Zosia Zielinski  

Associate

Executive Summary

Zosia Zielinski is a patent agent trainee in our Ottawa office. She practices in our Intellectual Property group with a focus on patent drafting and patent prosecution.

Zosia completed her B.Sc. with Honours in Chemistry and Minor in Mathematics at the University of Prince Edward Island in 2012, during which she worked on a computational model for electronic structure analysis, and also conducted research in natural product isolation, characterization, and biological activity screening. Zosia is completing her Ph.D. in Chemistry at the University of Ottawa, for which her research involved the free radical autoxidation (peroxidation) of hydrocarbons, as well as the study of antioxidant compounds that slow the process. In particular, she worked on elucidating the mechanism of cholesterol autoxidation and its links to degenerative disease.

Publications & Presentations

  • Co-Author, "Lipid Peroxidation: Kinetics, Mechanisms, and Products," The Journal of Organic Chemistry, 2017, 82, 2817–2825 (with D. A. Pratt).
  • Co-Author, "Cholesterol Autoxidation Revisited: Debunking the Dogma Associated with the Most Vilified of Lipids," Journal of the American Chemical Society, 2016, 138, 6932–6935 (with D. A. Pratt).
  • Co-Author, "Inspired by garlic: insights on the chemistry of sulfenic acids and the radical-trapping antioxidant activity of organosulfur compounds," Canadian Journal of Chemistry, 2015, 94, 1-8 (with J-P. R. Chauvin and D. A. Pratt).
  • Co-Author, "Redox Chemistry of Selenenic Acids and the Insight It Brings on Transition State Geometry in the Reactions of Peroxyl Radicals," Journal of the American Chemical Society, 2014, 136, 1570-1578 (with N. Presseau, R. Amorati, L. Valgimigli, and D. A. Pratt).
  • Co-Author, "The localized pair model of electronic structure analysis," Computational and Theoretical Chemistry, 2013, 1003, 79-90 (with J. K. Pearson).
  • Co-Author, "Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities," Food Chemistry, 2012, 133, 1177-1187 (with J. Zhang, et. al.).