What is he best known for?
The fields of study he is best known for:
- Food science
- Botany
- Enzyme
His scientific interests lie mostly in Food science, Botany, Amylose, Starch and Antioxidant.
Harold Corke has included themes like Antioxidant capacity, DPPH, Antibacterial agent and Polysaccharide in his Food science study.
His work carried out in the field of Botany brings together such families of science as Natural food and Pigment.
He usually deals with Amylose and limits it to topics linked to Swelling and Solubility, Chromatography and Vickers hardness test.
His research investigates the connection with Starch and areas like Legume which intersect with concerns in Syneresis.
His research in Antioxidant intersects with topics in Phenols and Medicinal plants.
His most cited work include:
- Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. (1896 citations)
- Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents (939 citations)
- Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments (599 citations)
What are the main themes of his work throughout his whole career to date?
Harold Corke spends much of his time researching Food science, Starch, Amylose, Botany and Swelling.
Harold Corke interconnects Biochemistry, Antioxidant, Viscosity and Cultivar in the investigation of issues within Food science.
His study on Antioxidant is mostly dedicated to connecting different topics, such as Medicinal plants.
His Starch research includes themes of Chromatography and Polysaccharide.
His Amylose research incorporates themes from Hydrolysis, Agronomy, Amaranth and Analytical chemistry.
His Botany study which covers Genetic diversity that intersects with Genetic variability.
He most often published in these fields:
- Food science (60.34%)
- Starch (52.16%)
- Amylose (32.33%)
What were the highlights of his more recent work (between 2012-2018)?
- Food science (60.34%)
- Chemical engineering (12.07%)
- Starch (52.16%)
In recent papers he was focusing on the following fields of study:
Harold Corke focuses on Food science, Chemical engineering, Starch, Polymer chemistry and Botany.
Harold Corke merges many fields, such as Food science and Asian food, in his writings.
The Amylopectin, Amylose and Starch granule research Harold Corke does as part of his general Starch study is frequently linked to other disciplines of science, such as Radius, therefore creating a link between diverse domains of science.
His work investigates the relationship between Polymer chemistry and topics such as Fourier transform infrared spectroscopy that intersect with problems in Oxygen permeability, Ultimate tensile strength and Maillard reaction.
The Botany study combines topics in areas such as Antioxidant capacity, Antioxidant, Association mapping and Oryza sativa, Gene.
His study on Ellagic acid and Gallic acid is often connected to Cinnamaldehyde as part of broader study in Antioxidant.
Between 2012 and 2018, his most popular works were:
- Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins (107 citations)
- Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films. (64 citations)
- Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films. (64 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Botany
- Food science
Harold Corke mostly deals with Chemical engineering, Polymer chemistry, Fourier transform infrared spectroscopy, Oxygen permeability and Ultimate tensile strength.
His studies in Chemical engineering integrate themes in fields like Porosity, Microstructure, Adsorption and Nucleation.
His Adsorption research is multidisciplinary, relying on both Soy protein, Biopolymer, Absorption of water and Water binding.
His biological study spans a wide range of topics, including Maillard reaction and Solubility.
His Maillard reaction study incorporates themes from Swelling, Molecule, Hydrogen bond and Contact angle.
The study incorporates disciplines such as Ethyl cellulose, Thermal stability and Elongation in addition to Oxygen permeability.
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