What is he best known for?
The fields of study he is best known for:
- Enzyme
- Bacteria
- Organic chemistry
Ashok Pandey spends much of his time researching Fermentation, Solid-state fermentation, Food science, Biotechnology and Biomass.
His Fermentation study incorporates themes from Enzyme, Aspergillus niger, Yeast and Starch.
His studies in Solid-state fermentation integrate themes in fields like Process engineering, Bagasse, Coconut oil and Husk.
His Food science research includes elements of Botany, Biochemistry, Phytase, Bran and Substrate.
His work carried out in the field of Biotechnology brings together such families of science as Microorganism, Moisture, Lactic acid and Biochemical engineering.
His Biomass study combines topics in areas such as Renewable energy, Raw material, Biofuel and Pulp and paper industry.
His most cited work include:
- Solid-state fermentation (1109 citations)
- Biotechnological potential of agro-industrial residues. I: sugarcane bagasse (911 citations)
- New developments in solid state fermentation: I-bioprocesses and products. (849 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Fermentation, Food science, Solid-state fermentation, Biochemistry and Biomass.
Ashok Pandey has researched Fermentation in several fields, including Bagasse, Biotechnology, Hydrolysis, Chromatography and Substrate.
His study looks at the relationship between Food science and fields such as Lactic acid, as well as how they intersect with chemical problems.
His Solid-state fermentation research integrates issues from Husk, Bioreactor and Aspergillus niger.
His Biomass study combines topics from a wide range of disciplines, such as Renewable energy, Biofuel and Pulp and paper industry.
His studies deal with areas such as Raw material and Biochemical engineering as well as Biofuel.
He most often published in these fields:
- Fermentation (31.12%)
- Food science (29.75%)
- Solid-state fermentation (17.88%)
What were the highlights of his more recent work (between 2018-2021)?
- Biomass (14.00%)
- Food science (29.75%)
- Pulp and paper industry (11.50%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Biomass, Food science, Pulp and paper industry, Biochemical engineering and Biorefinery.
Ashok Pandey focuses mostly in the field of Biomass, narrowing it down to topics relating to Biofuel and, in certain cases, Fossil fuel.
Ashok Pandey studies Fermentation, a branch of Food science.
The study incorporates disciplines such as Cellulose, Lignocellulosic biomass, Lignin, Raw material and Environmentally friendly in addition to Pulp and paper industry.
His work deals with themes such as Metabolic engineering and Bioprocess, which intersect with Biochemical engineering.
Ashok Pandey interconnects Environmental economics, Circular economy and Resource recovery in the investigation of issues within Biorefinery.
Between 2018 and 2021, his most popular works were:
- Pretreatment strategies for enhanced biogas production from lignocellulosic biomass. (60 citations)
- Enzymes for second generation biofuels: recent developments and future perspectives (57 citations)
- Algae as potential feedstock for the production of biofuels and value-added products: Opportunities and challenges (54 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Bacteria
- Organic chemistry
The scientist’s investigation covers issues in Biofuel, Biomass, Pulp and paper industry, Biochemical engineering and Resource recovery.
His Biofuel research is multidisciplinary, incorporating perspectives in Sustainability, Food waste and Sustainable development.
His Biomass research incorporates themes from Fossil fuel, Intermediate product, Aspergillus and Bioreactor.
The Pulp and paper industry study combines topics in areas such as Fermentation, Raw material, Environmentally friendly, Hydrolysis and Biodiesel production.
The various areas that Ashok Pandey examines in his Biochemical engineering study include Hydrogen production, Microbial enzymes, Enzyme and Dark fermentation.
His work on Solid-state fermentation as part of general Food science research is often related to Relative species abundance, thus linking different fields of science.
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