What is she best known for?
The fields of study she is best known for:
Chiaki Ogino focuses on Biochemistry, Fermentation, Yeast, Cellulose and Cellulase.
Her research related to Saccharomyces cerevisiae, Escherichia coli, Enzyme, Xylose and Phospholipase D might be considered part of Biochemistry.
Her research in Fermentation intersects with topics in Pulp and paper industry and Lactic acid.
Her Yeast study combines topics from a wide range of disciplines, such as Plasmid, Biotechnology, Expression vector, Green fluorescent protein and Ethanol fuel.
In her study, which falls under the umbrella issue of Cellulose, Hydrolysis, Chromatography and Lignin is strongly linked to Ionic liquid.
Her Cellulase research incorporates themes from Strain and Fungal protein.
Her most cited work include:
- SONOCATALYTIC DEGRADATION OF METHYLENE BLUE WITH TIO2 PELLETS IN WATER (251 citations)
- Biotechnological production of enantiomeric pure lactic acid from renewable resources: recent achievements, perspectives, and limits. (198 citations)
- Cocktail δ-integration: a novel method to construct cellulolytic enzyme expression ratio-optimized yeast strains (128 citations)
What are the main themes of her work throughout her whole career to date?
Her main research concerns Biochemistry, Fermentation, Yeast, Food science and Hydrolysis.
Enzyme, Saccharomyces cerevisiae, Phospholipase D, Xylose and Cellulase are the primary areas of interest in her Biochemistry study.
She has included themes like Ethanol, Cellulosic ethanol and Lactic acid in her Fermentation study.
Her studies examine the connections between Food science and genetics, as well as such issues in Lipase, with regards to Transesterification and Methanol.
Chiaki Ogino has researched Hydrolysis in several fields, including Bagasse, Cellulose and Ionic liquid.
Her Cellulose study combines topics in areas such as Chromatography and Lignin.
She most often published in these fields:
- Biochemistry (42.94%)
- Fermentation (20.29%)
- Yeast (16.47%)
What were the highlights of her more recent work (between 2016-2021)?
- Food science (14.12%)
- Biochemistry (42.94%)
- Biomass (7.06%)
In recent papers she was focusing on the following fields of study:
Chiaki Ogino mainly investigates Food science, Biochemistry, Biomass, Fermentation and Hydrolysis.
Her work deals with themes such as Biodiesel production, Yeast and Hydrolysate, which intersect with Food science.
Her study on Biochemistry is mostly dedicated to connecting different topics, such as Streptomyces.
Her research integrates issues of Bagasse, Bioprocess, Ethanol fuel, Biofuel and Xylanase in her study of Biomass.
Her Fermentation research is multidisciplinary, relying on both Cellulosic ethanol and Saccharomyces cerevisiae.
The various areas that Chiaki Ogino examines in her Hydrolysis study include Cellulose and Lignin.
Between 2016 and 2021, her most popular works were:
- Building a global alliance of biofoundries (70 citations)
- Microbial conversion of biomass into bio-based polymers. (48 citations)
- Effect of inoculum size on single-cell oil production from glucose and xylose using oleaginous yeast Lipomyces starkeyi. (33 citations)
In her most recent research, the most cited papers focused on:
Her primary areas of study are Biomass, Hydrolysis, Bagasse, Biochemistry and Food science.
Her biological study spans a wide range of topics, including Microorganism, Biofuel, Metabolic engineering and Biochemical engineering.
Her Hydrolysis research is multidisciplinary, incorporating elements of Cellulose and Lignin.
Her Bagasse study incorporates themes from Ethanol fuel and Ionic liquid.
She merges many fields, such as Biochemistry and Protocatechuic acid, in her writings.
Chiaki Ogino combines subjects such as Hydrolysate, Yeast and Bioprocess with her study of Food science.
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