01
Quality, chemistry and traceability of Panamanian coffee: NIR spectroscopy, chemometrics, sensory analysis, bioactive compounds and geographic origin.
- Bioactive compounds: polyphenols, flavonoids and chlorogenic acids
- Relation between physicochemical parameters and cup quality
- NIR spectroscopy and chemometric tools
- Geographic origin and quality traceability
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02
Edible fungi, Panamanian fungal biodiversity and biotechnological valorization of agro-industrial residues.
- Collection, taxonomic identification and ecology of fungi
- Cultivation of native Pleurotus strains on agro-industrial residues
- Nutritional and nutraceutical value of fruiting bodies
- Strain conservation and spawn production
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03
Mycotoxin detection and dietary exposure assessment in coffee, rice, raw milk and animal feed.
- Aflatoxins, ochratoxin A and zearalenone in grains
- Aflatoxin M1 in raw milk and B1 in cattle feed
- Dietary exposure assessment and health risk
- Analytical methods: ELISA, HPLC, atomic absorption
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04
Sustainable use of natural resources and biodiversity conservation in western Panama, with policy-oriented work through the Think Tank UNACHI centre of thought.
- Research agenda for regional sustainable development
- Ecosystem conservation and restoration: mangroves
- Open biodiversity data platform
- Dialogue with decision-makers and public policy
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