What is he best known for?
The fields of study he is best known for:
- Bacteria
- Antibiotics
- Biochemistry
His main research concerns Broiler, Food science, Salmonella, Lactose and Lactic acid.
His Broiler research includes elements of Scalding and Most probable number.
His biological study spans a wide range of topics, including Nalidixic acid and Bacteria.
His study in the field of Aeromonas, Agar and Acinetobacter also crosses realms of Poultry farming.
His study in Lactose intersects with areas of studies such as Inoculation and Anaerobic exercise.
His Lactic acid research includes themes of Crop and Gram-positive bacteria.
His most cited work include:
- Effect of Dietary Lactose on Cecal pH, Bacteriostatic Volatile Fatty Acids, and Salmonella typhimurium Colonization of Broiler Chicks (152 citations)
- Biological control of Salmonella typhimurium in young chickens. (121 citations)
- Effect of dietary lactose on salmonella colonization of market-age broiler chickens. (90 citations)
What are the main themes of his work throughout his whole career to date?
Arthur Hinton spends much of his time researching Food science, Microbiology, Salmonella, Broiler and Bacteria.
In the field of Food science, his study on Shelf life overlaps with subjects such as Population.
His work on Antimicrobial is typically connected to Contamination as part of general Microbiology study, connecting several disciplines of science.
His work deals with themes such as Lactose and Colonization, which intersect with Salmonella.
His Broiler study combines topics in areas such as Nalidixic acid, Scalding, Crop and Lactic acid.
Arthur Hinton combines subjects such as Preservative, Formazan, Enterobacteriaceae and Fatty acid with his study of Bacteria.
He most often published in these fields:
- Food science (50.00%)
- Microbiology (42.86%)
- Salmonella (42.86%)
What were the highlights of his more recent work (between 2015-2020)?
- Food science (50.00%)
- Campylobacter (23.21%)
- Broiler (41.07%)
In recent papers he was focusing on the following fields of study:
Arthur Hinton mainly investigates Food science, Campylobacter, Broiler, Microbiology and Salmonella.
His Food science study frequently links to related topics such as Bacteria.
His research in Campylobacter intersects with topics in Proteose-peptone, Aerobic growth and Beef extract.
His Broiler research integrates issues from Glycogen, Microbial diversity and Microbial population biology.
In general Microbiology, his work in Antimicrobial is often linked to Amylase, Endospore Forming Bacteria, Alimentary tract and Spleen linking many areas of study.
His Salmonella study combines topics from a wide range of disciplines, such as Food safety and Hand sanitizer.
Between 2015 and 2020, his most popular works were:
- Neutralization of Bactericidal Activity Related to Antimicrobial Carryover in Broiler Carcass Rinse Samples. (11 citations)
- Growth of Campylobacter incubated aerobically in fumarate-pyruvate media or media supplemented with dairy, meat, or soy extracts and peptones ☆ (6 citations)
- Molecular Analysis, Biochemical Characterization, Antimicrobial Activity, and Immunological Analysis of Proteus mirabilis Isolated from Broilers. (5 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Biochemistry
- Antibiotics
His primary areas of study are Food science, Microbiology, Antimicrobial, Aerobic growth and Beef extract.
His research on Food science often connects related areas such as Antibacterial activity.
His work carried out in the field of Microbiology brings together such families of science as Proteus mirabilis, Broiler, Immune system and Bacteria.
The study incorporates disciplines such as Nalidixic acid, Feces and Citric acid in addition to Antimicrobial.
His research integrates issues of Proteose-peptone and Campylobacter in his study of Aerobic growth.
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