What is she best known for?
The fields of study she is best known for:
- Biochemistry
- Food science
- Enzyme
Her primary areas of investigation include Food science, Alkylresorcinol, Antioxidant, Tocopherol and Chromatography.
The various areas that she examines in her Food science study include Botany, ABTS, Intestinal absorption, Biochemistry and Bran.
Her studies deal with areas such as Endosperm and Secale as well as Alkylresorcinol.
Her Antioxidant research incorporates elements of Sunflower, Clinical chemistry, Sunflower oil and Rapeseed.
To a larger extent, Afaf Kamal-Eldin studies Vitamin E with the aim of understanding Tocopherol.
Her Chromatography research is multidisciplinary, relying on both Phenols, Glycoside and Secoisolariciresinol diglucoside.
Her most cited work include:
- THE CHEMISTRY AND ANTIOXIDANT PROPERTIES OF TOCOPHEROLS AND TOCOTRIENOLS (1402 citations)
- Total phenolic compounds and antioxidant capacities of major fruits from Ecuador (448 citations)
- Distribution and Contents of Phenolic Compounds in Eighteen Scandinavian Berry Species (277 citations)
What are the main themes of her work throughout her whole career to date?
Afaf Kamal-Eldin mostly deals with Food science, Biochemistry, Chromatography, Alkylresorcinol and Organic chemistry.
Afaf Kamal-Eldin combines subjects such as Bran, Antioxidant and Botany with her study of Food science.
Her Antioxidant study combines topics from a wide range of disciplines, such as Linoleic acid and Polyunsaturated fatty acid.
Afaf Kamal-Eldin works mostly in the field of Botany, limiting it down to concerns involving Sesamum and, occasionally, Sterol.
Her research related to Vitamin E, Vitamin, Cholesterol, Metabolism and Fatty acid might be considered part of Biochemistry.
She focuses mostly in the field of Alkylresorcinol, narrowing it down to matters related to Urine and, in some cases, Excretion.
She most often published in these fields:
- Food science (44.83%)
- Biochemistry (24.63%)
- Chromatography (20.69%)
What were the highlights of her more recent work (between 2014-2021)?
- Food science (44.83%)
- Camel milk (4.93%)
- Phoenix dactylifera (3.45%)
In recent papers she was focusing on the following fields of study:
Afaf Kamal-Eldin mainly investigates Food science, Camel milk, Phoenix dactylifera, Antioxidant and Date Fruit.
Her research links Secale with Food science.
Her work in Secale addresses issues such as Phenylpropionates, which are connected to fields such as Alkylresorcinol.
Her studies in Camel milk integrate themes in fields like Fermentation, Bovine milk and Casein.
Organic chemistry and Biochemistry are all intrinsically tied to her study in Antioxidant.
Her Food preservation, Vitamin C, Vitamin E and Membrane study, which is part of a larger body of work in Biochemistry, is frequently linked to Non polar, bridging the gap between disciplines.
Between 2014 and 2021, her most popular works were:
- The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. (72 citations)
- Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization (70 citations)
- The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids. (47 citations)
In her most recent research, the most cited papers focused on:
- Biochemistry
- Enzyme
- Food science
Afaf Kamal-Eldin mainly focuses on Lipid oxidation, Induction period, Antioxidant, Critical micelle concentration and Radical.
Her research on Induction period concerns the broader Biochemistry.
Her research integrates issues of Supramolecular chemistry and Redox in her study of Antioxidant.
Her Critical micelle concentration research spans across into areas like Organic chemistry, Amphiphile, Fatty acid, Polyunsaturated fatty acid and Docosahexaenoic acid.
In her works, Afaf Kamal-Eldin conducts interdisciplinary research on Water content and Chromatography.
Her Chromatography research includes elements of Canola, Undecane, Peroxide value and Sunflower oil.
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