Robert Veberic

What is he best known for?

The fields of study he is best known for:

• Botany
• Horticulture
• Cultivar

The scientist’s investigation covers issues in Botany, Horticulture, Cultivar, Phenols and Chlorogenic acid. The concepts of his Botany study are interwoven with issues in Gallic acid, Food science and Flavonols. His Food science study combines topics in areas such as Ellagic acid, Catechin, Juglans and Caffeic acid.

His Horticulture research integrates issues from Sugar and Jostaberry. His work carried out in the field of Cultivar brings together such families of science as Taste, Polyphenol, Primary metabolite and Malic acid. His study in Chlorogenic acid is interdisciplinary in nature, drawing from both Phenolic acid and Rutin.

His most cited work include:

• Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species (239 citations)
• Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region (183 citations)
• European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols (157 citations)

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

His main research concerns Botany, Horticulture, Cultivar, Food science and Flavonols. His Botany study integrates concerns from other disciplines, such as Phenols and Quercetin. His Horticulture study incorporates themes from Sugar and Gallic acid.

Within one scientific family, he focuses on topics pertaining to Ribes under Cultivar, and may sometimes address concerns connected to Red currant and Berry. His Food science research is multidisciplinary, incorporating elements of Ellagic acid, Catechin, Juglans and Antioxidant. The study incorporates disciplines such as High-performance liquid chromatography, Hydroxycinnamic acid and Proanthocyanidin in addition to Flavonols.

He most often published in these fields:

• Botany (61.54%)
• Horticulture (58.97%)
• Cultivar (41.67%)

What were the highlights of his more recent work (between 2017-2021)?

• Horticulture (58.97%)
• Food science (23.72%)
• Cultivar (41.67%)

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

His primary areas of study are Horticulture, Food science, Cultivar, Phenols and Dry weight. In general Horticulture study, his work on Rootstock often relates to the realm of Composition, thereby connecting several areas of interest. His Chlorogenic acid study in the realm of Food science interacts with subjects such as Phenylpropanoid.

His research integrates issues of Glycoside, Controlled atmosphere and Infestation in his study of Cultivar. As a part of the same scientific study, Robert Veberic usually deals with the Phenols, concentrating on Juglans and frequently concerns with Ellagic acid. Robert Veberic interconnects Gallic acid, Cyanidin and Flavones in the investigation of issues within Flavonols.

Between 2017 and 2021, his most popular works were:

• Photosynthetic Traits of Plants and the Biochemical Profile of Tomato Fruits Are Influenced by Grafting, Salinity Stress, and Growing Season. (11 citations)
• Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripening. (11 citations)
• Which Plant Part of Purple Coneflower (Echinacea purpurea (L.) Moench) Should be Used for Tea and Which for Tincture (10 citations)

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

• Botany
• Horticulture
• Cultivar

His primary scientific interests are in Horticulture, Cultivar, Food science, Phenols and Composition. His studies in Horticulture integrate themes in fields like Gallic acid, Flavonols and Spinach. His research in Flavonols intersects with topics in Carotenoid, Diospyros kaki, Bioactive compound and Flesh.

The Cultivar study combines topics in areas such as Rootstock, Growing season and Human fertilization. Robert Veberic has researched Food science in several fields, including Phenylalanine ammonia-lyase, Enzyme assay and Juglans. His Phenols research is multidisciplinary, incorporating perspectives in Base, Officinalis, Enzyme, High-performance liquid chromatography and Asparagus.