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Francesco Siano was born in Salerno (Italy) on September 8th 1973. He was graduated in Chemistry (five years course) at the University of Salerno, Italy. He obtained his PhD in Earth and Life Sciences (XXVIII cycle) at the University of Sannio (Benevento, Italy), defending a Doctoral Thesis concerning the extraction, characterization and valorization of bioactive molecules in agro-industrial waste.
Between June 2001 and June 2005 he has been Research Technician at the Experimental Station for the Industry of the Essential Oils and Citrus Products (SSEA) of Reggio Calabria (Italy), with focus on the chemical characterization of essential oils and flavors.
Between June 2005 and February 2009 he has been research technician at the Experimental Station for the Food Preserving Industry (SSICA) of Parma (Italy), involved in the analysis, monitoring and testing of food products as well as packaging, processes and new technologies in food industry.
Currently, since March 2009, he is full staff Research Technician at the Institute of Food Science (Avellino, Italy) of the National Research Council of Italy (CNR). His research activity is focused on the isolation and structural characterization of molecules from food using advanced high performance separation techniques (gas-chromatography and liquid-chromatography), Mass Spectrometry (MS) and Fourier Transform Infrared (FTIR) spectroscopy.
A relevant part of his research activities concerns the development of new methodologies for the characterization of polyphenols and food lipids (fatty acids and sterols) with potential bioactive properties and health-promoting effects.
Comparative analysis of C-glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour
Food Research International, 99, 730-738 (2017);
Olive mill wastewater-enriched diet positively affects growth, oxidative and immune status and intestinal microbiota in the crayfish, Astacus leptodactylus
Aquaculture, 473, 161-168, (2017);
Chemical, volatile profile and shelf-life of Muffin enriched with supplementation chestnut cream
Journal of Food Processing and Preservation, 41, e13013, (2017);
Effects of conventional and organic feed on the mineral composition of cultured European sea bass (Dicentrarchus labrax)
Aquaculture Nutrition, 23, 796-804, (2017);
Oxidative stability of pomegranate (Punica granatum L.) seed oil to simulated gastric conditions and thermal stress
Journal of Agricultural and Food Chemistry, 64, 8369-8378, (2016);
Potential anticancer effects of polyphenols from chestnut shells extracts: modulation of cell growth, and cytokinomic and metabolomic profile
Molecules, 21, 1411, (2016);
Betaines and related ammonium compounds in chestnut (Castanea sativa Mill.)
Food Chemistry, 196, 1301-1309, (2016);
Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils
Journal of the Science of Food and Agriculture, 96(5), 1730-1735, (2016);
Content of micronutrients, mineral and trace elements in some Mediterranean spontaneous edible herbs
Chemistry Central Journal, 9(1), 1-9, (2015);
Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchus mykiss) fillets
LWT – Food Science and Technology, 60(1), 615-622, (2015);
Influence of extraction techniques on physical-chemical characteristics and volatile compounds of extra virgin olive oil
Journal of Oleo Science, 63(9), 875-883, (2014);
Shelf life of extra virgin olive oils from southern Italy
Current Nutrition & Food Science, 10(3), 234-240, (2014);
Extraction and characterization of vegetable oil from cherry seed by different extraction processes
Chemical Engineering Transactions, 27, 391-396, (2012);
Assessment of agronomic, chemical and genetic variability in common basil (Ocimum basilicum L.)
European Food Research and Technology, 223 (2), 273-281, (2006);
Analysis of Pulegone and its Enanthiomeric Distribution in Mint-Flavoured Food Products
Food Additives & Contaminants, 22 (3), 197-203, (2005);
Determination of estragole, safrole and eugenol methyl ether in food products
Food Chemistry, 81 (3), 469-475, (2003);