Robert A. Saftner

What is he best known for?

The fields of study he is best known for:

• Botany
• Enzyme
• Biochemistry

His main research concerns Horticulture, Food science, Biochemistry, Cultivar and Postharvest. His Vaccinium virgatum study in the realm of Horticulture interacts with subjects such as Climacteric. His Food science study combines topics in areas such as Vaccinium, Honeydew melon and Berry.

In general Biochemistry, his work in Sucrose and Fructose is often linked to Sucrose transport and Fast blue linking many areas of study. The concepts of his Cultivar study are interwoven with issues in High-performance liquid chromatography, Ripening and Cadaverine. His study looks at the intersection of Postharvest and topics like Inoculation with Penicillium expansum, Fungi imperfecti, Sodium and Microbiology.

His most cited work include:

• Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin (351 citations)
• Relationship Between Host Acidification and Virulence of Penicillium spp. on Apple and Citrus Fruit. (152 citations)
• Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks (117 citations)

What are the main themes of his work throughout his whole career to date?

Robert A. Saftner mostly deals with Horticulture, Postharvest, Botany, Biochemistry and Food science. In general Horticulture study, his work on Cultivar, Orange and Colletotrichum acutatum often relates to the realm of Climacteric, thereby connecting several areas of interest. He studies Penicillium expansum which is a part of Postharvest.

His work on Turgor pressure and Photosynthesis as part of general Botany research is frequently linked to Gene pool, Capsicum baccatum and Genetic diversity, bridging the gap between disciplines. His study on 1-Aminocyclopropane-1-carboxylic acid, Polyamine, Sucrose and Polyamine biosynthesis is often connected to Vacuole as part of broader study in Biochemistry. Robert A. Saftner has included themes like Honeydew melon and Honeydew in his Food science study.

He most often published in these fields:

• Horticulture (46.27%)
• Postharvest (34.33%)
• Botany (26.87%)

What were the highlights of his more recent work (between 2007-2016)?

• Horticulture (46.27%)
• Germplasm (5.97%)
• Ascorbic acid (7.46%)

In recent papers he was focusing on the following fields of study:

Robert A. Saftner mainly investigates Horticulture, Germplasm, Ascorbic acid, Food science and Botany. His Horticulture research is multidisciplinary, relying on both Modified atmosphere and Sweetness. His research is interdisciplinary, bridging the disciplines of Cultivar and Food science.

His research in Cultivar intersects with topics in High-performance liquid chromatography and Biochemistry, Sucrose. His studies deal with areas such as Moho, Malus and Yeast as well as Penicillium expansum. His research integrates issues of Moisture and Nitrate in his study of Postharvest.

Between 2007 and 2016, his most popular works were:

• Modified Atmosphere Maintains Quality of Fresh‐cut Cantaloupe (Cucumis melo L.) (111 citations)
• Instrumental and sensory quality characteristics of blueberry fruit from twelve cultivars (107 citations)
• Comparative analysis of strawberry total phenolics via Fast Blue BB vs. Folin–Ciocalteu: Assay interference by ascorbic acid (83 citations)

In his most recent research, the most cited papers focused on:

• Botany
• Enzyme
• Biochemistry

His scientific interests lie mostly in Horticulture, Food science, Cultivar, Modified atmosphere and Biochemistry. His Horticulture research integrates issues from Flavor, Sweetness and Sensory analysis. His Food science research is mostly focused on the topic Organoleptic.

His work in the fields of Sucrose and Fructose overlaps with other areas such as Food composition data, Ascorbic acid and Fast blue. Robert A. Saftner combines Food composition data and High-performance liquid chromatography in his research.