Area of research
Nutrition and Dietetics · Molecular Biology
Research interest
Research interests include Food composition and properties, Gut microbiota and health, Lung Cancer Treatments and Mutations, and Microbial Metabolites in Food Biotechnology.
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
Whole-wheat flour particle size influences dough properties, bread structure and <i>in vitro</i> starch digestibility
How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties
From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
Impact of Comorbid Conditions on Survival in Endometrial Cancer
Minimally Invasive Strip Craniectomy for Sagittal Synostosis