Extraction, Characterization, and Functional Assessment of Bioactive Compounds

Dietary intervention studies: design, follow-up and interpretation.- Antioxidant activity of food and by-products: In vitro methods.- Copigment and anthocyanins rich fractions from berries using cationic exchange chromatography.- Method for the determination of oleuropein and other phenolic compounds in olive leaves.- Microwave assisted extraction of plant phenolics.- Characterization of polyphenols-protein interactions: from chemistry to food technology and human nutrition.- In vitro antidiabetic activity methods.- Determination of the bioaccessibility of phenolic compounds from Extra Virgin Olive Oils following the INFOGEST method.- The OLEUM protocol for the determination of the total hydroxytyrosol and tyrosol content in support of the EU authorized health claim for "olive oil polyphenols”.- Pectooligosaccharides from agri-food byproducts: Methods of extraction, purification, and identification.- Methods applied to the purification of prebiotic fructo-oligosaccharides.- Use of polymeric monolithic columns to determine tocopherol content in vegetable oils by capillary electrochromatography.- Extraction and Purification of Bioactive Phytosterols from Edible Seaweeds.- Glycosides quantification of saffron flowers.- Extraction and quantification of triterpene glycosides in baby food.- Production, extraction, characterization, and application of industrial enzymes in juice clarification.- Toxicity assessment of food and by products: In vitro methods.