What is he best known for?
The fields of study he is best known for:
- Enzyme
- Bacteria
- Biochemistry
Adriano Brandelli mainly investigates Microbiology, Biochemistry, Keratinase, Bacteria and Food science.
The various areas that Adriano Brandelli examines in his Microbiology study include Listeria monocytogenes, Proteolytic enzymes and Bacillus.
The Biochemistry study which covers Chromatography that intersects with ABTS and Polyphenol.
The Keratinase study combines topics in areas such as Hydrolysis, Biodegradation, Feather meal and Bioconversion.
His research in Bacteria tackles topics such as Strain which are related to areas like Vibrio.
His work in the fields of Food science, such as Casein, overlaps with other areas such as Factorial experiment.
His most cited work include:
- Biochemical features of microbial keratinases and their production and applications. (289 citations)
- Anti-adhesion and antibacterial activity of silver nanoparticles supported on graphene oxide sheets. (238 citations)
- Characterization of a new keratinolytic bacterium that completely degrades native feather keratin. (236 citations)
What are the main themes of his work throughout his whole career to date?
Adriano Brandelli mainly focuses on Food science, Microbiology, Antimicrobial, Biochemistry and Bacteria.
His Food science study incorporates themes from Biotechnology, Yeast, Antioxidant and Response surface methodology.
Adriano Brandelli combines subjects such as Salmonella enteritidis, Microorganism, Bacillus, Staphylococcus aureus and Virulence with his study of Microbiology.
His study in Antimicrobial is interdisciplinary in nature, drawing from both Listeria monocytogenes, Peptide and Bacillus cereus.
As part of the same scientific family, Adriano Brandelli usually focuses on Enzyme, concentrating on Chromatography and intersecting with Hydrolysis.
As a part of the same scientific family, he mostly works in the field of Keratinase, focusing on Feather meal and, on occasion, Feather.
He most often published in these fields:
- Food science (29.45%)
- Microbiology (28.86%)
- Antimicrobial (26.53%)
What were the highlights of his more recent work (between 2016-2021)?
- Antimicrobial (26.53%)
- Food science (29.45%)
- Microbiology (28.86%)
In recent papers he was focusing on the following fields of study:
Adriano Brandelli spends much of his time researching Antimicrobial, Food science, Microbiology, Antioxidant and Bacteria.
His work carried out in the field of Antimicrobial brings together such families of science as Bacillus, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Peptide.
His work deals with themes such as Nisin and Biochemistry, which intersect with Listeria monocytogenes.
His work on Prebiotic, Psychrotrophic bacteria and Food hygiene as part of general Food science research is frequently linked to Wheat middlings, bridging the gap between disciplines.
His Microbiology study combines topics in areas such as In vivo and Virulence.
His research integrates issues of Chromatography, Pathogenic bacteria and Hydrolysate in his study of Antioxidant.
Between 2016 and 2021, his most popular works were:
- Pectin and polygalacturonic acid-coated liposomes as novel delivery system for nisin: Preparation, characterization and release behavior (53 citations)
- A novel active packaging material based on starch-halloysite nanocomposites incorporating antimicrobial peptides (43 citations)
- Characterization of active biodegradable films based on cassava starch and natural compounds (36 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Bacteria
- Biochemistry
Antimicrobial, Food science, Chromatography, Phosphatidylcholine and Liposome are his primary areas of study.
His Antimicrobial research entails a greater understanding of Microbiology.
His study looks at the intersection of Microbiology and topics like Biofilm with Peptide.
Many of his research projects under Food science are closely connected to Protein efficiency ratio with Protein efficiency ratio, tying the diverse disciplines of science together.
His Chromatography research integrates issues from Nisin, Antioxidant, Enterococcus durans, Pectin and Hydrolysate.
His studies deal with areas such as Hydrolysis, Polysaccharide and Nuclear chemistry as well as Liposome.
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