SPDS ERP Review-May 2015

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.

• Laboratory of Polyphenols. National Institute for Agricultural Research,

Narbonne, France.

• Materia Medica and Pharmacognosy Laboratory, School of Pharmacy,

Curriculum Vitae - N. ES-SAFI - February 19, 2015.

Page : 4