What is she best known for?
The fields of study she is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Isoflavones, Daidzein, Genistein, Food science and Chromatography.
As part of her studies on Isoflavones, she often connects relevant subjects like Animal science.
Her Genistein course of study focuses on Urine and Bioavailability.
Her research integrates issues of Extraction and Titration in her study of Food science.
The Chromatography study combines topics in areas such as Hydrolysate, Aglycone, Soy protein and Solubility.
She has included themes like Phytoestrogens and Genistin in her Glycitein study.
Her most cited work include:
- Isoflavone content in commercial soybean foods (834 citations)
- Bioavailability of soybean isoflavones depends upon gut microflora in women (475 citations)
- Daidzein Is a More Bioavailable Soymilk Isoflavone than Is Genistein in Adult Women (453 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of investigation include Isoflavones, Chromatography, Food science, Soy protein and Biochemistry.
Her Isoflavones research is multidisciplinary, relying on both Urine and Daidzein, Glycitein.
Daidzein is the subject of her research, which falls under Genistein.
Her Chromatography research incorporates themes from Reducing sugar and Aqueous solution.
Her Food science study combines topics from a wide range of disciplines, such as Hydrolysis and Enzymatic hydrolysis.
Her biological study spans a wide range of topics, including Sucrose, Fraction, Plant protein and Solubility.
She most often published in these fields:
- Isoflavones (34.29%)
- Chromatography (32.38%)
- Food science (27.62%)
What were the highlights of her more recent work (between 2006-2016)?
- Biochemistry (19.05%)
- Chromatography (32.38%)
- Soy protein (26.67%)
In recent papers she was focusing on the following fields of study:
Her main research concerns Biochemistry, Chromatography, Soy protein, Echinacea pallida and Nitric oxide.
Her studies in Biochemistry integrate themes in fields like Soybean Proteins and Traditional medicine.
Her study on Extraction and Fractionation is often connected to Vomitoxin and Atmospheric-pressure chemical ionization as part of broader study in Chromatography.
Her Soy protein research integrates issues from Plant protein, Ethanol precipitation, Flavonoid, Isoflavones and Polyphenol.
The study incorporates disciplines such as Ingredient, Group B and Metabolism in addition to Isoflavones.
Her Aqueous solution research also works with subjects such as
- Hexane which connect with Petroleum,
- Food science which connect with Titration.
Between 2006 and 2016, her most popular works were:
- pH and Titratable Acidity (119 citations)
- Advances in Aqueous Extraction Processing of Soybeans (97 citations)
- Synthesis and characterization of deoxynivalenol glucuronide: Its comparative immunotoxicity with deoxynivalenol (68 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
Patricia A. Murphy mostly deals with Chromatography, Polyphenol, Soy protein, Fraction and Flavonoid.
Her Chromatography research is multidisciplinary, incorporating elements of Mycotoxin, Sephadex, Glucuronide and Cytotoxicity.
Patricia A. Murphy has researched Soy protein in several fields, including Hexane, Extraction, Plant protein and Aqueous solution.
Her Fraction research incorporates elements of Fractionation and Isoflavones.
While working on this project, Patricia A. Murphy studies both Pascalization and Food science.
Her studies link Titration with Food science.
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