What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Botany
Franco Maria Lajolo spends much of his time researching Food science, Botany, Biochemistry, Antioxidant and Ellagic acid.
His Food science study combines topics from a wide range of disciplines, such as High-performance liquid chromatography, Phaseolus and Polyphenol.
His Botany research incorporates themes from Phenols, Stigmasterol and Resistant starch.
His studies examine the connections between Biochemistry and genetics, as well as such issues in Glycoside, with regards to Trolox and Infant formula.
His studies in Antioxidant integrate themes in fields like Alpha-glucosidase, Traditional medicine and Alpha-amylase.
His Ellagic acid study incorporates themes from Antioxidant capacity, Quercetin, Enzyme, Brazil nut and Fragaria.
His most cited work include:
- Functionality of Bioactive Compounds in Brazilian Strawberry (Fragaria × ananassa Duch.) Cultivars: Evaluation of Hyperglycemia and Hypertension Potential Using in Vitro Models (110 citations)
- Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice. (106 citations)
- Supplement consumption among fitness center users in São Paulo, Brazil (97 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Biochemistry, Ripening, Botany and Starch.
The Food science study combines topics in areas such as Isoflavones, Polyphenol, Antioxidant and Polysaccharide.
His Polyphenol research focuses on subjects like Phenols, which are linked to Ellagic acid.
His Biochemistry research focuses on Phaseolus and how it relates to Albumin and Legume.
In his study, Sugar and Fructose is inextricably linked to Sucrose, which falls within the broad field of Ripening.
His Botany research incorporates elements of Quercetin and Horticulture.
He most often published in these fields:
- Food science (44.63%)
- Biochemistry (25.42%)
- Ripening (17.51%)
What were the highlights of his more recent work (between 2010-2021)?
- Food science (44.63%)
- Botany (17.51%)
- Polyphenol (8.47%)
In recent papers he was focusing on the following fields of study:
Food science, Botany, Polyphenol, Food composition data and Glycemic are his primary areas of study.
His study looks at the intersection of Food science and topics like Flavonoid with Lycopene.
His study in the fields of Ripening, Cultivar and Musa acuminata under the domain of Botany overlaps with other disciplines such as Pulp.
Antioxidant covers Franco Maria Lajolo research in Polyphenol.
His Antioxidant research integrates issues from Sodium erythorbate, Soy protein and Isoflavones.
His Starch study combines topics in areas such as Amylase, Alpha-amylase and Polysaccharide.
Between 2010 and 2021, his most popular works were:
- Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg). (91 citations)
- Polyphenols and type 2 diabetes: A prospective review (76 citations)
- Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). (57 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Botany
His scientific interests lie mostly in Food science, Botany, Polyphenol, Ripening and Antioxidant.
Franco Maria Lajolo mostly deals with Amylopectin in his studies of Food science.
In his study, which falls under the umbrella issue of Botany, Amylase, Polysaccharide, Alpha-amylase and Granule is strongly linked to Starch.
He combines subjects such as Gut flora, Internal medicine, Obesity, Animal studies and Glutathione with his study of Polyphenol.
His Ripening research is multidisciplinary, incorporating elements of Ellagic acid, Myrciaria, Myrtaceae, High-performance liquid chromatography and Cyanidin.
His study on Antioxidant is covered under Biochemistry.
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