I am interested in physical and chemical analysis of foods and natural products, particularly carotenoids, flavors, and various compounds in relation to their functions in vivo and in vitro. I am also interested in the topic of health, nutrition, and food safety. I use various methods for study, including TLC, GC, HPLC, mass spectrometry, FT-IR, UV-VIS, fluorescence spectroscopies, and EM.
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