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Attività di ricerca

His research activity mainly concerns the chemical characterization and study of the antioxidant properties of food matrices of vegetable origin (cocoa and chocolate, grapes, wine, cheeses, peppers, hazelnuts and cereals such as rice, barley, wheat) and by-products of the agro-food industry (hazelnut cuticle, cocoa peel, pomace), with particular interest in the impact that the technological transformation processes (fermentation, roasting, grinding and hulling, food cooking) have on the composition and activity of products. His research activities also concern the optimization and validation of chemical-analytical methods (in particular spectrophotometric methods and chromatographic methods) applied in the food and nutraceutical fields.

Parole chiave

Food Chemistry; Bioactive compounds; Chromatographic Techniques; Food Processing; Sustainability

IRIS