Adel A. Kader

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Biochemistry
• Food science

Adel A. Kader focuses on Postharvest, Food science, Horticulture, Botany and Ripening. His Postharvest research incorporates elements of Quality, Respiration, Flavor and PEAR. His work in Food science covers topics such as Polyphenol which are related to areas like Punica, ABTS and DPPH.

The concepts of his Horticulture study are interwoven with issues in Legume and Vitamin C. Adel A. Kader has included themes like Controlled atmosphere and Carbon dioxide in his Botany study. His Ripening study incorporates themes from Biochemistry and Alcohol dehydrogenase.

His most cited work include:

• ANTIOXIDANT ACTIVITY OF POMEGRANATE JUICE AND ITS RELATIONSHIP WITH PHENOLIC COMPOSITION AND PROCESSING (1643 citations)
• Preharvest and postharvest factors influencing vitamin C content of horticultural crops. (1557 citations)
• Post Harvest Technology of Horticultural Crops (949 citations)

What are the main themes of his work throughout his whole career to date?

His scientific interests lie mostly in Horticulture, Postharvest, Food science, Botany and Biochemistry. His study ties his expertise on Respiration together with the subject of Horticulture. His research on Postharvest also deals with topics like

• Fruits and vegetables most often made with reference to Quality,
• Horticultural crops that intertwine with fields like Agroforestry.

His Food science study integrates concerns from other disciplines, such as Ethanol, Low oxygen and Softening. As a part of the same scientific family, Adel A. Kader mostly works in the field of Botany, focusing on Acetaldehyde and, on occasion, Ethyl acetate and Alcohol dehydrogenase. The study incorporates disciplines such as Pyrus communis and Malus in addition to Biochemistry.

He most often published in these fields:

• Horticulture (43.15%)
• Postharvest (32.88%)
• Food science (28.77%)

What were the highlights of his more recent work (between 2004-2020)?

• Postharvest (32.88%)
• Horticulture (43.15%)
• Botany (27.40%)

In recent papers he was focusing on the following fields of study:

Adel A. Kader mainly focuses on Postharvest, Horticulture, Botany, Food science and Flavor. His studies deal with areas such as Quality, Biotechnology, Cold chain and Food safety as well as Postharvest. His Horticulture research incorporates themes from Relative humidity and Respiration.

The various areas that he examines in his Botany study include Sugar, Food preservation, 1-Methylcyclopropene and Softening. His work in the fields of Food science, such as Meal, overlaps with other areas such as Composition. His Flavor study combines topics from a wide range of disciplines, such as Ripeness and Aroma.

Between 2004 and 2020, his most popular works were:

• Flavor quality of fruits and vegetables (307 citations)
• Increasing Food Availability by Reducing Postharvest Losses of Fresh Produce (297 citations)
• Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage (269 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Biochemistry
• Botany

His primary scientific interests are in Biochemistry, Postharvest, Food science, Alcohol dehydrogenase and Ripening. His work on Cholesterol is typically connected to Very low-density lipoprotein as part of general Biochemistry study, connecting several disciplines of science. His research integrates issues of Quality and Food processing in his study of Postharvest.

His work on Vitamin C, Carotenoid and Food preservation as part of general Food science study is frequently linked to Warehouse, therefore connecting diverse disciplines of science. Adel A. Kader interconnects Enzyme assay, Lipoxygenase and Acyltransferase in the investigation of issues within Alcohol dehydrogenase. His Ripening research is multidisciplinary, incorporating perspectives in Alcohol, Oxidase test and Biosynthesis.