Ksenia Morozova

Ksenia Morozova is a researcher at the Free University of Bozen-Bolzano's Faculty of Agricultural, Environmental and Food Sciences. Her work focuses on food chemistry and preservation, particularly antioxidant mechanisms in plant and dairy systems.

• Research Areas: Food chemistry, antioxidant analysis, lipid oxidation, and waste valorization
• Techniques: HPLC, NMR, calorimetry, and mass spectrometry
• Current Projects: Antioxidant extraction from agricultural by-products, oil stabilization, and food authentication

Recent research demonstrates her expertise in advanced analytical methods for food quality assessment, with publications in 2025 covering HPLC analysis of Salvia extracts, NMR-based spice authentication, and isothermal calorimetry for oxidation kinetics. She has also explored supercritical CO2 extraction applications and Maillard reaction products as preservatives.

Her 2024-2025 publications reveal a strong focus on food authenticity verification (saffron, hay milk), oxidation inhibition mechanisms, and innovative oil structuring techniques for food applications. Current collaborations include VOG Products and University of Zurich researchers.