What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
Peter Schreier mostly deals with Chromatography, Mass spectrometry, Biochemistry, High-performance liquid chromatography and Food science.
Peter Schreier has researched Chromatography in several fields, including Ethanol, Wine and Methanol.
The concepts of his Mass spectrometry study are interwoven with issues in Botrytis cinerea, Gas chromatography and Ene reaction.
His Biochemistry study integrates concerns from other disciplines, such as Cell culture and Anthocyanidin, Anthocyanin.
His study in the fields of Aroma and Black tea under the domain of Food science overlaps with other disciplines such as Composition.
His Aroma research is multidisciplinary, relying on both Terpene and Botany.
His most cited work include:
- Chimaeric gene coding for a transit peptide and a heterologous polypeptide (436 citations)
- Surface hydrocarbons of queen eggs regulate worker reproduction in a social insect (238 citations)
- Pharmacological profile of apigenin, a flavonoid isolated from Matricaria chamomilla (229 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Chromatography, Organic chemistry, Stereochemistry, Gas chromatography and Mass spectrometry.
His Chromatography research integrates issues from Aroma and Analytical chemistry.
Aroma and Botany are frequently intertwined in his study.
His Kinetic resolution, Enantioselective synthesis, Catalysis, Enantiomeric excess and Peroxidase investigations are all subjects of Organic chemistry research.
His research in Stereochemistry intersects with topics in Lipoxygenase, Substrate and Enzyme.
His research integrates issues of Flavor, Gas chromatography–mass spectrometry, Enantiomer and Extraction in his study of Gas chromatography.
He most often published in these fields:
- Chromatography (31.09%)
- Organic chemistry (22.64%)
- Stereochemistry (14.43%)
What were the highlights of his more recent work (between 2004-2017)?
- Biochemistry (12.69%)
- Chromatography (31.09%)
- Food science (7.21%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Biochemistry, Chromatography, Food science, Organic chemistry and Anthocyanidins.
The various areas that he examines in his Biochemistry study include Cell culture and Anthocyanidin.
His Chromatography and Mass spectrometry, Isotope-ratio mass spectrometry, Gas chromatography, High-performance liquid chromatography and Gas chromatography–mass spectrometry investigations all form part of his Chromatography research activities.
His work in Food science addresses subjects such as Pyrrolizidine, which are connected to disciplines such as Honey bee and Contamination.
Peter Schreier combines subjects such as Fungicide and Medicinal chemistry with his study of Organic chemistry.
His Anthocyanidins research incorporates elements of CYP2D6 and Neuroprotection.
Between 2004 and 2017, his most popular works were:
- Analysis of proanthocyanidins (182 citations)
- Structure-activity relationships of flavonoid-induced cytotoxicity on human leukemia cells. (115 citations)
- Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products (82 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
Biochemistry, Chromatography, Polyphenol, Flavonoid and Pyrrolizidine are his primary areas of study.
His study in Biochemistry is interdisciplinary in nature, drawing from both Cell culture, Anthocyanidin, Anthocyanin and Neuroprotection.
Chromatography is represented through his Mass spectrometry and Ethyl acetate research.
His work carried out in the field of Mass spectrometry brings together such families of science as High-performance liquid chromatography, Proanthocyanidin, Gas chromatography and Extraction.
The Flavonoid study combines topics in areas such as Hydroxylation, Methylation and Cytotoxicity.
His Pyrrolizidine study incorporates themes from Food science, Eupatorium and Silylation.
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