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05/10/2024
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Collaborazioni

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Pubblicazioni di Sandro Dernini, Presidente

SANDRO DERNINI, Ph.D.

PUBLICATIONS

 

 Books

 

  • Dernini S. and Capone R. (eds.) (2024).Sustainable Food Systems: Change of Route in the Mediterranean. CIHEAM Bari, Valenzano: CIHEAM Bari doi.org/10.48259/bc1962f
  •  Dernini S. and Capone R. (eds.) (2022). A change of route: towards more sustainable and resilient food systems in the Mediterranean countries. The Mediterranean diet as a strategic resource for accelerating the Agenda 2030 in the Region. The 3rd world conference on the revitalization of Mediterranean diet, Bari 28-30 September 2022. Valenzano: CIHEAM Bari. https://doi.org/10.48259/bc1961b
  • Capone R., Dernini S. Eds. (2020). Strategies towards more sustainable food systems in the Mediterranean region: The Mediterranean Diet as a lever for bridging consumption and production, in a sustainable and healthy way. CIHEAM. Bari.
  • Burlingame, B. and Dernini, S. Eds. (2019). Sustainable Diets. Linking Nutrition and Food Systems. CABI. Oxfordshire/Boston
  • Meybeck, A., Redfern, S., Hachem F., , Capone, R., S. Dernini, S. (Eds), (2017). Development of Voluntary Guidelines for the Sustainability of Mediterranean Diet in the Mediterranean Region. FAO/CIHEAM. Rome
  • Burlingame, B. and Dernini, S. Eds. (2012). Sustainable Diets and Biodiversity. Directions and Solutions for Policy, Research and Action. FAO. Rome
  • Dernini, S. (2007). Plexus Black Box. A Multicultural Aesthetic Inquiry on An International Community-Based Art Project. Casa Editrice Università “La Sapienza”. Rome

 

 Book Chapters and Articles in Scientific Journals

  • Capone R., Dernini S. (2024). Sustainable food systems. Change of route in the mediterranean.  New Medit Journal; Vol. 23 (3). 129-132

  • Dernini, S. (2023). La diète méditerranéenne est-elle durable?. Cahiers de Nutrition et de Diététique; 5-58 : 295-304

  • Burlingame, B., Lawrence, M., Macdiarmid, J., Dernini, S., & Oenema, S. (2022). Linking Nutrition and Food Systems. IUNS Sustainable Diets Task Force. Trends in Food Science & Technology.
  • Dernini, S. (2022). Dietas sostenibles en el contexto de systemas alimentarios sostenibles: Retos para el presente y para el futuro. In: F. Xavier Medina, F.X. Lorenzo Mariano, L., Conde, D. and Alicia Aguilar A.(eds.). Consumo alimentario y sostenibilidad. Mra Ediciones 19-42
  • Dernini, S., Capone, R. (2021)  A Change of Route in the Mediterranean,

    revitalising the ‘Mediterranean Diet’ towards more Sustainable Food Systems: A Cross-disciplinary Approach. Alimenta Populorum series, International Commission on the Anthropology of Food and Nutrition (ICAF).

