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个人简介
In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.
研究兴趣
论文共 1185 篇作者统计合作学者相似作者
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Shahab Naghdi,Masoud Rezaei, Mahshid Gharib Heidari,Reza Tahergorabi,Jose M. Lorenzo, Fatemeh Mirzaei
Aquaculture Internationalpp.1-60, (2024)
FOOD SCIENCE & NUTRITIONno. 1 (2024): 385-398
Abdo Hassoun, Nour Alhaj Abdullah,Abderrahmane Ait-Kaddour,Mohamed Ghellam,Aysegul Besir,Oscar Zannou, Begum Onal,Rana Muhammad Aadil,Jose M. Lorenzo,Amin Mousavi Khaneghah,Joe M. Regenstein
CURRENT OPINION IN FOOD SCIENCE (2024): 101127
MEAT SCIENCE (2024): 109371-109371
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2024): 128011-128011
APPLIED FOOD RESEARCHno. 1 (2024): 100404
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