Guddadarangavvanahally K. Jayaprakasha

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Biochemistry
• Botany

His scientific interests lie mostly in Antioxidant, Biochemistry, Food science, DPPH and Ethyl acetate. His Antioxidant research is multidisciplinary, incorporating elements of Curcumin, Bisdemethoxycurcumin, Acetone and Linoleic acid. His Biochemistry research integrates issues from Microbiology and Biofilm.

Guddadarangavvanahally K. Jayaprakasha usually deals with Food science and limits it to topics linked to Botany and Antioxidant capacity. His DPPH study is concerned with the larger field of Organic chemistry. In his research on the topic of Phenols, Curcuma, Methanol and Antibacterial agent is strongly related with Chromatography.

His most cited work include:

• Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in Vitro Models (937 citations)
• Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro (903 citations)
• Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts (497 citations)

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

Chromatography, Biochemistry, Food science, Antioxidant and DPPH are his primary areas of study. His study connects Methanol and Chromatography. Enzyme is closely connected to Glucoside in his research, which is encompassed under the umbrella topic of Biochemistry.

His study looks at the intersection of Food science and topics like Botany with Horticulture. The concepts of his Antioxidant study are interwoven with issues in Ethyl acetate, Acetone and Linoleic acid. His research in DPPH is mostly concerned with ABTS.

He most often published in these fields:

• Chromatography (29.55%)
• Biochemistry (23.18%)
• Food science (23.64%)

What were the highlights of his more recent work (between 2016-2021)?

• Food science (23.64%)
• Chromatography (29.55%)
• Horticulture (11.36%)

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

His primary scientific interests are in Food science, Chromatography, Horticulture, Cultivar and Extraction. His work deals with themes such as Naringin, Bile acid binding and Nitrate, which intersect with Food science. He has included themes like Red cabbage and DPPH in his Bile acid binding study.

Guddadarangavvanahally K. Jayaprakasha combines subjects such as Petiole and Citric acid with his study of DPPH. His Chromatography research incorporates elements of Methanol, Phytochemical, Antioxidant and Spinach. His study on Antioxidant is mostly dedicated to connecting different topics, such as Glutamine.

Between 2016 and 2021, his most popular works were:

• Review on Bile Acids: Effects of the Gut Microbiome, Interactions with Dietary Fiber, and Alterations in the Bioaccessibility of Bioactive Compounds. (29 citations)
• Seed Priming with Iron Oxide Nanoparticles Modulate Antioxidant Potential and Defense-Linked Hormones in Watermelon Seedlings (27 citations)
• Green-Synthesized Nanoparticles Enhanced Seedling Growth, Yield, and Quality of Onion (Allium cepa L.) (18 citations)

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

• Enzyme
• Botany
• Gene

Guddadarangavvanahally K. Jayaprakasha mainly focuses on Food science, DPPH, Spinach, Production system and Aroma. His Food science research is multidisciplinary, incorporating perspectives in Nitrate and Botany. Guddadarangavvanahally K. Jayaprakasha studies DPPH, namely ABTS.

His work carried out in the field of Spinach brings together such families of science as High-performance liquid chromatography, Chromatography, Fragmentation, Mass spectrometry and Coumaric acid. His biological study spans a wide range of topics, including Ion and Ionization. He has researched Aroma in several fields, including Organoleptic, Lycopersicon and Gas chromatography–mass spectrometry.