· 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.
Food matrices/working methods
Bread, biscuits and other similar products