Research on the chemical composition of plant raw materials from organic and conventional plantations.
- Determination and identification of polyphenols in fruits, vegetables and herbs.
- Enzymatic and non-enzymatic reactions of polyphenols in fruit products.
- Antioxidant properties of polyphenols from fruit, vegetables and herbs.
- Technologies of fruit juices with high content of bioflavonoids.
- Preparations of anthocyanin dyes and polyphenolic compounds.
- Microencapsulation of bioactive compounds.
- Use of nanoemulsions.
- Fruit and vegetable waste management.
- The influence of enzyme preparations on the quality and quantity of juices from fruit and vegetables.
- Research on functional food of plant origin
- Bioavailability of bioactive compounds during simulated in vitro digestion
- Determination of the antioxidant, anti-diabetic, anti-obesity, anti-aging and anti-inflammatory potential.
