What is he best known for?
The fields of study he is best known for:
His main research concerns Botany, Food science, Flavonoid, Chromatography and Kaempferol. His study explores the link between Botany and topics such as Myricetin that cross with problems in Tricetin and Chemical composition. His research integrates issues of Antioxidant, DPPH, Biochemistry, Phenols and Caffeic acid in his study of Food science.
His work on Flavanone as part of general Flavonoid study is frequently connected to Cold storage, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them. His work on High-performance liquid chromatography as part of general Chromatography research is often related to Glucoside, thus linking different fields of science. His Kaempferol study integrates concerns from other disciplines, such as Pinocembrin, Pinobanksin and Ellagic acid.
His most cited work include:
- Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.) (367 citations)
- Phenolic compounds from Brazilian propolis with pharmacological activities. (344 citations)
- Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. (336 citations)
What are the main themes of his work throughout his whole career to date?
His scientific interests lie mostly in Botany, Food science, Chromatography, Flavonoid and Kaempferol. His research combines Horticulture and Botany. The Food science study which covers Antioxidant that intersects with Phytochemical.
The study incorporates disciplines such as Luteolin and Organic chemistry in addition to Chromatography. In his study, Apigenin is inextricably linked to Flavones, which falls within the broad field of Flavonoid. His work carried out in the field of Kaempferol brings together such families of science as Glycoside, Flavonols and Pinobanksin.
He most often published in these fields:
- Botany (32.47%)
- Food science (30.52%)
- Chromatography (25.00%)
What were the highlights of his more recent work (between 2012-2021)?
- Food science (30.52%)
- Oxidative stress (8.12%)
- Biochemistry (14.61%)
In recent papers he was focusing on the following fields of study:
Federico Ferreres spends much of his time researching Food science, Oxidative stress, Biochemistry, Chromatography and Botany. His Food science research integrates issues from Metabolomics and Chemical composition. His Oxidative stress research includes themes of Excretion, Urine, Physical exercise and Pharmacology.
His Enzymatic hydrolysis research extends to the thematically linked field of Chromatography. His Botany research includes elements of Biological activity and Horticulture. His specific area of interest is Antioxidant, where Federico Ferreres studies DPPH.
Between 2012 and 2021, his most popular works were:
- Alternative and efficient extraction methods for marine-derived compounds. (86 citations)
- Nature as a source of metabolites with cholinesterase-inhibitory activity: an approach to Alzheimer's disease treatment (59 citations)
- Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents (51 citations)
In his most recent research, the most cited papers focused on:
Federico Ferreres focuses on Chromatography, Biochemistry, Botany, Food science and Oxidative stress. His work on Extraction and Liquid chromatography–mass spectrometry as part of general Chromatography research is frequently linked to Fucus spiralis and Fucus serratus, bridging the gap between disciplines. His research is interdisciplinary, bridging the disciplines of α-linolenic acid and Botany.
His work in Food science addresses subjects such as Bioactive compound, which are connected to disciplines such as Yeast and Melatonin. His Oxidative stress study combines topics in areas such as Tandem mass spectrometry, Superoxide, Glutamic acid and Pharmacology. The various areas that Federico Ferreres examines in his Antioxidant study include High-performance liquid chromatography, Organoleptic, Punica and Passiflora.
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