- Identification of new phenolic compounds from rapeseed, flaxseed, and green tea.
- Relationship between astringency of legumes extracts and their content of tannins and total phenolics (together with the Laboratory of Sensory Analysis).
- The comparison of antioxidant activity of a dozen phenolic aids.
- The patent of the method of separation of the antioxidant extracts from bearberry (Pegg R.B., Barl B., Amarowicz R.: Process for producing antioxidant extract from bearberry plant. United States Patent – US 6,660,320 B1).
- Development of the algorithm for digital description of food structure indices (microstructure of wheat grain, porosity of bread, non invasive detection of cereal grain insects, cheeses),
- Description of the microstructure, rheological properties, selected biomarkers and technological quality of transgenic potatoes with enhanced resistance to PVY virus
- Characterization of non-starch compounds and their role in granule functional properties
- Calculation of the thickness of growth rings and semicrystalline lamellae clusters in starch granules using SEM, TEM and WAXS methods
- Determination of thermodynamic properties of mutant wheat starches,
- Application of high pressure for starch modification.
