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Curriculum Vitae - N. ES-SAFI - .
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Chemical changes during processing:
Chemical transformations which contribute to the organoleptic properties
alterations (de-astringency, browning, darkening, etc …) of foods during
processing, maturation, storage and aging.
Evolution of phenolic compounds during processing, maturation, storage
and aging of foods in model solution systems.
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.
Role of the new formed compounds in food organoleptic properties and
huaman health.
Pharmacological activity:
Antibacterial and antifungal activity of natural and synthesized compounds.
Mollusciscidal activity of proanthocyanidols and flavonols isolated from
grapes and vine leaves.
Antioxydant and free radical scavenging properties of natural and
synthesized compounds.
Strucure-activity relationships.
Teaching Experience
Organic Chemistry: Stereochemistry, reactions, mechanisms and structures.
Natural Products.
Spectral Analysis: IR, MS, NMR.
Chromatography: PC, GPC, HPLC.
Polyphenols chemistry.
Scientific stays in foreign laboratories:
Unité de Phytopharmacie et Médiateurs Chimiques. Team: Chemistry of
Natural Products. National Institute for Agricultural Research, Versailles,
France.
UMR Sciences for Enology. Polyphenols team. National Institute for
Agricultural Research, Montpellier, France.
AOAC OMB Meeting Book
175