Francesco Siano

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Francesco Siano

Research Technician

Direct: +39 0825 299301
FAX: +39 0825 781585
Email: francesco.siano@isa.cnr.it

Research Interests

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.

Key Publications

  1. G. Picariello, L. Sciammaro, F. Siano, M.G. Volpe, M.C. Puppo, G. Mamone

Comparative analysis of C-glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour

Food Research International, 99, 730-738 (2017);

 

  1. L. Parrillo, E. Coccia, M.G. Volpe, F. Siano, C. Pagliarulo, E. Scioscia, E. Varricchio, O. Safari, T. Eroldogan, M. Paolucci

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);

 

  1. F. Boscaino, G. Cammarota, A. Ottombrino, M. Nazzaro, F. Siano, M.G. Volpe, A. Sorrentino

Chemical, volatile profile and shelf-life of Muffin enriched with supplementation chestnut cream

Journal of Food Processing and Preservation, 41, e13013, (2017);

 

  1. F. Siano, S. Bilotto, M. Nazzaro, G.L. Russo, M. Di Stasio, M.G. Volpe

Effects of conventional and organic feed on the mineral composition of cultured European sea bass (Dicentrarchus labrax)

Aquaculture Nutrition, 23, 796-804, (2017);

 

  1. F. Siano, F. Addeo, M.G. Volpe, M. Paolucci, G. Picariello

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);

 

  1. A. Sorice, F. Siano, F. Capone, E. Guerriero, L. Picariello, A. Budillon, G. Ciliberto, M. Paolucci, S. Costantini, M.G. Volpe

Potential anticancer effects of polyphenols from chestnut shells extracts: modulation of cell growth, and cytokinomic and metabolomic profile

Molecules, 21, 1411, (2016);

 

  1. L. Servillo, A. Giovane, R. Casale, M.L. Balestrieri, D. Cautela, M. Paolucci, F. Siano, M.G. Volpe, D. Castaldo

Betaines and related ammonium compounds in chestnut (Castanea sativa Mill.)

Food Chemistry, 196, 1301-1309, (2016);

 

  1. F. Siano, M. Straccia, M. Paolucci, G. Fasulo, F. Boscaino, M.G. Volpe

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);

 

  1. M.G. Volpe, M. Nazzaro, M. Di Stasio, F. Siano, R. Coppola, A. De Marco

Content of micronutrients, mineral and trace elements in some Mediterranean spontaneous edible herbs

Chemistry Central Journal, 9(1), 1-9, (2015);

 

 

  1. M.G. Volpe, F. Siano, M. Paolucci, A. Sacco, A. Sorrentino, M. Malinconico, E. Varricchio

Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchus mykiss) fillets

LWT – Food Science and Technology, 60(1), 615-622, (2015);

 

  1. M.G. Volpe, F. De Cunzo, F. Siano, M. Paolucci, C. Barbarisi, G. Cammarota

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);

 

  1. C. Barbarisi, M. Di Stasio, F. La Cara, M. Nazzaro, F. Siano, R. Coppola, F. Volpe, A. Di Mattia, M.G. Volpe

Shelf life of extra virgin olive oils from southern Italy

Current Nutrition & Food Science, 10(3), 234-240, (2014);

 

  1. M.C. Straccia, F. Siano, R. Coppola, F. La Cara, M.G. Volpe

Extraction and characterization of vegetable oil from cherry seed by different extraction processes

Chemical Engineering Transactions, 27, 391-396, (2012);

 

  1. L. De Masi, P. Siviero, C. Esposito, D. Castaldo, F. Siano, B. Laratta

Assessment of agronomic, chemical and genetic variability in common basil (Ocimum basilicum L.)

European Food Research and Technology, 223 (2), 273-281, (2006);

 

  1. F. Siano, M. Catalfamo, D. Cautela, L. Servillo, D. Castaldo

Analysis of Pulegone and its Enanthiomeric Distribution in Mint-Flavoured Food Products

Food Additives & Contaminants, 22 (3), 197-203, (2005);

 

  1. F. Siano, C. Ghizzoni, F. Gionfriddo, E. Colombo, L. Servillo and D. Castaldo

Determination of estragole, safrole and eugenol methyl ether in food products

Food Chemistry, 81 (3), 469-475, (2003);

 

Research Group