Application of Polyphenols in Foods and Food Models

Currently, Daniel Granato works as an Associate Professor in Food Processing and Quality at the Natural Resources Institute Finland (Luke), is an Adjoint Professor at the Department of Biochemistry at the University of Turku and at the Department of Food Science and Nutrition at the University of Helsinki (Finland). Granato is a Food Engineer, M.Sc in Food Technology, PhD in Food Science – Experimental Nutrition, PhD in Food Chemistry, and concluded his Post-Doctoral at Wageningen University (Netherlands) and another Post-Doctoral at State University of Ponta Grossa (Brazil). His research projects are related to recovery and chemical/bioactivity characterization of phenolic compounds from different plant sources, circular economy in food systems, chemometrics and process/product optimization, development and bioactivity of dairy foods. He has supervised more than 90 B.Sc., MBA, M.Sc., and PhD candidates and holds positions of Scientific Editor for Food Chemistry and Journal of Food Science and has published more than 200 peer-reviewed articles in high-impact peer-reviewed journals, >20 book chapters, 5 books, and 5 technological patents cited for over 8,700 times (hindex=51 and h10index=137). Granato has been a Highly Cited Researcher (Clarivate Analytics) since 2018.

• 1. Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human healthLiang Zhang, Zisheng Han and Daniel Granato2. The application of polyphenols in food preservationQian Wu and Jie Zhou3. Technological applications of phenolic-rich extracts for the development of non-dairy foods and beveragesMarina Fidelis and Daniel Granato4. Underutilized Northern plant sources and technological aspects for recovering their polyphenolsPirjo Mattila, Nora Pap, Eila Järvenpää, Minna Kahala and Sari Mäkinen5. Strategies to increase the shelf life of meat and meat products with phenolic compoundsPaulo E. S. Munekata, Mirian Pateiro, Elisa Rafaela Bonadio Bellucci, Ruben Dominguez, Andrea Carla da Silva Barretto and Jose M. Lorenzo6. Incorporation of polyphenols in baked productsJuanying Ou7. Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of viewMariana Araújo Vieira do Carmo, Daniel Granato and Luciana Azevedo8. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticalsSoottawat Benjakul, Avtar Singh, Lalita Chotphruethipong and Ajay Mittal