What is he best known for?
The fields of study he is best known for:
His scientific interests lie mostly in Biochemistry, Polyphenol, Food science, Blowing a raspberry and Berry.
Biochemistry is frequently linked to Lignin in his study.
His work carried out in the field of Polyphenol brings together such families of science as Digestion and Anthocyanin.
The various areas that Gordon J. McDougall examines in his Anthocyanin study include Red cabbage, HeLa, Chromatography and Flavonoid.
His biological study spans a wide range of topics, including Alpha-glucosidase, In vitro, Soft fruit and Alpha-amylase.
His studies in Berry integrate themes in fields like Acarbose, Proanthocyanidin and Lipase.
His most cited work include:
- Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase (482 citations)
- The inhibitory effects of berry polyphenols on digestive enzymes (303 citations)
- Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. (224 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Polyphenol, Biochemistry, Food science, Berry and Botany.
His Polyphenol research integrates issues from Blowing a raspberry, Digestion, Anthocyanin and Chromatography.
His Anthocyanin research is multidisciplinary, incorporating elements of Phenols and Flavonoid.
His Biochemistry study frequently links to adjacent areas such as Lignin.
His studies deal with areas such as In vitro, Bioavailability, Polysaccharide, Flavonols and Soft fruit as well as Food science.
His Botany research incorporates elements of Antioxidant and Horticulture.
He most often published in these fields:
- Polyphenol (37.95%)
- Biochemistry (36.41%)
- Food science (30.26%)
What were the highlights of his more recent work (between 2015-2021)?
- Food science (30.26%)
- Polyphenol (37.95%)
- Biochemistry (36.41%)
In recent papers he was focusing on the following fields of study:
Gordon J. McDougall focuses on Food science, Polyphenol, Biochemistry, Blowing a raspberry and Anthocyanin.
The concepts of his Food science study are interwoven with issues in Ascophyllum, Fractionation and Berry, Botany.
His study in Polyphenol focuses on Flavonols in particular.
In Biochemistry, he works on issues like Neuroprotection, which are connected to Neuroinflammation and Cytoprotection.
His research in Blowing a raspberry focuses on subjects like Triterpenoid, which are connected to Bile acid and Cancer.
His Anthocyanin research includes themes of RNA, Small RNA, Biological pigment, Solanaceae and MYB.
Between 2015 and 2021, his most popular works were:
- Metformin selectively targets redox control of complex I energy transduction. (81 citations)
- Polyphenols journey through blood-brain barrier towards neuronal protection. (68 citations)
- Increased sporulation underpins adaptation of Clostridium difficile strain 630 to a biologically-relevant faecal environment, with implications for pathogenicity. (39 citations)
In his most recent research, the most cited papers focused on:
Gordon J. McDougall spends much of his time researching Polyphenol, Biochemistry, Food science, In vitro and Neuroprotection.
His Polyphenol study combines topics from a wide range of disciplines, such as Lipase, Antimicrobial and Escherichia coli.
His study in Biochemistry is interdisciplinary in nature, drawing from both Metformin and In vivo.
His work deals with themes such as Blowing a raspberry, Aglycone, Digestion and Terpene, which intersect with In vivo.
His Food science research is multidisciplinary, incorporating perspectives in Nitrate, Edible seaweed and Flavonols.
His Neuroprotection research includes elements of Inflammation and Neuroinflammation.
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