The researcher participates in the research related to the development of cereal-based fermented beverages and characterized the chemical composition of these foods by analytical, chromatographical (HPLC or GC-MS) or spectrophotometrical methods. Additionally,
the researcher has a deep background in the development of functional foods via prebiotic dietary fibres and probiotic microorganisms.
Plant based protein, dietary fiber, protein and starch interaction, resistant starch, encapsulation
