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·       GC-MS/MS method for determination of acrylamide in bakery products (Certificate of authorization ANSVSA no. 58/15.01.2018 (initial authorization in 2015); RENAR accreditation certificate no. LI1210/annex 1/25.02.2019 (initial accreditation in 2016));

·       Development and validation of a GC-MS method for determination of lipid profile (saturated fatty acids, mono and polyunsaturated fatty acids) of different food products (Certificate of authorization ANSVSA no. 58/15.01.2018);

·       Research regarding the influence of different technological parameters (cereal type, flour type, technological process, etc.) on acrylamide level in bakery products.