What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Internal medicine
- Enzyme
Gunter G.C. Kuhnle mainly investigates Biochemistry, Metabolism, In vivo, Polyphenol and Oxidative stress.
His Biochemistry research integrates issues from Bioavailability and Pharmacology.
His studies deal with areas such as Clostridium, Fermentation, Prebiotic and Sucrose as well as Metabolism.
His In vivo study frequently draws connections between adjacent fields such as Flavonoid.
His Polyphenol study combines topics in areas such as Intestinal absorption, Caspase and Mitochondrion.
The Pelargonidin study combines topics in areas such as Endocrinology and Internal medicine.
His most cited work include:
- Interaction between flavonoids and the blood-brain barrier: in vitro studies. (377 citations)
- The metabolic fate of dietary polyphenols in humans. (370 citations)
- Colonic metabolism of dietary polyphenols: influence of structure on microbial fermentation products. (353 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Food science, Food additive, Biochemistry, Internal medicine and Acceptable daily intake.
Gunter G.C. Kuhnle has researched Food science in several fields, including Flavonoid, Feces, Polyphenol and Isoflavones.
Gunter G.C. Kuhnle interconnects Exposure assessment, Food safety, Genotoxicity, No-observed-adverse-effect level and Animal science in the investigation of issues within Food additive.
His research in Biochemistry tackles topics such as In vivo which are related to areas like Pharmacology and Oxidative stress.
His Internal medicine research is multidisciplinary, relying on both Endocrinology and Oncology.
His Metabolism study incorporates themes from Oral administration and Bioavailability.
He most often published in these fields:
- Food science (50.62%)
- Food additive (19.14%)
- Biochemistry (20.99%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (50.62%)
- Food additive (19.14%)
- Acceptable daily intake (12.96%)
In recent papers he was focusing on the following fields of study:
Food science, Food additive, Acceptable daily intake, Food safety and Urine are his primary areas of study.
His work carried out in the field of Food science brings together such families of science as Gut flora, Feces, Bioavailability and Nitrite.
Gunter G.C. Kuhnle combines subjects such as Adverse effect, Exposure assessment, Genotoxicity, No-observed-adverse-effect level and Animal science with his study of Food additive.
His Food safety research is multidisciplinary, incorporating elements of Ether and Cellulose.
His Urine research is included under the broader classification of Internal medicine.
His Dietary intake research incorporates elements of Health effect and Nutritional epidemiology.
Between 2016 and 2021, his most popular works were:
- The Reactive Species Interactome: Evolutionary Emergence, Biological Significance, and Opportunities for Redox Metabolomics and Personalized Medicine. (112 citations)
- Re-evaluation of silicon dioxide (E 551) as a food additive. (44 citations)
- Dietary intervention modifies DNA methylation age assessed by the epigenetic clock (26 citations)
In his most recent research, the most cited papers focused on:
- Internal medicine
- Biochemistry
- Enzyme
Gunter G.C. Kuhnle spends much of his time researching Food science, Food additive, Acceptable daily intake, Dietary intake and Epidemiology.
His Food science study integrates concerns from other disciplines, such as Gut flora and Polyphenol.
His studies in Polyphenol integrate themes in fields like Whole food, Fermentation and Prebiotic.
His work in Food additive addresses issues such as Food safety, which are connected to fields such as Potential toxicity.
His Dietary intake study combines topics in areas such as Microbiome, Adverse effect and Red yeast rice.
His work carried out in the field of Epidemiology brings together such families of science as Flavan-3-ol, Food composition data, Biomarker, Food components and Disease risk.
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