Research 

Sustainable food production

  • Extraction of polyphenols (including flavonoids) from sea-buckthorn extracts using UAE and different solvents.

  • Extraction of polyphenols (including flavonoids) from rhubarb extracts using UAE and different solvents.

Sustainable food production / Food 

Chemistry

  • Optimization of Ultrasound-Assisted Extraction of Phloretin and Other Phenolic Compounds from Apple Tree Leaves (Malus domestica Borkh.) and Comparison of Different Cultivars from Estonia.

  • Immobilization of Pectinolytic Enzymes on Nylon 6/6 Carriers.

  • Amperometric method for the determination of cellulolytic activity and its optimization using response surface method.

  • Extraction of oil fraction from quince wine by-product.

Food Science and Technology

  • Dietary fiber from underutilized plant resources-a positive approach for valorization of fruit and vegetable waste.

  • Valorization of sea buckthorn pomace through the optimization of ultrasonic-assisted extraction of soluble dietary fiber using response surface methodology.

  • Valorization of sea buckthorn pomace to obtain bioactive carotenoids valorization using green extraction techniques such as ultrasonic and microwave-assisted extractions synergized with green solvents such as edible oils (corn and olive oils).

  • Extraction of bioactive compounds (pigments) from gooseberries (red and green), black currant, potato peel using green extraction techniques (microwave and ultrasonic-assisted extractions synergized with green solvents (edible corn and olive oils).

  • Fortification of soluble dietary fiber - preparation of fiber-rich stir type yogurt by utilization of soluble dietary fiber extracted from sea buckthorn pomace.

  • Valorization of Rhubarb winery wastes through the ptimization of ultrasonic-assisted extraction of soluble dietary fiber using response surface methodology.

  • Valorization of berries pomace to obtain bioactive pigments using green extraction techniques (ultrasonic and microwave-assisted extractions will be adopted for extracting bioactive carotenoid pigments.

  • Extraction of carotenoids from pumpkin peel and pulp: comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil).

  • Extraction of pigments from gooseberries,  rowanberry, chokeberry, rhubarb: comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions) compared with conventional extraction.