What is he best known for?
The fields of study he is best known for:
Mary Ann Lila spends much of his time researching Biochemistry, Anthocyanin, Polyphenol, Botany and Food science.
He interconnects Cell culture and Vaccinium in the investigation of issues within Biochemistry.
His biological study spans a wide range of topics, including Oxidative stress, Mitochondrion, Bioavailability and MPTP.
His research integrates issues of Genistein, Daidzein, Quercetin and Glutathione in his study of Polyphenol.
His Botany study combines topics from a wide range of disciplines, such as Lotaustralin and Horticulture.
His Food science study incorporates themes from Antioxidant and Metabolism.
His most cited work include:
- Anthocyanins and Human Health: An In Vitro Investigative Approach. (310 citations)
- Hypoglycemic activity of a novel anthocyanin-rich formulation from lowbush blueberry, Vaccinium angustifolium Aiton. (173 citations)
- In Vitro and in Vivo Anti-Diabetic Effects of Anthocyanins from Maqui Berry (Aristotelia chilensis). (137 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Polyphenol, Food science, Biochemistry, Botany and Proanthocyanidin.
His Polyphenol research is multidisciplinary, incorporating elements of Soy protein, Anti-inflammatory, Chromatography, Gallic acid and Ingredient.
The study incorporates disciplines such as Phytochemical, Antioxidant and Berry in addition to Food science.
His Biochemistry research incorporates elements of Cell culture and Vaccinium.
His Botany research includes elements of Traditional medicine, Isoflavones and Horticulture.
His Proanthocyanidin research focuses on Anthocyanin and how it connects with Bioavailability.
He most often published in these fields:
- Polyphenol (29.77%)
- Food science (27.48%)
- Biochemistry (25.19%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (27.48%)
- Polyphenol (29.77%)
- Antioxidant (10.69%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Polyphenol, Antioxidant, In vitro and Anthocyanin.
His research in Food science intersects with topics in Anti-inflammatory, Proanthocyanidin, Genotype and Oxylipin.
His studies in Polyphenol integrate themes in fields like High carbon dioxide, High oxygen, Environmental chemistry, Berry and Traditional medicine.
His Antioxidant study combines topics in areas such as Cytoprotective Agent, Pharmacology, Resveratrol and Programmed cell death.
The concepts of his In vitro study are interwoven with issues in Wound healing, Psoriasis, Circular dichroism and Cell biology.
His Anthocyanin research includes themes of Flavonols and Tipularia discolor.
Between 2017 and 2021, his most popular works were:
- Blueberry polyphenol-protein food ingredients: The impact of spray drying on the in vitro antioxidant activity, anti-inflammatory markers, glucose metabolism and fibroblast migration. (25 citations)
- Simultaneous LC-MS quantification of anthocyanins and non-anthocyanin phenolics from blueberries with widely divergent profiles and biological activities (24 citations)
- Anti-inflammatory and wound healing properties of polyphenolic extracts from strawberry and blackberry fruits. (23 citations)
In his most recent research, the most cited papers focused on:
The scientist’s investigation covers issues in Food science, Polyphenol, Antioxidant, In vitro and Reactive oxygen species.
His work on Functional food as part of general Food science research is frequently linked to CD63, thereby connecting diverse disciplines of science.
He has included themes like Fibroblast migration, Anti-inflammatory, Allergic sensitization, Berry and Western blot in his Polyphenol study.
The various areas that Mary Ann Lila examines in his Antioxidant study include Anthocyanin, Resveratrol and Vaccinium.
His In vitro study is concerned with Biochemistry in general.
His Reactive oxygen species research is multidisciplinary, relying on both Catalase, Pharmacology and Flavonoid.
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