What is he best known for?
The fields of study he is best known for:
The scientist’s investigation covers issues in Microbiology, Bacillus cereus, Cereus, Food science and Food poisoning.
His work carried out in the field of Microbiology brings together such families of science as Bacillales, Listeria monocytogenes, Genetics, Bacteria and Food safety.
His study in Bacillus cereus is interdisciplinary in nature, drawing from both Gene and Phylogenetic tree.
His research in Cereus intersects with topics in Ribosomal RNA, Multilocus sequence typing and Spore.
His Food science research incorporates themes from Potassium, Food spoilage and Lactic acid.
His Food poisoning research is multidisciplinary, relying on both Toxin and Diarrhea.
His most cited work include:
- The microbiology of minimally processed fresh fruits and vegetables (771 citations)
- Ecological diversification in the Bacillus cereus Group (302 citations)
- Enterotoxigenic Profiles of Food-Poisoning and Food-Borne Bacillus cereus Strains (294 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Bacillus cereus, Microbiology, Food science, Cereus and Bacteria.
His studies deal with areas such as Bacillales, Biochemistry, Gene, Mutant and Strain as well as Bacillus cereus.
The concepts of his Microbiology study are interwoven with issues in Listeria monocytogenes, Genetics and Inoculation.
His Food science research includes themes of Food spoilage, Food microbiology and Spore.
He interconnects Legume, Controlled atmosphere and Leuconostoc mesenteroides in the investigation of issues within Food spoilage.
His Cereus research is multidisciplinary, incorporating perspectives in Bacillus, Multilocus sequence typing, Polymerase chain reaction and Virulence.
He most often published in these fields:
- Bacillus cereus (58.57%)
- Microbiology (41.43%)
- Food science (28.57%)
What were the highlights of his more recent work (between 2013-2021)?
- Bacillus cereus (58.57%)
- Cereus (37.14%)
- Microbiology (41.43%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Bacillus cereus, Cereus, Microbiology, Fatty acid and Bacteria.
His Bacillus cereus study integrates concerns from other disciplines, such as Food science, Gene, Strain and Mesophile.
His Food science research incorporates elements of Bacillus weihenstephanensis, Food microbiology and Oxygen.
Christophe Nguyen-The studied Cereus and Mutant that intersect with Bacterial protein and Metabolism.
Microbiology is closely attributed to Bacillus in his research.
His Fatty acid research integrates issues from Growth medium and Double bond.
Between 2013 and 2021, his most popular works were:
- The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety. (54 citations)
- Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: initial evaluation using outbreak data (2007-2011). (49 citations)
- Role of fatty acids in Bacillus environmental adaptation. (46 citations)
In his most recent research, the most cited papers focused on:
Christophe Nguyen-The mainly focuses on Microbiology, Environmental health, Biotechnology, Bacillus cereus and Bacteria.
His work in Microbiology tackles topics such as Bacillus which are related to areas like Bacillus weihenstephanensis and Toxin.
His research integrates issues of Ready to eat and Risk ranking in his study of Environmental health.
The study incorporates disciplines such as Food borne, Adaptive response, Pathogenic bacteria and Outbreak in addition to Biotechnology.
His studies in Bacillus cereus integrate themes in fields like Food science, Food products, Oxygen, Foodborne pathogen and Aerobic growth.
His study on Growth medium is often connected to Ecological niche as part of broader study in Bacteria.
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