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Flavio A. Franchina
Flavio A. Franchina

Flavio A. Franchina is an associate professor of analytical chemistry at the Department of Chemical, Pharmaceutical, and Agricultural Sciences of the University of Ferrara (Italy), bringing a wealth of international research experience from the University of Messina (Italy), Dartmouth College (USA), and the University of Liège (Belgium).

He is committed to harmonizing analytical strategies for targeted and non-targeted bioanalysis. This includes a comprehensive approach to sample preparation, separation techniques, quantification methods, and data processing, all within application-driven workflows.

Franchina leverages chromatography and mass spectrometry to investigate specialized metabolites in biological systems and emerging environmental contaminants. His collaborative research across academia and industry has yielded numerous publications covering metabolomics, natural products, food authenticity and safety, and environmental contaminants.

Articles by Flavio A. Franchina

Advanced Gas Chromatography Methods for Detecting PFAS Contamination in Soil

ByMaria Chiara Corviseri ,Flavio A. Franchina,John Chasse
Published: | Updated:

Researchers have developed an advanced gas chromatography-mass spectrometry (GC–MS)-based chromatographic method for faster and more sensitive detection of volatile and semi-volatile PFAS in soil, improving environmental monitoring of “forever chemicals” and related contaminants. LCGC International spoke to Maria Chiara Corviseri and Flavio A. Franchina of the University of Ferrara, two of the authors of a paper presenting their method.

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Flow-Modulated Comprehensive 2D Gas Chromatography–Triple Quadrupole MS Elucidation of the Fatty Acids and Unsaponifiable Constituents of Oil Derived from Lemon Seeds, A Food-Industry Waste Product

ByFlavio A. Franchina,Marina Russo,Simona Salivo,Paola Dugo,Peter Quinto Tranchida,Luigi Mondello

Special Issues

This article is focused on the detailed qualitative analysis of the fatty acids and the unsaponifiable constituents of a vegetable oil derived from a food-industry waste product, namely lemon seeds.

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