Position: Permanent Staff
Email: francesca.cuomo@unimol.it
Phone: +39 0874 404-63
Location: Campobasso
Self-assembly in colloidal systems.
Nanocapsules for drug delivery.
Molecular Recognition.
Specific ion effects.
Liposome formulations.
Metodi Statistici per il Laboratorio Chimico (LT Scienze e Tecnologie Alimentari, Univ. Molise)
2004: Degree in Food Science and Technology, at the University of Molise (110 cum laude/110). Thesis title: "Bioconversions in Emulsion and Surface System”.
Apr 2004-Jul 2004: CSGI fellowship c/o the DISTAAM, University of Molise, Campobasso, Italy.
Nov 2004-Oct 2007: PhD in Biochemistry and Applied Chemistry at the University of Molise, Campobasso DISTAAM, Italy. Title: "Molecular Recognition in Membrane Mimetic Systems". Supervisors: Prof. A. Ceglie, Advisor: Prof. F. Lopez.
Feb 2008- Jan 2009: Fellowship PRIN2006 program (Italian Ministry of Research) at the University of Molise, DISTAAM, Campobasso, Italy, on “Molecular Recognition in Membrane Biomimetic systems made of nucleosidic surfactants synthesized via micellar catalysis” Supervisors: Prof. A. Ceglie and Prof. B. Lindman.
Feb 2009- Dec 2010: CSGI fellowship on “Biomolecules in membrane mimetic systems” c/o the DISTAAM, University of Molise, Campobasso, Italy.
May 2010-Feb 2012: Post-doc fellowship (Assegno di ricerca) PRIN2008 (Italian Ministry of Research) on “Assembled nanodevices for delivery pourposes” at the University of Molise, DISTAAM, Campobasso, Italy.
2004-present: Studies and research activity at Department of Chemistry, University of Florence, Florence, Italy and Department of Quimica, University of Coimbra, Portugal.
Effect of the xanthan gum on the rheological properties of alginate hydrogels
- Martina Cofelice - Messia M.C. - Marconi E. - Francesca Cuomo - Francesco LopezAssessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
- Messia M.C. - Francesca Cuomo - Quiquero M. - Verardo V. - Marconi E.Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times
- Corona O. - Cinquanta L. - Li Citra C. - Mazza F. - Ferrantelli V. - Cammilleri G. - Marconi E. - Francesca Cuomo - Messia M.C.Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
- Francesca Cuomo - Trivisonno M.C. - Silvio Iacovino - Messia M.C. - Marconi E.Structural characterization and physical ageing of mucilage from chia for food processing applications
- Giovanni Ferraro - Emiliano Fratini - Pasquale Sacco - Asaro F. - Francesca Cuomo - Donati I. - Francesco LopezProgress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin
- Francesca Cuomo - Silvio Iacovino - Pasquale Sacco - Antonella De Leonardis - Andrea Ceglie - Francesco LopezNutritional and technological quality of high protein pasta
- Messia M.C. - Francesca Cuomo - Falasca L. - Trivisonno M.C. - Arcangelis E.D. - Marconi E.Rheological and nutritional assessment of dysphagia—oriented new food preparations
- Francesca Cuomo - Angelicola M. - De Arcangelis E. - Francesco Lopez - Messia M.C. - Marconi E.Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil
- Antonella De Leonardis - Macciola V. - Spadanuda P. - Francesca CuomoOral delivery of all-trans retinoic acid mediated by liposome carriers
- Francesca Cuomo - Ceglie S. - Miguel M. - Lindman B. - Francesco LopezConsorzio interuniversitario per lo sviluppo dei Sistemi a Grande Interfase
Department of Chemistry, University of Florence - Via della Lastruccia 3 50019 - Sesto Fiorentino (FI)
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PEC : consorzio_csgi@pec.it
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