What is she best known for?
The fields of study she is best known for:
- Internal medicine
- Biochemistry
- Enzyme
Her primary areas of study are Polyphenol, Food science, Wine, Chromatography and Biochemistry.
Her Polyphenol study incorporates themes from Biological availability and Gerontology.
Her studies deal with areas such as Catechin, Gut flora, Bioavailability and Flavonoid as well as Food science.
Cristina Andres-Lacueva interconnects Vineyard, Residue and Resveratrol in the investigation of issues within Wine.
Her Chromatography research incorporates elements of Metabolite and Quercetin.
Cristina Andres-Lacueva has included themes like Solid phase extraction, Urine, Liquid chromatography–mass spectrometry and Metabolomics in her Metabolite study.
Her most cited work include:
- Benefits of polyphenols on gut microbiota and implications in human health. (663 citations)
- Relationship of plasma polyunsaturated fatty acids to circulating inflammatory markers. (560 citations)
- Anthocyanins in aged blueberry-fed rats are found centrally and may enhance memory. (419 citations)
What are the main themes of her work throughout her whole career to date?
Cristina Andres-Lacueva mainly focuses on Metabolomics, Food science, Polyphenol, Internal medicine and Urine.
Her Metabolomics research is multidisciplinary, relying on both Metabolite, Urinary system and Biotechnology.
Cristina Andres-Lacueva specializes in Food science, namely Wine.
Her studies in Polyphenol integrate themes in fields like Chromatography and Intestinal permeability.
Her Internal medicine study integrates concerns from other disciplines, such as Diabetes mellitus, Endocrinology and Oncology.
Her Urine research is multidisciplinary, incorporating elements of Trigonelline, Catechin, Crossover study and Excretion.
She most often published in these fields:
- Metabolomics (42.35%)
- Food science (35.83%)
- Polyphenol (28.66%)
What were the highlights of her more recent work (between 2018-2021)?
- Metabolomics (42.35%)
- Internal medicine (27.36%)
- Polyphenol (28.66%)
In recent papers she was focusing on the following fields of study:
Her main research concerns Metabolomics, Internal medicine, Polyphenol, Intestinal permeability and Endocrinology.
Her biological study spans a wide range of topics, including Food science, Liquid chromatography–mass spectrometry, Urinary system, Urine and Computational biology.
Her Internal medicine study combines topics from a wide range of disciplines, such as Squalene and Transcriptome.
The various areas that she examines in her Polyphenol study include Dietary factors, Prenol, Dietary pattern, Bioavailability and Kaempferol.
Her Intestinal permeability research incorporates themes from Inflammation, Human studies, Physiology and Neuroscience.
Her work carried out in the field of Diabetes mellitus brings together such families of science as Biomarker, Prospective cohort study, Creatinine and Metabolite.
Between 2018 and 2021, her most popular works were:
- Systematic Review on Polyphenol Intake and Health Outcomes: Is there Sufficient Evidence to Define a Health-Promoting Polyphenol-Rich Dietary Pattern? (82 citations)
- Systematic Review on Polyphenol Intake and Health Outcomes: Is there Sufficient Evidence to Define a Health-Promoting Polyphenol-Rich Dietary Pattern? (82 citations)
- Polyphenols and Intestinal Permeability: Rationale and Future Perspectives. (17 citations)
In her most recent research, the most cited papers focused on:
- Internal medicine
- Enzyme
- Biochemistry
The scientist’s investigation covers issues in Intestinal permeability, Polyphenol, Randomized controlled trial, Gut flora and Metabolomics.
Cristina Andres-Lacueva integrates Polyphenol with Health outcomes in her research.
Her research integrates issues of Older people, Gerontology and Bioinformatics in her study of Gut flora.
Her work deals with themes such as Food quality, Prenol, Liquid chromatography–mass spectrometry, Kaempferol and Phaseolus, which intersect with Metabolomics.
Her Food quality research is under the purview of Food science.
Her Food science research integrates issues from alpha-Linolenic acid and Oleic acid.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
