What is he best known for?
The fields of study he is best known for:
- Food science
- Organic chemistry
- Biochemistry
Food science, Chromatography, Flavor, Aroma and Spray drying are his primary areas of study.
His work deals with themes such as Emulsion and Odor, which intersect with Food science.
His Chromatography study combines topics in areas such as Methanethiol and Diacetyl.
His studies in Flavor integrate themes in fields like Shelf life, Food additive, Fermented fish, Carbohydrate and Food processing.
His Aroma research includes elements of Hexanal, Organic chemistry and Butyric acid.
His work in the fields of Spray dried overlaps with other areas such as Encapsulation.
His most cited work include:
- Flavor Chemistry and Technology (253 citations)
- The spray drying of food flavors (234 citations)
- Encapsulation and controlled release of food ingredients (232 citations)
What are the main themes of his work throughout his whole career to date?
Gary A. Reineccius mostly deals with Food science, Flavor, Chromatography, Aroma and Spray drying.
His research in Food science intersects with topics in Emulsion and Odor.
His Flavor research is multidisciplinary, relying on both Taste, Organic chemistry, Cyclodextrin and Shelf life.
His Chromatography study combines topics from a wide range of disciplines, such as Modified starch and Analytical chemistry.
His Aroma compound, Methional and Ethyl hexanoate investigations are all subjects of Aroma research.
His work on Spray dried as part of general Spray drying study is frequently linked to Encapsulation, bridging the gap between disciplines.
He most often published in these fields:
- Food science (43.17%)
- Flavor (34.89%)
- Chromatography (31.65%)
What were the highlights of his more recent work (between 2005-2021)?
- Food science (43.17%)
- Chromatography (31.65%)
- Flavor (34.89%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Chromatography, Flavor, Aroma and Flavour.
Gary A. Reineccius has researched Food science in several fields, including Spray drying and Identification.
Gary A. Reineccius interconnects Gum arabic and Modified starch in the investigation of issues within Chromatography.
His Flavor study incorporates themes from Fermentation, Shelf life, Blowing a raspberry, Horticulture and Food products.
His research integrates issues of Gas chromatography, Wine and Biochemical engineering in his study of Aroma.
His work in Flavour addresses issues such as Controlled release, which are connected to fields such as Food industry and Food processing.
Between 2005 and 2021, his most popular works were:
- Flavour-Isolation Techniques (216 citations)
- Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors (123 citations)
- Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores (83 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Food science
- Biochemistry
Gary A. Reineccius mainly investigates Chromatography, Aroma, Modified starch, Food science and Spray drying.
In his research on the topic of Chromatography, Ostwald ripening is strongly related with Orange oil.
The study incorporates disciplines such as Coacervate, Wine, Flavour and Volatility in addition to Aroma.
Gary A. Reineccius studies Food science, namely Flavor.
His Flavor research includes themes of Food components, Whey protein, Wall material and Process engineering.
Gary A. Reineccius focuses mostly in the field of Spray drying, narrowing it down to topics relating to Gum arabic and, in certain cases, Dextrin, Succinic anhydride and Menthol.
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