What is she best known for?
The fields of study she is best known for:
- Enzyme
- Food science
- Biochemistry
Her primary areas of study are Food science, Germination, Botany, Antioxidant and Fermentation.
Juana Frias has researched Food science in several fields, including Amino acid and Vigna.
Her Germination study incorporates themes from Phytic acid, Vitamin, Vitamin C and Vitamin E.
Her Botany study combines topics in areas such as Fructose, Glycine and Horticulture.
Her Antioxidant study is concerned with the larger field of Biochemistry.
Juana Frias undertakes interdisciplinary study in the fields of Fermentation and Lactobacillus plantarum through her works.
Her most cited work include:
- New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas (166 citations)
- Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa (158 citations)
- Effect of processing on some antinutritional factors of lentils (132 citations)
What are the main themes of her work throughout her whole career to date?
Her main research concerns Food science, Germination, Antioxidant, Botany and Fermentation.
Juana Frias interconnects Amino acid, Biochemistry and Legume in the investigation of issues within Food science.
Her Biochemistry research is multidisciplinary, incorporating perspectives in Sativum and Chromatography.
Her biological study spans a wide range of topics, including Sprouting, Brown rice and Response surface methodology.
Juana Frias focuses mostly in the field of Botany, narrowing it down to topics relating to Vitamin and, in certain cases, Thiamine.
Her study looks at the intersection of Fermentation and topics like Vitamin C with Antioxidant capacity.
She most often published in these fields:
- Food science (74.25%)
- Germination (31.14%)
- Antioxidant (29.34%)
What were the highlights of her more recent work (between 2015-2021)?
- Food science (74.25%)
- Antioxidant (29.34%)
- Germination (31.14%)
In recent papers she was focusing on the following fields of study:
Her scientific interests lie mostly in Food science, Antioxidant, Germination, Fermentation and Enzyme.
Her work carried out in the field of Food science brings together such families of science as Lipase, Response surface methodology and Thiamine.
Her work on Polyphenol as part of general Antioxidant research is often related to Composition, thus linking different fields of science.
To a larger extent, Juana Frias studies Botany with the aim of understanding Germination.
Juana Frias interconnects Betaxanthins, Ace inhibition and Starter in the investigation of issues within Fermentation.
The Enzyme study combines topics in areas such as Trolox, Steaming, Intracellular, Phosphorylation and Gastrointestinal digestion.
Between 2015 and 2021, her most popular works were:
- Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities. (62 citations)
- Seed Protein of Lentils: Current Status, Progress, and Food Applications (27 citations)
- Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology (24 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
Juana Frias spends much of her time researching Antioxidant, Food science, Germination, Response surface methodology and Botany.
Her Antioxidant study combines topics in areas such as Inhibitory postsynaptic potential and Ferulic acid.
Juana Frias studies Food science, focusing on Fermentation in particular.
Her Fermentation research focuses on Microbial enzymes and how it connects with Amino acid.
While the research belongs to areas of Germination, Juana Frias spends her time largely on the problem of Sprouting, intersecting her research to questions surrounding Nutraceutical.
Her biological study spans a wide range of topics, including Biological activity, Brown rice and Nutrient.
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