What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Amino acid
Harry Gruppen spends much of his time researching Chromatography, Biochemistry, Food science, Organic chemistry and Polysaccharide.
His Chromatography research incorporates elements of Plant protein, Soy protein, Denaturation and Solubility.
His Biochemistry research is multidisciplinary, relying on both Feces and Extraction.
His work carried out in the field of Food science brings together such families of science as Legume, Botany and Hydrolysis.
Harry Gruppen has researched Organic chemistry in several fields, including Lysozyme, Globular protein, Stereochemistry, Terpenoid and Ferulic acid.
His Polysaccharide study combines topics in areas such as Fractionation, Short-chain fatty acid and Xylose.
His most cited work include:
- Saponins, classification and occurrence in the plant kingdom (428 citations)
- Sorghum grain as human food in Africa: relevance of content of starch and amylase activities (224 citations)
- Prediction of molar extinction coefficients of proteins and peptides using UV absorption of the constituent amino acids at 214 nm to enable quantitative reverse phase high-performance liquid chromatography-mass spectrometry analysis. (224 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Biochemistry, Chromatography, Food science, Hydrolysis and Organic chemistry.
His work in Polysaccharide, Enzyme, Protease, Fermentation and Cellulose is related to Biochemistry.
The various areas that Harry Gruppen examines in his Chromatography study include Ionic strength and Hydrolysate.
In his research on the topic of Hydrolysate, Beta-lactoglobulin is strongly related with Peptide.
His research ties Botany and Food science together.
His Organic chemistry study frequently links to related topics such as Stereochemistry.
He most often published in these fields:
- Biochemistry (37.82%)
- Chromatography (34.46%)
- Food science (19.43%)
What were the highlights of his more recent work (between 2013-2019)?
- Biochemistry (37.82%)
- Chromatography (34.46%)
- Food science (19.43%)
In recent papers he was focusing on the following fields of study:
Harry Gruppen mainly focuses on Biochemistry, Chromatography, Food science, Hydrolysis and Polysaccharide.
Pectin, Fermentation, Carbohydrate, Cell wall and Enzyme are among the areas of Biochemistry where he concentrates his study.
The study incorporates disciplines such as Ionic strength and Chemical engineering in addition to Chromatography.
His Food science study combines topics from a wide range of disciplines, such as Gut flora and Botany.
The Hydrolysis study combines topics in areas such as Amino acid and Cleavage.
His study brings together the fields of Cellulose and Polysaccharide.
Between 2013 and 2019, his most popular works were:
- Discovery of the combined oxidative cleavage of plant xylan and cellulose by a new fungal polysaccharide monooxygenase (124 citations)
- Lytic polysaccharide monooxygenases from Myceliophthora thermophila C1 differ in substrate preference and reducing agent specificity. (74 citations)
- Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varieties (72 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Amino acid
Biochemistry, Food science, Cellulose, Chromatography and Hydrolysis are his primary areas of study.
Biochemistry is closely attributed to Swelling in his research.
His Food science research includes elements of Gut flora and Botany.
His research in Cellulose intersects with topics in Lignin and Polysaccharide.
His Chromatography study integrates concerns from other disciplines, such as Substituent and Hydrolyzed protein.
His study in the field of Enzymatic hydrolysis also crosses realms of Bacillus licheniformis.
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