What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Organic chemistry
His primary areas of investigation include Food science, Germination, Botany, Vitamin and Legume.
His work in Food science addresses subjects such as Vitamin E, which are connected to disciplines such as Trolox equivalent antioxidant capacity and Lupinus angustifolius.
His work deals with themes such as Raphanus, Phytic acid, Vitamin C and Vigna, which intersect with Germination.
His Botany study incorporates themes from Fructose, Glycine and Citric acid.
His Legume research includes themes of Oligosaccharide, Imbibition, Trypsin and Charcoal.
The Starch study combines topics in areas such as Trypsin inhibitor activity, Carbohydrate and Sucrose.
His most cited work include:
- New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas (166 citations)
- Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa (158 citations)
- Effect of processing on some antinutritional factors of lentils (132 citations)
What are the main themes of his work throughout his whole career to date?
Concepción Vidal-Valverde mostly deals with Food science, Botany, Germination, Biochemistry and Fermentation.
His Food science research incorporates themes from Vitamin and Legume.
As part of the same scientific family, Concepción Vidal-Valverde usually focuses on Vitamin, concentrating on Riboflavin and intersecting with Niacin.
His Botany research integrates issues from Glycine and Citric acid.
His work focuses on many connections between Germination and other disciplines, such as Amino acid, that overlap with his field of interest in Protein quality.
His research integrates issues of Lactobacillus plantarum, Antioxidant, Sauerkraut, Vitamin C and Leuconostoc mesenteroides in his study of Fermentation.
He most often published in these fields:
- Food science (68.06%)
- Botany (29.17%)
- Germination (27.08%)
What were the highlights of his more recent work (between 2005-2013)?
- Food science (68.06%)
- Germination (27.08%)
- Botany (29.17%)
In recent papers he was focusing on the following fields of study:
Concepción Vidal-Valverde spends much of his time researching Food science, Germination, Botany, Fermentation and Vitamin C.
He combines subjects such as Legume and Vitamin, Biochemistry, Antioxidant, Vitamin E with his study of Food science.
His Germination study combines topics from a wide range of disciplines, such as Amino acid, Essential amino acid, Vigna and Lupinus angustifolius.
In general Botany study, his work on Lupinus often relates to the realm of Calcium hypochlorite, thereby connecting several areas of interest.
His Fermentation research is multidisciplinary, incorporating perspectives in Lactobacillus plantarum, Food preservation, Sauerkraut and Leuconostoc mesenteroides.
His research in Vitamin C intersects with topics in Antioxidant capacity, Glucosinolate, Shelf life and Brassica oleracea, Horticulture.
Between 2005 and 2013, his most popular works were:
- Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit (121 citations)
- Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. (119 citations)
- Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation (113 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
Concepción Vidal-Valverde mainly focuses on Food science, Germination, Vitamin C, Vitamin E and Botany.
His studies in Food science integrate themes in fields like Legume, Vitamin and Antioxidant.
His Germination research incorporates themes from Raphanus, Vigna, Cultivar and Brassica oleracea.
His Vitamin E study incorporates themes from Trolox equivalent antioxidant capacity, Lupinus angustifolius and Starch.
The Starch study combines topics in areas such as Riboflavin, Extraction, Sucrose, Lupinus luteus and Lupinus.
His Raffinose research extends to Botany, which is thematically connected.
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