  • Serra-Majem, L., Tomaino, L., Dernini, S., Berry, E.M., Lairon, D.; Ngo de la Cruz, J., Bach-Faig, A., Donini, L.M., Medina, F.X., Belahsen, R., Piscopo, S., Capone, R., Aranceta-Bartrina, J., La Vecchia, C., Trichopoulou, A. (2020). Updating the Mediterranean Diet Pyramid towards Sustainability: Focus on Environmental Concerns. Int. J. Environ. Res. Public Health, 17, 8758.
  • Ridolfi, R., Dernini, S., Morrison, J., Mathiesen, AM., Capone, R. (2020).  Changing Route: Common Action on Food Systems Transformation in the Mediterranean. New Medit,  vol. 19(3):119-128
  • Dernini, S., (2019). Sustainable Diets: A Historical Perspective. In: Ferranti, P., Berry, E.M., Anderson, J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 2,. Elsevier. 370–373.
  • Dernini, S., Lairon, D., Berry, E. M., Brunori, G., Capone, R., Donini, L. M., Iannetta, M., Mattioni, D., Piscopo, S., Serra-Majem, L., Sonnino, A., Stefanova, M. (2019). The Med Diet 4.0 Framework: A Multidimensional Driver for Revitalizing the Mediterranean Diet as a Sustainable Diet Model. In: Burlingame B and Dernini S (Eds) Sustainable Diets: Linking Nutrition and Food Systems; CABI 187-198.
  • Solon, M. M., Mink, P., Dernini, S., Bortoletti, M., & Lomax, J. (2018). The One Planet Sustainable Food Systems (SFS) Programme as a Multi-stakeholder Platform for a Systemic Approach.  In: Burlingame, B and Dernini, S (Eds) Sustainable Diets: Linking Nutrition and Food Systems. CABI. 178-189.
  • Capone, R., Bottalico, F., Palmisano, G. O., El Bilali, H., Dernini, S. (2019). Food Systems Sustainability, Food Security and Nutrition in the Mediterranean Region: The Contribution of the Mediterranean Diet. In: Ferranti, P., Berry, E.M., Anderson, J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 2,. Elsevier. 176-180.
  • Peng, W., Dernini, S., Berry, EM. (2018). Coping with food insecurity using the sociotype ecological framework. Frontiers in Nutrition, 5, 107.
  • Dernini, S. (2017). Med Diet 4.0: a transdisciplinary framework for revitalizing the Mediterranean diet as a sustainable diet, linking food security, nutrition and sustainability.  In:  Meybeck, A., Redfern, S., Hachem, F., Capone, R., & Dernini, S. (Eds). Development of Voluntary Guidelines for the Sustainability of the Mediterranean Diet in the Mediterranean Region.  FAO/CIHEAM. 89-92
  • Dernini, S. (2017). Towards a 10YFP–SFSP Mediterranean Multistakeholder Platform on Sustainable Food Systems. In:  Meybeck, A., Redfern, S., Hachem, F., Capone, R., & Dernini, S. (Eds). Development of Voluntary Guidelines for the Sustainability of the Mediterranean Diet in the Mediterranean Region.  FAO/CIHEAM. 123-130
  • La Vecchia, C., Dernini, S. (2017). Mediterranean diet, overweight, cancer risk and sustainable benefits. Epidemiology and Biostatistics and Public Health, 14(2):e12556-1
  • El Bilali, H., O’Kane, G., Capone, R., Berry, EM., Dernini, S. (2017). Exploring Relationships between Biodiversity and Dietary Diversity in the Mediterranean Region: Preliminary Insights from a Literature Review.American Journal of Food and Nutrition, 5(1): 1-9.
  • Moscatelli, S.,Gamboni, M., Dernini, S., Capone, C., El Bilali, H. , Bottalico, F., Debs, P., Cardone, G. (2017) . Exploring the Socio-cultural Sustainability of Traditional and Typical Agro-food Products: Case study of Apulia Region, South-Eastern Italy. Journal of Food and Nutrition Research, 5(1): 6-14
  • Dernini, S., Berry, EM., Serra-Majem L., La Vecchia, C., Capone, R., Medina, FX.,  Aranceta-Bartrina J., Belahsen, R., Burlingame, B.,  Calabrese, G., Corella, D., Donini, LM., Lairon, D., Meybeck, M., Pekcan, AG., Piscopo, S., Yngve, A., and Trichopoulou, A. (2017)  Med Diet 4.0: the Mediterranean diet with four sustainable benefits. Public health nutrition, 20(7), 1322-1330.
  • Dernini, S. (2016). Sustainable Diets and the Decalogue for Sustainable Food and Nutrition in the Community.  J Environ Health Sci 2(5): 1- 3.
  • Hachem, F., Capone, R., Yannakoulia, M., Dernini, S., Hwalla N. (2016). The Mediterranean diet: A sustainable consumption pattern. In, Mediterra 2016. FAO/CIHEAM–SciencesPo Les Presses, Paris/Rome; 243-261.
  • Dernini S. and Berry EM. (2016). Historical and Behavioral Perspectives of the Mediterranean Diet. In, Mediterranean Diet - Dietary Guidelines and Impact on Health and Disease. Romagnolo DF, Selmin OI. (Eds.). New York: Humana Press, Springer; 29-41.
  • Donini, L. M., Dernini, S., Lairon, D., Serra-Majem, L., Amiot, M. J., del Balzo, V., Polito, A., et al. (2016). A consensus proposal for nutritional indicators to assess the sustainability of a healthy diet: the Mediterranean diet as a case study. Frontiers in Nutrition, 3.
  • Dernini, S. (2016). How to assess the sustainability of diets. The example of the Mediterranean diet. In: Meybeck, A., S. Redfern, S. (Eds) Knowledge and Information for Sustainable Food Sysems, Proceedings of a workshop, FAO, Rome, 181-198.
