What is he best known for?
The fields of study he is best known for:
- Botany
- Enzyme
- Food science
His scientific interests lie mostly in Food science, Botany, Glucosinolate, Biochemistry and Brassica.
His work on Anthocyanin as part of general Food science study is frequently linked to Food composition data, bridging the gap between disciplines.
His Botany research includes themes of Nutrient and Abiotic stress.
Diego A. Moreno combines subjects such as Salicylic acid, Brassicaceae, Brassica oleracea and Methyl jasmonate with his study of Glucosinolate.
His Brassica study integrates concerns from other disciplines, such as Chromatography and Biological availability.
His research integrates issues of Food industry and Horticulture in his study of Phytochemical.
His most cited work include:
- Plants and human health in the twenty-first century (616 citations)
- Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence (378 citations)
- Chemical and biological characterisation of nutraceutical compounds of broccoli. (281 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Horticulture, Botany, Agronomy and Antioxidant.
His studies in Food science integrate themes in fields like Glucosinolate, DPPH, Phytochemical, Brassica oleracea and Polyphenol.
The study incorporates disciplines such as Legume, Germination and Broccoli sprouts in addition to Brassica oleracea.
His research in Horticulture intersects with topics in Potassium, Salinity, Nutrient and Solanaceae.
Botany is closely attributed to Sodium in his research.
His Antioxidant study is concerned with Biochemistry in general.
He most often published in these fields:
- Food science (33.71%)
- Horticulture (22.10%)
- Botany (20.97%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (33.71%)
- Bacteria (8.24%)
- Pollen (5.99%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Bacteria, Pollen, Indoor bioaerosol and Antioxidant.
His Food science research is multidisciplinary, incorporating perspectives in Brassicaceae, Polyphenol and Sulforaphane.
His Polyphenol study integrates concerns from other disciplines, such as Raw material, Trolox and Anthocyanin.
His Bacteria study deals with Microbiology intersecting with Legionella pneumophila and Pathogenic bacteria.
His studies deal with areas such as Ingredient and Neuroprotection as well as Antioxidant.
His research integrates issues of Methyl jasmonate and Horticulture in his study of Methionine.
Between 2018 and 2021, his most popular works were:
- Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages (60 citations)
- Effects of long-term consumption of broccoli sprouts on inflammatory markers in overweight subjects (26 citations)
- Artemisia pollen is the main vector for airborne endotoxin (23 citations)
In his most recent research, the most cited papers focused on:
The scientist’s investigation covers issues in Food science, Pollen, Ecology, Brassica oleracea and Bacteria.
His Food science research incorporates elements of Valorisation, Brassicaceae and Obesity.
In Brassicaceae, Diego A. Moreno works on issues like Dietary intake, which are connected to Nutrient.
His Brassica oleracea research includes elements of Brassica, Plant nutrition and Sulforaphane.
His biological study spans a wide range of topics, including Antioxidant, Normal diet, Overweight, Dietary pattern and Broccoli sprouts.
Diego A. Moreno combines subjects such as Abundance, Artemisia and Microbiology with his study of Bacteria.
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