What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
His primary areas of study are Food science, Chromatography, Fermentation, Yeast and Biochemistry.
He combines subjects such as Ethanol, Biofuel, Food coating and Botany with his study of Food science.
José A. Teixeira has included themes like Biomass and Raw material in his Biofuel study.
His Chromatography research is multidisciplinary, incorporating perspectives in Critical micelle concentration, Chemical engineering, Pulmonary surfactant and Galactose.
His Fermentation research focuses on Biotechnology and how it connects with Microorganism.
His studies in Yeast integrate themes in fields like Brewing, Flocculation and Bioreactor.
His most cited work include:
- Biosurfactants: potential applications in medicine (575 citations)
- Technological trends, global market, and challenges of bio-ethanol production (474 citations)
- Production, Composition, and Application of Coffee and Its Industrial Residues (467 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Chromatography, Fermentation, Biochemistry and Yeast are his primary areas of study.
His studies deal with areas such as Biotechnology and Antioxidant as well as Food science.
His Chromatography study combines topics from a wide range of disciplines, such as Chemical engineering and Aqueous solution.
His Aqueous solution research includes themes of Phase and Polymer.
His Fermentation research incorporates themes from Ethanol, Pulp and paper industry and Bioreactor.
José A. Teixeira regularly ties together related areas like Brewing in his Yeast studies.
He most often published in these fields:
- Food science (17.63%)
- Chromatography (14.86%)
- Fermentation (12.60%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (17.63%)
- Extraction (4.88%)
- Pulp and paper industry (4.59%)
In recent papers he was focusing on the following fields of study:
José A. Teixeira mainly investigates Food science, Extraction, Pulp and paper industry, Antioxidant and Chromatography.
He works in the field of Food science, focusing on Fermentation in particular.
The Pulp and paper industry study combines topics in areas such as Cellulose and Biorefinery.
José A. Teixeira is interested in Polyphenol, which is a branch of Antioxidant.
Between 2016 and 2021, his most popular works were:
- Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials (116 citations)
- Micro- and nano bio-based delivery systems for food applications: In vitro behavior (87 citations)
- Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio (62 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
The scientist’s investigation covers issues in Food science, Chromatography, Fermentation, Pulp and paper industry and Extraction.
His Food science research includes elements of Biotechnology, Biochemistry, Antioxidant and Bioreactor.
His Chromatography research is multidisciplinary, relying on both Ethanol, Sodium, Aqueous solution and Residue.
José A. Teixeira interconnects Probiotic, Strain and Yeast in the investigation of issues within Fermentation.
His Pulp and paper industry research incorporates elements of Biofuel, Biorefinery, Biodegradation, Wine and Enzymatic hydrolysis.
His studies deal with areas such as Bromelain, Ohmic contact, Precipitation and Carrageenan as well as Extraction.
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