What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Enzyme
- Organic chemistry
His primary scientific interests are in Food science, Biochemistry, Antioxidant, Botany and Polyphenol.
His Lycopene study, which is part of a larger body of work in Food science, is frequently linked to Health benefits, bridging the gap between disciplines.
Biochemistry is often connected to Carotene in his work.
His studies deal with areas such as Papain, Chromatography and Hydrolysate as well as Antioxidant.
The study incorporates disciplines such as Salt, Thermal transition and Fatty acid in addition to Botany.
The Polyphenol study combines topics in areas such as Gallic acid, Phenols and Extraction.
His most cited work include:
- Polyphenolics in grape seeds-biochemistry and functionality. (531 citations)
- Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry (250 citations)
- Lycopene degradation and isomerization in tomato dehydration (240 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Chromatography, Biochemistry, Antioxidant and Botany are his primary areas of study.
His work on Carotenoid as part of general Food science study is frequently connected to Health benefits, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
His Chromatography study frequently links to adjacent areas such as Denaturation.
Yukio Kakuda undertakes multidisciplinary investigations into Biochemistry and Globulin in his work.
Yukio Kakuda has researched Botany in several fields, including Horticulture and Fatty acid.
In his study, Vitamin C is strongly linked to Vitamin E, which falls under the umbrella field of Lycopene.
He most often published in these fields:
- Food science (41.04%)
- Chromatography (28.36%)
- Biochemistry (17.91%)
What were the highlights of his more recent work (between 2008-2018)?
- Food science (41.04%)
- Antioxidant (13.43%)
- Pectin (3.73%)
In recent papers he was focusing on the following fields of study:
Yukio Kakuda mainly focuses on Food science, Antioxidant, Pectin, Electrospinning and Chromatography.
His work carried out in the field of Food science brings together such families of science as DPPH and Legume, Camellia sinensis, Botany.
His Botany study combines topics from a wide range of disciplines, such as Catechin, Polyphenol and Narirutin, Flavonoid.
His studies in Antioxidant integrate themes in fields like Blowing a raspberry, Phytochemical and Carotenoid.
Many of his research projects under Chromatography are closely connected to Milk fat globule with Milk fat globule, tying the diverse disciplines of science together.
His work in Biochemistry covers topics such as Pulp which are related to areas like Lycopene.
Between 2008 and 2018, his most popular works were:
- Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities. (185 citations)
- Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigallocatechin Gallate (135 citations)
- Stability of all-trans-β-carotene under ultrasound treatment in a model system: Effects of different factors, kinetics and newly formed compounds (80 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
His main research concerns Food science, Antioxidant, DPPH, Botany and Camellia sinensis.
His Food science research is multidisciplinary, incorporating perspectives in Oxygen radical absorbance capacity and Biphenyl compound.
His Antioxidant research is multidisciplinary, relying on both Legume, Phytochemical and Biotechnology.
The concepts of his DPPH study are interwoven with issues in Naringin, Phenolic acid, Neohesperidin and Ponkan.
His research investigates the connection with Botany and areas like Food quality which intersect with concerns in Epigallocatechin gallate.
His Camellia sinensis research includes themes of Flavor, Aroma and Carotenoid.
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