What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
Shridhar K. Sathe spends much of his time researching Food science, Allergen, Chromatography, Biochemistry and Botany.
The study incorporates disciplines such as Chymotrypsin and Trypsin in addition to Food science.
His research integrates issues of Food allergy and Tree nut allergy in his study of Allergen.
His Chromatography research is multidisciplinary, incorporating elements of Storage protein, Plant protein and Emulsion.
His research in Biochemistry tackles topics such as Skeletal muscle which are related to areas like Actin, Myofibril, Proteolysis and Cathepsin.
Specifically, his work in Botany is concerned with the study of Phaseolus.
His most cited work include:
- Phytates in Legumes and Cereals (755 citations)
- CHEMICAL COMPOSITION OF SELECTED EDIBLE NUT SEEDS (422 citations)
- Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties (368 citations)
What are the main themes of his work throughout his whole career to date?
Shridhar K. Sathe focuses on Food science, Chromatography, Biochemistry, Phaseolus and Botany.
His Food science research is multidisciplinary, relying on both Agronomy and Chymotrypsin.
The Chromatography study combines topics in areas such as Plant protein, Storage protein, Globulin, Polyacrylamide gel electrophoresis and Solubility.
His study in Biochemistry is interdisciplinary in nature, drawing from both Epitope and Allergen.
His Phaseolus research incorporates elements of Human nutrition, Cultivar and Trypsin, Enzyme.
In general Botany study, his work on Juglans often relates to the realm of Phaseolus mungo, thereby connecting several areas of interest.
He most often published in these fields:
- Food science (32.39%)
- Chromatography (27.84%)
- Biochemistry (25.00%)
What were the highlights of his more recent work (between 2011-2020)?
- Food science (32.39%)
- Monoclonal antibody (5.11%)
- Epitope (9.09%)
In recent papers he was focusing on the following fields of study:
Shridhar K. Sathe mainly focuses on Food science, Monoclonal antibody, Epitope, Chromatography and Prunus dulcis.
The study of Food science is intertwined with the study of Agronomy in a number of ways.
He interconnects Dot blot, Biochemistry and Western blot in the investigation of issues within Monoclonal antibody.
His Epitope study which covers Recombinant DNA that intersects with Brazil nut, Food processing, Tree nut allergy and Complementary DNA.
His Chromatography study integrates concerns from other disciplines, such as Glycoprotein and Globulin.
His Prunus dulcis study incorporates themes from Immunoassay, Enzyme, Polyclonal antibodies and Prunus.
Between 2011 and 2020, his most popular works were:
- Effect of high pressure processing on the immunoreactivity of almond milk (49 citations)
- Functional properties of select seed flours (45 citations)
- Conformational epitope mapping of Pru du 6, a major allergen from almond nut. (43 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Amino acid
Shridhar K. Sathe spends much of his time researching Food science, Antibody, Molecular biology, Monoclonal antibody and Epitope.
His work in the fields of Food science, such as Defatting, intersects with other areas such as Tree.
His Antibody research integrates issues from Prunus and Enzyme.
His work carried out in the field of Molecular biology brings together such families of science as Dot blot, Western blot, Prunus dulcis and Protein solubility.
His Monoclonal antibody research incorporates themes from Legumin, Immunoglobulin E and Allergen.
The various areas that Shridhar K. Sathe examines in his Biochemistry study include Globulin, Ionic strength and Solubility.
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