What is he best known for?
The fields of study he is best known for:
- Botany
- Enzyme
- Food science
His main research concerns Mycotoxin, Food science, Botany, Ochratoxin A and Fusarium.
His Mycotoxin research includes elements of Food contaminant, Agar and Aflatoxin.
His Food science study combines topics from a wide range of disciplines, such as Food microbiology and Potassium sorbate.
His biological study spans a wide range of topics, including Water activity and Horticulture.
His studies in Horticulture integrate themes in fields like Penicillium decumbens and Microbiology.
His Ochratoxin A research is mostly focused on the topic Ochratoxin.
His most cited work include:
- Mycotoxins: occurrence, toxicology, and exposure assessment. (727 citations)
- Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grain. (213 citations)
- Water activity, temperature, and pH effects on growth of Fusarium moniliforme and Fusarium proliferatum isolates from maize (163 citations)
What are the main themes of his work throughout his whole career to date?
Vicente Sanchis mostly deals with Mycotoxin, Food science, Botany, Ochratoxin A and Fusarium.
His Mycotoxin study which covers Aflatoxin that intersects with Aspergillus flavus.
His work carried out in the field of Food science brings together such families of science as Food spoilage, Agar and Potassium sorbate.
His Botany research incorporates elements of Water activity and Horticulture.
His Ochratoxin A research incorporates themes from Wine, Incubation and Aspergillus niger.
His Penicillium research is multidisciplinary, incorporating perspectives in Patulin and Microbiology.
He most often published in these fields:
- Mycotoxin (52.35%)
- Food science (46.21%)
- Botany (38.99%)
What were the highlights of his more recent work (between 2013-2021)?
- Mycotoxin (52.35%)
- Food science (46.21%)
- Ochratoxin A (23.47%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Mycotoxin, Food science, Ochratoxin A, Fusarium and Aflatoxin.
The concepts of his Mycotoxin study are interwoven with issues in Animal feed and Horticulture.
His Food science study frequently draws connections to adjacent fields such as Toxicology.
The various areas that Vicente Sanchis examines in his Fusarium study include Raw material, Aspergillus and Enzyme.
Vicente Sanchis interconnects Silage, Agronomy, Fumonisin and Aspergillus flavus in the investigation of issues within Aflatoxin.
Vicente Sanchis works mostly in the field of Botany, limiting it down to topics relating to Water activity and, in certain cases, Sorghum, as a part of the same area of interest.
Between 2013 and 2021, his most popular works were:
- A review of the mycotoxin adsorbing agents, with an emphasis on their multi-binding capacity, for animal feed decontamination. (79 citations)
- Stability of DON and OTA during the breadmaking process and determination of process and performance criteria (50 citations)
- Effects of temperature, water activity and incubation time on fungal growth and aflatoxin B1 production by toxinogenic Aspergillus flavus isolates on sorghum seeds. (45 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Botany
- Food science
Vicente Sanchis mainly investigates Mycotoxin, Ochratoxin A, Food science, Fermentation and Botany.
His Mycotoxin research integrates issues from Inoculation, Fusarium, Food industry and Aflatoxin.
His Ochratoxin A study combines topics in areas such as Raw material, Zearalenone, Deoxynivalenol-3-glucoside and Cytotoxicity.
In general Food science study, his work on Ingredient often relates to the realm of Risk assessment, Leaching model and Leaching, thereby connecting several areas of interest.
His Botany research is multidisciplinary, incorporating perspectives in Water activity and Horticulture.
His Water activity research includes elements of Sorghum and Aspergillus tubingensis.
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