Food chemistry, nutraceuticals, agricultural sciences, crops nutrition

Agriculture, horticulture, composition, analysis, genetic resources, molecular genetics, HPLC, GC-MS analysis.

Medicinal chemistry, theoretical chemistry, coordination chemistry, biologically active organic ligands, metal complexes, synthesis, vibrational spectroscopy, pharmacology, cytotoxicity, antioxidant activity.

Biological activity, phytochemicals, enzyme inhibition, medicinal plants

Biotechnology, food quality and safety, applied microbiology, fermentation, yeasts, biochemistry, product development.

Agronomy, bioengineering, commodity products, environmental protection, food sciences, food safety.

Botany, phycology, medicinal plants, biologically active substances.

Food chemistry, food quality, food control, contaminants, elements composition, HPLC analysis, GC-MS analysis, ICP-MS analysis, food risk assessment, traceability.

Antioxidant, antimicrobial, antivirulence, hepatoprotection, bioactive materials, natural products, medicinal plants.

Food science and technology, food safety, obtaining, purification, characterization and the use of agro-biologically active natural compounds; study of the making possibilities of unconventional flours in technologies for obtaining functional bakery and pastry; optimizing processing technologies for producing cereals and floury food according to the principles of sustainable development and food security.

Microwave technology for foods treatments, new technologies for delivery systems manufacturing (for nutraceutical, pharmaceutical, cosmeceutical applications) 

Vicia faba , Cicer arietinum , grain legumes, genetic diversity , breeding , seeds , value chain , phasolus, pisum, vigna, vicia , lupin, medicago, genomics, genetic , masker assisted selection, selection and breeding for abiotic stress resistance and high nutritional quality. 

Genetic expression, genomics,  phytopathology, ecology,  food science and technology.

Antioxidant, anti-aging, nutraceuticals, natural products, polyphenols, flavonoids, lignans, plant in vitro systems.

Gluten free products, starch, rheology, separation processes, drying, ultrasound assisted extraction, seaweeds, phlorotannins.

Plant physiology, seed technology, seed priming, pigments, secondary metabolites, cultivated and horticultural plants, mineral nutrition, tissue cultures.

Meat science, meat technology, meat processing technology, meat by-product, nutritive properties of food, sensory properties of food, sensory evaluation of foods, food contaminants.

Immunopharmacology, nutraceuticals, Th17/Treg biology, IL-17A/F pathway, mPGEs/COXs pathway. 

Alternative and sustainable protein sources, black soldier fly, fermentation, maillard reaction, insect proteins, food science and technology, food science education, HPLC analysis, food product development, vitamin B₁₂, folate. 

Food chemistry, phytochemistry, essential oil, analytical chemistry, environmental chemistry, secondary metabolites, application of GC/MS, LC/MS/MS, HPLC and NMR, pharmacological activities, in-silico prediction.

Cytogenetics, molecular genetics, Hordeum vulgare, environmental mutagenesis, genetic ecotoxicology, adaptive response, genetic monitoring, oxidative stress, biomarkers, antioxidants, antioxidant assays, malondialdehyde, superoxide dismutase, reactive oxygen species, cat, photosynthetic pigments, reduced sugars, proline, HSP70B, peroxidases

Allelopathy, crop management, field crop, phytochemical, Sustainable management

Allelopathy; weed management; cover crops; crop management; sustainable cropping systems.

Food microbiology, food quality, food safety, shelf-life, microbial ecology, probiotics, antimicrobial activity

Chemical technology. application of nanostructure in food technology. food nanotechnology, active packaging, polymers/biopolymers nanocomposites, bioactive nanostructures synthesis and characterization.

Obesity, metabolism, nutritional epidemiology, nutrients, foods, dietary patterns, micronutrients, frailty, physical decline, body composition.

Pre- and post-harvest physiology of vegetables and fruits, environmental plant physiology, biochemistry, bioenergetics of photosynthesis, plant biotechnology, abiotic stress to plant biology, preservation technologies of fresh plant products.

Olive oil, valorization of bio-wastes, food quality, food safety, shelf life, food packaging, food additives, bioactive compounds, biological activities, natural products, medicinal plants, essential oils. 

Plants, food safety, biotechnology, food chemistry, sensory analysis, molecular biology, organic food, food processing, food technology, functional food, innovative food, nutrition, biotechnology