitter (TAS2Rs) and sweet (TAS1R2/TAS1R3) receptors

Analogues of perillaketone as highly potent agonists of TRPA1 channel

Characterization of some qualitative traits in different perilla cultivars

Sub-lethal concentrations of Muscari comosum bulb extract suppress adhesion and induce detachment of sessile yeast cells

Lost and found in sweeteners: Forgotten molecules and unsolved problems in the chemistry of sweet compounds

Molecular modelling and models in the study of sweet and umami taste receptors. A review.

Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis

Taste-guided identification of high potency TRPA1 agonists from Perilla frutescens

Isovanillic sweeteners: Sensory evaluation and in vitro assays with human sweet taste receptor

Multiple receptors or multiple sites? Modeling the human T1R2-T1R3 sweet taste receptor

Taste-active compounds in a traditional italian food: 'Lampascioni'

Why should an organic chemist study sweet taste?

Alkaloids and the Bitter Taste

Modelling of taste receptor-ligands interactions

Developing new sweeteners from natural compounds

Synthesis of a new family of N-aryl lactams active on chemesthesis and taste

From small sweeteners to sweet proteins: Anatomy of the binding sites of the human T1R2_T1R3 receptor

Monatin and its stereoisomers: Chemoenzymatic synthesis and taste properties

Monatin, its stereoisomers and derivatives: Modeling the sweet taste chemoreception mechanism

"Chemistry-nature", still an open match for the discovery of new intensive sweeteners

General pseudoreceptor model for sweet compounds: A semiquantitative prediction of binding affinity for sweet-tasting molecules

Isovanillyl sweeteners. From molecules to receptors

Quantitative structure-activity relationships of sweet isovanillyl derivatives

Enantiodifferentiation in taste perception of isovanillic derivatives

A three-dimensional receptor model for isovanillic sweet derivatives

Formation of N-Nitrosoterbuthylazine and N-Nitrosoterbutryn in a Model System of Soil Water

Sweet Isovanillyl Derivatives: Synthesis and Structure - Taste Relationships of Conformationally Restricted Analogues

A three-dimensional receptor model for isovanillic sweet derivatives

Synthesis and Structure - Activity Relationships of Sweet 2-Benzoylbenzoic Acid Derivatives

Asymmetric synthesis of (+)- and (-)-2-(2-methoxyphenyl)-3,1-benzoxathiane

Erratum: Progress in isovanillyl sweet compounds (Food Chemistry (1996) 56 No 3 (247-253))

Oxidation of Phenolic Phenylpropenoids with Dioxygen Using Bis(salicylideneimino)ethylenecobalt(II)

Progress in isovanillyl sweet compounds

Synthesis and sweet taste of optically active (-)-haematoxylin and of some (±)-haematoxylin derivatives

Synthesis of 3-aryl-1,4-benzoxathianes: Application to the preparation of a sweet compound

Triruthenium dodecacarbonyl-catalyzed reductive carbonylation of nitroarenes: cyclization, carbon monoxide insertion and reduction. An overview

Isovanillyl sweeteners, synthesis and sweet taste of sulfur heterocycles

Isovanillyl sweeteners. Synthesis, conformational analysis, and structure-activity relationship of some sweet oxygen heterocycles

Polar effects in the ruthenium(0)-catalysed reductive carbonylation of aromatic nitro derivatives to give ureas and amines