基本信息
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My main area of interest is in functional food ingredients. Specifically:
Structure-function relationships in fermented carbohydrates in the diet.
Development of novel prebiotic carbohydrates with a range of functional enhancements over the current market leaders. Several disease states and vulnerable population groups are being targeted by this research.
Design of prebiotics targeted at specific microbial groups in the gut microbiome. This approach is allowing the development of rationally designed synbiotics.
Utilisation of food waste as sources of functional food ingredients. Current work is focussing on plant biomass as a source of candidate prebiotics.
Development of enzymatic synthesis approaches for oligosaccharides based on the use of microbial and plant glycosidases as synthetic catalysts. This is allows us to create a range of novel, potentially bioactive, structures.
Research Interests
Papers共 235 篇Author StatisticsCo-AuthorSimilar Experts
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The American Journal of Clinical Nutritionno. 5 (2024): 1375-1375
FOOD SCIENCE & NUTRITIONno. 1 (2023): 17-38
The American journal of clinical nutritionno. 5 (2023): 938-955
R A Rastall,M Diez-Municio,S D Forssten,B Hamaker,A Meynier,F Javier Moreno,F Respondek, B Stah, K Venema, M Wiese
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Author Statistics
#Papers: 235
#Citation: 20392
H-Index: 62
G-Index: 140
Sociability: 6
Diversity: 1
Activity: 1
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