Laura Siracusa

Laura Siracusa obtains her PhD in Organic Chemistry in 1999 defending a thesis on “Phosphorous containing organic compounds with potential antitumor activity”. In 2000-2001, she is a post-doc research assistant at Trinity College Dublin (TCD, Ireland) then at the Department of Chemistry of the University of Bristol (UK), working on cholic acid-based supramolecular chemistry under the supervision of Prof. A.P. Davis . Back to Italy and after a couple of years as research assistant at ICB-CNR and University of Catania, she joins the ICB-CNR “Natural Products and Food Chemistry” team as tenured researcher in January 2008. She is adjunct Professor of Phytochemistry (Department of Drug Science) and Food Chemistry (Department of Agriculture, Food and Environment) at the University of Catania. From year 2020, she is qualified as Associate Professor in the scientific area CHIM/10 (Food Chemistry).

Venera Russo, Alberto Continella, Carmelo Drago, Alessandra Gentile, Stefano La Malfa, Claudio Giovanna Leotta, Luana Pulvirenti, Giuseppe Ruberto, Giovanni Mario Pitari, Laura Siracusa. Secondary metabolic profiles and anticancer actions from fruit extracts of immature pomegranates. PLoSONE 2021, 16, e0255831. 

DOI: 10.1371/journal.pone.0255831

Cristina Patanè, Salvatore L. Cosentino, Silvio Calcagno, Luana Pulvirenti, Laura Siracusa. How do sowing time and plant density affects the pigments safflomins and carthamin in the florets of safflower? Industrial Crops and Products 2020, 148, 112313.

DOI: 10.1016/j.indcrop.2020.112313

Laura Siracusa, Cristina Patané, Valeria Rizzo, Salvatore Luciano Cosentino, Giuseppe Ruberto. Targeted secondary metabolic and physico-chemical traits analysis to assess genetic variability within a germplasm collection of “long storage” tomatoes. Food Chemistry 2018, 244, 275-283.

DOI: 10.1016/j.foodchem.2017.10.043

C. Pannitteri, A. Continella, L. Lo Cicero, A. Gentile, S. La Malfa, E. Sperlinga, E.M. Napoli, T. Strano, G. Ruberto, L. Siracusa. Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice. Food Chemistry 2017, 230,441-447.

DOI: 10.1016/j.foodchem.2017.03.041

Laura Siracusa, Fabio Gresta, Giovanni Avola, Emidio Albertini, Lorenzo Raggi, Gianpiero Marconi, Giuseppe Ruberto. Agronomic, chemical and genetic variability of saffron of different origin by LC-UV-VIS-DAD and AFLP analyses. Genetic Resources Crop Evolution 2013, 60, 711-721.

DOI: 10.1007/s10722-012-9868-9