What is she best known for?
The fields of study she is best known for:
- Enzyme
- Food science
- Biochemistry
Cristina Martínez-Villaluenga focuses on Food science, Biochemistry, Fermentation, Antioxidant and Botany.
Particularly relevant to Raffinose is her body of work in Food science.
Her Fermentation research includes themes of Lactobacillus plantarum and Food preservation.
Her research integrates issues of Amino acid and Bacillus subtilis in her study of Lactobacillus plantarum.
She has included themes like Horticulture and Starch in her Botany study.
Her studies in Germination integrate themes in fields like Raphanus, Brown rice and Brassica oleracea.
Her most cited work include:
- Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products (123 citations)
- Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. (119 citations)
- Optimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G) (116 citations)
What are the main themes of her work throughout her whole career to date?
Her main research concerns Food science, Antioxidant, Biochemistry, Fermentation and Germination.
The study incorporates disciplines such as Amino acid and Lupinus, Botany in addition to Food science.
She interconnects Ferulic acid and Enzyme in the investigation of issues within Antioxidant.
Her Globulin research extends to the thematically linked field of Biochemistry.
Her Fermentation study combines topics from a wide range of disciplines, such as Lactobacillus plantarum, Fermentation in food processing, Sauerkraut, Lactic acid and Starter.
Her study in Germination is interdisciplinary in nature, drawing from both Sprouting, Essential amino acid, Brown rice and Response surface methodology.
She most often published in these fields:
- Food science (63.33%)
- Antioxidant (35.00%)
- Biochemistry (21.67%)
What were the highlights of her more recent work (between 2018-2021)?
- Food science (63.33%)
- Antioxidant (35.00%)
- Germination (20.00%)
In recent papers she was focusing on the following fields of study:
Her primary areas of study are Food science, Antioxidant, Germination, Nutraceutical and Enzyme.
Her Food science study integrates concerns from other disciplines, such as Gluten free and Thiamine.
Her work investigates the relationship between Antioxidant and topics such as Ferulic acid that intersect with problems in Hydrolysis, Enzymatic hydrolysis, Monosaccharide and Hydrolysate.
The Germination study combines topics in areas such as Sprouting, Brown rice and Response surface methodology.
Her research in Enzyme intersects with topics in Steaming, Carbohydrate, Phosphorylation, Biological activity and Digestion.
As a part of the same scientific study, Cristina Martínez-Villaluenga usually deals with the Fermentation, concentrating on Starter and frequently concerns with Lactic acid, Food spoilage, Lactic acid fermentation, Lactobacillus plantarum and Probiotic.
Between 2018 and 2021, her most popular works were:
- Seed Protein of Lentils: Current Status, Progress, and Food Applications (27 citations)
- Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods (24 citations)
- Release of Multifunctional Peptides From Kiwicha (Amaranthus Caudatus) Protein Under in Vitro Gastrointestinal Digestion (18 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
Food science, Fermentation, Nutritional quality, Antioxidant and Germination are her primary areas of study.
Her Food science research is multidisciplinary, incorporating elements of Sprouting, Phytochemical and Betacyanins.
The concepts of her Fermentation study are interwoven with issues in Betaxanthins, In vitro, In vitro digestion and Ace inhibition.
Her Nutritional quality study incorporates themes from Legume, Biotechnology, Gluten-free foods and Crop.
Her Antioxidant research incorporates themes from Biological activity, Brown rice, Starter and Enzyme.
Her biological study spans a wide range of topics, including Oxygen radical absorbance capacity, Ingredient, Barley flour and Ferulic acid.
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