What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Botany
The scientist’s investigation covers issues in Food science, Antimicrobial, Microbiology, Botany and Water activity.
His biological study spans a wide range of topics, including Legume and Dielectric.
The various areas that Aurelio López-Malo examines in his Antimicrobial study include Thymol and Potassium sorbate.
His Potassium sorbate research is multidisciplinary, incorporating elements of Penicillium digitatum and Aspergillus flavus.
His studies deal with areas such as Lactobacillus rhamnosus, Zygosaccharomyces bailii and Lactobacillus plantarum as well as Microbiology.
His Botany research includes themes of Vacuum pressure and Starch.
His most cited work include:
- Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree (263 citations)
- Organic acids as antimicrobials to control Salmonella in meat and poultry products (252 citations)
- Dielectric properties of foods: reported data in the 21st Century and their potential applications. (190 citations)
What are the main themes of his work throughout his whole career to date?
Aurelio López-Malo mainly investigates Food science, Essential oil, Antimicrobial, Water activity and Botany.
Aurelio López-Malo has researched Food science in several fields, including Food spoilage and Microbiology.
His research integrates issues of Penicillium expansum and Aspergillus niger in his study of Essential oil.
Aurelio López-Malo integrates Water activity with Hydrostatic pressure in his research.
His Botany study frequently draws parallels with other fields, such as Horticulture.
The study incorporates disciplines such as Vanillin, Citral and Agar in addition to Aspergillus flavus.
He most often published in these fields:
- Food science (46.85%)
- Essential oil (15.77%)
- Antimicrobial (15.32%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (46.85%)
- Antimicrobial (15.32%)
- Essential oil (15.77%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Antimicrobial, Essential oil, Listeria monocytogenes and Minimum inhibitory concentration.
His Food science study incorporates themes from Salmonella and Saccharomyces cerevisiae.
He focuses mostly in the field of Antimicrobial, narrowing it down to topics relating to Antifungal and, in certain cases, Legume and Protein content.
He interconnects Penicillium expansum, Work and Chemical engineering in the investigation of issues within Essential oil.
His Listeria monocytogenes research focuses on subjects like Lactic acid, which are linked to Pathogen, Food microbiology, Pathogenic bacteria and Microbiology.
His Minimum inhibitory concentration research is multidisciplinary, relying on both Anti-inflammatory, Officinalis, Rosmarinus and Lamiaceae.
Between 2018 and 2021, his most popular works were:
- Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase (26 citations)
- Essential oils in vapor phase as alternative antimicrobials: A review. (23 citations)
- Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology (15 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Botany
Antimicrobial, Food science, Essential oil, Listeria monocytogenes and Minimum inhibitory concentration are his primary areas of study.
The Antimicrobial study combines topics in areas such as Gas chromatography, Traditional medicine, Lippia and Chemical composition.
His Food science study integrates concerns from other disciplines, such as Brassica, Base and Mass spectrometry.
His research in Essential oil intersects with topics in Volatility, Relative humidity and Biochemical engineering.
Aurelio López-Malo has included themes like Antibacterial activity, Bacterial population, Salmonella and Particle size in his Listeria monocytogenes study.
His Minimum inhibitory concentration research integrates issues from Officinalis, Rosmarinus, Lamiaceae, Anti-inflammatory and Growth inhibition.
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