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the recovery of bioactive compounds from the dairy industry.Tasks: Handling organic and biological samples and conducting physico-chemical and biological characterization using standard examination methods
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characterization of the influence of food matrix on the interaction between bioactive wheat phenolics and polysaccharides. Study of the interactions between taste-active compounds from wheat and different components
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structural biology, molecular genetics, ’omics technologies, synthetic and bioactive chemistry, materials and nanotechnology, supported by a strong, externally funded research portfolio and a vibrant PhD
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scholarship focused on the available niacin in plant-based foods. You will join the research group “Food quality and safety: lipids, vitamins and other bioactive compounds” and work across the fields of food
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plan Work plan: The scientific work to be developed aims at the extraction and characterization of bioactive compounds from agricultural waste using "green" solvents, antimicrobial testing
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FieldTechnology » BiotechnologyEducation LevelMaster Degree or equivalent Skills/Qualifications Experience in purification of bioactive compounds from natural matrices (centrifugal partition chromatography - CPC
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of Bioactive Compounds from Volcanic, Desert and Polar Ecosystem. Principal Researcher: Mrs. PhD María Cuaresma Franco. Where to apply E-mail unidad.pti@sc.uhu.es Requirements Research FieldChemistry
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-food industry waste through the extraction of bioactive compounds and starch, intended for incorporation as functional ingredients in pet food, promoting the development of innovative, healthier products
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lipid–carotenoid interactions is required. Experience in in vivo models, extraction and quantification of bioactive compounds, industrial microbiology, and process development—preferably using green
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of triterpenoid bioactives, inspired by the chemical diversity of the Plant Kingdom. The post is part of a larger programme in the Osbourn lab on harnessing plant metabolic diversity for medicinal, agricultural and