D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 60 Citations 12,471 288 World Ranking 4870 National Ranking 12

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Food science

Ryszard Amarowicz mostly deals with Food science, Antioxidant, Chromatography, Proanthocyanidin and Polyphenol. His Food science research is multidisciplinary, relying on both DPPH, Biochemistry, Organic chemistry and Botany. In the subject of general Antioxidant, his work in Flavonoid is often linked to Model system, thereby combining diverse domains of study.

His Chromatography research includes elements of Phenols and Sephadex. His Proanthocyanidin research includes themes of Catechin, Cotyledon, Tannin and Lathyrus. He has researched Polyphenol in several fields, including In vitro and Bearberry.

His most cited work include:

  • Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies (844 citations)
  • Current research developments on polyphenolics of rapeseed/canola : a review (220 citations)
  • Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment (190 citations)

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

His primary areas of investigation include Food science, Chromatography, Antioxidant, Botany and Biochemistry. Ryszard Amarowicz has included themes like Phenolic acid, Catechin, Proanthocyanidin, Polyphenol and Gallic acid in his Food science study. His Polyphenol research incorporates elements of Flavonoid and Tannin.

Ryszard Amarowicz interconnects Sephadex and Methanol in the investigation of issues within Chromatography. He works in the field of Antioxidant, namely DPPH. His research in Botany intersects with topics in Caffeic acid and Ferulic acid.

He most often published in these fields:

  • Food science (36.29%)
  • Chromatography (37.10%)
  • Antioxidant (29.57%)

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

  • Food science (36.29%)
  • Antioxidant (29.57%)
  • DPPH (13.17%)

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

His main research concerns Food science, Antioxidant, DPPH, Horticulture and Chromatography. His Plant protein study, which is part of a larger body of work in Food science, is frequently linked to Bran, bridging the gap between disciplines. His Antioxidant research incorporates themes from Ferric and Cultivar.

His study in DPPH is interdisciplinary in nature, drawing from both Chlorogenic acid, Flavonols and Proanthocyanidin. His Chromatography research is multidisciplinary, incorporating elements of Sephadex, Methanol and Rapeseed. His Sephadex research is multidisciplinary, incorporating perspectives in Fraction and Column chromatography.

Between 2017 and 2021, his most popular works were:

  • Content of phenolic acids in rye caryopses determined using DAD-HPLC method (50 citations)
  • Antioxidant and antiradical activity of ferulates (27 citations)
  • Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract. (25 citations)

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

  • Enzyme
  • Biochemistry
  • Food science

His scientific interests lie mostly in Food science, Antioxidant, DPPH, Chromatography and Human serum albumin. His Food science study also includes

  • Trolox that connect with fields like Trolox equivalent antioxidant capacity,
  • Cultivar that intertwine with fields like ABTS. Extraction is closely connected to Phenols in his research, which is encompassed under the umbrella topic of Antioxidant.

The various areas that Ryszard Amarowicz examines in his DPPH study include Oleuropein, Flavonols and Hydroxytyrosol. His Chromatography research integrates issues from Sephadex and Methanol. The study incorporates disciplines such as Proanthocyanidin, Polyphenol, Bark and Tannin in addition to Fraction.

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.

Best Publications

Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies

R. Amarowicz;R.B. Pegg;P. Rahimi-Moghaddam;B. Barl.
Food Chemistry (2004)

1417 Citations

Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment

Brian D. Craft;Adrian L. Kerrihard;Ryszard Amarowicz;Ronald B. Pegg.
Comprehensive Reviews in Food Science and Food Safety (2012)

285 Citations

Antioxidant activity of peptide fractions of capelin protein hydrolysates

R. Amarowicz;F. Shahidi.
Food Chemistry (1997)

280 Citations

Current research developments on polyphenolics of rapeseed/canola : a review

M. Naczk;R. Amarowicz;A. Sullivan;F. Shahidi.
Food Chemistry (1998)

277 Citations

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Emilio Alvarez-Parrilla;Laura A de la Rosa;Ryszard Amarowicz;Fereidoon Shahidi.
Journal of Agricultural and Food Chemistry (2011)

247 Citations

Legumes as a source of natural antioxidants

Ryszard Amarowicz;Ronald B. Pegg.
European Journal of Lipid Science and Technology (2008)

239 Citations

Antioxidant activity of crude tannins of canola and rapeseed hulls

R. Amarowicz;M. Naczk;F. Shahidi.
Journal of the American Oil Chemists' Society (2000)

226 Citations

Isolation and Identification of an Antioxidative Component in Canola Meal

Udaya Wanasundara;Ryszard Amarowicz;Fereidoon Shahidi.
Journal of Agricultural and Food Chemistry (1994)

220 Citations

Antioxidant Activity of Various Fractions of Non-Tannin Phenolics of Canola Hulls

R. Amarowicz;M. Naczk;F. Shahidi.
Journal of Agricultural and Food Chemistry (2000)

216 Citations

Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

Ryszard Amarowicz;Isabel Estrella;Teresa Hernández;Sergio Robredo.
Food Chemistry (2010)

213 Citations

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