{"id":2696,"date":"2014-12-05T10:38:24","date_gmt":"2014-12-05T10:38:24","guid":{"rendered":"http:\/\/www.isa.cnr.it\/web\/?page_id=2696"},"modified":"2025-08-01T08:07:20","modified_gmt":"2025-08-01T08:07:20","slug":"2696-2","status":"publish","type":"page","link":"https:\/\/www.isa.cnr.it\/web\/?page_id=2696","title":{"rendered":"Florinda Fratianni"},"content":{"rendered":"<h2 style=\"text-align: left;\"><a href=\"http:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2014\/12\/Florinda_Fratianni.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-2702 alignleft\" src=\"http:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2014\/12\/Florinda_Fratianni.jpg\" alt=\"Florinda_Fratianni\" width=\"224\" height=\"265\"><\/a><\/h2>\n<pre style=\"text-align: left;\"><strong>Name: <\/strong>Florinda\r\n<\/pre>\n<pre style=\"text-align: left;\"><strong>Surname: Fratianni<\/strong>\r\n<\/pre>\n<pre style=\"text-align: left;\"><b>Skill<\/b>: Senior Researcher<\/pre>\n<pre><strong>Phone:<\/strong> (Lab)&nbsp;+39 0825 299&nbsp;110<\/pre>\n<pre><strong>Fax:<\/strong>&nbsp;+39 0825 299 641<\/pre>\n<h5 style=\"text-align: left;\"><strong>e-mail:<a href=\"mailto:florinda.fratianni@isa.cnr.it\" target=\"_blank\" rel=\"noopener\">florinda.fratianni@isa.cnr.it<\/a><\/strong><\/h5>\n<h5 style=\"text-align: left;\"><strong><em>CNR People<\/em> WEB Site:&nbsp;<\/strong><a href=\"http:\/\/www.cnr.it\/people\/florinda.fratianni\" target=\"_blank\" rel=\"noopener\">http:\/\/www.cnr.it\/people\/florinda.fratianni<\/a><\/h5>\n<h5 style=\"text-align: left;\"><strong>Keywords:&nbsp;<\/strong><strong>polyphenols- Food Biochemistry- antioxidant activity-UPLC<\/strong><\/h5>\n<h5 style=\"text-align: left;\"><strong>Curriculum EN<\/strong>: <a href=\"http:\/\/www.isa.cnr.it\/cv\/fratianni_florinda\/fratianni_florinda_cv_2021_en.pdf\" target=\"_blank\" rel=\"noopener\">(click here to view it)<\/a><\/h5>\n<h1 style=\"text-align: center;\">Researcher Activities<\/h1>\n<p style=\"text-align: justify;\">Florinda Fratianni has always collaborated with the research unit of Biotechnology and Food Safety at Institute of Food Science and Technology-CNR in Avellino, Italy, she is a researcher only since 31\/12\/2013.<\/p>\n<p style=\"text-align: justify;\">In all these years she has mainly worked on the qualitative and quantitative evaluation of some important biochemical parameters of foods. in fact she has considerable expertise in spectrophotometric procedures to evaluate polyphenols, lycopene, beta carotene, antioxidant activity (DPPH, FRAP, ABTS) and hydroperoxides content; knowledge of chromatographic methods for the evaluation of phenolic compounds (UPLC \/ HPLC) in addition to evaluation of the content of vitamins, anthocyanins, glucosinolates, allicin by HPLC, as well as protein and lipid extraction electrophoretic and chromatographic procedures to monitor the soluble N fraction and finally microbiology bases.<\/p>\n<p style=\"text-align: justify;\">She has participated to different research projects, concerning food chemistry and safety.<\/p>\n<p style=\"text-align: justify;\">She is author of publications on national and international journal and of different book chapters.