What is she best known for?
The fields of study she is best known for:
- Enzyme
- Food science
- Biochemistry
Her main research concerns Food science, Legume, Botany, Germination and Phytic acid.
The Food science study combines topics in areas such as Immunoglobulin E, Ige reactivity, Allergy, Phaseolus and Polyphenol.
Her Legume research is within the category of Agronomy.
Her biological study spans a wide range of topics, including Peanut allergy, Sunflower seed and Caffeic acid.
Her Germination research is multidisciplinary, relying on both Trolox, Canavalia ensiformis, Mucuna, Lablab purpureus and Lupinus.
She has researched Phytic acid in several fields, including Biotechnology, Human nutrition, Protease and Prebiotic.
Her most cited work include:
- The trypsin inhibitors present in seed of different grain legume species and cultivar (118 citations)
- The impact of dehydration process on antinutrients and protein digestibility of some legume flours (103 citations)
- Evaluation of food consumption and dietary patterns in Spain by the Food Consumption Survey: updated information (102 citations)
What are the main themes of her work throughout her whole career to date?
Carmen Cuadrado spends much of her time researching Food science, Botany, Legume, Biochemistry and Agronomy.
Her studies in Food science integrate themes in fields like Immunoglobulin E and Allergen.
Her Botany research includes elements of Raffinose and Horticulture.
Her work carried out in the field of Legume brings together such families of science as Phaseolus, Canavalia ensiformis, Trypsin and Sucrose.
Her research integrates issues of Vicia faba and Seedling in her study of Germination.
Her Phytic acid research incorporates elements of Protease and Inositol.
She most often published in these fields:
- Food science (37.71%)
- Botany (24.57%)
- Legume (20.00%)
What were the highlights of her more recent work (between 2014-2021)?
- Food science (37.71%)
- Allergen (9.71%)
- Food processing (5.71%)
In recent papers she was focusing on the following fields of study:
Carmen Cuadrado mostly deals with Food science, Allergen, Food processing, Real-time polymerase chain reaction and Immunoglobulin E.
Carmen Cuadrado has included themes like Protease and Antioxidant in her Food science study.
The various areas that Carmen Cuadrado examines in her Real-time polymerase chain reaction study include DNA extraction, Detection limit, Chromatography, Biotechnology and Food products.
Her work on Wheal Size as part of general Immunoglobulin E research is frequently linked to Temperature treatment, thereby connecting diverse disciplines of science.
Her work investigates the relationship between Wheal Size and topics such as Basophil degranulation that intersect with problems in Botany.
Her Phytic acid research integrates issues from Legume, Plant protein, Vicia, Vicine and Vicia ervilia.
Between 2014 and 2021, her most popular works were:
- Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.) (44 citations)
- The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends (34 citations)
- Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds (31 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
Carmen Cuadrado mainly investigates Food science, Antioxidant, Gluten free, Extrusion cooking and Real-time polymerase chain reaction.
The study of Food science is intertwined with the study of Phaseolus in a number of ways.
Her work deals with themes such as Lectin, Ready to eat, Protease and Dietary fibre, which intersect with Antioxidant.
Her study in Extrusion cooking is interdisciplinary in nature, drawing from both Stachyose, Ciceritol, Trypsin and Inositol.
Her Real-time polymerase chain reaction research includes themes of Biotechnology, Allergen, Locked nucleic acid, Dna amplification and Primer.
Her Allergen study integrates concerns from other disciplines, such as Elisa kit, Specific primers, Dna detection, Chromatography and Food products.
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