What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Organic chemistry
Nigel P. Brunton focuses on Food science, Antioxidant, Polyphenol, Chromatography and Ascorbic acid.
The Food science study combines topics in areas such as Phenols and Biochemistry.
In his study, Antimicrobial and Toxicity is inextricably linked to Botany, which falls within the broad field of Antioxidant.
His work carried out in the field of Polyphenol brings together such families of science as DPPH, Pomace, Thermal stability and Flavonoid.
His research in Chromatography intersects with topics in Organic chemistry and Phloroglucinol.
He works mostly in the field of Anthocyanin, limiting it down to concerns involving Sonication and, occasionally, Fruit juice.
His most cited work include:
- Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation (667 citations)
- Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. (432 citations)
- Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances (272 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Food science, Chromatography, Polyphenol, Extraction and Antioxidant.
His Carotenoid study in the realm of Food science connects with subjects such as Ascorbic acid.
His research on Chromatography often connects related topics like Methanol.
His study on Polyphenol also encompasses disciplines like
- DPPH and related Gallic acid,
- Food preservation which intersects with area such as Warehouse.
His Extraction research integrates issues from Yield and Response surface methodology.
His Antioxidant study focuses on Antioxidant capacity in particular.
He most often published in these fields:
- Food science (55.65%)
- Chromatography (22.61%)
- Polyphenol (16.52%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (55.65%)
- Extraction (14.78%)
- Chromatography (22.61%)
In recent papers he was focusing on the following fields of study:
His main research concerns Food science, Extraction, Chromatography, Polyphenol and Antioxidant.
Nigel P. Brunton combines subjects such as Gallic acid, Food spoilage and Mesophile with his study of Food science.
Nigel P. Brunton has researched Extraction in several fields, including Waste management and Derivatization.
His study in the field of Solid phase extraction also crosses realms of Distribution.
His work deals with themes such as DPPH, Dry weight, Aqueous solution and Free amino, which intersect with Polyphenol.
His Antioxidant study integrates concerns from other disciplines, such as Ferulic acid, Bran, Beta-glucan and Response surface methodology.
Between 2018 and 2021, his most popular works were:
- Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review. (16 citations)
- Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days. (16 citations)
- Recovery of ergosterol and vitamin D2 from mushroom waste - potential valorization by food and pharmaceutical industries (15 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Organic chemistry
- Enzyme
Nigel P. Brunton mostly deals with Food science, Polyphenol, Extraction, DPPH and Salmo.
The Mushroom research Nigel P. Brunton does as part of his general Food science study is frequently linked to other disciplines of science, such as Indicator bacteria, therefore creating a link between diverse domains of science.
His Mushroom study combines topics from a wide range of disciplines, such as Quercetin, Chlorogenic acid, Oxygen, Caffeic acid and Gallic acid.
His Polyphenol research incorporates themes from Miglitol, Carnosol and Rosmarinic acid.
The various areas that he examines in his Extraction study include Dry weight, Staphylococcus aureus, Aqueous solution and Free amino.
His DPPH research includes themes of High-performance liquid chromatography, Chromatography, Response surface methodology and Solvent.
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