What is he best known for?
The fields of study he is best known for:
- Organic chemistry
- Botany
- Biochemistry
His main research concerns Food science, Botany, Oleuropein, Antioxidant and Hydroxytyrosol.
His study looks at the relationship between Food science and topics such as Ethyl acetate, which overlap with Very low-density lipoprotein and Flavonoid.
His work on Essential oil as part of general Botany research is frequently linked to Composition, thereby connecting diverse disciplines of science.
His Oleuropein research includes elements of Biphenyl compound, Phenols, Olive leaf, Polyphenol and Olea.
His Antioxidant research is under the purview of Biochemistry.
His work deals with themes such as Peroxide value, Vegetable oil and Hydrolysate, which intersect with Hydroxytyrosol.
His most cited work include:
- Hypolipidimic and antioxidant activities of oleuropein and its hydrolysis derivative-rich extracts from Chemlali olive leaves (160 citations)
- Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves (149 citations)
- Isolation and evaluation of antioxidants from leaves of a tunisian cultivar olive tree (133 citations)
What are the main themes of his work throughout his whole career to date?
Mohamed Bouaziz mainly investigates Food science, Antioxidant, Chromatography, Botany and Hydroxytyrosol.
The Food science study combines topics in areas such as Phenols and Cultivar.
His Antioxidant study necessitates a more in-depth grasp of Biochemistry.
His Chromatography research includes elements of Pomace and Rutin.
His biological study spans a wide range of topics, including Kaempferol, Peroxide value and Sterol.
His Hydroxytyrosol study incorporates themes from Oleuropein and Tyrosol.
He most often published in these fields:
- Food science (43.56%)
- Antioxidant (26.24%)
- Chromatography (21.78%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (43.56%)
- Ingredient (5.45%)
- Antioxidant (26.24%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Ingredient, Antioxidant, Chromatography and Pomace.
His work on Syneresis as part of his general Food science study is frequently connected to Sensory system, thereby bridging the divide between different branches of science.
His Ingredient research is multidisciplinary, relying on both Insoluble fiber and Insoluble dietary fiber.
His Antioxidant research is multidisciplinary, incorporating elements of Endocrinology, Phytochemical, Internal medicine, Functional food and Extraction methods.
His study in the fields of Chemometrics, Sonication, Ultrasound assisted and Response surface methodology under the domain of Chromatography overlaps with other disciplines such as Osmotic dehydration.
Mohamed Bouaziz has researched Pomace in several fields, including Oleuropein, Olive leaf and Olive leaf extract.
Between 2019 and 2021, his most popular works were:
- Mesoporous and high-surface-area activated carbon from defatted olive cake by-products of olive mills for the adsorption kinetics and isotherm of methylene blue and acid blue 29 (6 citations)
- Synthesis, X-ray crystallographic study and molecular docking of new α-sulfamidophosphonates: POM analyses of their cytotoxic activity (5 citations)
- Physico-Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.). (5 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Enzyme
- Botany
His primary scientific interests are in Food science, Antioxidant, Ingredient, Punica and Chromatography.
The Food science study combines topics in areas such as Acorn, Extraction and Food waste.
His Antioxidant study integrates concerns from other disciplines, such as Anabolism, Functional food and Extraction methods.
The concepts of his Ingredient study are interwoven with issues in Wheat flour and Anthocyanin.
His Chromatography study combines topics in areas such as Campesterol, Pomace and Hydroxytyrosol.
His studies deal with areas such as DPPH and Polyphenol as well as Chemometrics.
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