What is she best known for?
The fields of study she is best known for:
- Organic chemistry
- Enzyme
- Biochemistry
Débora de Oliveira focuses on Lipase, Chromatography, Organic chemistry, Food science and Catalysis.
Her Lipase research is multidisciplinary, incorporating perspectives in Solid-state fermentation, Enzyme assay and Soybean oil.
The various areas that Débora de Oliveira examines in her Chromatography study include Grape juices, Wine, Hydrolysis and Glycerol.
Her Candida antarctica, Propionate, Propane and Enzymatic synthesis study, which is part of a larger body of work in Organic chemistry, is frequently linked to Biocatalysis, bridging the gap between disciplines.
Her research in Food science intersects with topics in Biotechnology, Cyanidin, Caffeic acid and Xanthomonas campestris.
Her Catalysis research focuses on Yield and how it relates to Eugenol, Acetic anhydride, Batch reactor, Methanol and Jatropha curcas.
Her most cited work include:
- A Review on Microbial Lipases Production (335 citations)
- Current status and trends in enzymatic nanoimmobilization (177 citations)
- Nanomaterials for biocatalyst immobilization – state of the art and future trends (163 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of study are Lipase, Chromatography, Organic chemistry, Catalysis and Food science.
Her Lipase study contributes to a more complete understanding of Biochemistry.
Débora de Oliveira combines subjects such as Ethanol, Enzyme assay, Substrate, Enzyme and Hydrolysis with her study of Chromatography.
In the subject of general Organic chemistry, her work in Transesterification, Solvent free, Polymerization and Acetic anhydride is often linked to Biocatalysis, thereby combining diverse domains of study.
Her Catalysis research is multidisciplinary, incorporating elements of Alcohol, Yield, Solvent and Nuclear chemistry.
Débora de Oliveira is interested in Fermentation, which is a field of Food science.
She most often published in these fields:
- Lipase (31.29%)
- Chromatography (29.35%)
- Organic chemistry (24.19%)
What were the highlights of her more recent work (between 2019-2021)?
- Chemical engineering (9.03%)
- Pulp and paper industry (4.84%)
- Lipase (31.29%)
In recent papers she was focusing on the following fields of study:
Her scientific interests lie mostly in Chemical engineering, Pulp and paper industry, Lipase, Effluent and Nuclear chemistry.
Débora de Oliveira interconnects Polyester, Adsorption, Polymer and Polyurethane in the investigation of issues within Chemical engineering.
The study incorporates disciplines such as Fermentation and Pseudomonas in addition to Pulp and paper industry.
Her Lipase research entails a greater understanding of Organic chemistry.
Her research in Organic chemistry focuses on subjects like Geraniol, which are connected to Chemical composition.
Her Nuclear chemistry study integrates concerns from other disciplines, such as Miniemulsion, Polymerization, Nanoparticle and Hydrolysis.
Between 2019 and 2021, her most popular works were:
- Elucidating the choice for a precise matrix for laccase immobilization: A review (20 citations)
- Xylooligosaccharides: Transforming the lignocellulosic biomasses into valuable 5-carbon sugar prebiotics (18 citations)
- Mannosylerythritol lipids: antimicrobial and biomedical properties. (11 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
Pulp and paper industry, Biodegradation, Laccase, Human health and Hemicellulose are her primary areas of study.
Débora de Oliveira focuses mostly in the field of Pulp and paper industry, narrowing it down to topics relating to Fermentation and, in certain cases, Biofuel, Hydrolysate and Bioreactor.
In her work, Lipase is strongly intertwined with Copolymer, which is a subfield of Biodegradation.
She is involved in the study of Lipase that focuses on Glycerolysis in particular.
Her research in Laccase intersects with topics in Environmental remediation, Bioremediation, Anthracene and Pyrene.
Her work in Hemicellulose covers topics such as Food science which are related to areas like Extraction.
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