  • Dernini s. Berry E. (2015). Mediterranean diet: from a healthy diet to a sustainable dietary pattern. Frontiers in Nutrition, 2:15.
  • Berry EM., Dernini S., Burlingame B., Meybeck A., Conforti P. (2015). Food security and sustainability: can one exist without the other? Public Health Nutrition. 18(13), 2293-2302.
  • Cosimo Lacirignola, Roberto Capone, Sandro Dernini, Hamid El Bilali, Alexandre Meybeck, Barbara Burlingame, Vincent Gitz, Philipp Debs, Gianluigi Cardone, Noureddin Driouech (2015). Mediterranean food consumption patterns: diet, environment, society, economy and health. A White Paper,  Priority 5 of Feeding Knowledge Programme, Expo Milan 2015. CIHEAM / FAO, Rome.
  • Serra Majem, L, Dernini, S. (2015). A road map for the sustainability of the Mediterranean diet”. In: Meybeck, A., Redfern, S., Paoletti, F., Strassner, C. (Eds.). Assessing Sustainable Diets Within the Sustainability of Food Systems. Mediterranean Diet, Organic Food: New Challenges, Proceedings of an International Workshop, FAO, Rome, 69–74.
  • Dernini, S., Capone,  R. (2015). Towards the Med Diet Expo 2015 Call: Time to Act. In: Meybeck, A., Redfern, S., Paoletti, F., Strassner, C. (Eds.). Assessing Sustainable Diets Within the Sustainability of Food Systems. Mediterranean Diet, Organic Food: New Challenges, Proceedings of an International Workshop, FAO, Rome, 139-146.
  • Lacirignola C., Meybeck A., Capone R., Gitz V., Debs P., Bucatariu C., Dernini S., Hamid El Bilali H.,  Smolak J.. (2014). Tackling food losses and waste in the Mediterranean: from knowledge to action. In: Food Losses and Waste in the Mediterranean. Paris: CIHEAM,  Watch Letter, 30. 19-24
  • Capone R., Iannetta M., El Bilali H., Colonna N., Debs P., Dernini S., Maiani G, Intorre F., Polito A, Turrini A, Cardone G., Lorusso F., Belsanti V. (2013). A Preliminary Assessment of the Environmental Sustainability of the Current Italian Dietary Pattern: Water Footprint Related to Food Consumption. Journal of Food and Nutrition Research, 1(4), 59-67.
  • Dernini S., Meybeck A., Burlingame B., Gitz V., Lacirignola C., Debs P., Capone R., El Bilali H. (2013). Developing a methodological approach for assessing the sustainability of the sustainability of diets: The Mediterranean diet as a case study. New Medit; 3: 28-36.
  • Noureddin D., Capone R., Dernini S., Berjan S., El Bilali H., Radovic M., Despotovic A., Panin B. (2013). Consumer perceptions of agro-food products with ethical values in Serbia: an exploratory study. International Journal of Nutrition and Food Sciences, 2(3), 153.
  • Dernini S. and Burlingame B. (2012). La dieta mediterranea: un modello di studio per le diete sostenibili. In: La dieta mediterranea tra mito e realtà. Lucchin L., Caretto A. (Eds). Il Pensiero Scientifico Editore; 145-14
  • Dernini, S., Berry, EM., Bach-Faig, A., Belahsen, R., Donini ,LM., Lairon, D., Serra-Majem, L., Cannella, C.  (2012). A dietary model constructed by scientists: The Mediterranean diet. In: Mediterra 2012. CIHEAM–SciencesPo Les Presses, Paris; 71-88.
  • Lacirignola, C., Dernini, S., Capone, R., Meybeck, A., Burlingame, B., Gitz, V., El Bilali, H., Debs, P., Belsanti, V. (2012). Towards the development of guidelines for improving the sustainability of diets and food consumption patterns: the Mediterranean diet as a pilot study. CIHEAM, Options Mediterraneennes, Paris, Series B, number 70.
  • Dernini, S., Meybeck, A., Burlingame, B., Gitz, V., Lacirignola C., Capone, R., El Bilali, H., Debs, P., Belsanti, V. (2012). Towards the development of guidelines for improving the sustainability of diets and food consumption patterns: the Mediterranean diet as a pilot study.  A FAO/CIHEAM discussion paper. Rome: FAO.
  • del Balzo, V., Diolordi, L., Pinto, A., Giusti, AM., Vitiello, V., Cannella, C.,  Dernini S., Donini, LM., Berry EM. (2012). Mediterranean diet pyramids: towards the Italian model. Ann Ig, 24: 443-447.
  • del Balzo, V, Vitiello, V, Dernini, S, Zicari, S, Giusti ,AM, Donini, LM, Pinto, A, Cannella, C. (2012). Computer tailored nutrition education: Mediterranean diet. Ann Ig, 24(2): 123-30.
  • Burlingame, B., Charrondiere, R., Dernini, S., Stadlmayr, B., Mondovì,S. (2011). Food biodiversity and sustainable diets: Implications of applications for food production and processing. In, Green Technologies in Food Production and Processing”. Boyce J., Arcand Y. (Eds.). Springer. 643-657.
  • Dernini, S. (2011). The erosion and the renaissance of the Mediterranean diet: A sustainable cultural resource. Quaderns de la Mediterrania, IEMED. 16:75-82.
  • Burlingame, B. and Dernini, S. (2011). Sustainable diets: the Mediterranean diet as an example. Public Health Nutrition, 14(12A), 2285–2287.
