Research Interest: Development of food authenticity
tools based on HPLC-MS/MS, fate of pesticides, polycyclic aromatic
hydrocarbons, poly chlorobiphenyls and heavy metals in crops: transport and
degradation processes in soils, and links with their levels in waters and food
products, effect of pre- and post-harvest, technological and cooking treatments
on food functionality.
Research Interest: Food safety Nano materials Biomolecules
detection Microfluidic technique; Electrochemistry Impedance Fluorescence
Probiotic Food, Probiotic Function, Traditional Fermented Food, Food Microbiology, Lactic Acid Bacteria, Diet, Nutrition, and Immunity
Research Interest: Screening/elucidation of action
mechanism of functional foods and nutrients with anti-cancer,
anti-inflammation, anti-obesity and/or anti-diabetes activity Regulation of
disease-related gene expression. Regulation of adipocyte differentiation
(adipogenesis) Regulation pancreatic. cell growth and activity,Apoptosis and
Research Interest: Water And Wastewater Treatment Processes, Including Coagulation-Flocculation, Advanced Oxidation Processes Comprising Homogeneous Catalytic Processes (Fenton’s Oxidation) And Heterogeneous Photocatalysis (With Titanium Dioxide Nanoparticles Under Ultraviolet Irradiation), Biosorption With Raw Materials And Solid Waste By-Products (Such As Olive Stones), Decanting And Sedimentation, Filtration, And Advanced Separation Operations Such As Ion Exchange And Membrane Technology, Specifically Microfiltration, Ultrafiltration, Nanofiltration And Reverse Osmosis.
Research Interest: Atomic Spectrometry, Food
Analysis, Nutrition, Micronutrients, Trace Elements
Research Interest: Functional ingredients in Food Phytochemistry,
such as the polyphenol, anthocyanin, lycopene, and resveratrol, has presented
the antioxidant and many other biologic activities. The enrichment,
functionality and application of the anthocyanin and lycopene have been our focus
for more than twenty years.New technologies in Food. Application of new
technologies will give a solution for current problem in food. We have focus on
the ultra high pressure treatment in the pork and vegetable. The quality and
shelf life of the product were changed. The proper parameter of the high
pressure treatment will be a key to enhance the quality of the food. Energy
saving technology in food processing. Drying is a traditional technology for a
long time. Energy saving and better quality are the two main melodies in the
drying technology. The combination of heat pump and some other technology will
give a way for the better efficiency and better quality of products.
Research Interest: Microbial Diversity in
Traditionally Fermented Dairy Products as Determined by Metogenomic Sequence
Research Interest: Signal Transduction, Functional
Food, Postharvest Biology and Technology
Multidimensional and multinuclear (1H, 13C, 15N, 31P) high resolution NMR
spectroscopy, micro imaging NMR
Structural characterization of peptides, proteins and isotopically labeled proteins in
solution: NMR spectroscopy and molecular dynamics calculations
l Structural characterization of small molecules in solution, synthetic and natural
polymers, molecular complexes
Dietetics applied to bariatric surgery. Clinical impact of bariatric surgery on patient’s body composition (fat mass and fat-free mass) and Resting Metabolic Rate. Pre- and post-operative treatment of micronutrient deficiencies in patients that underwent bariatric surgery
Research Interest: Food chemistry; Flavour
chemistry; Taste, flavor and Aroma
Research Interest: Clinical Biochemistry, Nutrition,
Cancer, Exercise Metabolism, Metabolic disorders, Bio signalling, Community
based Research, Immunological basis of disease
Research Interest: Chemistry Environmental
Engineering Biotechnology Bacterial molecular biology Biostatistics Bioinformatics
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