Biography:
Dr Monika Sachadyn-Król is a researcher working at the interface of food chemistry and dietetics, with a strong focus on analytical methodologies in complex food matrices. Her work particularly emphasizes liquid chromatography–mass spectrometry (LC-MS) applications for profiling bioactive compounds, including polyphenols and antioxidants. She is also experienced in EPR spectroscopy for studying radical processes in food systems. Her research explores how processing methods influence nutritional quality and bioactivity, with practical implications for human health. She actively contributes to interdisciplinary projects and the translation of analytical data into evidence-based nutrition insights.
Title : Integrating EPR spectroscopy with LC-MS-based foodomics to elucidate radical-mediated antioxidant activity in Cascara (coffee husk)