  • Bach-Faig, A., Berry, EM., Lairon, D., Reguant, J., Trichopoulou, A.,Dernini, S., Medina, FX, Battino, M., Belahsen, R., Miranda, G., Serra-Majem, L. (2011) Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutrition, 14(12A), 2274–2284.
  • Proietti, AR, del Balzo,, V, Dernini S, Donini, LM, Cannella, C. (2009). Mediterranean diet and prevention of non-communicable diseases: scientific evidences. Ann Ig, 21(3): 197-210.
  • Dernini, S. (2008). The Strategic Proposal to the Candidacy of the  Mediterranean Diet for Inclusion in the UNESCO List of  Intangible Cultural Heritage..  In: Mediterranean Year Book 2008. IEMED/Fundacio CIDOB. 288-291.
  • Donini, L.M., Del Balzo, V., Dernini, S., Scanu, A., Cannella, C. (2007). La Piramide Alimentare Italiana. Le Scelte del Consumatore, 167, 6-8.
  • Dernini, S. (2006). Transmitting Mediterranean Food Culture through Art: A Creative Interdisciplinary Approach..  Public Health Nutrition, 9 (8A), 1141-1143.
  • Dernini, S. (2006). Towards the Advancement of the Mediterranean Food Cultures.  Public Health Nutrition,  9 (1A),103-104.
  • Cannella, C.,  Dernini S. (2006). Walnut: Insights and Nutritional Value. Acta Horticulturae, 705, 547-549.
  • Rinaldi A., Dernini., Pellegrini MG., De Marco. (1978). “Synthesis and chromatographic properties of s-carboxymethylhomocysteamine (2-carboxymethyl3-aminopropyl sulfide).”Phosphorus and Sulfur; 4(1):27-31.
  • Dernini S., Coccia R., Cini C., De Marco C. (1978). “ Pyridoxal phosphate catalyzed alpha-beta elimination of selenahomolysine”. Italian Journal of Biochem; 27(1):29-35.
  • De Marco C., Dernini S., Rinaldi A. (1976). “Pyridoxal Phosphate-Catalyzed Elimination of Selenalysine”. Archives of Biochemistry and Biophysics; 173:750-752.
  • De Marco C., Dernini S., Rinaldi A., Cavallini D. (1976). “Synthesis of 2-Amino-2-Carboxyethil-3-Aminopropyl Selenide, the higher homologue of Selenalysine”.  Gazzetta Chimica Italiana;  106: 211-213.
  • De Marco C., Cossu P., Dernini S., Rinaldi A. (1976) “Chromatographic Separation of Selenohypotaurine,  Selenotaurine,  Selenohomohypotaurine and Selenohomotaurine” Journal of Chromatography;129:369-374
  • De Marco C., Dernini S. (1976).“Synthesis of 2-Amino-2-Carboxyethil-3-Aminopropyl Selenide, The Higher Homologue of Selenalysine”.  Gazzetta Chimica Italiana; 106(1-2):211- 213.
  • De Marco C., Cossu P., Dernini S., and Rinaldi A. (1976). “Chromatographic Separation of Selenohypotaurine,  Selenotaurine,  Selenohomohypotaurine and Selenohomotaurine”, Journal of Chromatography; 129: 369-374.
  • De Marco C., Rinaldi A., Dessi M.R., Dernini S. (1976).“Oxidation of Se-Carboxymethyl-Selenocysteine by L-Aminoacid Oxidase and by D-Aspartate Oxidase”, Molecular & Cellular Biochemistry; 12: 89-92.
  • Rinaldi A., Pellegrini M.G., Dernini S., De Marco C. (1976). “Synthesis of Selenocystathionamine and Preliminary Data on Its Oxidation by Diamineoxidase”. Italian Journal of Biochemistry; 25:152-159 213.
  • Coccia R., Dernini S. (1976). “Degradazione Alcalina della Selenocistina”. Bollettino della Società Italiana di Biologia Sperimentale; 15:1210-1214.
  • Coccia R., Dernini S., De Marco C. (1976). “Sintesi della Seleno-Omocistamina e della Seleno-Omolantionamina”. Bollettino della Società Italiana di Biologia Sperimentale; 12:917-921
  • Rinaldi A, Dernini S, and De Marco C. (1975). “Copper Catalyzed Alkaline Autoxidation of Selenocystamine” Ital. Journ of Biochem; 24:3-4.
  • De Marco C, Dernini S, Rinaldi A. (1975). “Synthesis and Chromatographic Properties of Se-carboxymethyl-Selenocysteamine”. Analytical Biochemistry;  69: 289-93.
  • De Marco C., Rinaldi A., Dernini S., Cavallini D. (1975). “The Synthesis of 2-Aminoethyl-2-Amino-3-Carboxyethyl Selenite, A New Analogue of  Lysine”. Gazzetta Chimica Italiana; 105:1113-1115.
  • Rinaldi A., Fadda MB., Dernini S., De Marco C. (1975). “Copper Catalyzed Alkaline Autoxidation of Selenocystamine”. Italian Journal of Biochemistry; 24(3-4):219-230.
  • De Marco C., Dernini S., Rinaldi A. (1975). “Synthesis and Chromatographic Properties of Se-carboxymethyl-Selenocysteamine”. Analytical Biochemistry; 69: 289-93.
  • Rinaldi A., Dernini S., Fadda M.B., De Marco C. (1975). “Synthesis and Chromatographic Properties of Cysthationamine, A Substrate for Diamineoxidase”, Italian Journal of Biochemistry; 24:207-218.
  • De Marco C., Rinaldi A., Dernini S., Cossu P., Cavallini D. (1975). “Chromatographic Separation of Lysine, Thialysine and Selenalysine”, Journal of Chromatography; 114: 291-296.
  • De Marco C., Cossu P., Rinaldi A., Dernini S. (1975). “Ion-Exchange Chromatography of Some Selenodiamines”, Journal of Chromatography: 115:621-624.
  • Rinaldi A., Dernini S., De Marco C. (1975). “Ion-exchange chromatography of some thiodiamines”. Journal of Chromatography; 108:391-396.

