Dr. Eldevan dos Santos Silva

Dr. Eldevan dos Santos Silva |Clyto Access

Professor, University of Guanambi, Brazil

Editorial Board Member

Expertise: Food Constituents, Water samples, Singlet oxygen in food, Spectroscopic techniques

Dr. Eldevan hold his degree in analytic chemistry and PhD in Inorganic chemistry. His research interest are synthesis of new antioxidant complexes using Mg(II) as a metallic center, deactivation of triplet state of riboflavin, inhibition mechanism of singlet oxygen in food, lipid oxidation and mechanism of inhibition of reactive oxygen species (ROS) in biological systems by electron/proton transfer process and also includes spectroscopic techniques: Infrared (IR), UV-Visible spectrophotometer, electron spin resonance (ESR) and nuclear magnetic resonance (NMR). He is a Professor at the University of Guanambi, Brazil but now a days, he is serving as a Visiting Researcher in the Department of Food Science at University of Copenhagen, Denmark.

Related Journals & Conferences :

International Journal of Trends in Food and Nutrition