RESEARCH FIELD

Isolation, characterization and application of nutraceuticals. The scientific research is focused on food constituents and bioactive compounds of food, plant-based materials with special emphasis on development of chromatographic methods for determination of functional compound, and improving the nutritional profile of various food products based on cereals and pseudocereals. She is author and co-author of more than 130 scientific papers in total (35 published in international journals) and technical solutions and patents. She participated in 10 scientific projects governed by the Ministry of Science and Technological Development, the Republic of Serbia, and international projects concerning food science and innovation in food sector as a researcher, task leader and leader of project. She was organizing training related to knowledge transfer to the food industry, SME, food producers in a frame of CEI project.