What is he best known for?
The fields of study he is best known for:
Antonio Gálvez mostly deals with Microbiology, Bacteriocin, Enterococcus faecalis, Bacteria and Biochemistry.
His work carried out in the field of Microbiology brings together such families of science as Listeria, Staphylococcus aureus and Virulence.
His Bacteriocin research includes themes of Food science, Sodium and Bacillus cereus.
Antonio Gálvez has included themes like Plasmid and Chromatography in his Enterococcus faecalis study.
His study in Bacteria is interdisciplinary in nature, drawing from both Crystallography, Crystal structure, Strain, Escherichia coli and Molecule.
His Biochemistry study combines topics from a wide range of disciplines, such as Lantibiotics, Dendrotoxin and Apamin.
His most cited work include:
- Bacteriocin-based Strategies for Food Biopreservation (830 citations)
- Purification and characterization of a unique, potent, peptidyl probe for the high conductance calcium-activated potassium channel from venom of the scorpion Buthus tamulus. (622 citations)
- Enterococci as probiotics and their implications in food safety (407 citations)
What are the main themes of his work throughout his whole career to date?
Antonio Gálvez spends much of his time researching Microbiology, Bacteriocin, Food science, Bacteria and Enterococcus faecalis.
His Microbiology research includes elements of Biochemistry and Biocide.
His biological study focuses on Biopreservation.
The concepts of his Food science study are interwoven with issues in Food spoilage and Antimicrobial.
His Bacteria study integrates concerns from other disciplines, such as Gene and Escherichia coli.
The study incorporates disciplines such as Plasmid, Genetic transfer, Enterococcus and Strain in addition to Enterococcus faecalis.
He most often published in these fields:
- Microbiology (59.16%)
- Bacteriocin (39.31%)
- Food science (37.79%)
What were the highlights of his more recent work (between 2015-2021)?
- Microbiology (59.16%)
- Food science (37.79%)
- Bacteria (29.39%)
In recent papers he was focusing on the following fields of study:
His main research concerns Microbiology, Food science, Bacteria, Antibiotic resistance and Antimicrobial.
His Microbiology research incorporates themes from Enterobacter, Escherichia coli, Efflux, Pathogenic bacteria and Lactobacillus pentosus.
His study on Lactobacillus is often connected to Hydrostatic pressure as part of broader study in Food science.
The study incorporates disciplines such as Antibiotics, Biocide and Gene in addition to Bacteria.
His studies deal with areas such as Thymol, Pseudomonas fluorescens, Bacteriocin and Smoked salmon as well as Listeria.
The concepts of his Bacteriocin study are interwoven with issues in Pectin and Carboxymethyl cellulose.
Between 2015 and 2021, his most popular works were:
- The human gastrointestinal tract and oral microbiota in inflammatory bowel disease: a state of the science review. (46 citations)
- Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome. (37 citations)
- Effects of exposure to quaternary-ammonium-based biocides on antimicrobial susceptibility and tolerance to physical stresses in bacteria from organic foods. (35 citations)
In his most recent research, the most cited papers focused on:
His primary areas of investigation include Microbiology, Food science, Antimicrobial, Bacteria and Lactobacillus pentosus.
His Microbiology research is multidisciplinary, relying on both Listeria monocytogenes and Food spoilage.
His Listeria monocytogenes study combines topics in areas such as Bacteriocin, Biopreservation and Salmonella enterica.
His research integrates issues of Gut flora, Feces and Pathogenic bacteria in his study of Food science.
His Antimicrobial research is multidisciplinary, incorporating perspectives in Proanthocyanidin, Antibiotics, Biocide and Biofilm.
His work on Antibiotic resistance is typically connected to Triclosan as part of general Bacteria study, connecting several disciplines of science.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
