The principal fields of interest are the following:
- Characterization of fermented sausages or cheeses obtained by
different ingredients or different starters cultures: analysis of
microbial populations, biogenic amines content and aroma
profile.
- Study of antimicrobial properties of essential oils and their
potential application in foods;
- Study of the effect of high pressure
homogenization (HPH) on the viability and on the functional
properties of probiotic strains “in vitro”;
- Investigation of
response mechanism activated in cells exposed to high pressure
homogenization.
- Study of production
of biogenic amines by microorganisms in fermented foods and model
systems.
