What is she best known for?
The fields of study she is best known for:
Aline Lonvaud-Funel spends much of her time researching Wine, Biochemistry, Yeast, Winemaking and Malolactic fermentation.
Aline Lonvaud-Funel interconnects Microbiology and Brettanomyces bruxellensis in the investigation of issues within Wine.
Her Microbiology research is multidisciplinary, incorporating elements of Food microbiology and Bacteria.
Her Biochemistry research is multidisciplinary, incorporating perspectives in Lactobacillus brevis and Lactic acid.
Her work investigates the relationship between Yeast and topics such as Biotechnology that intersect with problems in White Wine, Fungal genetics, Hanseniaspora and Metschnikowia pulcherrima.
Her work in the fields of Malolactic fermentation, such as Oenococcus oeni and Wine fault, intersects with other areas such as Malic acid.
Her most cited work include:
- Lactic acid bacteria in the quality improvement and depreciation of wine (500 citations)
- Biogenic amines in wines: role of lactic acid bacteria. (316 citations)
- Biogenic amines in fermented foods (255 citations)
What are the main themes of her work throughout her whole career to date?
Her scientific interests lie mostly in Wine, Biochemistry, Oenococcus oeni, Malolactic fermentation and Bacteria.
Her research in Wine intersects with topics in Food spoilage, Brettanomyces bruxellensis and Yeast.
Her Biochemistry research incorporates elements of Lactococcus lactis and Lactic acid.
Her Oenococcus oeni research includes themes of Oenococcus, Pediococcus and Gene, Phylogenetic tree.
Her study looks at the relationship between Malolactic fermentation and fields such as Leuconostoc, as well as how they intersect with chemical problems.
She combines subjects such as DNA, Microbiology and Polysaccharide with her study of Bacteria.
She most often published in these fields:
- Wine (42.37%)
- Biochemistry (40.68%)
- Oenococcus oeni (33.90%)
What were the highlights of her more recent work (between 2008-2016)?
- Wine (42.37%)
- Oenococcus oeni (33.90%)
- Food science (24.86%)
In recent papers she was focusing on the following fields of study:
Aline Lonvaud-Funel mainly investigates Wine, Oenococcus oeni, Food science, Biochemistry and Genetics.
Her Wine study combines topics in areas such as Ethanol fermentation, Yeast, Yeast in winemaking and Brettanomyces bruxellensis.
Her Oenococcus oeni study falls within the topics of Malolactic fermentation and Bacteria.
Her Bacteria research incorporates themes from Cadaverine, Tyrosine decarboxylase, Microbiology and Polysaccharide.
The study incorporates disciplines such as Phytosanitary certification and Polyphenol in addition to Food science.
Her study ties her expertise on Biofilm together with the subject of Biochemistry.
Between 2008 and 2016, her most popular works were:
- Biogenic amines in fermented foods (255 citations)
- Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. (123 citations)
- Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry. (116 citations)
In her most recent research, the most cited papers focused on:
The scientist’s investigation covers issues in Wine, Yeast, Food science, Fermentation and Winemaking.
Her Wine study incorporates themes from Histidine decarboxylase, Cadaverine, Tyrosine decarboxylase, Lactobacillus hilgardii and Agmatine deiminase.
Her work deals with themes such as Antibacterial activity, Antimicrobial and Polyphenol, which intersect with Food science.
The subject of her Fermentation research is within the realm of Biochemistry.
Her Biochemistry study integrates concerns from other disciplines, such as Fermentation in food processing and Biofilm.
Her Winemaking research is multidisciplinary, relying on both Food spoilage, Brettanomyces bruxellensis and Chromatography.
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