What is she best known for?
The fields of study she is best known for:
- Food science
- Enzyme
- Biochemistry
Barbara Rasco focuses on Food science, Chromatography, Analytical chemistry, Fourier transform infrared spectroscopy and Infrared spectroscopy. Her work carried out in the field of Food science brings together such families of science as DPPH, Allium, Biochemistry and Mineralogy. Her work in the fields of Sample preparation overlaps with other areas such as Trace Amounts.
Her biological study spans a wide range of topics, including Radio frequency and Dielectric. The various areas that Barbara Rasco examines in her Fourier transform infrared spectroscopy study include Microbiology, Peptidoglycan, Enterobacteriaceae, Alicyclobacillus and Pasteurization. Her Infrared spectroscopy study incorporates themes from Antioxidant, Strain, Food Analysis and Chemometrics.
Her most cited work include:
- Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties (748 citations)
- Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. (351 citations)
- Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy (170 citations)
What are the main themes of her work throughout her whole career to date?
Her scientific interests lie mostly in Food science, Chromatography, Pasteurization, Analytical chemistry and Food safety. Her studies deal with areas such as Listeria monocytogenes, Rainbow trout, Biochemistry and Microbiology as well as Food science. Barbara Rasco works on Biochemistry which deals in particular with Hydrolysis.
Her research in Chromatography intersects with topics in Fourier transform infrared spectroscopy, Surface-enhanced Raman spectroscopy and Infrared spectroscopy. Her Analytical chemistry research is multidisciplinary, relying on both Dielectric and Near-infrared spectroscopy. Her study looks at the intersection of Food safety and topics like Food packaging with Food processing.
She most often published in these fields:
- Food science (46.98%)
- Chromatography (12.46%)
- Pasteurization (11.74%)
What were the highlights of her more recent work (between 2015-2021)?
- Food science (46.98%)
- Pasteurization (11.74%)
- Food safety (9.25%)
In recent papers she was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Pasteurization, Food safety, Shelf life and Food processing. Her work often combines Food science and Oxygen transmission rate studies. Her Pasteurization research is multidisciplinary, incorporating perspectives in Shrinkage, Thermal and Chemical engineering.
Barbara Rasco has researched Food safety in several fields, including Novel food and Food packaging. Her Shelf life research includes themes of Moisture, Food quality, Food spoilage and Bacterial growth. Her Food processing research incorporates themes from Sugar, Agriculture, Hazard analysis and critical control points and Fiber.
Between 2015 and 2021, her most popular works were:
- Surface-enhanced Raman spectroscopy coupled with gold nanoparticles for rapid detection of phosmet and thiabendazole residues in apples (82 citations)
- Analysis of trace methylene blue in fish muscles using ultra-sensitive surface-enhanced Raman spectroscopy (60 citations)
- Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control (31 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
Barbara Rasco mostly deals with Food science, Surface-enhanced Raman spectroscopy, Pasteurization, Raman spectroscopy and Sterilization. Her research on Food science focuses in particular on Shelf life. Her Surface-enhanced Raman spectroscopy study is related to the wider topic of Analytical chemistry.
Her studies in Analytical chemistry integrate themes in fields like Fourier transform infrared spectroscopy and Biophysics. The various areas that Barbara Rasco examines in her Pasteurization study include Red cabbage, Food spoilage, Pigment and Chlorophyll. Her Raman spectroscopy research includes elements of Inorganic chemistry, Standard solution, Transmission electron microscopy, Substrate and Crystal violet.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
