What is she best known for?
The fields of study she is best known for:
- Organic chemistry
- Food science
- Biochemistry
Her scientific interests lie mostly in Food science, Chromatography, Food products, Biotechnology and Consumer protection.
Her work carried out in the field of Food science brings together such families of science as Catechin and Polyphenol.
Her study in the field of Proanthocyanidin is also linked to topics like COCOA BEAN.
She has researched Chromatography in several fields, including Peanut butter and Aflatoxin.
Her work in Biotechnology incorporates the disciplines of Analysis method and Polymerase chain reaction.
Raw material is closely connected to Extraction in her research, which is encompassed under the umbrella topic of High-performance liquid chromatography.
Her most cited work include:
- A review of the analytical methods to determine the geographical and botanical origin of honey (631 citations)
- Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification (458 citations)
- Methods for allergen analysis in food: a review. (337 citations)
What are the main themes of her work throughout her whole career to date?
Elke Anklam mainly focuses on Chromatography, Food science, Gas chromatography, High-performance liquid chromatography and Analytical chemistry.
Her Chromatography study focuses mostly on Mass spectrometry, Sample preparation, Extraction, Repeatability and Detection limit.
Her Repeatability study integrates concerns from other disciplines, such as Aflatoxin, Elution, Derivatization and Reproducibility.
Her research links Biotechnology with Food science.
In general Gas chromatography, her work in Capillary column is often linked to Triglyceride and Analysis method linking many areas of study.
Her Analytical chemistry research is multidisciplinary, incorporating elements of Principal component analysis and Honey samples.
She most often published in these fields:
- Chromatography (48.70%)
- Food science (24.03%)
- Gas chromatography (14.94%)
What were the highlights of her more recent work (between 2004-2021)?
- Chromatography (48.70%)
- Food science (24.03%)
- Acrylamide (6.49%)
In recent papers she was focusing on the following fields of study:
Elke Anklam mostly deals with Chromatography, Food science, Acrylamide, European commission and High-performance liquid chromatography.
Elke Anklam integrates many fields, such as Chromatography and Reference standards, in her works.
In the subject of general Food science, her work in Maillard reaction and Milk Chocolate is often linked to Roasting, Milk fat and Elisa assay, thereby combining diverse domains of study.
The study incorporates disciplines such as Defence system and Polyphenol in addition to High-performance liquid chromatography.
The concepts of her Gas chromatography study are interwoven with issues in Liquid smoke, Smoke, Pyrene, Sample preparation and Standard solution.
Her Food products research incorporates elements of Casein and Food processing.
Between 2004 and 2021, her most popular works were:
- Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union (304 citations)
- Milk allergens, their characteristics and their detection in food: A review (166 citations)
- Need for research to support consumer confidence in the growing organic food market (128 citations)
In her most recent research, the most cited papers focused on:
- Organic chemistry
- Food science
- Biochemistry
Elke Anklam spends much of her time researching Food science, Acrylamide, Food products, Roasting and Maillard reaction.
She regularly ties together related areas like Biotechnology in her Food science studies.
The various areas that she examines in her Food products study include Semicarbazide, Analytical chemistry, Hplc ms ms and Biochemical engineering.
In her study, Fructose, Sucrose, Sugar and Melanoidin is inextricably linked to Antioxidant, which falls within the broad field of Maillard reaction.
Her research investigates the connection with Environmental chemistry and areas like Pulp and paper industry which intersect with concerns in Sample preparation and Gas chromatography.
Her Sample preparation research is included under the broader classification of Chromatography.
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