What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Biochemistry, Chlorogenic acid, Polyphenol, Food science and Bioavailability.
His biological study spans a wide range of topics, including Glycoside, Anthocyanin and Environmental health.
His Chlorogenic acid research is multidisciplinary, incorporating perspectives in Coffee bean, Phenolic acid, Stereochemistry, Caffeic acid and Quinic acid.
Michael N. Clifford has included themes like Phenols, Gut flora and Flavonoid in his Polyphenol study.
His Cafestol, Maillard reaction and Trigonelline study, which is part of a larger body of work in Food science, is frequently linked to Potential impact and Roasting, bridging the gap between disciplines.
His Bioavailability study combines topics in areas such as Small intestine, Large intestine, Isoflavones, Dietary intake and In vivo.
His most cited work include:
- Dietary phenolics: chemistry, bioavailability and effects on health. (1270 citations)
- Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden (959 citations)
- Hierarchical scheme for LC-MSn identification of chlorogenic acids (876 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Biochemistry, Polyphenol, Phenols and Chromatography are his primary areas of study.
His research in Food science intersects with topics in Antimutagen, Caffeine and Botany.
The various areas that he examines in his Biochemistry study include Ames test and Bioavailability.
His research integrates issues of Urine, Small intestine and Isoflavones in his study of Bioavailability.
Michael N. Clifford studied Polyphenol and Black tea that intersect with Pigment.
He works mostly in the field of Chlorogenic acid, limiting it down to topics relating to Phenolic acid and, in certain cases, Stereochemistry and Caffeic acid.
He most often published in these fields:
- Food science (37.89%)
- Biochemistry (32.30%)
- Polyphenol (22.36%)
What were the highlights of his more recent work (between 2010-2020)?
- Food science (37.89%)
- Bioavailability (11.80%)
- Biochemistry (32.30%)
In recent papers he was focusing on the following fields of study:
Michael N. Clifford focuses on Food science, Bioavailability, Biochemistry, Caffeine and Endocrinology.
His study on Chlorogenic acid and Cafestol is often connected to Potential impact as part of broader study in Food science.
His studies deal with areas such as Metabolomics, Flavan, Urine, Biological activity and Metabolism as well as Bioavailability.
His Metabolism research includes elements of Quinic acid and In vivo.
The study of Biochemistry is intertwined with the study of Biological availability in a number of ways.
His study looks at the relationship between Chromatography and topics such as Quinone, which overlap with Polyphenol.
Between 2010 and 2020, his most popular works were:
- Coffee: biochemistry and potential impact on health (242 citations)
- Plant Secondary Metabolites: Occurrence, Structure And Role In The Human Diet (229 citations)
- Role of the small intestine, colon and microbiota in determining the metabolic fate of polyphenols (130 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
His scientific interests lie mostly in Bioavailability, Biochemistry, Food science, Flavonoid and Urine.
His Bioavailability research is multidisciplinary, incorporating elements of Hippuric acid, Phenols, Chromatography, In vivo and Metabolism.
He studies Biochemistry, focusing on Fruit extracts in particular.
His work deals with themes such as High-performance liquid chromatography, In vitro model, Caffeine and Phenolic acid, which intersect with Food science.
The concepts of his Caffeine study are interwoven with issues in Antioxidant capacity, Antioxidant, Extraction, Maillard reaction and Chlorogenic acid.
His work carried out in the field of Flavonoid brings together such families of science as Botany, Ellagic acid, Polyphenol, Terpene and Gallic acid.
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