What is he best known for?
The fields of study he is best known for:
Serge Delrot spends much of his time researching Biochemistry, Botany, Sucrose, Sugar and Ripening.
His studies link Veraison with Biochemistry.
His Botany study combines topics in areas such as Genetically modified crops, Abiotic component and Cell biology.
His work deals with themes such as Fructose, Biophysics, Hexokinase and Enzyme, which intersect with Sucrose.
The Sugar study combines topics in areas such as Phenols, Vicia faba and Aroma.
Serge Delrot studied Ripening and Vitis vinifera that intersect with Flesh.
His most cited work include:
- Effects of abiotic stress on plants: a systems biology perspective (665 citations)
- Recent advances in the transcriptional regulation of the flavonoid biosynthetic pathway (592 citations)
- Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality (375 citations)
What are the main themes of his work throughout his whole career to date?
Serge Delrot mainly investigates Biochemistry, Botany, Berry, Horticulture and Sucrose.
His research investigates the connection with Botany and areas like Gene expression which intersect with concerns in Cell biology.
His biological study spans a wide range of topics, including Vineyard and Ripening, Food science, Anthocyanin.
His studies in Ripening integrate themes in fields like Secondary metabolism and Abscisic acid.
Serge Delrot has researched Horticulture in several fields, including Sugar, Photosynthesis, Stomatal conductance and Wine.
His work focuses on many connections between Sucrose and other disciplines, such as Chromatography, that overlap with his field of interest in Sucrose transport and Maltose.
He most often published in these fields:
- Biochemistry (39.57%)
- Botany (35.22%)
- Berry (25.22%)
What were the highlights of his more recent work (between 2016-2021)?
- Berry (25.22%)
- Horticulture (23.04%)
- Ripening (18.70%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Berry, Horticulture, Ripening, Botany and Rootstock.
His work on Veraison as part of general Berry research is frequently linked to Context, thereby connecting diverse disciplines of science.
His studies deal with areas such as Sugar, Canopy and Transpiration as well as Horticulture.
His study in Sugar is interdisciplinary in nature, drawing from both Turgor pressure and Sucrose.
His work in Ripening addresses subjects such as Anthocyanin, which are connected to disciplines such as Biochemistry and Crop quality.
His research investigates the link between Botany and topics such as Sugar transporter that cross with problems in Starch.
Between 2016 and 2021, his most popular works were:
- Dissecting the Biochemical and Transcriptomic Effects of a Locally Applied Heat Treatment on Developing Cabernet Sauvignon Grape Berries (41 citations)
- Tempranillo clones differ in the response of berry sugar and anthocyanin accumulation to elevated temperature. (26 citations)
- Dissecting the rootstock control of scion transpiration using model-assisted analyses in grapevine. (22 citations)
In his most recent research, the most cited papers focused on:
His scientific interests lie mostly in Horticulture, Rootstock, Berry, Transcriptome and Ripening.
His Horticulture research includes themes of Sugar and Transpiration.
The various areas that he examines in his Rootstock study include Biotechnology, Strigolactone, Gene and Gene expression profiling.
The study incorporates disciplines such as Titratable acid and Cutting in addition to Berry.
His biological study deals with issues like Botany, which deal with fields such as RNA-Seq.
Metabolism is a subfield of Biochemistry that Serge Delrot explores.
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.