 

Proceedings

  • Dernini, S. (2012)  The Characterization of the Mediterranean Diet as a Sustainable Diet. 10th Israeli Nutrition Week, 12-14 June 2012, 10A.
  • Burlingame, B., Charrondiere, R., Dernini, S.  (2012). Improving Dietary Assessment Methodologies for Charactering Sustainable Diets. 8th International Conference on Diet and Activity Methods,  Rome, 14-17 May 2012, 60.
  • Burlingame, B., Dernini, S. (2011). Diete Sostenibili: La Nutrizione come Servizio Ecosistemico. 1° Congresso Nazionale della Rete Italiana per la Ricerca in Agricoltura Biologica, 7-8 November 2011, 75.
  • Dernini, S. (2010). The Mediterranean Diet: A World Heritage of Diversity, An Example of Sustainable Diet. Evolution Day-La Biodiversità è Bello, Milan, 23-24 November 2010, 8-11.
  • Dernini, S. (2009). Mediterranean Diet as an Underestimated Sustainable Resource. 3° International Conference Encuentros en el Mediterraneo, Sevilla, 26 June 2009, 12-17.
  • Dernini, S. (2007). North-South Food Dialogues in the Mediterranean Rim. Federation of African Nutrition Societies Congress, Ouarzazate (Marocco), 7-9 May 2007, 26.
  • Dernini, S. (2007)  The Experience of the Euro-Mediterranean Forum on Food Cultures: An Interdisciplinary Intercultural Approach. Federation of African Nutrition Societies Congress, Ouarzazate (Morocco), 7-9 May 2007, 61.
  • Dernini, S. (2005). The Barcelona process and the importance of the Mediterranean diet to preserve the Mediterranean food cultures heritage from the increasing erosion. 2nd International Conference “Traditional Medterranean Diet: Past, Present and Future”, Athens, 20-22 April 2005, 12.
  • Dernini, S. (2004). The Present Role of the Mediterranean Diet and the Sustainable Development of the Mediterranean Food Cultures. International Conference Traditional Medterranean Diet: Past, Present and Future, Athens, 21-23 April 2004, 143-146.

 

 

 

 

 

 

 

 

 

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