D-Index & Metrics Best Publications

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 57 Citations 10,217 344 World Ranking 7719 National Ranking 99

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Organic chemistry
  • Biochemistry

Chromatography, Surfactin, Food science, Bacillus subtilis and Lipopeptide are his primary areas of study. His Chromatography study combines topics from a wide range of disciplines, such as Sugar, Pectin, Chemical engineering and Aqueous solution. His Food science research integrates issues from Palmitic acid, Linoleic acid and Biochemistry, Oleic acid, Botany.

Lignin is closely connected to Cellulose in his research, which is encompassed under the umbrella topic of Botany. In general Bacillus subtilis, his work in Bacillales and Bacillomycin is often linked to Sodium dodecyl sulfate and Microbiology linking many areas of study. His Extraction study combines topics in areas such as Yield and Chemical composition.

His most cited work include:

  • The iturin and fengycin families of lipopeptides are key factors in antagonism of Bacillus subtilis toward Podosphaera fusca (423 citations)
  • Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts (289 citations)
  • Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels (268 citations)

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

Michel Paquot mainly investigates Organic chemistry, Food science, Chromatography, Biochemistry and Chemical engineering. He combines subjects such as Anhydrous, Interesterified fat, Botany and Polysaccharide with his study of Food science. His study in the field of Extraction and High-performance liquid chromatography also crosses realms of Surfactin.

His work on Prebiotic as part of general Biochemistry study is frequently linked to Bacillus subtilis, therefore connecting diverse disciplines of science. His study explores the link between Chemical engineering and topics such as Monolayer that cross with problems in Molecule, Stereochemistry and Membrane. His work is dedicated to discovering how Enzymatic hydrolysis, Cellulose are connected with Steam explosion and Lignin and other disciplines.

He most often published in these fields:

  • Organic chemistry (22.74%)
  • Food science (21.10%)
  • Chromatography (17.26%)

What were the highlights of his more recent work (between 2010-2018)?

  • Organic chemistry (22.74%)
  • Food science (21.10%)
  • Biochemistry (13.70%)

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

Michel Paquot spends much of his time researching Organic chemistry, Food science, Biochemistry, Cellulose and Chromatography. His Food science research includes elements of Swelling capacity and Botany, PEAR. His research in Cellulose intersects with topics in Steam explosion, Crystallinity and Hydrolysis, Enzymatic hydrolysis.

His research in Chromatography is mostly concerned with Extraction. His Extraction research is multidisciplinary, incorporating elements of Polysaccharide, Arabinose, Hemicellulose, Lignin and Pulp and paper industry. His Sugar study integrates concerns from other disciplines, such as Ceratonia siliqua and Chemical composition.

Between 2010 and 2018, his most popular works were:

  • Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia (162 citations)
  • Will Isomalto-Oligosaccharides, a Well-Established Functional Food in Asia, Break through the European and American Market? The Status of Knowledge on these Prebiotics (86 citations)
  • Flaxseed proteins: food uses and health benefits (75 citations)

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

  • Enzyme
  • Organic chemistry
  • Biochemistry

His primary areas of study are Food science, Chromatography, Botany, Biochemistry and Organic chemistry. The concepts of his Food science study are interwoven with issues in Cellulose, Antioxidant, Swelling capacity and PEAR. He specializes in Chromatography, namely Extraction.

Michel Paquot has researched Botany in several fields, including Sugar, Osmotic dehydration, Lipid content and Carbohydrate. His study looks at the intersection of Biochemistry and topics like Bran with Arabinoxylan and Hydrolysis. His work in the fields of Organic chemistry, such as Enzymatic hydrolysis and Ether, intersects with other areas such as Context and Surface pressure.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

The iturin and fengycin families of lipopeptides are key factors in antagonism of Bacillus subtilis toward Podosphaera fusca

Diego Romero;Antonio de Vicente;Rivo H. Rakotoaly;Samuel E. Dufour.
Molecular Plant-microbe Interactions (2007)

714 Citations

Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts

B.M. Yapo;B.M. Yapo;C. Robert;I. Etienne;B. Wathelet.
Food Chemistry (2007)

488 Citations

Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels

Thomas Happi Emaga;Rado Herinavalona Andrianaivo;Bernard Wathelet;Jean Tchango Tchango.
Food Chemistry (2007)

462 Citations

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

Hela Yaich;Haikel Garna;Souhail Besbes;Michel Paquot.
Food Chemistry (2011)

330 Citations

Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties.

Thomas Happi Emaga;Christelle Robert;Sébastien N. Ronkart;Bernard Wathelet.
Bioresource Technology (2008)

316 Citations

Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment

Patrick Aubin Dakia;Christophe Blecker;Christelle Robert;Bernard Wathelet.
Food Hydrocolloids (2008)

278 Citations

Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

Manel Masmoudi;Souhail Besbes;Moncef Chaabouni;Christelle Robert.
Carbohydrate Polymers (2008)

240 Citations

Effect of Fengycin, a Lipopeptide Produced by Bacillus subtilis, on Model Biomembranes

Magali Deleu;Michel Paquot;Tommy Nylander.
Biophysical Journal (2008)

240 Citations

Fengycin interaction with lipid monolayers at the air-aqueous interface-implications for the effect of fengycin on biological membranes.

Magali Deleu;Michel Paquot;Tommy Nylander.
Journal of Colloid and Interface Science (2005)

209 Citations

Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design.

Thomas Happi Emaga;Sébastien N. Ronkart;Christelle Robert;Bernard Wathelet.
Food Chemistry (2008)

205 Citations

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