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Laboratory of Food Biochemistry
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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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Previous Research Projects
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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Previous Research Projects
Polar steryl conjugates
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Enzymatic reactions of polar steryl conjugates
Water-soluble Polysaccharides
Arabinoxylan Modification
Lipid Stability
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The Laboratory
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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
add
Binding Fibres
add
Neutral Soluble Fibres
MS Study for Fiber Interaction
EPR study of neutral dietary fibres
Phenoliva
Beta-glucan oxidation
add
Chemical characterization of BG oxidation products
BG processing for improved molecular interactions
Polar steryl conjugates
add
Enzymatic reactions of polar steryl conjugates
Water-soluble Polysaccharides
Arabinoxylan Modification
Lipid Stability
Collaborations and Networks
Teaching/Education
add
Lectures
Theses
News & Events
Publications
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