What is she best known for?
The fields of study she is best known for:
- Enzyme
- Biochemistry
- Bacteria
Biochemistry, Fermentation, Xylose, Yeast and Ethanol fuel are her primary areas of study.
Her Biochemistry study frequently draws connections between adjacent fields such as Bacteria.
Her Fermentation research incorporates themes from Hydrolysis, Hydrolysate and Furfural.
Her Xylose research incorporates elements of Pentose phosphate pathway and Metabolic engineering.
Her research in Yeast tackles topics such as Pentose which are related to areas like Heterologous, Strain, Auxotrophy and Scale.
As a part of the same scientific study, Bärbel Hahn-Hägerdal usually deals with the Ethanol fuel, concentrating on Enzymatic hydrolysis and frequently concerns with Chromatography.
Her most cited work include:
- Fermentation of lignocellulosic hydrolysates. II: inhibitors and mechanisms of inhibition. (1894 citations)
- Bio-ethanol--the fuel of tomorrow from the residues of today. (1202 citations)
- Fermentation of lignocellulosic hydrolysates. I: inhibition and detoxification (1068 citations)
What are the main themes of her work throughout her whole career to date?
Bärbel Hahn-Hägerdal mainly investigates Biochemistry, Fermentation, Xylose, Yeast and Saccharomyces cerevisiae.
Her Fermentation study integrates concerns from other disciplines, such as Ethanol and Hydrolysate.
Her Xylose research integrates issues from Pentose and Strain.
Her Saccharomyces cerevisiae study incorporates themes from Mutant, Heterologous, Reductase and Recombinant DNA.
Her study explores the link between Ethanol fuel and topics such as Raw material that cross with problems in Pulp and paper industry.
Bärbel Hahn-Hägerdal combines subjects such as Hydrolysis and Trichoderma reesei with her study of Food science.
She most often published in these fields:
- Biochemistry (62.45%)
- Fermentation (48.01%)
- Xylose (37.18%)
What were the highlights of her more recent work (between 2006-2018)?
- Biochemistry (62.45%)
- Fermentation (48.01%)
- Xylose (37.18%)
In recent papers she was focusing on the following fields of study:
Bärbel Hahn-Hägerdal spends much of her time researching Biochemistry, Fermentation, Xylose, Saccharomyces cerevisiae and Yeast.
Her Biochemistry study frequently draws parallels with other fields, such as Strain.
Her studies deal with areas such as Ethanol, Raw material and Biofuel as well as Fermentation.
Her Xylose study is concerned with the larger field of Food science.
The study incorporates disciplines such as Chemostat, Recombinant DNA, Substrate, Enzyme and Xylulose in addition to Saccharomyces cerevisiae.
Her research integrates issues of Catabolite repression, Mutant, Metabolic engineering and Reductase in her study of Yeast.
Between 2006 and 2018, her most popular works were:
- Increased tolerance and conversion of inhibitors in lignocellulosic hydrolysates by Saccharomyces cerevisiae (765 citations)
- Towards industrial pentose-fermenting yeast strains (613 citations)
- Welcome to biotechnology for biofuels. (338 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Metabolism
Her primary scientific interests are in Biochemistry, Fermentation, Saccharomyces cerevisiae, Xylose and Yeast.
Her specific area of interest is Biochemistry, where Bärbel Hahn-Hägerdal studies Sugar.
Her biological study deals with issues like Hydrolysate, which deal with fields such as Xylose isomerase, Xylulokinase and Ethanol fermentation.
The various areas that Bärbel Hahn-Hägerdal examines in her Saccharomyces cerevisiae study include Pentose, Biofuel, Substrate and Strain.
Her Xylose study contributes to a more complete understanding of Food science.
The concepts of her Yeast study are interwoven with issues in Reductase and Pentose phosphate pathway.
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