What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
His primary scientific interests are in Biochemistry, Chromatography, Protease, Enzyme and Hydrolysate.
The various areas that Moncef Nasri examines in his Biochemistry study include Food science and Bacillus licheniformis, Bacillus subtilis.
His biological study spans a wide range of topics, including Enzyme assay, Hydrolysis, Substrate, Bacillus mojavensis and Sephadex.
His Protease research includes elements of Bacillales, Ion chromatography, Bacillus cereus and Yeast extract.
In his study, Lipid oxidation is strongly linked to Grey triggerfish, which falls under the umbrella field of Enzyme.
Moncef Nasri has included themes like DPPH, Antioxidant, High-performance liquid chromatography, Peptide and Cuttlefish in his Hydrolysate study.
His most cited work include:
- Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. (320 citations)
- Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases (230 citations)
- Two detergent stable alkaline serine-proteases from Bacillus mojavensis A21: purification, characterization and potential application as a laundry detergent additive. (207 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Biochemistry, Chromatography, Food science, Antioxidant and Enzyme.
As part of his studies on Biochemistry, he frequently links adjacent subjects like Bacillus licheniformis.
His studies deal with areas such as Enzyme assay, Size-exclusion chromatography, Shrimp, Hydrolysis and Sephadex as well as Chromatography.
As a part of the same scientific family, Moncef Nasri mostly works in the field of Food science, focusing on Gelatin and, on occasion, Nuclear chemistry, Microstructure and Emulsion.
His Antioxidant research integrates issues from Internal medicine and Polysaccharide.
His Enzyme research incorporates elements of Chitin, Ion chromatography and Bacillus mojavensis.
He most often published in these fields:
- Biochemistry (34.14%)
- Chromatography (27.69%)
- Food science (26.88%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (26.88%)
- Antioxidant (25.81%)
- Gelatin (12.10%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Antioxidant, Gelatin, Chitosan and Nuclear chemistry.
His Food science research incorporates themes from Hydrolysis, Hydrolysate, Lipid oxidation and Enzyme.
His Enzyme study is concerned with the field of Biochemistry as a whole.
His Antioxidant research is multidisciplinary, incorporating perspectives in Oxidative stress, Pharmacology, In vivo and Polysaccharide.
His work deals with themes such as Sulfation, Antibacterial activity, Chromatography and Sugar, which intersect with Polysaccharide.
His research investigates the connection between Gelatin and topics such as Microstructure that intersect with issues in Protein isolate.
Between 2017 and 2021, his most popular works were:
- In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration. (46 citations)
- Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions (44 citations)
- Optimization of the formulation of chitosan edible coatings supplemented with carotenoproteins and their use for extending strawberries postharvest life (39 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
His primary areas of investigation include Antioxidant, Food science, Gelatin, DPPH and Nuclear chemistry.
The study incorporates disciplines such as Shelf life, Chitosan, In vivo and Polysaccharide in addition to Antioxidant.
His Polysaccharide study combines topics from a wide range of disciplines, such as Chromatography, Kidney, Thermogravimetry and Carbon-13 NMR.
His study in Food science is interdisciplinary in nature, drawing from both Lipid oxidation, Amylase, Thiobarbituric acid, Hydrolysis and Glycerol.
His DPPH study deals with Antibacterial activity intersecting with Hot water extraction and Proton NMR.
His Amino acid research is under the purview of Biochemistry.
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