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Stanislau Bogusz Junior

CV Lattes ORCID


Universidade de São Paulo (USP). Instituto de Química de São Carlos (IQSC)  (Institutional affiliation from the last research proposal)
Birthplace: Brazil

I am a Food Chemistry Professor at the University of Sao Paulo (USP), Sao Carlos Institute of Chemistry (IQSC), Sao Paulo State, Brazil. I have a Ph.D. in Food Science from Campinas State University (UNICAMP) and a Post-doc in Food Science and Technology from the University of California (UC-Davis). My current research focuses on developing analytical methods to answer questions regarding food flavor, food quality, and the health aspects of food components. My research group uses analytical tools like statistical design and response surface techniques (Central Composite Design, Box Behnken Design, Doehlert Design, and Mixture Design) to optimize sample preparation steps (mostly SPME and LPME). We also develop and validate methods for high-performance liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) to assess the composition of flavor volatile compounds, phenolic compounds, fatty acids profile, short-chain fatty acids, and residues of toxicants (such as acrylamide, furan, furfuryl alcohol, and organochlorines) in food, feed, and beverages. Currently, our research group also focuses on the synthesis and physical-chemical characterization of natural deep eutectic solvents (NADES) for the extraction of bioactive compounds from agro-industrial wastes. We also have strong international collaborations with the University of California (UC-Davis), United States (US). (Source: Lattes Curriculum)

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COMPOSIÇÕES POLIMÉRICAS COM PROPRIEDADES ANTIOXIDANTES E ANTIMICROBIANAS PARA REVESTIMENTO DE FRUTAS, MÉTODO DE PREPARAÇÃO DO REVESTIMENTO E SEU USO BR1020210264047 - Universidade de São Paulo (USP). STANISLAU BOGUSZ JUNIOR, VIRGINIA DA CONCEIÇÃO AMARO MARTINS, ANA MARIA DE GUZZI PLEPIS, MIRELLA ROMANELLI VICENTE BERTOLO - December 2021, 23

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