What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Metabolism
His primary scientific interests are in Biochemistry, Yarrowia, Food science, Glycerol and Citric acid.
His research related to Lipid biosynthesis, Polyunsaturated fatty acid, Biosynthesis, Lipid metabolism and Oleic acid might be considered part of Biochemistry.
The various areas that he examines in his Yarrowia study include Acetic acid, Fermentation, Stearic acid and Fatty acid.
His research in Food science intersects with topics in Biomass, Wastewater, Substrate and Botany.
The concepts of his Biomass study are interwoven with issues in Mortierella and Raw material.
He works mostly in the field of Citric acid, limiting it down to concerns involving Growth medium and, occasionally, 1,3-Propanediol, Butyric acid, Organic chemistry and Clostridium butyricum.
His most cited work include:
- Lipid production by Yarrowia lipolytica growing on industrial glycerol in a single-stage continuous culture. (418 citations)
- Lipids of oleaginous yeasts. Part I: Biochemistry of single cell oil production. (398 citations)
- Biotechnological valorisation of raw glycerol discharged after bio-diesel (fatty acid methyl esters) manufacturing process: Production of 1,3-propanediol, citric acid and single cell oil (342 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Biochemistry, Food science, Yarrowia, Yeast and Fatty acid.
Glycerol, Fermentation, Oleic acid, Polyunsaturated fatty acid and Lipid biosynthesis are the core of his Biochemistry study.
His work carried out in the field of Food science brings together such families of science as Biomass, Substrate and Botany, Bioreactor.
His Yarrowia study also includes
- Citric acid which connect with Candida tropicalis,
- Stearic acid that connect with fields like Animal fat.
His work on Rhodosporidium toruloides as part of his general Yeast study is frequently connected to Cryptococcus curvatus, thereby bridging the divide between different branches of science.
George Aggelis interconnects Lipase and Strain in the investigation of issues within Fatty acid.
He most often published in these fields:
- Biochemistry (65.24%)
- Food science (53.66%)
- Yarrowia (28.05%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (53.66%)
- Fatty acid (23.78%)
- Polyunsaturated fatty acid (23.78%)
In recent papers he was focusing on the following fields of study:
George Aggelis mainly investigates Food science, Fatty acid, Polyunsaturated fatty acid, Microorganism and Yarrowia.
His Food science research includes elements of Biomass, Biofuel, Raw material and Yeast.
His biological study spans a wide range of topics, including Palmitic acid, Substrate and Xylose.
Fatty acid is a subfield of Biochemistry that George Aggelis tackles.
As part of his studies on Biochemistry, George Aggelis often connects relevant areas like Strain.
His Polyunsaturated fatty acid study integrates concerns from other disciplines, such as Nannochloropsis and Fungus.
Between 2017 and 2021, his most popular works were:
- Critical steps in carbon metabolism affecting lipid accumulation and their regulation in oleaginous microorganisms (64 citations)
- Laboratory evolution strategies for improving lipid accumulation in Yarrowia lipolytica (31 citations)
- Sources of microbial oils with emphasis to Mortierella (Umbelopsis) isabellina fungus. (28 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Metabolism
His primary areas of study are Food science, Polyunsaturated fatty acid, Yarrowia, Tetraselmis and Dunaliella.
His Food science study frequently draws parallels with other fields, such as Palmitic acid.
George Aggelis usually deals with Polyunsaturated fatty acid and limits it to topics linked to Fungus and Biofuel, Sugar, Mortierella, Oleic acid and Mortierella isabellina.
His Yarrowia study is associated with Yeast.
He undertakes multidisciplinary studies into Population and Biochemistry in his work.
His research on Biochemistry frequently connects to adjacent areas such as Strain.
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