Current research projects in my laboratory are in the following areas:

  • Lipid oxidation in complex foods
  • Use of electron paramagnetic resonance (EPR) to investigate free radical mechanisms in foods and biological systems
  • Investigating small molecule partitioning in complex foods using EPR spin probes
  • Oxidative stability of wine
  • Redox chemistry and stability of polyphenols in foods
  • Consequences of protein oxidation on physical and chemical stability of foods; Protein and protein-derived antioxidants

Contact

Ryan J. Elias, Ph.D.
  • Professor of Food Science

Contact

Ryan J. Elias, Ph.D.
  • Professor of Food Science