Bruno Domingues Galli

Bruno.DominguesGalli@student.unibz.it

Faculty of Agricultural, Environmental and Food Sciences
Universitätsplatz 5 - piazza Università, 5
39100
Bozen-Bolzano

Links

Personal Website

Short bio

Brazilian with Italian citizenship, graduated in Food Sciences from the University of São Paulo (USP-Brazil), holds a Master's degree in Food Technology at the University of Campinas (Unicamp-Brazil) and also a first-level master's degree under the supervision of UNESCO in Sustainability of the agrifood network at the University of Turin (MaSRA/UniTO-Italy). Works mainly in dairy science and technology, focusing on cheese and other fermented products, sensory analysis and proteomics.

Main Research Areas

Dairy science and technology; fermented products; sensory analysis; proteomics.

Info

PhD in Food Engineering and Biotechnology - 35th Cycle (2019/2020) Micro4Food lab. group.

Publications

• High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity; Cavalheiro, F.G.; Baptista, D.P.; Galli, B.D.; et al.; Food Chemistry 2020

• Antimicrobial activity of jatobá (Hymenaea stilbocarpa) husks extract against Staphylococcus aureus for cheese application; Galli et al.; Conference paper: Cicytac 2016

• Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds; Galli, B.D. et al; Int.J. Food Microbiology 2016

• Extension University Project Meeting Family Farmers and Rural Settlers; Galli, B.D. et al; USP 2016

• Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening; Baptista, D.P., Galli, B.D. et al.; Int. Dairy Journal 2018

• Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG; Galli, B.D. et al.; Food Res Int. 2019

• Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA; Galli, B.D. et al.; LWT 2019

• Proteolysis in Ripened Cheeses: Technological Aspects, Release of Bioactive Peptides and Evaluation Techniques, Chapter 9; Baptista, D.P., Galli, B.D. et al. in A Closer Look at Proteolysis, Radosavljević J. (editor), Nova Science publishers, Oct. 2020.

Relevant Links

Research Gate Profile

ORCID Profile

e-mail: galli.bd@gmail.com