What is she best known for?
The fields of study she is best known for:
- Food science
- Organic chemistry
- Biochemistry
Stella M. Alzamora spends much of her time researching Food science, Water activity, Ultrasound, Vanillin and Blanching.
Stella M. Alzamora has researched Food science in several fields, including Microorganism, Food spoilage and Antimicrobial.
Her work carried out in the field of Antimicrobial brings together such families of science as Citral, Aspergillus flavus and Potassium sorbate.
Her Water activity research is multidisciplinary, relying on both Food preservation, Atmospheric temperature range, Flow, Glucose addition and Mild heat.
Dehydration and Chromatography is closely connected to Moisture in her research, which is encompassed under the umbrella topic of Blanching.
Her work investigates the relationship between Yeast and topics such as Sonication that intersect with problems in Chitosan, Biophysics and D-value.
Her most cited work include:
- Novel functional foods from vegetable matrices impregnated with biologically active compounds (131 citations)
- Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude (130 citations)
- Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features (127 citations)
What are the main themes of her work throughout her whole career to date?
Stella M. Alzamora focuses on Food science, Water activity, Blanching, Biochemistry and Food preservation.
Her study in Food science is interdisciplinary in nature, drawing from both Microorganism, Listeria and Antimicrobial.
Her work deals with themes such as Sugar, Chromatography, Organic chemistry, Sorbic acid and Stereochemistry, which intersect with Water activity.
Stella M. Alzamora has included themes like Osmotic dehydration, Mineralogy, Moisture and Texture in her Blanching study.
Her research in Food preservation intersects with topics in Biotechnology and Calcium.
Her research in Vanillin tackles topics such as Aspergillus flavus which are related to areas like Agar.
She most often published in these fields:
- Food science (48.65%)
- Water activity (28.38%)
- Blanching (15.54%)
What were the highlights of her more recent work (between 2011-2020)?
- Food science (48.65%)
- Rheology (6.76%)
- Botany (8.78%)
In recent papers she was focusing on the following fields of study:
Stella M. Alzamora mostly deals with Food science, Rheology, Botany, Microorganism and Osmotic dehydration.
In general Food science, her work in Browning is often linked to Contamination linking many areas of study.
Her Rheology study incorporates themes from Viscosity and Texture.
Her studies in Texture integrate themes in fields like Blanching, Mineralogy, Viscoelasticity and Nuclear chemistry.
Her Botany research is multidisciplinary, incorporating elements of Cellulose, Penetration and Orange.
Her Osmotic dehydration study also includes fields such as
- Trehalose which intersects with area such as Osmosis,
- Sugar that connect with fields like Water activity, Preserved Foods, Critical control point, Salting and Environmental engineering.
Between 2011 and 2020, her most popular works were:
- Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound (84 citations)
- Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation (77 citations)
- Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability (55 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Organic chemistry
- Biochemistry
Her primary scientific interests are in Food science, Microorganism, Botany, Water activity and Horticulture.
Her research on Food science often connects related areas such as Manufacturing process.
Stella M. Alzamora combines subjects such as High intensity light, Melon, Orange and Bacterial growth with her study of Microorganism.
The concepts of her Botany study are interwoven with issues in Food spoilage and Inactivation kinetics.
The various areas that Stella M. Alzamora examines in her Water activity study include Rheology, Osmotic dehydration, Trehalose, Osmosis and Sugar.
Her Osmosis research incorporates themes from Biophysics and Turgor pressure.
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.
