The main research topics include cellular biochemistry and biochemistry of nutrition:
- evaluation of the nutritive value of foods and the effect of food processing on bioaccessibility of nutrients and bioactive components by in vitro digestion;
- study of the role of the nutritional component in the modulation of biological processes (e.g., oxidative stress, inflammation) at the cellular and molecular levels;
- exploitation of traditional foods and development of high-added value compounds from food waste sources;
- study of the role of the diet in the prevention and treatment of chronic diseases.
