Projects

Cercetări privind evaluarea remanenței vitaminelor hidrosolubile în legume și fructe congelate, prin tehnici analitice performante, în scopul asigurării securității nutriționale a consumatorilor

Analiza impactului interacțiunilor dintre factorii nutriționali și genetici cu penetranță redusă în apariția și evoluția unor proliferări maligne

Analysis of the epistatic interactions that can be established between nutritional factors, pro-inflammatory status and metabolic dysfunctions (DZ2, obesity, metabolic syndrome)

Investigations regarding the influence of some technological factors on the amino acid profile of bakery products

Research regarding the establishment of falsification of dairy products

Research on the differentiation of the main genotypes of aromatic plants grown or harvested from spontaneous flora (basil, lavender and mint) based on the major compounds of the essential oils, determined by spectral methods

Management of deoxynivalenol and aflatoxins mycotoxins in the risk areas, in the context of climate change in Romania

"Establishing the level of mycotoxin contamination of complex food matrices depending on the occurence type and time of food spoilage fungi

Valorification of some vegetable by-products by using them to obtain bakery products enriched in bioactive compounds

Experimental study regarding the effect of bioactive compounds of vegetal origin over physico-chemical, rheological and sensorial properties of bakery products