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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
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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
D-HEST
IFNH
Food Biochemistry
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Binding Fibres
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Neutral Soluble Fibres
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MS Study for Fiber Interaction
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EPR study of neutral dietary fibres
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Interaction with Small Molecules
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MS Study for Fiber Interaction
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EPR study of neutral dietary fibres
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Dr. Samy Boulos
Lecturer at the Department of Health Sciences and Technology
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LFO F 23
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+41 44 632 87 13
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samy.boulos@hest.ethz.ch
Inst.f. Lebensm.wiss.,Ern.,Ges.
Schmelzbergstrasse 9
8092 Zürich
Switzerland
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Phenoliva
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Beta-glucan oxidation
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Polar steryl conjugates
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Water-soluble Polysaccharides
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Arabinoxylan Modification
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Lipid Stability
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Previous Research Projects
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