Position: Permanent Staff
Email: lopez@unimol.it
Phone: +39 0874 404647
Location: Campobasso
Self assembly in Colloidal Systems
Nano-devices for biomedical and food applications
Study of antioxidants in olive oil
Supramolecular design for active edible coatings
Chimica Fisica Applicata (LM Scienze e Tecnologie Alimentari, Univ. Molise)
Chimica Fisica (LT Scienze e Tecnologie Alimentari, Univ. Molise)
Chimica Generale ed Organica (LT Scienze e Tecnologie Alimentari, Univ. Molise)
1995: Degree in Biological Sciences, at the University of Bari.
1995-1996: Research scholar at the University of Bari.
1996-1999: PhD in Chemical Sciences at the University of Bari.
1998-2006: Research activity at the Department of Physiology and Biophysics, University of California (Irvine, CA, USA); Department of Chemistry, University of Florence, Florence, Italy; Department of Chemistry, University of Bari, Bari, Italy; Department of Chemistry, University of Rome, Rome, Italy; Department of General and Environmental Physiology, University of Bari.
2000-2004: Post-doc at the Department of Food Technology (DiSTAAM), University of Molise Campobasso.
2005-2009: Post-doc at the Department of Food Technology (DiSTAAM), University of Molise Campobasso.
2010-2019: Research fellow (Ricercatore) at the Department of Agricultural Environmental and Food Sciences (DiAAA), University of Molise Campobasso.
2019- present: Associate professor of physical chemistry at the Department of Agricultural Environmental and Food Sciences (DiAAA), University of Molise Campobasso.
Effect of the xanthan gum on the rheological properties of alginate hydrogels
- Martina Cofelice - Messia M.C. - Marconi E. - Francesca Cuomo - Francesco LopezOptical Behavior of Nile Red in Organic and Aqueous Media Environments
- Antonio Minò - Giuseppe Cinelli - Francesco Lopez - Luigi AmbrosoneCharacterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
- Antonella De Leonardis - Macciola V. - Iftikhar A. - Francesco LopezEffect of α-Amylase on the Structure of Chia Seed Mucilage
- Piazza F. - Colella M. - Giuseppe Cinelli - Francesco Lopez - Donati I. - Pasquale SaccoStructural 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 LopezAntioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
- Antonella De Leonardis - Macciola V. - Iftikhar A. - Francesco LopezPoly(Lactic-co-glycolic) Acid and Phospholipids Hybrid Nanoparticles for Regeneration of Biological Tissue
- Antonio Minò - Giuseppe Cinelli - Paventi G. - Testa G. - Passaro F. - Francesco Lopez - Luigi AmbrosoneProgress 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 LopezAlginate-assisted lemongrass (Cymbopogon nardus) essential oil dispersions for antifungal activity
- Martina Cofelice - Giuseppe Cinelli - Francesco Lopez - Di Renzo T. - Coppola R. - Reale A.Rheological and nutritional assessment of dysphagia—oriented new food preparations
- Francesca Cuomo - Angelicola M. - De Arcangelis E. - Francesco Lopez - Messia M.C. - Marconi E.Consorzio interuniversitario per lo sviluppo dei Sistemi a Grande Interfase
Department of Chemistry, University of Florence - Via della Lastruccia 3 50019 - Sesto Fiorentino (FI)
Fiscal code/VAT ID: 04519240487
PEC : consorzio_csgi@pec.it
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