What is he best known for?
The fields of study he is best known for:
- Organic chemistry
- Enzyme
- Biochemistry
His primary areas of investigation include Food science, Chromatography, Organic chemistry, Quercetin and Antioxidant.
His Food science study integrates concerns from other disciplines, such as Legume, DPPH, Phenols and Cyclotene.
His work in the fields of Chromatography, such as High-performance liquid chromatography, overlaps with other areas such as Near-infrared spectroscopy.
His work in Maillard reaction and Polyphenol are all subfields of Organic chemistry research.
His studies in Quercetin integrate themes in fields like Glycoside and Flavonoid.
His Antioxidant research integrates issues from Salt and Potassium.
His most cited work include:
- Caramelisation in food and beverages (366 citations)
- Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions. (250 citations)
- Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening (245 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Organic chemistry, Maillard reaction, Food science, Antioxidant and Botany.
His work in the fields of Organic chemistry, such as Aqueous solution, Hydrolysis, Maltose and Reactivity, intersects with other areas such as Degradation.
Lothar W. Kroh has researched Maillard reaction in several fields, including Amino acid, Browning, Carbohydrate and Methylglyoxal.
His research in Food science intersects with topics in Glycoside, Flavonols, Glucosinolate and Roasting.
His studies deal with areas such as Chromatography and Maltol as well as Antioxidant.
The various areas that he examines in his Botany study include Quercetin, Polyphenol and Horticulture.
He most often published in these fields:
- Organic chemistry (31.17%)
- Maillard reaction (25.97%)
- Food science (23.38%)
What were the highlights of his more recent work (between 2015-2021)?
- Organic chemistry (31.17%)
- Maillard reaction (25.97%)
- Food science (23.38%)
In recent papers he was focusing on the following fields of study:
His main research concerns Organic chemistry, Maillard reaction, Food science, Antioxidant and Degradation.
Organic chemistry connects with themes related to Mass spectrometry in his study.
His work carried out in the field of Maillard reaction brings together such families of science as Amino acid, Reactive intermediate, 3-Deoxyglucosone and Dehydration.
He interconnects Post-mortem chemistry, Isorhamnetin, Glucosinolate and Flavonols in the investigation of issues within Food science.
His biological study spans a wide range of topics, including Glycoside and Pasteurization.
His Antioxidant research focuses on subjects like Maltol, which are linked to Trolox equivalent antioxidant capacity, Heterocyclic compound, Metal ions in aqueous solution and Radical ion.
Between 2015 and 2021, his most popular works were:
- Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment. (26 citations)
- Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice (23 citations)
- Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds (21 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Enzyme
- Biochemistry
Lothar W. Kroh mainly investigates Maillard reaction, Organic chemistry, Antioxidant, Aqueous solution and Food science.
His Maillard reaction research is multidisciplinary, relying on both Heterocyclic compound, Trolox equivalent antioxidant capacity, Nutrient and Postharvest.
The study incorporates disciplines such as Eruca and Sulforaphane in addition to Organic chemistry.
His Antioxidant research is multidisciplinary, incorporating perspectives in Opuntia dillenii, Metal ions in aqueous solution and Maltol.
His Aqueous solution research includes elements of D-Glucose, Glucosinolate, Isothiocyanate, Browning and Tautomer.
His study deals with a combination of Food science and Mealworm.
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