What is he best known for?
The fields of study he is best known for:
Biochemistry, Wine, Chromatography, Botany and Food science are his primary areas of study.
His Biochemistry research incorporates themes from Hydroxybenzoic acid, Pharmacokinetics, Anthocyanin and Vitis vinifera.
His Wine research includes elements of Ethanol fermentation, Fermentation and Torulaspora delbrueckii.
His work in Chromatography addresses subjects such as Analytical chemistry, which are connected to disciplines such as Solvent, Chloroform and Metabolome.
The Botany study combines topics in areas such as Flavonols, Genotype and Agrimoniin.
His biological study spans a wide range of topics, including Yeast in winemaking and Polyphenol, Organic chemistry, Antioxidant, Proanthocyanidin.
His most cited work include:
- Metabolite Profiling of Grape: Flavonols and Anthocyanins (427 citations)
- Quantitation of polyphenols in different apple varieties. (319 citations)
- The stomach as a site for anthocyanins absorption from food1 (252 citations)
What are the main themes of his work throughout his whole career to date?
Urska Vrhovsek focuses on Food science, Botany, Wine, Chromatography and Biochemistry.
Urska Vrhovsek combines subjects such as Proanthocyanidin, Polyphenol, Antioxidant and Flavonols with his study of Food science.
His Polyphenol research incorporates elements of Radical and Anthocyanin.
His Botany study combines topics from a wide range of disciplines, such as Genotype and Horticulture.
The concepts of his Wine study are interwoven with issues in Phenols, Berry, Aroma and Metabolomics.
His research investigates the connection between Chromatography and topics such as Analytical chemistry that intersect with problems in Hydrophilic interaction chromatography.
He most often published in these fields:
- Food science (25.11%)
- Botany (22.91%)
- Wine (20.26%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (25.11%)
- Wine (20.26%)
- Horticulture (16.30%)
In recent papers he was focusing on the following fields of study:
Urska Vrhovsek mainly focuses on Food science, Wine, Horticulture, Aroma and Yeast.
The Sugar research Urska Vrhovsek does as part of his general Food science study is frequently linked to other disciplines of science, such as Lignoceric acid, therefore creating a link between diverse domains of science.
His work carried out in the field of Wine brings together such families of science as Vineyard and Methyl salicylate.
Urska Vrhovsek interconnects Dissection, Procyanidin B2 and Flavonols in the investigation of issues within Horticulture.
His Aroma research is multidisciplinary, incorporating elements of Gas chromatography, Chromatography, Mass spectrometry and Terpene.
His study in Botany extends to Polyphenol with its themes.
Between 2017 and 2021, his most popular works were:
- Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin. (37 citations)
- Measuring the impact of olive pomace enriched biscuits on the gut microbiota and its metabolic activity in mildly hypercholesterolaemic subjects (28 citations)
- Apple fruit superficial scald resistance mediated by ethylene inhibition is associated with diverse metabolic processes (27 citations)
In his most recent research, the most cited papers focused on:
Urska Vrhovsek mostly deals with Food science, Aroma, Wine, Gas chromatography and Norisoprenoids.
His study in the field of Fermentation is also linked to topics like Oleanolic acid.
His Wine study incorporates themes from Triple quadrupole mass spectrometer, High-performance liquid chromatography and Myricitrin.
His Gas chromatography research is classified as research in Chromatography.
His work deals with themes such as Methyl salicylate, Wine tasting, Vineyard, Winery and Winemaking, which intersect with Norisoprenoids.
His Mass spectrometry research is multidisciplinary, incorporating perspectives in Terroir and Horticulture.
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