What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
His scientific interests lie mostly in Food science, Antioxidant, Biochemistry, Chromatography and DPPH.
The study incorporates disciplines such as Lipid oxidation, Botany, Phenols, Organic chemistry and Polyphenol in addition to Food science.
His Antioxidant study frequently links to adjacent areas such as Ferulic acid.
His work deals with themes such as High-performance liquid chromatography and Flesh, which intersect with Biochemistry.
His Chromatography research is multidisciplinary, relying on both Canola, Hydrolysis, Hydrolysate and Sephadex.
His DPPH research is multidisciplinary, incorporating elements of Gallic acid, Catechin and Carotene.
His most cited work include:
- Bailey's Industrial oil and fat products (1916 citations)
- Food applications of chitin and chitosans (1359 citations)
- Extraction and analysis of phenolics in food (1051 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Food science, Antioxidant, Chromatography, Biochemistry and Organic chemistry.
The various areas that he examines in his Food science study include Polyunsaturated fatty acid, Polyphenol, Lipid oxidation and Botany.
His Phenols research extends to the thematically linked field of Antioxidant.
Fereidoon Shahidi has included themes like Hydrolysis, Hydrolysate, Sephadex and Methanol in his Chromatography study.
Fereidoon Shahidi studies Organic chemistry, namely Lipase.
His research in DPPH is mostly concerned with ABTS.
He most often published in these fields:
- Food science (48.48%)
- Antioxidant (20.53%)
- Chromatography (18.38%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (48.48%)
- Antioxidant (20.53%)
- Biochemistry (16.81%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Antioxidant, Biochemistry, DPPH and Polyphenol.
He is interested in Functional food, which is a branch of Food science.
The subject of his Antioxidant research is within the realm of Organic chemistry.
His Biochemistry research incorporates themes from Sea cucumber and Stichopus.
Fereidoon Shahidi has included themes like Proanthocyanidin, Radical, Hydroxyl radical and Chromatography in his DPPH study.
His ABTS research incorporates elements of Extraction and Hydrolysate.
Between 2016 and 2021, his most popular works were:
- Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits (194 citations)
- Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? (185 citations)
- Marine Nutraceuticals And Functional Foods (137 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
Antioxidant, Food science, Biochemistry, DPPH and Docosahexaenoic acid are his primary areas of study.
His study in Antioxidant is interdisciplinary in nature, drawing from both Functional food and Enzyme.
He merges Food science with Screening method in his study.
His work deals with themes such as Sea cucumber and Stichopus, which intersect with Biochemistry.
His DPPH research is multidisciplinary, incorporating elements of Catechin, Proanthocyanidin, Radical and Chromatography.
His research integrates issues of Eicosapentaenoic acid, Scallop and Adductor muscles in his study of Docosahexaenoic acid.
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