What is she best known for?
The fields of study she is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
Solange I. Mussatto mainly investigates Biochemistry, Food science, Hemicellulose, Hydrolysis and Chromatography.
In her study, Residue, Bagasse, Organosolv, Carbohydrate metabolism and Cladosporium cladosporioides is inextricably linked to Sodium hydroxide, which falls within the broad field of Biochemistry.
Xylose and Fermentation are among the areas of Food science where the researcher is concentrating her efforts.
She has researched Fermentation in several fields, including Sugar, Pulp and paper industry, Yeast and Hydrolysate.
She has included themes like Ethanol, Gum arabic and Antioxidant in her Chromatography study.
She interconnects Arabinose and Raw material in the investigation of issues within Cellulose.
Her most cited work include:
- Alternatives for detoxification of diluted-acid lignocellulosic hydrolyzates for use in fermentative processes: a review (614 citations)
- Non-digestible oligosaccharides: A review (523 citations)
- Brewers' spent grain : generation, characteristics and potential applications (505 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of study are Food science, Fermentation, Biochemistry, Chromatography and Hydrolysate.
Her Food science research integrates issues from Botany and Yeast.
Her Fermentation study integrates concerns from other disciplines, such as Ethanol, Hydrolysis and Pulp and paper industry.
As a member of one scientific family, Solange I. Mussatto mostly works in the field of Hydrolysis, focusing on Cellulose and, on occasion, Enzymatic hydrolysis.
Her work focuses on many connections between Pulp and paper industry and other disciplines, such as Raw material, that overlap with her field of interest in Biofuel.
Her studies in Hydrolysate integrate themes in fields like Activated charcoal and Bagasse.
She most often published in these fields:
- Food science (40.60%)
- Fermentation (33.46%)
- Biochemistry (21.05%)
What were the highlights of her more recent work (between 2017-2021)?
- Food science (40.60%)
- Fermentation (33.46%)
- Biomass (9.40%)
In recent papers she was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Fermentation, Biomass, Biorefinery and Hydrolysis.
Solange I. Mussatto combines subjects such as Supplementary data, Refinery and Aspergillus with her study of Food science.
Her work deals with themes such as Ethanol, Bagasse, Penicillium citrinum, Cellulosic ethanol and Hydrolysate, which intersect with Fermentation.
She has researched Hydrolysate in several fields, including Cellobiose, Xylose, Orange, Rhodosporidium toruloides and Carotenoid.
Solange I. Mussatto has included themes like Agroforestry, Raw material and Biochar in her Biomass study.
Her Hydrolysis study combines topics in areas such as Ethanol fuel, Fourier transform infrared spectroscopy, Lignin and Pulp and paper industry.
Between 2017 and 2021, her most popular works were:
- Advances and opportunities in biomass conversion technologies and biorefineries for the development of a bio-based economy (43 citations)
- Synthesis and characterization of silver nanoparticles loaded poly(vinyl alcohol)-lignin electrospun nanofibers and their antimicrobial activity. (42 citations)
- Innovation and strategic orientations for the development of advanced biorefineries. (34 citations)
In her most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
Solange I. Mussatto spends much of her time researching Biomass, Fermentation, Biorefinery, Hydrolysate and Food science.
Her Fermentation research integrates issues from Cellulose and Enzymatic hydrolysis.
Her Biorefinery study integrates concerns from other disciplines, such as Wastewater, Mesophile, Pulp and paper industry and Scale.
The concepts of her Hydrolysate study are interwoven with issues in Cellobiose, Xylose, Orange and Pigment, Monascus.
Xylose is a subfield of Biochemistry that Solange I. Mussatto investigates.
Her study in Food science focuses on Ethanol fuel in particular.
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