What is she best known for?
The fields of study she is best known for:
- Enzyme
- Biochemistry
- Bacteria
Food science, Antimicrobial, Microbiology, Antioxidant and Biochemistry are her primary areas of study.
Manuela Pintado combines subjects such as Probiotic and Lactic acid with her study of Food science.
Her Antimicrobial research is multidisciplinary, relying on both Chitosan, Mushroom and Staphylococcus aureus.
Her Chitosan research is multidisciplinary, incorporating elements of Nanoparticle, Nanotechnology, Nuclear chemistry, Microorganism and Bacterial cell structure.
Her biological study spans a wide range of topics, including Bacteria, Antibacterial activity, Biofilm and Molding.
Her Antioxidant research is multidisciplinary, incorporating perspectives in DNA damage and In vivo.
Her most cited work include:
- Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom (251 citations)
- Atomic force microscopy study of the antibacterial effects of chitosans on Escherichia coli and Staphylococcus aureus. (221 citations)
- Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies (212 citations)
What are the main themes of her work throughout her whole career to date?
Manuela Pintado mostly deals with Food science, Antioxidant, Microbiology, Chromatography and Antimicrobial.
Her Food science research includes themes of Probiotic, Biochemistry and Polyphenol.
Her Antioxidant research focuses on ABTS in particular.
Her Microbiology research incorporates themes from Bacteria and Biofilm.
Her is doing research in Extraction and Whey protein, both of which are found in Chromatography.
Manuela Pintado usually deals with Antimicrobial and limits it to topics linked to Chitosan and Nuclear chemistry.
She most often published in these fields:
- Food science (38.05%)
- Antioxidant (14.59%)
- Microbiology (11.84%)
What were the highlights of her more recent work (between 2019-2021)?
- Food science (38.05%)
- Antioxidant (14.59%)
- Extraction (7.40%)
In recent papers she was focusing on the following fields of study:
Manuela Pintado focuses on Food science, Antioxidant, Extraction, ABTS and Polyphenol.
Her studies deal with areas such as Antimicrobial and Nutrient as well as Food science.
Manuela Pintado interconnects Pomace and Ingredient in the investigation of issues within Antioxidant.
Her Extraction research integrates issues from Yield, Response surface methodology and Carrot juice.
She has included themes like Catechin and Trolox in her ABTS study.
Her Fermentation study integrates concerns from other disciplines, such as Gut flora, Cynara and Prebiotic.
Between 2019 and 2021, her most popular works were:
- High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products. (31 citations)
- Impact of plant extracts upon human health: A review. (26 citations)
- Novel and revisited approaches in nanoparticle systems for buccal drug delivery (14 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Bacteria
Her scientific interests lie mostly in Food science, Antioxidant, Polyphenol, Food industry and Fruits and vegetables.
Manuela Pintado is interested in Functional food, which is a field of Food science.
Her Antioxidant study combines topics from a wide range of disciplines, such as Oxidative enzyme, Peroxidase, IC50, High-performance liquid chromatography and Browning.
Her work focuses on many connections between Polyphenol and other disciplines, such as Pomace, that overlap with her field of interest in Digestion, Ingredient, Olea, Unsaturated fatty acid and Pulp.
Her Food industry research incorporates elements of Fermentation, Bioconversion, Prebiotic, Isoflavones and Cynara.
Her studies in Fruits and vegetables integrate themes in fields like Biotechnology, Environmental health and Health promotion.
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