Franci Stampar

What is he best known for?

The fields of study he is best known for:

• Botany
• Horticulture
• Cultivar

Franci Stampar spends much of his time researching Botany, Horticulture, Cultivar, Phenols and Food science. His studies in Botany integrate themes in fields like Polyphenol and Flavonols. While the research belongs to areas of Polyphenol, Franci Stampar spends his time largely on the problem of Quercetin, intersecting his research to questions surrounding Growing season.

As part of one scientific family, Franci Stampar deals mainly with the area of Horticulture, narrowing it down to issues related to the Sucrose, and often Citric acid. Franci Stampar has researched Cultivar in several fields, including Ripeness, Juglans, Taste and Malic acid. His study in Food science is interdisciplinary in nature, drawing from both Gallic acid, Antioxidant, Catechin and Ellagic acid.

His most cited work include:

• Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.) (293 citations)
• Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species (239 citations)
• The composition of fruit of different strawberry varieties depending on maturity stage (183 citations)

What are the main themes of his work throughout his whole career to date?

Franci Stampar mainly investigates Botany, Horticulture, Cultivar, Flavonols and Food science. The Botany study combines topics in areas such as Phenols and Quercetin. His work deals with themes such as Sugar and Sucrose, which intersect with Horticulture.

His Cultivar research includes themes of Juglans, Shoot and Prunus. His Flavonols study combines topics from a wide range of disciplines, such as Kaempferol, Berry, Carotenoid and Hydroxycinnamic acid. In his study, Glycoside is strongly linked to Antioxidant, which falls under the umbrella field of Food science.

He most often published in these fields:

• Botany (68.04%)
• Horticulture (57.22%)
• Cultivar (43.30%)

What were the highlights of his more recent work (between 2014-2021)?

• Botany (68.04%)
• Horticulture (57.22%)
• Cultivar (43.30%)

In recent papers he was focusing on the following fields of study:

His primary areas of investigation include Botany, Horticulture, Cultivar, Flavonols and Sugar. The various areas that Franci Stampar examines in his Botany study include Hydroxycinnamic acid and Food science. His Horticulture study combines topics in areas such as Phenols and Carotenoid.

He has included themes like Flesh, Berry, Chromatography and Vaccinium in his Cultivar study. His Flavonols research incorporates elements of Flavones, Chemical composition, Ripeness and Kaempferol, Isorhamnetin. His Sugar study integrates concerns from other disciplines, such as Fructose, Abscission, Malus and Agronomy.

Between 2014 and 2021, his most popular works were:

• Anthocyanin composition of different wild and cultivated berry species (102 citations)
• Identification and quantification of phenolic compounds in kernels, oil and bagasse pellets of common walnut (Juglans regia L.) (69 citations)
• A comparison of fruit quality parameters of wild bilberry (Vaccinium myrtillus L.) growing at different locations. (50 citations)

In his most recent research, the most cited papers focused on:

• Botany
• Horticulture
• Cultivar

The scientist’s investigation covers issues in Botany, Food science, Horticulture, Cultivar and Glycoside. His work carried out in the field of Botany brings together such families of science as Hydroxycinnamic acid and Flavonols. He focuses mostly in the field of Food science, narrowing it down to topics relating to Polyphenol and, in certain cases, DPPH, Hydroxybenzoic acid and Juglans.

His studies deal with areas such as Phenols, Betalain and Betanin as well as Horticulture. His biological study spans a wide range of topics, including Betaxanthins, Betacyanins, Pigment, Chlorogenic acid and Berry. Franci Stampar combines subjects such as High-performance liquid chromatography and Antioxidant with his study of Glycoside.