<\/p>\n<h1 style=\"text-align: center;\">Key Publications<\/h1>\n<ul>\n<li style=\"text-align: justify;\">&nbsp;F. Fratianni, M. N. Ombra, A. d\u2019Acierno, L. Caputo, G. Amato, V. De Feo, R. Coppola, F. Nazzaro \u201cPolyphenols Content and In Vitro \u03b1-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria\u201d Microorganisms 2021 (9)8 1-19 https:\/\/doi.org\/10.3390\/microorganisms9081694<\/li>\n<li style=\"text-align: justify;\">Fratianni, A. d&#8217;Acierno, M.N. Ombra, G. Amato, V. De Feo, J. F. Ayala-Zavala, R. Coppola, F. Nazzaro \u201cFatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria\u201d Frontiers in Nutrition 2021 (8) 1-13 doi.org\/10.3389\/fnut.2021.775751<\/li>\n<li style=\"text-align: justify;\">Fratianni, A. Cozzolino, A. d\u2019Acierno, F. Nazzaro, R. Riccardi, P. Spigno \u201cQualitative Aspects of Some of Some Traditional Landraces of the Tomato \u201cPiennolo\u201d (Solanum lycopersicum L.) of the Campania Region, Southern Italy\u201d Antioxidants 2020, 9, 7, 565 1-14<\/li>\n<li style=\"text-align: justify;\">Fratianni, A. d\u2019Acierno, A. Cozzolino, P. Spigno, R. Riccardi, F. Raimo, C. Pane, M. Zaccardelli, V. Tranchida Lombardo, M. Tucci, S. Grillo, R Coppola, F. Nazzaro \u201cBiochemical characterization of traditional varieties of sweet pepper (Capsicum annuum L.) of the Campania Region, Southern Italy\u201d Antioxidants 2020 ,9, 6, 556 1-16<\/li>\n<li style=\"text-align: justify;\">Fratianni, A. Cozzolino, V. De Feo, R. Coppola, M. N. Ombra, F. Nazzaro \u201cPolyphenols, Antioxidant, Antibacterial, and Biofilm Inhibitory Activities of Peel and Pulp of Citrus medica L., Citrus bergamia, and Citrus medica cv. Sal\u00f2 Cultivated in Southern Italy\u201d Molecules 2019, 24, 4577 1-14<\/li>\n<li style=\"text-align: justify;\">Nazzaro, F. Fratianni, R. Cozzolino, A. Martignetti, L. Malorni, V. De Feo, A. G Cruz, A. d\u2019Acierno \u201cAntibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition\u201d Microorganisms 2019, 7 321 1-11<\/li>\n<li style=\"text-align: justify;\">Nazzaro, F. Fratianni, A. d\u2019Acierno, R. Coppola, F. Jesus Ayala-Zavala, A. Gomez da Cruz, V. De Feo \u201cEssential Oils and Microbial Communication\u201d Essential Oils &#8211; Oils of NatureEditore IntechOpen 2019, 1-26<\/li>\n<li style=\"text-align: justify;\">Fratianni, R. Cozzolino, A. Martignetti, L. Malorni, A. d\u2019Acierno, V. De Feo, A. G da Cruz, F.a Nazzaro \u201cBiochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy\u201d Food Science &amp; Nutrition 2019, 1-11<\/li>\n<li style=\"text-align: justify;\">MN Ombra, A d\u2019Acierno, F Nazzaro, P Spigno, R Riccardi, M Zaccardelli, C. Pane, R. Coppola, F. Fratianni \u201cAlpha-amylase, \u03b1-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking\u201d International journal of food sciences and nutrition 2018, 69 (7), 824-834<\/li>\n<li style=\"text-align: justify;\">F Fratianni, M Cefola, B Pace, R Cozzolino, B De Giulio, A. Cozzolino, A. d\u2019Acierno, R. Coppola, A. F. Logrieco, F. Nazzaro \u201cChanges in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars\u201d Food Chemistry, 229 (2017) 752\u2013760<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Name: Florinda Surname: Fratianni Skill: Senior Researcher Phone: (Lab)&nbsp;+39 0825 299&nbsp;110 Fax:&nbsp;+39 0825 299 641 e-mail:florinda.fratianni@isa.cnr.it CNR People WEB Site:&nbsp;http:\/\/www.cnr.it\/people\/florinda.fratianni Keywords:&nbsp;polyphenols- Food Biochemistry- antioxidant activity-UPLC Curriculum EN: (click here to view it) Researcher Activities Florinda Fratianni has always collaborated with&#8230;<br \/><a class=\"read-more-button\" href=\"https:\/\/www.isa.cnr.it\/web\/?page_id=2696\">Leggi il seguito<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":23,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Florinda Fratianni - ISTITUTO DI SCIENZE DELL&#039; 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