SUMMARY OF RESEARCH ACTIVITY
His research activity is focused on the extraction and analysis of food antioxidants, with the final purpose to control or retard fat oxidation and for the development of new ingredients and premixes. The scientific approach includes the use of traditional and advanced extraction technologies (i.e. solvent, enzyme assisted or supercritical fluid) which are applied for the extraction of bioactives from foods and by-products. The extracts are characterized by different approaches, including isothermal calorimetry, electrochemistry and multi-sensor systems (such as electronic nose and tongue). The extracted antioxidants are finally characterized for their ability to retard fat oxidation, off-odor evolution or free radical generation.
