What is he best known for?
The fields of study he is best known for:
- Botany
- Food science
- Enzyme
Postharvest, Botany, Food science, Ripening and Horticulture are his primary areas of study.
His studies deal with areas such as Berry and Respiration rate as well as Postharvest.
His work on Anthocyanin as part of general Botany research is frequently linked to Ascorbic acid, thereby connecting diverse disciplines of science.
His Anthocyanin study combines topics in areas such as Cultivar and Polyphenol.
His research ties Eugenol and Food science together.
His research in Ripening focuses on subjects like Shelf life, which are connected to Aloe vera.
His most cited work include:
- Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. (285 citations)
- Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating (249 citations)
- The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage (194 citations)
What are the main themes of his work throughout his whole career to date?
Fabián Guillén focuses on Horticulture, Postharvest, Ripening, Food science and Botany.
His Horticulture research is multidisciplinary, incorporating elements of Organoleptic and Antioxidant.
His Postharvest research incorporates elements of Respiration rate, Methyl jasmonate, Aloe vera and Shelf life.
His Ripening research is multidisciplinary, relying on both Crop yield, Anthocyanin, Titratable acid and Prunus.
His work on Modified atmosphere, Orange, Sugar and Thymol is typically connected to Softening as part of general Food science study, connecting several disciplines of science.
The study of Botany is intertwined with the study of Food preservation in a number of ways.
He most often published in these fields:
- Horticulture (61.74%)
- Postharvest (60.00%)
- Ripening (46.96%)
What were the highlights of his more recent work (between 2018-2021)?
- Postharvest (60.00%)
- Horticulture (61.74%)
- Food science (36.52%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Postharvest, Horticulture, Food science, Methyl jasmonate and Ripening.
Fabián Guillén brings together Postharvest and Ascorbic acid to produce work in his papers.
His Horticulture research includes themes of Antioxidant and Respiration rate.
His Food science study is mostly concerned with Orange and Aroma.
In his research, Jasmonic acid is intimately related to Catalase, which falls under the overarching field of Methyl jasmonate.
His work carried out in the field of Preharvest brings together such families of science as Table grape and Berry.
Between 2018 and 2021, his most popular works were:
- Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with γ-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage (17 citations)
- Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage (17 citations)
- Methyl jasmonate effects on table grape ripening, vine yield, berry quality and bioactive compounds depend on applied concentration (12 citations)
In his most recent research, the most cited papers focused on:
- Botany
- Enzyme
- Food science
His primary scientific interests are in Postharvest, Methyl jasmonate, Anthocyanin, Horticulture and Food science.
Jasmonic acid is closely connected to Catalase in his research, which is encompassed under the umbrella topic of Postharvest.
Fabián Guillén merges Anthocyanin with Ascorbic acid in his study.
Ripening and Preharvest are among the areas of Horticulture where the researcher is concentrating his efforts.
Fabián Guillén has included themes like Table grape, Berry and Cultivar in his Ripening study.
Fabián Guillén combines subjects such as Minimum inhibitory concentration, Fungicide, Mycelium and Polyphenol oxidase with his study of Food science.
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