What is she best known for?
The fields of study she is best known for:
- Food science
- Biochemistry
- Botany
Esther Sendra spends much of her time researching Food science, Dietary fiber, Orange, Food industry and Biotechnology.
Her Food science study combines topics in areas such as Fiber, DPPH and Bacterial growth.
Her work carried out in the field of Dietary fiber brings together such families of science as Cardiovascular health and Weight management.
Her Orange research is multidisciplinary, incorporating perspectives in Polyphenol, TBARS, Lipid oxidation and Ingredient.
Her work deals with themes such as Microorganism, Cheesemaking, Food preservation and Dairy industry, which intersect with Food industry.
Her Biotechnology study combines topics from a wide range of disciplines, such as Functional food and Rutaceae.
Her most cited work include:
- Resistant starch as prebiotic: A review (218 citations)
- Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber (179 citations)
- Application of functional citrus by-products to meat products (166 citations)
What are the main themes of her work throughout her whole career to date?
Esther Sendra mostly deals with Food science, Antioxidant, Ripening, Deficit irrigation and Fermentation.
In her study, Thymus vulgaris is strongly linked to DPPH, which falls under the umbrella field of Food science.
The concepts of her Antioxidant study are interwoven with issues in Myrtus communis and Chitosan.
As a member of one scientific family, she mostly works in the field of Chitosan, focusing on Shelf life and, on occasion, Mesophile and Food preservation.
The Cheese ripening research Esther Sendra does as part of her general Ripening study is frequently linked to other disciplines of science, such as Hydrostatic pressure, therefore creating a link between diverse domains of science.
Lactobacillus casei is closely connected to Starter in her research, which is encompassed under the umbrella topic of Fermentation.
She most often published in these fields:
- Food science (68.63%)
- Antioxidant (15.03%)
- Ripening (10.46%)
What were the highlights of her more recent work (between 2018-2021)?
- Deficit irrigation (10.46%)
- Food science (68.63%)
- Irrigation (6.54%)
In recent papers she was focusing on the following fields of study:
Her primary areas of investigation include Deficit irrigation, Food science, Irrigation, Quality and Fatty acid.
Esther Sendra combines topics linked to Polyunsaturated fatty acid with her work on Food science.
Her Polyunsaturated fatty acid research includes elements of Composition and Linoleic acid.
Her Irrigation research is multidisciplinary, relying on both Toxicology, Yield, Antioxidant and Crop.
Her study in the fields of DPPH, ABTS and Gallic acid under the domain of Antioxidant overlaps with other disciplines such as Environmentally friendly.
Her Flavor research integrates issues from Lactic acid and Postharvest.
Between 2018 and 2021, her most popular works were:
- Almond fruit quality can be improved by means of deficit irrigation strategies (16 citations)
- Sensory Profile and Acceptability of HydroSOStainable Almonds. (12 citations)
- Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives. (11 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Botany
Her primary areas of investigation include Deficit irrigation, Irrigation, Quality, Water stress and Horticulture.
The study incorporates disciplines such as Toxicology, Antioxidant and Agricultural science in addition to Irrigation.
Her study in Antioxidant is interdisciplinary in nature, drawing from both Citric acid, Malic acid, Yield and Sucrose.
Her research in Water stress intersects with topics in Food quality, Food products, Cultivar and Composition.
Her research integrates issues of Palmitic acid and Essential fatty acid in her study of Horticulture.
Esther Sendra has included themes like Sugar, Food science, Oleic acid and Phenol in her Olive trees study.
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