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Laboratory of Food Biochemistry
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HealthFerm
Process induced Changes in Dietary Fibers of Grains
Fermentation functional Co-Cultures: A metabolite-driven Approach to improve Cocoa Beans Quality, Safety, and Sustainability
Valorisation of Olive Waste
Lipid Oxidation in Low-Moisture Foods During the Initial Stage of Storage
Previous Research Projects
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Binding Fibres
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Binding Fibres
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Neutral Soluble Fibres
MS Study for Fiber Interaction
EPR study of neutral dietary fibres
Phenoliva
Beta-glucan oxidation
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Beta-glucan oxidation
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Chemical characterization of BG oxidation products
BG processing for improved molecular interactions
Polar steryl conjugates
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Polar steryl conjugates
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Enzymatic reactions of polar steryl conjugates
Water-soluble Polysaccharides
Arabinoxylan Modification
Lipid Stability
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ETH Zurich
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