Scientific interest is focused on food chemistry, in particular in its analytical and technological aspects. These studies are aimed to evaluate food composition, to estimate changes after technological processes or aging, and to assess food safety. Experimental trials involve traditional and innovative analytical techniques ranging from UV-VIS spectrophotometry to chromatographic methods used for purification (TLC, SPE, SPME) and quantitative separation (HPLC-DAD/RI/MS, GC-FID/NPD/ECD/MS). Analysis of food, beverages and vegetable extracts (olive oil, seeds oils, honey, wine, liqueurs, beers, cheese, yoghurt, etc.).

Master degree in Chemistry and Pharmaceutical Technologies in 1988 (University of Cagliari), and PhD in Food and Beverage Quality in 1994 (University of Cagliari). Since 2001 Researcher on Food Chemistry in the Faculty of Pharmacy in the University of Cagliari; teaching course of Analytical Chemistry (2004-today).

A. Angioni, V.L. Garau, A. Aguilera Del Real, M. Melis, E.V. Minelli, C. Tuberoso, P. Cabras. GC-ITMS Determination and Degradation of Captan during the wine-making process. J. Agric. Food Chem., 51, 23, 2003, 6761-6766
M. Cabizza, A. Angioni, V.L. M. Melis, M. Cabras, C. Tuberoso, P. Cabras. Rotenone and Rotenoids in Cubè Resins, Formulations and Residues on Olives. J. Agric. Food Chem., 51, 23, 2003, 6761-6766
A. Angioni, M. Cabizza, M. Cabras, M. Melis, C. Tuberoso, P. Cabras. Effect of the Epicuticular Waxes of Fruits and Vegetables on the Photodegradation of Rotenone. J. Agric. Food Chem., 52, 11, 2004, 3451-3455
A. Angioni, M. Schirra, V.L. Garau, M. Melis, C.I.G. Tuberoso, P. Cabras. Residues of azoxystrobin, fenhexamid and pyrimethanil in strawberry following field treatments and the effect of domestic washing. Food Additives and Contaminants, 21, 11, 2004, 1065-1070
C. I.G. Tuberoso, A. Kowalczyk, V. Coroneo, M. T. Russo, S. Dessì, P. Cabras - Chemical Composition and Antioxidant, Antimicrobial, and Antifungal Activities of the Essential Oil of Achillea ligustica All. J. Agric. Food Chem. 2005;53 (26):10148-53
P. Montoro, C. I.G. Tuberoso, S. Piacente, A. Perrone, P. Cabras, C. Pizza - Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. Journal of Chromatography A, 2006, 1112(1-2):232-240
C. I. G. Tuberoso, A. Barra, A. Angioni, E. Sarritzu, F. M. Pirisi Chemical Composition of Volatiles in Sardinian Myrtle (Myrtus communis L.) Alcoholic Extracts and Essential Oils. J. Agric. Food Chem. 2006, 54, 1420-1426
P. Montoro, C. I.G. Tuberoso, S. Piacente,A. Perrone, V. De Feo, P. Cabras, C. Pizza - Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. J. Pharmaceut. Biomed. 2006, 41 (5), 1614-1619
C. I.G. Tuberoso, M. Melis, A. Angioni, M. Pala, P. Cabras. Myrtle Hydroalcoholic Extracts Obtained from Different Selections of Myrtus Communis L. Food Chem. 2007, 101, 806-811