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.
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95
- Letizia F. - Fratianni A. - Martina Cofelice - Testa B. - Albanese G. - Di Martino C. - Panfili G. - Francesco Lopez - Iorizzo M.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.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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