Research Interest: Food chemistry, Food Analysis Science, Natural Products Chemistry.  

Research Interest: Natural Microbial Communities of The Hot Water Springs, Molecular Phylogenetic Exploration Of Bacterial Diversity, Isozymes Of Beta-Galactosidase from Bacillus Coagulans RCS3, Culture Dependent 23srna Bacterial Asparaginase, Leukemia, Poly Beta Hydroxyl Butyrate Biodegradable Plastics, Bioinformatics in Detecting Molecular Evolution and Phylogeny of Snake Venom Protein of Indian Venomous Species

Dr. Liana Claudia Salanță, 38 years old, an Associate Professor at UASVM CN, has 13 years of research expertise focusing on biologically active compounds with antioxidant properties in various vegetal matrices for applications in the food industry. Her focus includes developing and optimizing functional products, sensory evaluation, and assessing consumer acceptability in alcoholic and non-alcoholic cereal-based beverages, as validated by her extensive publication record: 62 ISI scientific papers, 40+ articles in International Database Journals, 6 International Book Chapters, and 2 patent applications. Notably, she has edited an international book and contributed to 2 WOS indexes' special issues. Engaging in 12 national and international research projects, her interdisciplinary approach is evident, supported by bibliometric indicators with an h-index of 12 (WoS) and 19 (Scholar).

Research Interest: Chromatography (HPLC), Gas Chromatography and Mass Spectrometry  (GC-MS), Conductometry (CV) Spectroscopy Ultraviolet-Visible (UV-Vis), Physico- Chemical and Microbiological Analysis Food Products

Research Interest: Nutritional Biochemistry and Functional Foods development of Functional Foods and Nutraceuticals from Plants

Research Interest: Functional ingredients in Food Phytochemistry, such as the polyphenol, anthocyanin, lycopene, and resveratrol, has presented the antioxidant and many other biologic activities. The enrichment, functionality and application of the anthocyanin and lycopene have been our focus for more than twenty years.New technologies in Food. Application of new technologies will give a solution for current problem in food. We have focus on the ultra high pressure treatment in the pork and vegetable. The quality and shelf life of the product were changed. The proper parameter of the high pressure treatment will be a key to enhance the quality of the food. Energy saving technology in food processing. Drying is a traditional technology for a long time. Energy saving and better quality are the two main melodies in the drying technology. The combination of heat pump and some other technology will give a way for the better efficiency and better quality of products.

Research Interest: Effect of process on milk components and milk product quality and function. Cheese and functional dairy products development. Effect of animal nutrition and feed technology on milk and dairy products quality. 

Research Interest: DNA, RNA, Nucleic Acids Synthesis, DNA Damage and Depair, Theoretical Chemistry, Antioxidants, Food Biophysics

Research Interest: Food Insecurity, General Pediatrics, Pediatrics Emergency, Rotaviruses, Vitamin D, Pediatric Gastroenterology, Contact Dermatitis, Traditional Practices

Research Interest: Plant Chemistry, Plant Protein Biochemistry,  Lipids/oil Biochemistry, Microbiology/Animal Biotechnology

Research Interest: Functional Foods Edible Films Related to Food Pathogens Bioconversion tf Food Waste in Valuable Organic Chemicals

Probiotic Food, Probiotic Function, Traditional Fermented Food, Food Microbiology, Lactic Acid Bacteria, Diet, Nutrition, and Immunity

Research Interest: Instrumentation: HPLC, INFRA-RED, GC, GS-MS, Spectrophotometer, Texture analyzer Microbiological: Basic microbiology, Enterobacteriaceae, Isolation and Identification of bacteria, Analytical Profile Index (API) test. Sensorial: Fish freshness evaluation test

Research Interest: Chemistry Environmental Engineering Biotechnology Bacterial molecular biology Biostatistics Bioinformatics Anaerobic Bio-technologies

Research Interest: Development of Biodegradable Edible Films, Extraction of Bioactive Compounds Using EMR Technologies and Application of Statistical Experimental Design in Development of Food Products.