What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Biochemistry
Trust Beta mainly investigates Food science, Phenolic acid, DPPH, Antioxidant and Botany.
His Food science research includes elements of Flavonoid, Polyphenol, Bran and Phenols.
His study in Phenolic acid is interdisciplinary in nature, drawing from both Gallic acid, Chromatography, Ferulic acid and Protocatechuic acid.
His Ferulic acid study deals with Vanillic acid intersecting with Syringic acid.
Trust Beta has researched DPPH in several fields, including Moisture, Phytic acid, Phaseolus and Freeze-drying.
Trust Beta interconnects Legume and Nutraceutical in the investigation of issues within Antioxidant.
His most cited work include:
- Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions (285 citations)
- Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. (197 citations)
- Measurement of anthocyanins and other phytochemicals in purple wheat. (175 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Antioxidant, Ferulic acid, Phenolic acid and DPPH are his primary areas of study.
His work carried out in the field of Food science brings together such families of science as Phenols, Biochemistry, Bran and Botany.
His Botany study combines topics in areas such as Polyphenol, Red rice, Flavonoid and Black rice.
His work on Apigenin as part of general Antioxidant research is frequently linked to Health benefits, thereby connecting diverse disciplines of science.
The concepts of his Ferulic acid study are interwoven with issues in Arabinoxylan, Vanillic acid and Catechin.
His Phenolic acid research is multidisciplinary, relying on both Syringic acid, Kernel development, Caffeic acid and Protocatechuic acid.
He most often published in these fields:
- Food science (61.11%)
- Antioxidant (26.54%)
- Ferulic acid (26.54%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (61.11%)
- Antioxidant (26.54%)
- Ferulic acid (26.54%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Antioxidant, Ferulic acid, Antioxidant capacity and ABTS.
His Food science research incorporates themes from DPPH and Quercetin.
His research integrates issues of Plasticizer and Polyphenol in his study of DPPH.
His Antioxidant study incorporates themes from Pantropical, Traditional medicine, Nutraceutical and Antimicrobial.
His study looks at the relationship between Ferulic acid and fields such as Hydroxycinnamic acid, as well as how they intersect with chemical problems.
His research investigates the connection between ABTS and topics such as Phenolic acid that intersect with issues in Bran, Phenols and Xylose.
Between 2018 and 2021, his most popular works were:
- Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe) (85 citations)
- Profile of phenolic compounds and antioxidant activity of finger millet varieties. (65 citations)
- Hydroxycinnamic acid amide (HCAA) derivatives, flavonoid C-glycosides, phenolic acids and antioxidant properties of foxtail millet (33 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
His primary areas of study are Food science, Antioxidant, Finger millet, ABTS and DPPH.
His research on Food science focuses in particular on Ferulic acid.
His Antioxidant research is multidisciplinary, incorporating perspectives in Anti-inflammatory, Chemical constituents, Antimicrobial and Terpene.
The study incorporates disciplines such as Antioxidant capacity, In vitro and High-performance liquid chromatography, Chromatography, Mass spectrometry in addition to Finger millet.
The ABTS study combines topics in areas such as Oxygen radical absorbance capacity, Hydroxycinnamic acid, Kaempferol and Phenolic acid.
His DPPH study combines topics from a wide range of disciplines, such as Asteraceae, Quercetin, Pollen and Sapindaceae.
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