Consorzio Interuniversitario per lo sviluppo dei Sistemi a Grande Interfase
Center for Colloid and Surface Science

Personal information

Position: Permanent Staff


Phone: +39 0874 404-63

Location: Campobasso

Fields of Interest and Expertise

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)


Curriculum Vitae

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.



Physico-chemical and nutritional properties of different high-amylose wheat breads

- Silvio Iacovino - Quiquero M. - De Arcangelis E. - Francesca Cuomo - Trivisonno M.C. - Messia M.C. - Marconi E.
Journal of Cereal Science

Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli

- Pasini F. - Marzocchi S. - Ravagli C. - Francesca Cuomo - Messia M.C. - Marconi E. - Caboni M.F.
International Journal of Food Science and Technology

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

- Torregrossa F. - Cinquanta L. - Albanese D. - Francesca Cuomo - Librici C. - Lo Meo P. - Conte P.
European Food Research and Technology

Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions

- Francesca Cuomo - Quiquero M. - Trivisonno M.C. - Angelicola M. - Messia M.C. - 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.

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