What is she best known for?
The fields of study she is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
Lígia R. Rodrigues mainly investigates Microbiology, Food science, Chromatography, Critical micelle concentration and Streptococcus thermophilus.
Her research in Microbiology is mostly focused on Antimicrobial.
Her Food science research integrates issues from Microbial enhanced oil recovery, Biotechnology and Bioremediation.
Her biological study spans a wide range of topics, including Fourier transform infrared spectroscopy and Yield.
Her Critical micelle concentration study integrates concerns from other disciplines, such as Strain and Yeast.
Her Streptococcus thermophilus study results in a more complete grasp of Biochemistry.
Her most cited work include:
- Biosurfactants: potential applications in medicine (575 citations)
- Galacto‐Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics (348 citations)
- Optimization and characterization of biosurfactant production by Bacillus subtilis isolates towards microbial enhanced oil recovery applications (205 citations)
What are the main themes of her work throughout her whole career to date?
Her primary scientific interests are in Food science, Chromatography, Biochemistry, Microbiology and Fermentation.
Her Food science research is multidisciplinary, incorporating elements of Biotechnology, Strain and Bacillus subtilis.
Her Chromatography research incorporates themes from Fructose, Adsorption and Critical micelle concentration.
Her research in the fields of Escherichia coli, Curcumin, Caffeic acid and Tyrosine overlaps with other disciplines such as Tyrosine ammonia-lyase.
Her Microbiology research includes themes of Microorganism, Lactobacillus and Biofilm.
The Fermentation study combines topics in areas such as Yield and Sucrose.
She most often published in these fields:
- Food science (22.05%)
- Chromatography (13.90%)
- Biochemistry (14.80%)
What were the highlights of her more recent work (between 2017-2021)?
- Food science (22.05%)
- Prebiotic (5.74%)
- Cancer research (7.85%)
In recent papers she was focusing on the following fields of study:
Lígia R. Rodrigues focuses on Food science, Prebiotic, Cancer research, Fermentation and Biochemistry.
She has included themes like Yield, Bacillus subtilis, Bioreactor and Bioprocess in her Food science study.
Her Prebiotic research includes elements of Process integration, Biotechnology, Lactulose and Agricultural science.
The concepts of her Fermentation study are interwoven with issues in Trisaccharide, Trichoderma reesei and Chewiness.
Her work on Curcumin, Enzyme and Escherichia coli as part of general Biochemistry research is frequently linked to Acrylic acid and Kinetic model, thereby connecting diverse disciplines of science.
She works mostly in the field of Enzymatic synthesis, limiting it down to topics relating to Chromatography and, in certain cases, Metagenomics.
Between 2017 and 2021, her most popular works were:
- From lignocellulosic residues to market: Production and commercial potential of xylooligosaccharides. (50 citations)
- One-step process for producing prebiotic arabino-xylooligosaccharides from brewer's spent grain employing Trichoderma species. (23 citations)
- The Role of Diet Related Short-Chain Fatty Acids in Colorectal Cancer Metabolism and Survival: Prevention and Therapeutic Implications (22 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
Food science, Prebiotic, Fermentation, European Regional Development Fund and Cancer research are her primary areas of study.
Her Food science study combines topics in areas such as Yield and Enzyme.
Her study in Yield is interdisciplinary in nature, drawing from both Lactose, Biochemistry, Chromogenic and Bioprocess.
Her work on Tyrosine, Biosynthesis and Curcumin as part of general Biochemistry study is frequently linked to Curcumin synthase and Tyrosine ammonia-lyase, therefore connecting diverse disciplines of science.
Her studies in Prebiotic integrate themes in fields like Biochemical engineering, Trichoderma reesei, Process integration, Bacillus subtilis and Lactulose.
Her Fermentation research incorporates themes from Trisaccharide and Hydrolysis.
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