Nino Russo

Prof. Nino Russo

Università della Calabria - Dipartimento di Chimica e Tecnologie Chimiche
orcid

Research Focus & Metrics

Academic Career Length

50Years (1977-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 March 2011 in Food Chemistry
Verified
Journal Article
Closed access
MLMonica Leopoldini
Monica Leopoldini
Nino RussoNino Russo
Nino Russo
MTMarirosa Toscano
Marirosa Toscano

7 May 2004 in The Journal of Physical Chemistry A
Verified
Journal Article
Closed access
MLMonica Leopoldini
Monica Leopoldini
Marino TizianaMarino Tiziana
Marino Tiziana
Nino RussoNino Russo
Nino Russo
MTMarirosa Toscano
Marirosa Toscano

1 August 2006 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
MLMonica Leopoldini
Monica Leopoldini
Nino RussoNino Russo
Nino Russo
SCSandro Chiodo
Sandro Chiodo
MTMarirosa Toscano
Marirosa Toscano

11 September 2006 in The Journal of Chemical Physics
Verified
Journal Article
Closed access
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SCS. Chiodo
S. Chiodo
Nino RussoNino Russo
Nino Russo
ESE. Sicilia
E. Sicilia
In this paper we report recontracted LANL2DZ basis sets for first-row transition metals. The valence-electron shell basis functions were recontracted using the PWP86 generalized gradient approximation functional and the hybrid B3LYP one. Starting from the original LANL2DZ basis sets a cyclic method was used in order to optimize variationally the contraction coefficients, while the contraction scheme was held fixed at the original one of the LANL2DZ basis functions. The performance of the recontracted basis sets was analyzed by direct comparison between calculated and experimental excitation and ionization energies. Results reported here compared with those obtained using the original basis sets show clearly an improvement in the reproduction of the corresponding experimental gaps.

28 February 2016 in Annual Review of Food Science and Technology
Verified
Journal Article
Closed access
Annia GalanoAnnia Galano
Annia Galano
GMGloria Mazzone
Gloria Mazzone
RARuslán Alvarez-Diduk
Ruslán Alvarez-Diduk
Marino TizianaMarino Tiziana
Marino Tiziana
Juan Raúl Alvarez-IdaboyJuan Raúl Alvarez-Idaboy
Juan Raúl Alvarez-Idaboy
Nino RussoNino Russo
Nino Russo
In this review, we briefly summarize the reliability of the density functional theory (DFT)-based methods to accurately predict the main antioxidant properties and the reaction mechanisms involved in the free radical–scavenging reactions of chemical compounds present in food. The analyzed properties are the bond dissociation energies, in particular those involving OH bonds, electron transfer enthalpies, adiabatic ionization potentials, and proton affinities. The reaction mechanisms are hydrogen-atom transfer, proton-coupled electron transfer, radical adduct formation, single electron transfer, sequential electron proton transfer, proton-loss electron transfer, and proton-loss hydrogen-atom transfer. Furthermore, the chelating ability of these compounds and its role in decreasing or inhibiting the oxidative stress induced by Fe(III) and Cu(II) are considered. Comparisons between theoretical and experimental data confirm that modern theoretical tools are not only able to explain controversial experimental facts but also to predict chemical behavior.

11 December 2003 in The Journal of Physical Chemistry A
Verified
Journal Article
Closed access
MLMonica Leopoldini
Monica Leopoldini
IPImmaculada Prieto Pitarch
Immaculada Prieto Pitarch
Nino RussoNino Russo
Nino Russo
MTMarirosa Toscano
Marirosa Toscano