Amparo Chiralt

What is she best known for?

The fields of study she is best known for:

• Food science
• Organic chemistry
• Biochemistry

Amparo Chiralt mostly deals with Food science, Chemical engineering, Chitosan, Chromatography and Osmotic dehydration. Her Food science research includes elements of Antioxidant and Botany. Her research in Chemical engineering intersects with topics in Ultimate tensile strength, Oleic acid, Polymer, Composite number and Microstructure.

Her Chitosan research is multidisciplinary, incorporating perspectives in Botrytis cinerea, Essential oil, Antimicrobial and Particle size. Her research integrates issues of Relative humidity, Glass transition, Sorption and Nuclear chemistry in her study of Chromatography. The Osmotic dehydration study combines topics in areas such as Volume and Dried fruit.

Her most cited work include:

• Essential oils as additives in biodegradable films and coatings for active food packaging (337 citations)
• Edible and Biodegradable Starch Films: A Review (305 citations)
• Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits (275 citations)

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

Amparo Chiralt mainly investigates Food science, Chemical engineering, Starch, Chromatography and Osmotic dehydration. Her work on Essential oil as part of general Food science research is frequently linked to Cold storage, bridging the gap between disciplines. Her studies deal with areas such as Ultimate tensile strength, Oleic acid, Organic chemistry, Polymer and Microstructure as well as Chemical engineering.

Her Starch study which covers Glycerol that intersects with Plasticizer. Amparo Chiralt has included themes like Moisture, Glass transition and Sorption in her Chromatography study. Her work in Chitosan tackles topics such as Particle size which are related to areas like Rheology.

She most often published in these fields:

• Food science (34.60%)
• Chemical engineering (25.26%)
• Starch (21.80%)

What were the highlights of her more recent work (between 2018-2021)?

• Chemical engineering (25.26%)
• Starch (21.80%)
• Food science (34.60%)

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

Amparo Chiralt spends much of her time researching Chemical engineering, Starch, Food science, Food packaging and Antioxidant. Her studies in Chemical engineering integrate themes in fields like Carvacrol, Vinyl alcohol, Polymer and Aqueous solution. Her Starch research incorporates elements of Oxygen permeability, Gellan gum, Thermoplastic, Contact angle and Sunflower oil.

Her study of Essential oil is a part of Food science. Amparo Chiralt interconnects Ultimate tensile strength, DPPH, Food preservation and Biochemical engineering in the investigation of issues within Food packaging. Her work in Antioxidant addresses subjects such as Extraction, which are connected to disciplines such as Protocatechuic acid and Phenolic acid.

Between 2018 and 2021, her most popular works were:

• Antioxidant starch films containing sunflower hull extracts. (29 citations)
• Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties (23 citations)
• Improving properties of thermoplastic starch films by incorporating active extracts and cellulose fibres isolated from rice or coffee husk (22 citations)

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

• Food science
• Organic chemistry
• Biochemistry

Her primary areas of investigation include Food science, Starch, Antioxidant, Eugenol and Food packaging. Her work carried out in the field of Food science brings together such families of science as Spray drying and Lecithin. Her Starch research is multidisciplinary, relying on both Moisture, Chlorogenic acid, Chemical engineering and Glycerol.

Her Antioxidant study combines topics in areas such as Whey protein, Whey protein isolate, Oleic acid, Gelatin and Bark. Her Eugenol study combines topics from a wide range of disciplines, such as Carvacrol, Essential oil, Sunflower oil and Antibacterial activity. Her study in Food packaging is interdisciplinary in nature, drawing from both Ultimate tensile strength, Gellan gum, Sorption, DPPH and Pullulan.