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Luis E. Rodriguez-Saona

Luis E. Rodriguez-Saona

D-Index & Metrics

Chemistry

D-Index
45
Citations
7480
World Ranking
16437
National Ranking
4094

Overview

Luis E. Rodriguez-Saona is affiliated with The Ohio State University in the United States. Their research primarily spans the fields of Agricultural and Biological Sciences and Chemistry, with significant contributions to subfields including Analytical Chemistry, Biomedical Engineering, Plant Science, Food Science, and Insect Science.

Their work is centered on topics such as Spectroscopy and Chemometric Analyses, Advanced Chemical Sensor Technologies, Spectroscopy Techniques in Biomedical and Chemical Research, Meat and Animal Product Quality, Identification and Quantification in Food, Insect Utilization and Effects, and Bee Products Chemical Analysis.

Rodriguez-Saona has published numerous papers addressing various aspects of spectroscopy and food quality control. Some recent papers include:

  • Miniaturization of optical sensors and their potential for high-throughput screening of foods, 2020, Current Opinion in Food Science
  • Vibrational Spectroscopy for Identification of Metabolites in Biologic Samples, 2020, Molecules
  • Machine Learning-Based Presymptomatic Detection of Rice Sheath Blight Using Spectral Profiles, 2020, Plant Phenomics
  • Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis, 2020, Food Control
  • Portable near Infrared Spectroscopy as a Tool for Fresh Tomato Quality Control Analysis in the Field, 2021, Applied Sciences

The scientist frequently publishes in several journals, including:

  • SSRN Electronic Journal
  • LWT
  • Molecules
  • Foods
  • Biomedicines

Frequent collaborators in their research include Didem Peren Aykas, Sílvia de Lamo Castellví, Siyu Yao, M. Mónica Giusti, and Shreya Madhav Nuguri, with collaboration counts ranging from 15 to 27 publications each.

Best Publications

  • Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins

    M. Mónica Giusti;Luis E. Rodríguez-Saona;Ronald E. Wrolstad

  • Use of FTIR for Rapid Authentication and Detection of Adulteration of Food

    L. E. Rodriguez-Saona;M. E. Allendorf

  • Electrospray and Tandem Mass Spectroscopy As Tools for Anthocyanin Characterization

    M. Monica Giusti;Luis E. Rodríguez-Saona;Donald Griffin;Ronald E. Wrolstad

  • Extraction, Isolation, and Purification of Anthocyanins

    Luis E. Rodriguez-Saona;Ronald E. Wrolstad

  • Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis.

    P.M. Santos;E.R. Pereira-Filho;L.E. Rodriguez-Saona

  • Anthocyanin Pigment Composition of Red-fleshed Potatoes

    Luis E. Rodriguez-Saona;M. Mónica Giusti;Ronald E. Wrolstad

  • Rapid analysis of sugars in fruit juices by FT-NIR spectroscopy.

    Luis E. Rodriguez-Saona;Fredrick S. Fry;Michael A. McLaughlin;Elizabeth M. Calvey

  • Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems

    L. E. Rodriguez-Saona;M. M. Giusti;R. E. Wrolstad

  • Application of NIR and MIR spectroscopy in quality control of potato chips.

    Cecilia Shiroma;Luis Rodriguez-Saona

  • Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil.

    Natalie E. Maurer;Beatriz Hatta-Sakoda;Gloria Pascual-Chagman;Luis E. Rodriguez-Saona

  • Rapid detection and identification of bacterial strains by Fourier transform near-infrared spectroscopy

    L E Rodriguez-Saona;F M Khambaty;F S Fry;E M Calvey

  • Midinfrared spectroscopy for juice authentication-rapid differentiation of commercial juices

    Jian He;Luis E. Rodriguez-Saona;M. Monica Giusti

  • Application of Hand-Held and Portable Infrared Spectrometers in Bovine Milk Analysis

    Poliana M Santos;Edenir R Pereira-Filho;Luis E Rodriguez-Saona

  • Influence of potato composition on chip color quality

    Luis E. Rodriguez-Saona;Ronald E. Wrolstad

  • Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration

    N. Koca;N. Koca;N.A. Kocaoglu-Vurma;W.J. Harper;L.E. Rodriguez-Saona

  • Rapid and simultaneous determination of lycopene and β-carotene contents in tomato juice by infrared spectroscopy.

    Thais De Nardo;Cecilia Shiroma-Kian;Yuwana Halim;David Francis

  • Rapid determination of Swiss cheese composition by Fourier transform infrared/attenuated total reflectance spectroscopy.

    L.E. Rodriguez-Saona;N. Koca;N. Koca;W.J. Harper;V.B. Alvarez

  • Solubility of commercial milk protein concentrates and milk protein isolates.

    V. Sikand;P.S. Tong;S. Roy;L.E. Rodriguez-Saona

  • Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants

    M. Mónica Giusti;Luis E. Rodríguez-Saona;James R. Baggett;Gary L. Reed

  • Detection and Identification of Bacteria in a Juice Matrix with Fourier Transform–Near Infrared Spectroscopy and Multivariate Analysis

    L. E. Rodriguez-Saona;F. M. Khambaty;F. S. Fry;J. Dubois

  • Fourier Transform Infrared (FTIR) Spectroscopy

    Anand Subramanian;Luis Rodriguez-Saona

Frequent Co-Authors

M. Monica Giusti
M. Monica Giusti The Ohio State University
Ronald E. Wrolstad
Ronald E. Wrolstad Oregon State University
Pierluigi Bonello
Pierluigi Bonello The Ohio State University
Ahmed E. Yousef
Ahmed E. Yousef The Ohio State University
Thomas Kirisits
Thomas Kirisits BOKU University
Steven J. Schwartz
Steven J. Schwartz The Ohio State University
Diane M. Barrett
Diane M. Barrett University of California, Davis
Sanjay Krishna
Sanjay Krishna The Ohio State University
Guo-Liang Wang
Guo-Liang Wang The Ohio State University
N.R. St-Pierre
N.R. St-Pierre The Ohio State University

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