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Curriculum Vitae - N. ES-SAFI - February 19, 2015.
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processing, maturation, storage and aging.
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Evolution of phenolic compounds during processing, maturation, storage
and aging of foods in model solution systems.
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Evolution of phenolic compounds in model solution systems. Detection,
isolation and identification of the new formed compounds and confirmation
of their presence in in foods.
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Role of the new formed compounds in food organoleptic properties and
huaman health.
Pharmacological activity:
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Antibacterial and antifungal activity of natural and synthesized compounds.
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Mollusciscidal activity of proanthocyanidols and flavonols isolated from
grapes and vine leaves.
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Antioxydant and free radical scavenging properties of natural and
synthesized compounds.
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Strucure-activity relationships.
Teaching Experience
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Organic Chemistry: Stereochemistry, reactions, mechanisms and structures.
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Natural Products.
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Spectral Analysis: IR, MS, NMR.
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Chromatography: PC, GPC, HPLC.
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Polyphenols chemistry.
Scientific stays in foreign laboratories:
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Unité de Phytopharmacie et Médiateurs Chimiques. Team: Chemistry of
Natural Products. National Institute for Agricultural Research, Versailles,
France.
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UMR Sciences for Enology. Polyphenols team. National Institute for
Agricultural Research, Montpellier, France.
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Laboratory of Polyphenols. National Institute for Agricultural Research,
Narbonne, France.
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Materia Medica and Pharmacognosy Laboratory, School of Pharmacy,