What is she best known for?
The fields of study she is best known for:
- Food science
- Enzyme
- Biochemistry
Her scientific interests lie mostly in Food science, Antioxidant, Botany, Vitamin C and Food preservation.
Her Food science study integrates concerns from other disciplines, such as Antimicrobial and Biochemistry.
Olga Martín-Belloso interconnects Organoleptic, In vitro and PEAR in the investigation of issues within Antioxidant.
The Vitamin C study combines topics in areas such as Ellagic acid and Vitamin.
Her studies deal with areas such as Citric acid, Shelf life, Telecommunications, Polysaccharide and Food industry as well as Food preservation.
Her work on Modified atmosphere as part of general Shelf life research is frequently linked to Sanitation, thereby connecting diverse disciplines of science.
Her most cited work include:
- New advances in extending the shelf-life of fresh-cut fruits: a review. (404 citations)
- Comparison of some biochemical characteristics of different citrus fruits (352 citations)
- Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions (343 citations)
What are the main themes of her work throughout her whole career to date?
Olga Martín-Belloso focuses on Food science, Antioxidant, Food preservation, Shelf life and Pasteurization.
Her Food science study integrates concerns from other disciplines, such as Biochemistry and Botany.
Olga Martín-Belloso interconnects Vitamin and Phenols in the investigation of issues within Antioxidant.
Her studies link Browning with Shelf life.
Her Orange juice research extends to the thematically linked field of Pasteurization.
Olga Martín-Belloso has included themes like Antioxidant capacity and Lycopene in her Vitamin C study.
She most often published in these fields:
- Food science (75.76%)
- Antioxidant (17.42%)
- Food preservation (12.63%)
What were the highlights of her more recent work (between 2017-2022)?
- Food science (75.76%)
- Carotenoid (8.59%)
- Emulsion (4.80%)
In recent papers she was focusing on the following fields of study:
Olga Martín-Belloso mainly investigates Food science, Carotenoid, Emulsion, Antioxidant and Particle size.
Her Food science research incorporates themes from Antioxidant capacity and Polyphenol.
Her research in Antioxidant capacity intersects with topics in Chitosan, Vitamin C and Postharvest.
The various areas that Olga Martín-Belloso examines in her Carotenoid study include Coumaric acid, Micronutrient and Pasteurization.
Her research on Emulsion also deals with topics like
- Carotene and related In vitro and Composition,
- Solid lipid nanoparticle which connect with Aqueous solution and Chromatography.
Her Particle size research is multidisciplinary, incorporating perspectives in Pectin, Lecithin, Pulmonary surfactant and Nuclear chemistry.
Between 2017 and 2022, her most popular works were:
- Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods (98 citations)
- Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant. (48 citations)
- Novel technologies to improve food safety and quality (38 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
Olga Martín-Belloso spends much of her time researching Food science, Emulsion, Digestion, Lecithin and Particle size.
Olga Martín-Belloso is involved in the study of Food science that focuses on Carotenoid in particular.
Her Carotenoid research includes themes of Pasteurization, Thermal treatment, Sterilization and Terpenoid.
Her Emulsion research incorporates elements of Aqueous two-phase system and Solid lipid nanoparticle.
Her Digestion study incorporates themes from Environmental chemistry, Biological activity, Food processing and Zeta potential.
Her study in Lecithin is interdisciplinary in nature, drawing from both Polyglycerol polyricinoleate, Pulmonary surfactant and Lipid digestion.
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