What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Organic chemistry
The scientist’s investigation covers issues in Food science, Mycotoxin, Chromatography, Acrylamide and Organic chemistry.
Bruno De Meulenaer interconnects Composition and Dry matter in the investigation of issues within Food science.
His Mycotoxin research incorporates elements of Tolerable daily intake and Aflatoxin.
His work deals with themes such as Ochratoxin A and Animal science, which intersect with Aflatoxin.
His work on High-performance liquid chromatography as part of general Chromatography study is frequently connected to Nitrite, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
Bruno De Meulenaer combines subjects such as Amino acid and Nuclear chemistry with his study of Organic chemistry.
His most cited work include:
- Iron-chelation properties of phenolic acids bearing catechol and galloyl groups (376 citations)
- Application of bioplastics for food packaging (270 citations)
- Nutritional composition of black soldier fly (Hermetia illucens) prepupae reared on different organic waste substrates (233 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Chromatography, Acrylamide, Mycotoxin and Organic chemistry.
His research integrates issues of Contamination and Lipid oxidation in his study of Food science.
His research on Chromatography frequently connects to adjacent areas such as Hydrolysis.
His study in Acrylamide intersects with areas of studies such as French fries and Biotechnology.
Bruno De Meulenaer has researched Mycotoxin in several fields, including Toxicology, Animal science and Aflatoxin.
Bruno De Meulenaer is interested in Furan, which is a branch of Organic chemistry.
He most often published in these fields:
- Food science (43.96%)
- Chromatography (14.86%)
- Acrylamide (12.38%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (43.96%)
- Chromatography (14.86%)
- Flavor (2.79%)
In recent papers he was focusing on the following fields of study:
Bruno De Meulenaer focuses on Food science, Chromatography, Flavor, Shelf life and Fish oil.
In his study, Bruno De Meulenaer carries out multidisciplinary Food science and Acrylamide research.
His study in Chromatography is interdisciplinary in nature, drawing from both Food processing, Sunflower oil and Particle size.
His Flavor research includes elements of Pulp, Maillard reaction, Taste and Sensory analysis.
His Shelf life study combines topics from a wide range of disciplines, such as Preservative and Food spoilage.
His studies deal with areas such as Reducing sugar and Dry matter as well as Proximate.
Between 2017 and 2021, his most popular works were:
- Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. (25 citations)
- Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans. (23 citations)
- Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce (17 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Organic chemistry
Bruno De Meulenaer mainly focuses on Food science, Maillard reaction, Flavor, Shelf life and Sugar.
Bruno De Meulenaer combines topics linked to Dry matter with his work on Food science.
His research in Maillard reaction intersects with topics in Fermentation, Raw material, Pulp, Point of delivery and Peptide.
His Flavor research incorporates themes from Fructose, Amino acid, Thermolysin and Whey protein.
His study in the fields of Modified atmosphere under the domain of Shelf life overlaps with other disciplines such as Freshwater fish.
His biological study spans a wide range of topics, including Protein quality, Food composition data, Proximate and Human nutrition.
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