What is she best known for?
The fields of study she is best known for:
- Enzyme
- Biochemistry
- Food science
Her primary areas of investigation include Polyphenol, Food science, Biochemistry, Antioxidant and Wine.
Her Polyphenol study combines topics in areas such as Gut flora and Pathogenic bacteria.
Her work in the fields of Food science, such as Brewing, Ferulic acid and Food preservation, overlaps with other areas such as Health benefits.
Her work on Trolox and Oxygen radical absorbance capacity is typically connected to Melatonin as part of general Antioxidant study, connecting several disciplines of science.
Her biological study spans a wide range of topics, including Wine fault, Yeast in winemaking, Malolactic fermentation and Anthocyanin.
Her Proanthocyanidin study also includes fields such as
- Catechin which is related to area like Computational biology,
- Chromatography and related Phenols, Butylated hydroxyanisole, Gallic acid and Phenolic acid.
Her most cited work include:
- Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC-Fluorescein) Assay (794 citations)
- Preparation of Antioxidant Enzymatic Hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS (490 citations)
- Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites (385 citations)
What are the main themes of her work throughout her whole career to date?
Her primary scientific interests are in Food science, Wine, Polyphenol, Biochemistry and Chromatography.
Her Food science research integrates issues from Gut flora, Antioxidant, Phenols and Botany.
Her Phenols research is multidisciplinary, incorporating elements of Gallic acid, Hydroxybenzoic acid, Benzoic acid and Flavonols.
Her study in the field of Winemaking is also linked to topics like Bottle.
Her specific area of interest is Polyphenol, where Begoña Bartolomé studies Proanthocyanidin.
In Biochemistry, Begoña Bartolomé works on issues like Lactic acid, which are connected to Probiotic.
She most often published in these fields:
- Food science (54.70%)
- Wine (38.67%)
- Polyphenol (34.25%)
What were the highlights of her more recent work (between 2017-2021)?
- Food science (54.70%)
- Wine (38.67%)
- Gut flora (15.47%)
In recent papers she was focusing on the following fields of study:
Begoña Bartolomé spends much of her time researching Food science, Wine, Gut flora, Polyphenol and Microbiology.
Her Food science study frequently draws connections to other fields, such as Feces.
Begoña Bartolomé combines subjects such as Microbiome, Metabolome and Saliva with her study of Wine.
Her work on Dysbiosis as part of general Gut flora research is frequently linked to Colorectal cancer, bridging the gap between disciplines.
Her Polyphenol research is multidisciplinary, incorporating perspectives in Probiotic, Oxidative stress, Immunology, Oral Microbiota and Metabolism.
Her study focuses on the intersection of Probiotic and fields such as Human feces with connections in the field of Proanthocyanidin.
Between 2017 and 2021, her most popular works were:
- Silver nanoparticles against foodborne bacteria. Effects at intestinal level and health limitations (21 citations)
- Some New Findings Regarding the Antiadhesive Activity of Cranberry Phenolic Compounds and Their Microbial-Derived Metabolites against Uropathogenic Bacteria (18 citations)
- Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic (18 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
Her scientific interests lie mostly in Gut flora, Polyphenol, Food science, Antimicrobial and Digestion.
Her Gut flora research includes themes of Bacterial composition and Silver nanoparticle.
Her Polyphenol research incorporates elements of Oral Microbiota, Wine, Dysbiosis and Metabolism.
Begoña Bartolomé has included themes like Probiotic, Metabolome, Metabolomics and Urine in her Wine study.
Her Food science study integrates concerns from other disciplines, such as Immune system and Metabolic biomarkers.
Her Antimicrobial research is multidisciplinary, relying on both Sialic acid, Food safety, Broiler and Microbial metabolism.
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