What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Botany
The scientist’s investigation covers issues in Food science, Antioxidant, Chromatography, Biochemistry and Biotransformation.
Glaucia Maria Pastore combines subjects such as Pulp, Bioremediation, Botany and Microbiology with his study of Food science.
The various areas that Glaucia Maria Pastore examines in his Antioxidant study include Phenols and Anthocyanin.
His Chromatography study combines topics from a wide range of disciplines, such as Quinic acid, Hydrolysis, Enzyme assay and Trametes versicolor.
His work in the fields of Fermentation, Surface-active agents and Glycolipid overlaps with other areas such as Low toxicity.
His Biotransformation research is multidisciplinary, relying on both Antimicrobial, Limonene and Functional evaluation.
His most cited work include:
- Production and properties of a surfactant obtained from Bacillus subtilis grown on cassava wastewater. (350 citations)
- Potential applications of laccase in the food industry (334 citations)
- Phenolic compounds and total antioxidant potential of commercial wines (275 citations)
What are the main themes of his work throughout his whole career to date?
Glaucia Maria Pastore focuses on Food science, Antioxidant, Chromatography, Biotransformation and Biotechnology.
His Food science study combines topics in areas such as Biochemistry and Botany.
Glaucia Maria Pastore works in the field of Biochemistry, focusing on Lipase in particular.
As part of one scientific family, Glaucia Maria Pastore deals mainly with the area of Lipase, narrowing it down to issues related to the Yield, and often Response surface methodology.
His Antioxidant study incorporates themes from Pulp, Phenols and Traditional medicine.
The Biotransformation study combines topics in areas such as Terpene and Limonene.
He most often published in these fields:
- Food science (39.09%)
- Antioxidant (13.36%)
- Chromatography (12.38%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (39.09%)
- Antioxidant (13.36%)
- Prebiotic (5.54%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Antioxidant, Prebiotic, Inulin and Biotransformation.
His Food science research is multidisciplinary, incorporating elements of Pulp, Pigment and Chemical composition.
His work on Antioxidant capacity as part of general Antioxidant research is often related to Solanum lycocarpum, thus linking different fields of science.
His studies deal with areas such as Probiotic, Bifidobacterium, Lactobacillus, Lactose and Dietary fiber as well as Prebiotic.
His work deals with themes such as Limonene and De novo synthesis, which intersect with Biotransformation.
Limonene is a subfield of Chromatography that Glaucia Maria Pastore studies.
Between 2017 and 2021, his most popular works were:
- Oligosaccharide biotechnology: an approach of prebiotic revolution on the industry (74 citations)
- Interplay between food and gut microbiota in health and disease (61 citations)
- Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS. (54 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Botany
Glaucia Maria Pastore mainly focuses on Food science, Prebiotic, Raw material, Biochemical engineering and Business.
His work carried out in the field of Food science brings together such families of science as Pulp, Xylooligosaccharide and Antioxidant.
His study in Antioxidant is interdisciplinary in nature, drawing from both Solanum and Chemical composition.
His Prebiotic study integrates concerns from other disciplines, such as Dietary fiber, Whole wheat, Food industry and Wheat flour.
In his research, Limonene, Terpineol, Response surface methodology, Aqueous solution and Central composite design is intimately related to Yield, which falls under the overarching field of Raw material.
His Biochemical engineering research incorporates themes from Fruits and vegetables and Polyphenol.
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