What is she best known for?
The fields of study she is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
Catherine M.G.C. Renard focuses on Chromatography, Pectin, Proanthocyanidin, Polyphenol and Organic chemistry.
Her Chromatography research is multidisciplinary, incorporating perspectives in Pomace, Acetic acid and Methanol.
Catherine M.G.C. Renard has researched Pectin in several fields, including Uronic acid, Rhamnose, Polysaccharide, Hemicellulose and Cell wall.
Her studies in Proanthocyanidin integrate themes in fields like Fermentation, Flavonols, Extraction and Microbial metabolism.
Catherine M.G.C. Renard has included themes like Gut flora, In vitro and Pyrus communis, PEAR in her Polyphenol study.
Her Food science research is multidisciplinary, relying on both Arbutin and Botany.
Her most cited work include:
- Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms (367 citations)
- Interactions between apple cell walls and native apple polyphenols: quantification and some consequences (245 citations)
- Studies of the length of homogalacturonic regions in pectins by acid hydrolysis (228 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of study are Food science, Chromatography, Pectin, Polyphenol and Polysaccharide.
Her Food science research is multidisciplinary, incorporating elements of Cultivar, Botany and Extraction.
Her Botany research includes elements of Flesh and Horticulture.
Her research in Chromatography intersects with topics in Polymerization, Xylose, Organic chemistry, Enzyme and Pulp.
In her work, Citric acid is strongly intertwined with Sugar, which is a subfield of Pectin.
Her Polyphenol study combines topics from a wide range of disciplines, such as Pomace and Hydroxycinnamic acid.
She most often published in these fields:
- Food science (47.90%)
- Chromatography (32.17%)
- Pectin (25.52%)
What were the highlights of her more recent work (between 2014-2021)?
- Food science (47.90%)
- Chromatography (32.17%)
- Cell wall (15.38%)
In recent papers she was focusing on the following fields of study:
Catherine M.G.C. Renard mainly focuses on Food science, Chromatography, Cell wall, Vitamin C and Pectin.
Her Polyphenol research extends to the thematically linked field of Food science.
The concepts of her Polyphenol study are interwoven with issues in Pomace and Pyrus communis.
Many of her research projects under Chromatography are closely connected to Genipin with Genipin, tying the diverse disciplines of science together.
She combines subjects such as Atr ftir spectroscopy, PEAR and Polysaccharide with her study of Cell wall.
Her research integrates issues of Sugar, Extraction and Particle size in her study of Pectin.
Between 2014 and 2021, her most popular works were:
- Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion (91 citations)
- Characterization of pectins extracted from pomegranate peel and their gelling properties. (59 citations)
- Folates in Fruits and Vegetables: Contents, Processing, and Stability. (35 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
Her primary scientific interests are in Food science, Chromatography, Polyphenol, Polysaccharide and Biochemistry.
Her work in the fields of Food science, such as Vitamin C, Orange and Steaming, overlaps with other areas such as Cold storage.
Her Bovine serum albumin and Hplc analysis study in the realm of Chromatography interacts with subjects such as Gardenia jasminoides, Genipin and Identification methods.
Her Polyphenol research is mostly focused on the topic Proanthocyanidin.
The various areas that Catherine M.G.C. Renard examines in her Polysaccharide study include Pomace, Hydroxycinnamic acid, Cell wall and Acetone.
In general Biochemistry study, her work on Pectin and Hemicellulose often relates to the realm of Spectral data, thereby connecting several areas of interest.
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