What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
Colin J. Barrow mainly investigates Peptide, Biochemistry, Chromatography, Food science and Peptide sequence.
Colin J. Barrow has researched Peptide in several fields, including P3 peptide, Stereochemistry, Protein secondary structure and Histidine.
The various areas that he examines in his Biochemistry study include Toxicity and Senile plaques.
His Chromatography study combines topics in areas such as Gelatin, Thermal stability, Denaturation and Solubility.
His Food science research is multidisciplinary, incorporating perspectives in Polyphenol and Polysaccharide.
His Peptide sequence research incorporates themes from Amyloid and Circular dichroism.
His most cited work include:
- Agmatine: an endogenous clonidine-displacing substance in the brain (637 citations)
- Solution conformations and aggregational properties of synthetic amyloid beta-peptides of Alzheimer's disease. Analysis of circular dichroism spectra. (575 citations)
- Alzheimer's Disease Amyloid-β Binds Copper and Zinc to Generate an Allosterically Ordered Membrane-penetrating Structure Containing Superoxide Dismutase-like Subunits (539 citations)
What are the main themes of his work throughout his whole career to date?
Colin J. Barrow spends much of his time researching Biochemistry, Food science, Chromatography, Fatty acid and Peptide.
Biochemistry and Amyloid are commonly linked in his work.
He interconnects Biomass, ABTS and Polyphenol in the investigation of issues within Food science.
His studies deal with areas such as Lipase and Analytical chemistry as well as Chromatography.
His Fatty acid study improves the overall literature in Organic chemistry.
His Peptide research includes themes of Amino acid, P3 peptide, Stereochemistry, Circular dichroism and Peptide sequence.
He most often published in these fields:
- Biochemistry (19.55%)
- Food science (15.59%)
- Chromatography (15.10%)
What were the highlights of his more recent work (between 2015-2021)?
- Food science (15.59%)
- Chemical engineering (7.43%)
- Chromatography (15.10%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Chemical engineering, Chromatography, Graphene and Coacervate.
The concepts of his Food science study are interwoven with issues in Biomass, DPPH, ABTS and Fatty acid.
The study incorporates disciplines such as Lipase, Hydrolysis and Astaxanthin in addition to Chromatography.
His research integrates issues of Self-assembly, Oxide and Inorganic chemistry in his study of Graphene.
His Coacervate research includes elements of Emulsion, Spray drying, Digestion and Whey protein isolate.
Polyunsaturated fatty acid is a subfield of Biochemistry that Colin J. Barrow investigates.
Between 2015 and 2021, his most popular works were:
- A Review on the Assessment of Stress Conditions for Simultaneous Production of Microalgal Lipids and Carotenoids (192 citations)
- Marine Nutraceuticals And Functional Foods (137 citations)
- Recent trends in nanomaterials immobilised enzymes for biofuel production. (96 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
Colin J. Barrow mainly focuses on Food science, Coacervate, Chromatography, Graphene and Chemical engineering.
His Food science research includes themes of Docosahexaenoic acid, Fish oil and Fatty acid.
His biological study spans a wide range of topics, including Denaturation, Absorption of water, Emulsion, Astaxanthin and Solubility.
Colin J. Barrow has researched Graphene in several fields, including Bimetallic strip, Metal and Oxide.
Colin J. Barrow connects Lipid quantification with Biochemistry in his study.
His work deals with themes such as Cancer cell and Nanocarriers, which intersect with Biochemistry.
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