María del Carmen Gómez-Guillén

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Organic chemistry
• Biochemistry

His primary scientific interests are in Gelatin, Food science, Antioxidant, Chromatography and Aqueous solution. His biological study spans a wide range of topics, including Chitosan, Glass transition and Glycerol. His Food science study focuses on Ingredient in particular.

María del Carmen Gómez-Guillén studies Antioxidant, focusing on ABTS in particular. His research in Chromatography tackles topics such as Hydrolysate which are related to areas like Fractionation and Residue. María del Carmen Gómez-Guillén combines subjects such as Food packaging and Permeability with his study of Aqueous solution.

His most cited work include:

• Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. (432 citations)
• Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz) (206 citations)
• Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate (180 citations)

What are the main themes of his work throughout his whole career to date?

María del Carmen Gómez-Guillén focuses on Food science, Chromatography, Gelatin, Antioxidant and Biochemistry. Many of his research projects under Food science are closely connected to Melanosis with Melanosis, tying the diverse disciplines of science together. His Chromatography study integrates concerns from other disciplines, such as Liposome, Phosphatidylcholine, Hydrolysis, Hydrolysate and Glycerol.

His study in Gelatin is interdisciplinary in nature, drawing from both Chitosan, Permeability, Polymer chemistry and Aqueous solution. His study in the field of ABTS, Lipid oxidation and Polyphenol also crosses realms of TBARS. His biological study spans a wide range of topics, including Sardine, Apparent viscosity and Gadus.

He most often published in these fields:

• Food science (50.46%)
• Chromatography (27.52%)
• Gelatin (27.52%)

What were the highlights of his more recent work (between 2014-2021)?

• Food science (50.46%)
• Chromatography (27.52%)
• Liposome (9.17%)

In recent papers he was focusing on the following fields of study:

His main research concerns Food science, Chromatography, Liposome, Phosphatidylcholine and Shrimp. His Food science study combines topics in areas such as Bacterial growth and Lactic acid. His Chromatography research incorporates elements of Lipid oxidation, Antioxidant, Glycerol and Hydrolysate.

His Antioxidant study incorporates themes from Ingredient, Antimicrobial and Chemical composition. His research investigates the link between Shrimp and topics such as Chitosan that cross with problems in Ethylenediaminetetraacetic acid. His studies in Hydrolysis integrate themes in fields like Gelatin, Trypsin and Pepsin.

Between 2014 and 2021, his most popular works were:

• Chitosan coatings enriched with active shrimp waste for shrimp preservation (54 citations)
• Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets. (46 citations)
• Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient (46 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Organic chemistry
• Biochemistry

María del Carmen Gómez-Guillén spends much of his time researching Chromatography, TBARS, Liposome, Phosphatidylcholine and Lipid oxidation. In his works, he conducts interdisciplinary research on TBARS and Antioxidant. His study connects Freeze-drying and Antioxidant.

The various areas that María del Carmen Gómez-Guillén examines in his Liposome study include Glycerol and Hydrolysate. His studies deal with areas such as Ingredient and Polyunsaturated fatty acid, Fatty acid as well as Lipid oxidation. His study in Zeta potential intersects with areas of studies such as Peptide, Gelatin, Hydrolysis and IC50.