Bienvenido O. Juliano

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Food science
• Biochemistry

His main research concerns Amylose, Food science, Starch, Chromatography and Parboiling. His work in the fields of Amylopectin overlaps with other areas such as Composition. His 2-Acetyl-1-pyrroline and Aroma study in the realm of Food science connects with subjects such as Consistency, Mathematics and Excess water.

His work in Starch covers topics such as Cultivar which are related to areas like Protein content. His Chromatography research is multidisciplinary, incorporating elements of Characterization and Granular starch. His Parboiling study combines topics from a wide range of disciplines, such as Human nutrition, Biotechnology and Agricultural science.

His most cited work include:

• A simplified assay for milled-rice amylose (814 citations)
• Rice : chemistry and technology (607 citations)
• Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch (429 citations)

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

Bienvenido O. Juliano focuses on Food science, Starch, Amylose, Agronomy and Brown rice. His Food science research incorporates themes from Endosperm, Botany and Lysine. His work deals with themes such as Chromatography, Oryza sativa and Polymer chemistry, which intersect with Starch.

His Oryza sativa research integrates issues from Poaceae, Caryopsis, Sucrose and Panicle, Horticulture. His Amylose research incorporates elements of Cultivar, Grain quality, Starch granule, Iodine and Carbohydrate. His study in the field of Rice grain and Dry matter also crosses realms of Composition.

He most often published in these fields:

• Food science (49.41%)
• Starch (42.35%)
• Amylose (41.18%)

What were the highlights of his more recent work (between 1992-2019)?

• Food science (49.41%)
• Amylose (41.18%)
• Starch (42.35%)

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

Food science, Amylose, Starch, Amylopectin and Brown rice are his primary areas of study. His study in the field of Organoleptic is also linked to topics like Universal testing machine. The study incorporates disciplines such as Glycemic index, Cultivar, Grain quality and Iodine in addition to Amylose.

His study in Starch is interdisciplinary in nature, drawing from both Parboiling, Botany and Polymer chemistry. His Amylopectin research includes elements of Chromatography, Food products, Tenderness and Polysaccharide. His research integrates issues of Meal and Isotopes of zinc in his study of Brown rice.

Between 1992 and 2019, his most popular works were:

• Rice in human nutrition. (250 citations)
• Grain quality evaluation of world rices (141 citations)
• Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. (127 citations)

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

• Enzyme
• Biochemistry
• Food science

Bienvenido O. Juliano mainly focuses on Food science, Starch, Amylose, Parboiling and Composition. His research on Food science often connects related areas such as Botany. His Botany study incorporates themes from Sotolon, Flavor, 2-Acetyl-1-pyrroline, Aroma compound and Oryza sativa.

His research in Starch intersects with topics in Cultivar and Polymer chemistry. The various areas that Bienvenido O. Juliano examines in his Parboiling study include Human nutrition, Biotechnology, Resistant starch and Agricultural science. Bienvenido O. Juliano combines subjects such as Protein content and Horticulture with his study of Agronomy.