What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
Agustín Olano mainly focuses on Chromatography, Food science, Maillard reaction, Lactose and Lactulose.
He is interested in Whey protein, which is a branch of Chromatography.
Agustín Olano regularly links together related areas like Hydroxymethylfurfural in his Food science studies.
His research in Maillard reaction tackles topics such as Amadori rearrangement which are related to areas like Organic chemistry, Functional food and Amino acid.
His studies deal with areas such as Gut flora, Bifidobacterium, Ingredient and Prebiotic as well as Lactose.
His studies in Lactulose integrate themes in fields like Fructose, Stereochemistry and Galactose.
His most cited work include:
- Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods (129 citations)
- Optimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G) (116 citations)
- Study on β-lactoglobulin glycosylation with dextran: effect on solubility and heat stability (103 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Chromatography, Lactulose, Lactose and Prebiotic.
His Chromatography study incorporates themes from Maillard reaction, Carbohydrate, Galactose and Monosaccharide.
Agustín Olano focuses mostly in the field of Maillard reaction, narrowing it down to topics relating to Amadori rearrangement and, in certain cases, Acid hydrolysis.
His Lactulose research integrates issues from Bifidobacterium, Streptococcus thermophilus and Nuclear chemistry.
His work in Lactose addresses issues such as Hydrolysis, which are connected to fields such as Trisaccharide and Oligosaccharide.
His biological study spans a wide range of topics, including Gut flora, Digestion and Infant formula.
He most often published in these fields:
- Food science (43.53%)
- Chromatography (40.59%)
- Lactulose (27.06%)
What were the highlights of his more recent work (between 2013-2021)?
- Food science (43.53%)
- Prebiotic (19.41%)
- Lactulose (27.06%)
In recent papers he was focusing on the following fields of study:
Agustín Olano focuses on Food science, Prebiotic, Lactulose, Chromatography and Biochemistry.
He regularly ties together related areas like Lactobacillus acidophilus in his Food science studies.
His Lactulose study combines topics in areas such as Chemokine, Colorectal cancer, Lactose and Pharmacology.
His work carried out in the field of Lactose brings together such families of science as Lactobacillus plantarum, Hydrolysis and Galactose.
The Chromatography study combines topics in areas such as Whey permeate, Pectin, Enzyme, Monosaccharide and Monomer.
His Maillard reaction research incorporates elements of Amino acid and Stereochemistry.
Between 2013 and 2021, his most popular works were:
- Current state and latest advances in the concept, production and functionality of prebiotic oligosaccharides (42 citations)
- Synthesis of novel bioactive lactose‐derived oligosaccharides by microbial glycoside hydrolases (38 citations)
- Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries. (37 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
Agustín Olano mostly deals with Prebiotic, Lactulose, Food science, Lactose and Biochemistry.
His studies in Prebiotic integrate themes in fields like Immobilized enzyme, Selectivity, Gut flora and Degree of polymerization.
His biological study spans a wide range of topics, including Fermentation, Aspergillus oryzae, Lactobacillus and Pharmacology.
Agustín Olano has included themes like Breast milk and Scarce data in his Food science study.
The concepts of his Lactose study are interwoven with issues in Chromatography, Streptococcus thermophilus and Glycoside hydrolase.
His Ultrasound assisted study in the realm of Chromatography interacts with subjects such as Sodium citrate.
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