What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
His primary scientific interests are in Chromatography, Phytosterol, Biochemistry, Food science and Fiber.
Many of his studies on Chromatography apply to Aerosol as well.
His Phytosterol research incorporates elements of Soybean oil and Lipid raft, Sterol, Cholesterol.
His Cyanobacteria research extends to the thematically linked field of Biochemistry.
Robert A. Moreau has included themes like Yield, Antioxidant, Botany, Chemical composition and Germ in his Food science study.
His Fiber study combines topics from a wide range of disciplines, such as Elutriation, Separation method and Extraction.
His most cited work include:
- Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses (808 citations)
- Fermented beverages of pre- and proto-historic China (461 citations)
- Hopanoid lipids compose the Frankia vesicle envelope, presumptive barrier of oxygen diffusion to nitrogenase (192 citations)
What are the main themes of his work throughout his whole career to date?
Robert A. Moreau mainly focuses on Biochemistry, Food science, Chromatography, Phytosterol and Fiber.
His work deals with themes such as Agronomy, Germ, Extraction and Botany, which intersect with Food science.
He works mostly in the field of Chromatography, limiting it down to topics relating to Hydrolysis and, in certain cases, Lipase.
His Phytosterol research is multidisciplinary, relying on both Glycoside and Organic chemistry.
In his research on the topic of Fiber, Starch is strongly related with Ethanol fuel.
His study in Corn oil is interdisciplinary in nature, drawing from both Hexane, Fermentation, Vegetable oil and Corn kernel.
He most often published in these fields:
- Biochemistry (31.63%)
- Food science (34.18%)
- Chromatography (30.10%)
What were the highlights of his more recent work (between 2012-2021)?
- Food science (34.18%)
- Sorghum (5.10%)
- Chromatography (30.10%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Sorghum, Chromatography, Organic chemistry and Fatty acid.
The Food science study combines topics in areas such as Germ, Botany and Gram-positive bacteria.
His study looks at the intersection of Chromatography and topics like Wax with Mass spectrometry and Fractionation.
Enzyme is closely connected to Extraction in his research, which is encompassed under the umbrella topic of Bran.
His Zea mays research includes themes of Corn oil and Phytosterol.
Robert A. Moreau focuses mostly in the field of Phytosterol, narrowing it down to matters related to Biological membrane and, in some cases, Sterol.
Between 2012 and 2021, his most popular works were:
- Phytosterols and their derivatives: Structural diversity, distribution, metabolism, analysis, and health-promoting uses. (100 citations)
- Progress and perspectives in plant sterol and plant stanol research (22 citations)
- Components responsible for the emulsification properties of corn fibre gum (18 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
His scientific interests lie mostly in Food science, Fatty acid, Sorghum, Coproduct and Plant sterols.
He has researched Food science in several fields, including Extraction, Forage, Agronomy, Wax and Mass spectrometry.
Robert A. Moreau conducts interdisciplinary study in the fields of Fatty acid and Environmentally friendly through his works.
His Sorghum research focuses on subjects like Botany, which are linked to Enzyme assay.
His Plant sterols research is multidisciplinary, incorporating perspectives in Cholesterol management, Traditional medicine, Functional food and Plant sterol.
His work in Fermentation tackles topics such as Corn oil which are related to areas like Biofuel.
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