Franca Finocchiaro



Consiglio per la Ricerca e la Sperimentazione in Agricoltura
Genomics Research Centre
via S. Protaso, 302
I -29017 Fiorenzuola d'Arda PC, Italy
franca.finocchiaro@crea.gov.it


Curriculum vitae
Franca Finocchiaro has a degree in Food Science and Technology at the University of Parma (2001) and a PhD in plant biology (2006) at the University of Parma.
From 2006 to 2012 Franca has got a Post-Doc research position at the CRA-Genomic Research Centre. From 2013 has a permanent researcher position at the CRA- Genomic Research Centre. During the years FF has developed the following lines of research:
-Development of PCR protocols for GM wheat detection.
-Genetic variability evaluation for -glucan and tocol content in barley for the development of functional foods.
-Functional foods production (bread, pasta) for lowering GI.
-Evaluation of antioxidant compounds in several cereal species, particularly soft wheat, durum wheat, rice and barley with chromatographic and spectrophotometric techniques.
-Genetic characterization of genes involved in polyphenol biosynthesis in pigmented rices.

Current research interests
At the present the interest of Franca is focused on pigmented cereals from several point of view: a metabolomic approach has been started to investigate the accumulation of antioxidants compounds in several cereal species; a genomic approach to study the effects of minor genes on the accumulation of polyphenol in the caryopsis is ongoing; a gene expression study is in progress for genes involved in the regulation of biosynthesis of polyphenols in the caryopsis of pigmented rice and wheat. Studies on anti-fungal properties of pigmented rices are in progress.

Selected recent publications

  1. FICCO D.B.M., DE SIMONE V., COLECCHIA S.A., PECORELLA I., PLATANI C., NIGRO F., FINOCCHIARO F., PAPA R., DE VITA P. (2014) Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats. Journal of Agricultural and Food Chemistry, 62 (34): 8686–8695.
  2. FINOCCHIARO F., FERRARI B., GIANINETTI A., SCAZZINA F., PELLEGRINI N., CARAMANICO R., SALATI C., SHIRVANIAN V., STANCA A.M. (2012) Effects of barley -glucan-enriched flour fraction on the glyceamic index of bread International Journal of Food Science and Nutrition, 63: 23-29.
  3. FINOCCHIARO F., FERRARI B., GIANINETTI A. (2010). A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype. Journal of Cereal Science, 51: 28-34.
  4. FERRARI B., FINOCCHIARO F., STANCA A.M., GIANINETTI A. (2009). Optimisation of air classification for the production of -glucan-enriched barley flours. Journal of Cereal Science, 50:152-158.
  5. DURAZZO A., AZZINI E., RAGUZZINI A., MAIANI G., FINOCCHIARO F., FERRARI B., GIANINETTI A., CARCEA M. (2009) Influence of processing on the lignans content of cereal based foods. Tecnica Molitoria International. 60: 163-173.
  6. FINOCCHIARO F., FERRARI B., GIANINETTI A., DALL'ASTA C., GALAVERNA G., SCAZZINA F., PELLEGRINI N. (2007) Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Molecular Nutrion & Food Research, 51:1006-1019.
  7. CAVALLERO A., GIANINETTI A., FINOCCHIARO F., DELOGU G., STANCA A.M. (2004). Tocols in hull-less and hulled barley genotypes grown in contrasting environments. Journal of Cereal Science, 39:175-180.
  8. TERZI V., FERRARI B., FINOCCHIARO F., DI FONZO N., STANCA A.M., LAMACCHIA C., NAPIER J., SHEWRY P.R., FACCIOLI P. (2003) TaqMan PCR for detection of genetically modified durum wheat. Journal of Cereal Science, 37: 157-163.
  9. TOFFOLI F., GIANINETTI A., CAVALLERO A., FINOCCHIARO F., STANCA A.M. (2003) Effects of pulses of higher temperature on the development of enzyme activity during malting. Journal of the Institute of Brewing, 109: 337-341.
  10. TERZI V., FERRARI B., FINOCCHIARO F., DI FONZO N., STANCA A.M., LAMACCHIA C., NAPIER J., SHEWRY P.R., FACCIOLI P. (2003) TaqMan PCR for detection of genetically modified durum wheat. Journal of Cereal Science, 37: 157-163.
  11. TOFFOLI F., GIANINETTI A., CAVALLERO A., FINOCCHIARO F., STANCA A.M. (2003) Effects of pulses of higher temperature on the development of enzyme activity during malting. Journal of the Institute of Brewing, 109: 337-341.

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The Genomics Research Centre holds a collection of more than one hundred barley mutants.

Our contacts

Genomics Research Centre
Via S. Protaso, 302
29017 Fiorenzuola d'Arda (PC) - ITALY
Phone:
+39 0523 983758
Fax:
+39 0523 983750
E-mail:
gpg@entecra.it
How to find us

We thank Renzo Alberici, Donata Pagani and Gianni Tacconi for setting up the picture collection.