What is he best known for?
The fields of study he is best known for:
The scientist’s investigation covers issues in Biochemistry, Glutenin, Protein kinase A, Genetics and Kinase.
His multidisciplinary approach integrates Biochemistry and Hexokinase in his work.
His Glutenin study also includes fields such as
- Storage protein, which have a strong connection to Gluten, Food processing, Nutritional quality and Food science,
- Polymer that connect with fields like Protein engineering, Genetically modified crops, Disulfide bond, Amino acid and Viscoelasticity.
His Genetics research includes elements of Biotechnology and Plant breeding.
His studies deal with areas such as Signal transduction and Phosphorylation as well as Kinase.
His research investigates the link between Gene and topics such as Molecular biology that cross with problems in Gene expression.
His most cited work include:
- Cereal seed storage proteins: structures, properties and role in grain utilization (975 citations)
- The Arabidopsis CDPK-SnRK Superfamily of Protein Kinases (752 citations)
- High molecular weight subunits of wheat glutenin (637 citations)
What are the main themes of his work throughout his whole career to date?
Nigel G. Halford spends much of his time researching Biochemistry, Acrylamide, Gene, Asparagine and Food science.
His work on Biochemistry deals in particular with Protein kinase A, Kinase, Amino acid, Glutenin and Peptide sequence.
His Glutenin course of study focuses on Storage protein and Gluten.
His Acrylamide study also includes
- Maillard reaction which intersects with area such as Food industry,
- Food safety that connect with fields like Biotechnology and Agriculture.
His Gene study combines topics in areas such as Endosperm and Hordeum vulgare.
His Asparagine study combines topics from a wide range of disciplines, such as Sulfur, Botany and Crop.
He most often published in these fields:
- Biochemistry (32.34%)
- Acrylamide (20.82%)
- Gene (17.84%)
What were the highlights of his more recent work (between 2013-2021)?
- Acrylamide (20.82%)
- Asparagine (15.24%)
- Food science (14.87%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Acrylamide, Asparagine, Food science, Asparagine synthetase and Food safety.
The Acrylamide study combines topics in areas such as Agronomy, Septoria and Maillard reaction.
His research in Asparagine intersects with topics in Sugar, Sulfur, Botany and Nitrogen.
His Asparagine synthetase research is within the category of Biochemistry.
In his articles, Nigel G. Halford combines various disciplines, including Biochemistry and Spark.
His biological study spans a wide range of topics, including Agriculture, Biotechnology and Food industry.
Between 2013 and 2021, his most popular works were:
- Food security: the challenge of increasing wheat yield and the importance of not compromising food safety. (157 citations)
- Effects of abiotic stress and crop management on cereal grain composition: implications for food quality and safety (53 citations)
- Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time. (47 citations)
In his most recent research, the most cited papers focused on:
Nigel G. Halford mostly deals with Acrylamide, Asparagine, Food science, Maillard reaction and Food industry.
His Asparagine research integrates issues from Sugar, Irrigation, Sulfur and Botany.
His study looks at the relationship between Food science and topics such as Amino acid, which overlap with Aroma, Solanum tuberosum and Fructose.
The concepts of his Food industry study are interwoven with issues in Biotechnology and Food safety.
His Asparagine synthetase research entails a greater understanding of Biochemistry.
Nigel G. Halford regularly ties together related areas like Embryo in his Biochemistry studies.
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