What is she best known for?
The fields of study she is best known for:
- Biochemistry
- Organic chemistry
- Food science
Food science, French fries, Organic chemistry, Chromatography and Moisture are her primary areas of study.
When carried out as part of a general Food science research project, her work on Sugar is frequently linked to work in Compression test, therefore connecting diverse disciplines of study.
As part of her studies on Chromatography, she often connects relevant subjects like Flavonols.
Her Moisture research includes elements of Apparent density and Mineralogy.
Her Ethyl acetate research is multidisciplinary, relying on both Hexane, Yield, Acetone and Ethyl lactate, Solvent.
Her study in Botany is interdisciplinary in nature, drawing from both Extraction, Induction period, Peroxide and Spearmint extract.
Her most cited work include:
- Antioxidant activity of some plant extracts of the family labiatae (225 citations)
- Water loss and oil uptake as a function of frying time (180 citations)
- Characterization of Flavonoid Subgroups and Hydroxy Substitution by HPLC-MS/MS (161 citations)
What are the main themes of her work throughout her whole career to date?
Vassiliki Oreopoulou mainly focuses on Food science, Chromatography, Antioxidant, Organic chemistry and Ethyl acetate.
Her work deals with themes such as Moisture and Botany, which intersect with Food science.
Her research in Chromatography intersects with topics in Acetone, Carotenoid and Rosmarinic acid.
Her Antioxidant study incorporates themes from Emulsion, Carvacrol, Oxidative phosphorylation and Peroxide value.
Her studies deal with areas such as Ethanol, Shelf life, Ether, Antimicrobial and Peroxide as well as Ethyl acetate.
Her Extraction research incorporates themes from Yield and Raw material.
She most often published in these fields:
- Food science (47.67%)
- Chromatography (32.56%)
- Antioxidant (26.74%)
What were the highlights of her more recent work (between 2017-2021)?
- Food science (47.67%)
- Ethanol (8.14%)
- Essential oil (8.14%)
In recent papers she was focusing on the following fields of study:
Her primary scientific interests are in Food science, Ethanol, Essential oil, Chromatography and Raw material.
Her Food science research includes elements of Emulsion and Polyphenol.
Vassiliki Oreopoulou has included themes like Ethyl acetate and Rosmarinic acid in her Ethanol study.
As a part of the same scientific family, Vassiliki Oreopoulou mostly works in the field of Essential oil, focusing on Distillation and, on occasion, Acetone and DPPH.
All of her Chromatography and Origanum and Carvacrol investigations are sub-components of the entire Chromatography study.
She works mostly in the field of Raw material, limiting it down to topics relating to Extraction and, in certain cases, Purification methods, Traditional medicine, Lemon balm and Antioxidant.
Between 2017 and 2021, her most popular works were:
- Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties (21 citations)
- Extraction of Polyphenols From Aromatic and Medicinal Plants: An Overview of the Methods and the Effect of Extraction Parameters (21 citations)
- Classification of Phenolic Compounds in Plants (17 citations)
In her most recent research, the most cited papers focused on:
- Biochemistry
- Organic chemistry
- Food science
Her primary areas of investigation include Polyphenol, Group, Computational biology, Class and Organic chemistry.
Her Polyphenol research entails a greater understanding of Antioxidant.
Her biological study spans a wide range of topics, including Medicinal plants and Winter savory.
Her work deals with themes such as Yield and Extraction, which intersect with Medicinal plants.
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.
