What is she best known for?
The fields of study she is best known for:
- Enzyme
- Biochemistry
- Botany
Mercedes Muzquiz focuses on Food science, Legume, Botany, Germination and Phaseolus.
Her studies in Food science integrate themes in fields like In vitro, Immunoglobulin E, Ige reactivity, Peanut allergy and Allergy.
As part of one scientific family, she deals mainly with the area of Legume, narrowing it down to issues related to the Phytic acid, and often Reversed-phase chromatography, Tannin and Quantitative determination.
Her Botany research incorporates elements of Digestion, Antibody and Circular dichroism.
Her Germination research includes elements of Lupinus, Prebiotic and Probiotic.
The study incorporates disciplines such as Lectin, Raffinose, Sucrose, Oligosaccharide and Proximate composition in addition to Phaseolus.
Her most cited work include:
- The trypsin inhibitors present in seed of different grain legume species and cultivar (118 citations)
- Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health (85 citations)
- Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity. (81 citations)
What are the main themes of her work throughout her whole career to date?
Her primary scientific interests are in Botany, Food science, Legume, Agronomy and Biochemistry.
Her Botany research focuses on Horticulture and how it relates to Protein content.
Her research integrates issues of Immunoglobulin E, Hydrolysis and Allergen in her study of Food science.
Mercedes Muzquiz has researched Legume in several fields, including Protease, Canavalia ensiformis, Trypsin and Sucrose.
Her work in the fields of Sativum overlaps with other areas such as Pressure drop.
Her Germination study combines topics in areas such as Vicia faba and Seedling.
She most often published in these fields:
- Botany (33.33%)
- Food science (31.25%)
- Legume (22.92%)
What were the highlights of her more recent work (between 2009-2018)?
- Food science (31.25%)
- Agronomy (20.14%)
- Allergen (5.56%)
In recent papers she was focusing on the following fields of study:
Her main research concerns Food science, Agronomy, Allergen, Legume and Botany.
The Food science study combines topics in areas such as Immunoglobulin E, Vicine, Antioxidant and Vicia.
Mercedes Muzquiz focuses mostly in the field of Agronomy, narrowing it down to matters related to Feed conversion ratio and, in some cases, Animal science and Horticulture.
Her research investigates the connection between Allergen and topics such as Real-time polymerase chain reaction that intersect with issues in Elisa assay.
Her biological study spans a wide range of topics, including Instant, Human nutrition, Germination, Food industry and Phytic acid.
Her study in Botany is interdisciplinary in nature, drawing from both Digestion, Antibody and Sugar phosphates.
Between 2009 and 2018, her most popular works were:
- Bioactive compounds in legumes: pronutritive and antinutritive actions. Implications for nutrition and health (85 citations)
- Heat and pressure treatments effects on peanut allergenicity. (58 citations)
- Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.) (44 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
Mercedes Muzquiz mostly deals with Food science, Immunoglobulin E, Allergen, Allergy and Trypsin.
The concepts of her Food science study are interwoven with issues in Phaseolus and Antioxidant.
Her Immunoglobulin E study combines topics from a wide range of disciplines, such as Digestion and Botany.
Lupinus, Amino acid sequence homology, Peptide sequence, Lysine and Arachis is closely connected to In vitro in her research, which is encompassed under the umbrella topic of Allergy.
The various areas that Mercedes Muzquiz examines in her Trypsin study include Stachyose, Raffinose, Ciceritol and Extrusion cooking.
Her Peanut allergy research includes themes of Enzyme, Hydrolysis, Enzymatic hydrolysis and Circular dichroism.
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