What is he best known for?
The fields of study he is best known for:
Food science, Botany, Cultivar, Poaceae and Pigment are his primary areas of study.
He carries out multidisciplinary research, doing studies in Food science and Bran.
The concepts of his Botany study are interwoven with issues in Micropropagation and Starch.
His study in Cultivar is interdisciplinary in nature, drawing from both Crop and Brassica rapa.
His research integrates issues of Endosperm and Biochemistry in his study of Poaceae.
He interconnects Chromatography and Anthocyanin in the investigation of issues within Pigment.
His most cited work include:
- A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats (300 citations)
- Separation and Characterization of A- and B-Type Starch Granules in Wheat Endosperm (229 citations)
- Wheat plants having increased resistance to imidazolinone herbicides (169 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Cultivar, Agronomy, Botany, Food science and Poaceae.
His work in the fields of Cultivar, such as Test weight, overlaps with other areas such as Spring.
His work on Germplasm as part of general Botany research is frequently linked to Jaccard index, bridging the gap between disciplines.
In general Food science study, his work on Starch and Wheat starch often relates to the realm of Bran and Composition, thereby connecting several areas of interest.
His Starch study combines topics in areas such as Endosperm and Polysaccharide.
His work is dedicated to discovering how Poaceae, Aleurone are connected with Anthocyanin and Pigment and other disciplines.
He most often published in these fields:
- Cultivar (42.11%)
- Agronomy (34.87%)
- Botany (28.29%)
What were the highlights of his more recent work (between 2017-2021)?
- Cultivar (42.11%)
- Food science (25.66%)
- Starch (16.45%)
In recent papers he was focusing on the following fields of study:
Pierre Hucl mainly investigates Cultivar, Food science, Starch, Horticulture and Fusarium.
His Cultivar study deals with the bigger picture of Agronomy.
His study in the fields of Salt reduction under the domain of Food science overlaps with other disciplines such as Glutenin.
His Starch study integrates concerns from other disciplines, such as Hairless and Endosperm.
His work carried out in the field of Horticulture brings together such families of science as Low salt and Genotype.
His Fusarium research integrates issues from Veterinary medicine, Mycotoxin, Inoculation and Common wheat.
Between 2017 and 2021, his most popular works were:
- Exome sequencing highlights the role of wild-relative introgression in shaping the adaptive landscape of the wheat genome (75 citations)
- Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. (44 citations)
- Multiple wheat genomes reveal global variation in modern breeding. (41 citations)
In his most recent research, the most cited papers focused on:
Pierre Hucl mainly focuses on Food science, Introgression, Cultivar, Starch and Agronomy.
His Food science research is multidisciplinary, incorporating perspectives in Salt, Biotechnology, Sodium reduction and Dietary Sodium.
His research in Introgression intersects with topics in Evolutionary biology, Crop quality, Genome, Allele and Genetic variation.
He has researched Cultivar in several fields, including Digestive tract, Polysaccharide, Amylose, In vitro model and Digestion.
His biological study spans a wide range of topics, including Hairless, Spreadability and Sucrose.
His work on Triticale, Wheat diseases and Stem rust as part of his general Agronomy study is frequently connected to Wheat streak mosaic virus and Context, thereby bridging the divide between different branches of science.
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