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.
Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality
- Francesca Cuomo - Cinquanta C. - Trivisonno M.C. - Falasca L. - Miani Greco M. - Messia M.C. - Marconi E.Complex viscosity and cohesive energy density of mixtures of sodium hyaluronate and hypromellose for medical devices
- Francesca Cuomo - de Nigris A. - Zeppa L. - Mastropasqua R. - Francesco Lopez - Luigi AmbrosonePhysico-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.Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit
- Silvio Iacovino - Martina Cofelice - Sorrentino E. - Francesca Cuomo - Messia M.C. - Francesco LopezEffect 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.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.Viscosimetric properties of sodium hyaluronate and hypromellose solutions for medical devices
- Francesca Cuomo - de Nigris A. - Zeppa L. - Francesco Lopez - Luigi AmbrosoneCombination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate
- Silvio Iacovino - Trivisonno M.C. - Messia M.C. - Francesca Cuomo - Francesco Lopez - Marconi E.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.Effect of the xanthan gum on the rheological properties of alginate hydrogels
- Martina Cofelice - Messia M.C. - Marconi E. - Francesca Cuomo - 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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