What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Botany
Reinhold Carle mainly focuses on Chromatography, Food science, Polyphenol, Pigment and Botany.
The study incorporates disciplines such as Mangifera and Glycoside in addition to Chromatography.
His Food science study frequently links to other fields, such as Biochemistry.
His Polyphenol research includes elements of Anthocyanin, Pomace, Pectin, Gallic acid and Functional food.
His research is interdisciplinary, bridging the disciplines of Horticulture and Botany.
His research in the fields of Lycopene overlaps with other disciplines such as Bioavailability.
His most cited work include:
- By-products of plant food processing as a source of functional compounds — recent developments (885 citations)
- Functional properties of anthocyanins and betalains in plants, food, and in human nutrition (675 citations)
- Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn (490 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Chromatography, Botany, Carotenoid and Polyphenol.
His biological study spans a wide range of topics, including Pigment and Biochemistry.
His study in Glycoside extends to Chromatography with its themes.
His research integrates issues of Modified atmosphere, Betalain and Horticulture in his study of Botany.
Reinhold Carle has included themes like Chromoplast and Orange in his Carotenoid study.
He interconnects Pomace, Chlorogenic acid and Adsorption in the investigation of issues within Polyphenol.
He most often published in these fields:
- Food science (61.89%)
- Chromatography (34.34%)
- Botany (29.62%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (61.89%)
- Carotenoid (23.77%)
- Horticulture (19.06%)
In recent papers he was focusing on the following fields of study:
Reinhold Carle mainly investigates Food science, Carotenoid, Horticulture, Ananas and Chromatography.
His specific area of interest is Food science, where Reinhold Carle studies Anthocyanin.
The concepts of his Carotenoid study are interwoven with issues in Chromoplast, Orange and Ripening.
His Ananas study integrates concerns from other disciplines, such as PINEAPPLE JUICE, Partial least squares regression, Chemical marker, Gas chromatography–mass spectrometry and Pasteurization.
His Chromatography study combines topics from a wide range of disciplines, such as Glycoside, Precipitation and Exudate.
As a member of one scientific family, he mostly works in the field of Lutein, focusing on Pigment and, on occasion, Red cabbage.
Between 2016 and 2021, his most popular works were:
- Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.). (56 citations)
- Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. (39 citations)
- Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. (39 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Botany
- Food science
Food science, Carotenoid, Botany, Anthocyanin and Chromatography are his primary areas of study.
His Food science study incorporates themes from Cultivar, Ananas, Pulp, Partial least squares regression and Chemical marker.
Reinhold Carle has researched Carotenoid in several fields, including Vitamin, Digestion, Human studies and Chromoplast.
His Botany research integrates issues from Human plasma and Orange.
His Anthocyanin research is multidisciplinary, incorporating elements of Food grade and Pigment.
His studies in Chromatography integrate themes in fields like Gallic acid, Pistacia and Anacardic acids.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
