Gokare Aswathanarayana Ravishankar

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Botany
• Biochemistry

His primary areas of study are Botany, Biochemistry, Food science, Carotenoid and Haematococcus pluvialis. In the subject of general Botany, his work in Dry weight is often linked to Light intensity, thereby combining diverse domains of study. Many of his studies on Biochemistry apply to Silver nitrate as well.

His biological study spans a wide range of topics, including Genistein, Daidzein, Chlorophyta, Chlorophyceae and Isoflavones. His work on Lutein as part of general Carotenoid research is frequently linked to DMBA, bridging the gap between disciplines. As a part of the same scientific study, Gokare Aswathanarayana Ravishankar usually deals with the Secondary metabolism, concentrating on Hairy root culture and frequently concerns with Food additive and Anthocyanin.

His most cited work include:

• Plant cell cultures: Chemical factories of secondary metabolites (1018 citations)
• Influence of abiotic stress signals on secondary metabolites in plants (950 citations)
• Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality? (403 citations)

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

The scientist’s investigation covers issues in Botany, Biochemistry, Food science, Horticulture and Shoot. Callus is the focus of his Botany research. His Biochemistry research focuses on Astaxanthin, Haematococcus pluvialis, Carotenoid, Tissue culture and Biotransformation.

His Haematococcus study, which is part of a larger body of work in Haematococcus pluvialis, is frequently linked to Light intensity, bridging the gap between disciplines. Gokare Aswathanarayana Ravishankar interconnects Elicitor, Pigment and Antioxidant in the investigation of issues within Food science. The Horticulture study combines topics in areas such as Spermidine and Spermine.

He most often published in these fields:

• Botany (44.09%)
• Biochemistry (24.80%)
• Food science (24.41%)

What were the highlights of his more recent work (between 2013-2021)?

• Astaxanthin (12.20%)
• Food science (24.41%)
• Biomass (6.30%)

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

Gokare Aswathanarayana Ravishankar mostly deals with Astaxanthin, Food science, Biomass, Biochemistry and Haematococcus pluvialis. His Astaxanthin study is related to the wider topic of Carotenoid. His Biomass study integrates concerns from other disciplines, such as Biofuel and Algae.

Gokare Aswathanarayana Ravishankar has included themes like Glutathione, Hepatoprotection and Healthy food in his Haematococcus pluvialis study. His research on RuBisCO concerns the broader Botany. His Linolenic acid research extends to Botany, which is thematically connected.

Between 2013 and 2021, his most popular works were:

• Characterization of fatty acids and hydrocarbons of chlorophycean microalgae towards their use as biofuel source (32 citations)
• Regulation of astaxanthin and its intermediates through cloning and genetic transformation of β-carotene ketolase in Haematococcus pluvialis. (32 citations)
• Evaluation of hepatoprotective and antioxidant activity of astaxanthin and astaxanthin esters from microalga-Haematococcus pluvialis. (29 citations)

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

• Enzyme
• Botany
• Gene

His primary areas of investigation include Transformation, Biochemistry, Astaxanthin, Botany and Pulp and paper industry. His Transformation study deals with Canthaxanthin intersecting with Phytoene synthase, Agrobacterium, Phytoene desaturase and RuBisCO. His Biochemistry research includes themes of Dunaliella salina and Dunaliella.

His Botany research is multidisciplinary, incorporating elements of Explant culture, Murashige and Skoog medium and Organogenesis. The various areas that he examines in his Haematococcus pluvialis study include Lipid peroxidation, Superoxide dismutase, Antioxidant and Glutathione, Hepatoprotection. His research in Food science intersects with topics in Catalase, Scenedesmus dimorphus and Linolenic acid.