What is he best known for?
The fields of study he is best known for:
Harry J. Wichers focuses on Biochemistry, Tyrosinase, Agaricus bisporus, Food science and Antioxidant.
His studies in Tyrosinase integrate themes in fields like Tropolone, Alanine, Stereochemistry, Leucine and Gene isoform.
He interconnects Polyphenol oxidase, Enzyme assay, Innate immune system and Polysaccharide in the investigation of issues within Agaricus bisporus.
The various areas that he examines in his Food science study include Matairesinol, Glycation and Allergen.
His research on Antioxidant concerns the broader Organic chemistry.
His work on Active site as part of his general Enzyme study is frequently connected to Structured model, thereby bridging the divide between different branches of science.
His most cited work include:
- Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. (511 citations)
- Crystal structure of Agaricus bisporus mushroom tyrosinase: identity of the tetramer subunits and interaction with tropolone. (444 citations)
- Sequence and structural features of plant and fungal tyrosinases (390 citations)
What are the main themes of his work throughout his whole career to date?
Harry J. Wichers mainly investigates Biochemistry, Food science, Tyrosinase, Agaricus bisporus and Allergy.
His Biochemistry study frequently links to other fields, such as Cell culture.
His Food science research includes elements of Immunoglobulin E and Antioxidant.
He combines subjects such as Melanin and Stereochemistry with his study of Tyrosinase.
His Agaricus bisporus research integrates issues from Browning, Agaricus and Microbiology.
His work on Food allergy and Allergen as part of general Allergy study is frequently linked to Cashew nut, therefore connecting diverse disciplines of science.
He most often published in these fields:
- Biochemistry (30.95%)
- Food science (19.05%)
- Tyrosinase (13.49%)
What were the highlights of his more recent work (between 2015-2021)?
- Biochemistry (30.95%)
- Food science (19.05%)
- Allergy (11.11%)
In recent papers he was focusing on the following fields of study:
Harry J. Wichers mainly investigates Biochemistry, Food science, Allergy, Immune system and Cell biology.
His research in Tyrosinase, Glycation, Melanin, Cell and Hydrolysate are components of Biochemistry.
The study of Tyrosinase is intertwined with the study of Peptide sequence in a number of ways.
The Food allergy, Allergen and Nut Hypersensitivity research Harry J. Wichers does as part of his general Allergy study is frequently linked to other disciplines of science, such as Cashew nut, therefore creating a link between diverse domains of science.
His Immune system research incorporates themes from Interleukin 8, Cytokine and Endocytosis.
His studies deal with areas such as Phenotype, Antigen processing, Macrophage and In vivo as well as Cell biology.
Between 2015 and 2021, his most popular works were:
- Structure and Function of Human Tyrosinase and Tyrosinase-related Proteins (57 citations)
- Structure of Human Tyrosinase Related Protein 1 Reveals a Binuclear Zinc Active Site Important for Melanogenesis. (56 citations)
- Influence of processing and in vitro digestion on the allergic cross-reactivity of three mealworm species. (47 citations)
In his most recent research, the most cited papers focused on:
Harry J. Wichers focuses on Biochemistry, Food science, Immunology, Allergy and Food allergy.
His Melanin, Tyrosinase, Enzyme, Hydrolysate and Hydrolysis investigations are all subjects of Biochemistry research.
His research links Glycation with Food science.
His work on T cell and Pattern recognition receptor as part of general Immunology study is frequently connected to Spice and Consumption, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
In his study, Western blot and Sodium dodecyl sulfate is strongly linked to Immunoglobulin E, which falls under the umbrella field of Allergy.
The concepts of his Food allergy study are interwoven with issues in Animal testing, Allergic sensitization, Tissue homeostasis and Sensitization.
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