What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Bacteria
Bernard A. Prior mostly deals with Biochemistry, Fermentation, Yeast, Xylose and Glycerol.
Osmotic shock, Ethanol fermentation, Osmotic concentration, Xylan and Enzyme are the core of his Biochemistry study.
Fermentation is a subfield of Food science that Bernard A. Prior studies.
Bernard A. Prior works mostly in the field of Yeast, limiting it down to topics relating to Arabitol and, in certain cases, Ribitol and Mannitol.
The Xylose study combines topics in areas such as Bioorganic chemistry, Ethanol yield and Strain.
In general Glycerol study, his work on Glycerol transport often relates to the realm of Osmoregulation, thereby connecting several areas of interest.
His most cited work include:
- Glycerol production by microbial fermentation: A review (439 citations)
- Fps1, a yeast member of the MIP family of channel proteins, is a facilitator for glycerol uptake and efflux and is inactive under osmotic stress. (365 citations)
- Fps1p controls the accumulation and release of the compatible solute glycerol in yeast osmoregulation. (326 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Biochemistry, Yeast, Food science, Fermentation and Glycerol.
Xylose, Saccharomyces cerevisiae, Ethanol, Enzyme and Osmotic shock are the subjects of his Biochemistry studies.
His Xylose study combines topics from a wide range of disciplines, such as Sugar and Pentose phosphate pathway.
His Food science research integrates issues from Hemicellulose, Bagasse, Xylanase and Strain.
His Fermentation research is multidisciplinary, incorporating perspectives in Thiamine and Escherichia coli.
His study in Glycerol is interdisciplinary in nature, drawing from both Arabitol, Sorbitol and Wine.
He most often published in these fields:
- Biochemistry (79.37%)
- Yeast (29.37%)
- Food science (30.00%)
What were the highlights of his more recent work (between 2010-2020)?
- Biochemistry (79.37%)
- Fermentation (26.88%)
- Glycerol (22.50%)
In recent papers he was focusing on the following fields of study:
His main research concerns Biochemistry, Fermentation, Glycerol, Escherichia coli and Food science.
His study in Saccharomyces cerevisiae, Yeast, Metabolic pathway, Enzyme and Amino acid falls under the purview of Biochemistry.
The concepts of his Fermentation study are interwoven with issues in Wild type and Galactose.
His Glycerol research includes elements of Trehalose, Sorbitol and Osmotic pressure.
His Escherichia coli study combines topics from a wide range of disciplines, such as Cell growth, Metabolic engineering, Lactate dehydrogenase, Dehydrogenase and Metabolism.
In general Food science, his work in Wine and Sugar is often linked to Arctium and Arctium lappa linking many areas of study.
Between 2010 and 2020, his most popular works were:
- Wine flavor and aroma (291 citations)
- Metabolic engineering of Escherichia coli: a sustainable industrial platform for bio-based chemical production. (140 citations)
- Glycerol Production by the Yeast Saccharomyces cerevisiae and its Relevance to Wine: A Review (112 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Bacteria
His primary scientific interests are in Biochemistry, Glycerol, Wine, Fermentation and Escherichia coli.
While working on this project, Bernard A. Prior studies both Biochemistry and Amylopectin.
His Glycerol study combines topics in areas such as Osmotic shock, Trehalose, Sorbitol, Osmotic pressure and Osmoprotectant.
Bernard A. Prior combines subjects such as Ethanol fermentation, Saccharomyces cerevisiae, Yeast and Metabolic pathway with his study of Wine.
His work deals with themes such as Growth inhibition, Cell growth, Strain, Oxygen and Dehydrogenase, which intersect with Fermentation.
His Food science study incorporates themes from Wine fault and Yeast in winemaking.
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