What is she best known for?
The fields of study she is best known for:
- Enzyme
- Biochemistry
- Amino acid
Her main research concerns Biochemistry, Peptide, Enzyme, Digestion and Pepsin.
As a member of one scientific family, Isidra Recio mostly works in the field of Biochemistry, focusing on Angiotensin-converting enzyme and, on occasion, High-performance liquid chromatography and Gallic acid.
Her Peptide study integrates concerns from other disciplines, such as Fermentation, Hydrolysis, Enzymatic hydrolysis, Chromatography and Casein.
Her work in the fields of Enzyme, such as Proteolysis, intersects with other areas such as Organism.
Her Digestion study deals with the bigger picture of Food science.
Her study in the field of Intestinal digestion and In vitro digestion also crosses realms of Gastric lipase.
Her most cited work include:
- A standardised static in vitro digestion method suitable for food – an international consensus (1806 citations)
- Antihypertensive peptides: Production, bioavailability and incorporation into foods (316 citations)
- INFOGEST static in vitro simulation of gastrointestinal food digestion (294 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of study are Biochemistry, Peptide, Casein, Chromatography and Food science.
All of her Biochemistry and Enzyme, Digestion, Pepsin, Proteolysis and In vitro investigations are sub-components of the entire Biochemistry study.
Her studies deal with areas such as Protein degradation, In vivo and Infant formula as well as Digestion.
Her Peptide research includes elements of Amino acid, Antioxidant, Angiotensin-converting enzyme and Hydrolysis, Enzymatic hydrolysis.
Her biological study deals with issues like Internal medicine, which deal with fields such as Egg white.
Her work in Chromatography addresses issues such as Hydrolysate, which are connected to fields such as Whey protein, Thermolysin, Membrane and Chymotrypsin.
She most often published in these fields:
- Biochemistry (44.12%)
- Peptide (36.27%)
- Casein (29.90%)
What were the highlights of her more recent work (between 2015-2021)?
- Biochemistry (44.12%)
- Peptide (36.27%)
- Digestion (18.63%)
In recent papers she was focusing on the following fields of study:
Her scientific interests lie mostly in Biochemistry, Peptide, Digestion, Casein and Endocrinology.
Her work on Tandem mass spectrometry expands to the thematically related Biochemistry.
She interconnects Receptor, Opioid, Pepsin and Antioxidant in the investigation of issues within Peptide.
Her study in Digestion is interdisciplinary in nature, drawing from both Chromatography, Protein degradation and In vivo.
Her research on Casein also deals with topics like
- Hydrolysis most often made with reference to Whey protein,
- Opioid peptide which intersects with area such as Milk protein, Rat intestine and Mucin.
Her Food science study combines topics in areas such as Upper gastrointestinal and Hydrolysate.
Between 2015 and 2021, her most popular works were:
- INFOGEST static in vitro simulation of gastrointestinal food digestion (294 citations)
- Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models (107 citations)
- The harmonized INFOGEST in vitro digestion method: From knowledge to action (103 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Amino acid
The scientist’s investigation covers issues in Digestion, Biochemistry, Peptide, Whey protein and Food science.
Her work on Protein digestion as part of general Digestion study is frequently connected to Human health, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
Her Casein and Viability assay study in the realm of Biochemistry interacts with subjects such as Cytochalasin D and Cancer cell.
Isidra Recio has researched Peptide in several fields, including Chitosan, Receptor, Pepsin and Lipid peroxidation.
In her research, Chromatography is intimately related to Hydrolysis, which falls under the overarching field of Whey protein.
In general Food science, her work in Fermentation is often linked to Self-healing hydrogels linking many areas of study.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
