Description

Chemical study of all kinds of food samples and proposals for improving industrial activity and product formulation. We are specialized on three main lines: Regional wine characterization, since 1979, to analyse wine features and differentiate them. Ideal aging conditions are also examined. Moreover, wine components evolution along vinification is studied, especially plant-protection products. Accordingly, the degradation and persistence of widely used plant-protection products are analysed. Right now traditional and accelerated aging profiles are being compared to establish proper markers. Main features analysis of Spanish single-flower honeys. We focus on assessing chemotherapy waste on honey and other apiculture products, as well as on proposing alternative treatments for several bee diseases. Alongside, a thorough research on beewax characterization and its adulteration is developed. Search for new nutraceutical compounds from plant by-products, trying to avoid their disposal through reuse while recovering them or finding new chemopreventive ingredients.

Other information