What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Biochemistry
Juan A. Ordóñez mostly deals with Food science, Fermentation, Ripening, Organoleptic and Fatty acid.
His work deals with themes such as Biochemistry and Lactic acid, which intersect with Food science.
His Fermentation research is multidisciplinary, relying on both Starter and Lipolysis.
The Ripening study combines topics in areas such as Chromatography and Proteolysis.
Juan A. Ordóñez combines subjects such as Food additive and Flavor with his study of Organoleptic.
His Fatty acid research includes elements of Gallic acid, Botany, Tergallic acid and Quercus suber.
His most cited work include:
- Changes in the components of dry-fermented sausages during ripening. (355 citations)
- Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs. (143 citations)
- Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis. (121 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Fermentation, Fatty acid, Biochemistry and Ripening are his primary areas of study.
A large part of his Food science studies is devoted to Shelf life.
His Shelf life research integrates issues from Listeria monocytogenes, Lipid oxidation and Bacterial growth.
His research integrates issues of Organoleptic, Flavour, Flavor, Penicillium and Lipolysis in his study of Fermentation.
As a part of the same scientific family, Juan A. Ordóñez mostly works in the field of Fatty acid, focusing on Linseed oil and, on occasion, Vitamin.
Juan A. Ordóñez has researched Ripening in several fields, including Chromatography, Mucor, Proteolysis and Food additive.
He most often published in these fields:
- Food science (74.36%)
- Fermentation (18.59%)
- Fatty acid (14.74%)
What were the highlights of his more recent work (between 2010-2019)?
- Food science (74.36%)
- Shelf life (9.62%)
- Electron beam processing (4.49%)
In recent papers he was focusing on the following fields of study:
Juan A. Ordóñez spends much of his time researching Food science, Shelf life, Electron beam processing, Food safety and Listeria monocytogenes.
His Loin study in the realm of Food science interacts with subjects such as After treatment.
His work carried out in the field of Food safety brings together such families of science as Potato salad and Complex matrix.
His Listeria monocytogenes study combines topics in areas such as Vacuum packing, Ready to eat, Salmonella enterica serovar enteritidis and Lipid oxidation.
His study looks at the intersection of Bacterial growth and topics like Anatomy with Texture.
His Lactic acid study incorporates themes from Food microbiology and Clostridium tyrobutyricum.
Between 2010 and 2019, his most popular works were:
- Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products (58 citations)
- Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA) (34 citations)
- A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells. (19 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
His primary scientific interests are in Food science, Shelf life, Cooked meat, E beam irradiation and Bacillus cereus.
His Food science research includes themes of Odor and Pseudomonas.
He interconnects Food quality, Flavor and Food packaging in the investigation of issues within Odor.
His research in Cooked meat intersects with topics in Ultimate tensile strength, Tensile testing, Fat content, Breaking strength and Texture profile analysis.
His work in Bacillus cereus addresses subjects such as Spore, which are connected to disciplines such as Food preservation and Substrate.
His Ready to eat study combines topics from a wide range of disciplines, such as Listeria monocytogenes, Lipid oxidation and Vacuum packing.
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