What is he best known for?
The fields of study he is best known for:
- Food science
- Microbiology
- Pathogen
His main research concerns Broiler, Food science, Microbiology, Campylobacter and Fillet.
His research in Broiler intersects with topics in Aerobic bacteria and Tenderness.
His Aerobic bacteria study combines topics from a wide range of disciplines, such as Veterinary medicine, Campylobacter coli, Campylobacter jejuni and Antimicrobial.
His work carried out in the field of Tenderness brings together such families of science as Poultry meat and Marination.
His biological study spans a wide range of topics, including Poultry farming and Animal science.
His Campylobacter research integrates issues from Feces and Tap water.
His most cited work include:
- Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures (72 citations)
- Recovery of Bacteria from Broiler Carcasses after Spray Washing with Acidified Electrolyzed Water or Sodium Hypochlorite Solutions (65 citations)
- Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets (53 citations)
What are the main themes of his work throughout his whole career to date?
D. P. Smith mostly deals with Broiler, Food science, Microbiology, Campylobacter and Salmonella.
D. P. Smith has researched Broiler in several fields, including Veterinary medicine, Contamination and Aerobic bacteria.
His research in the fields of Marination, Orange and Flavor overlaps with other disciplines such as Fillet and Sodium.
His Microbiology research is multidisciplinary, incorporating perspectives in Food microbiology and Tap water.
D. P. Smith combines subjects such as Feces and Antimicrobial with his study of Campylobacter.
His Salmonella research is multidisciplinary, relying on both Inoculation and Microbial contamination.
He most often published in these fields:
- Broiler (73.02%)
- Food science (46.03%)
- Microbiology (31.75%)
What were the highlights of his more recent work (between 2012-2018)?
- Food science (46.03%)
- Marination (12.70%)
- Salmonella (23.81%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Marination, Salmonella, Broiler and Campylobacter.
His Food science study frequently draws connections to adjacent fields such as Antimicrobial.
His Antimicrobial research includes themes of Surgery, Shelf life, Aerobic bacteria, Food spoilage and Mesophile.
His study focuses on the intersection of Salmonella and fields such as Veterinary medicine with connections in the field of Feces and Inoculation.
His Broiler study frequently links to adjacent areas such as Orange.
As part of one scientific family, he deals mainly with the area of Campylobacter, narrowing it down to issues related to the Orange oil, and often Salmonella enteritidis, Minimum bactericidal concentration, Microbiology, Salmonella enterica and Minimum inhibitory concentration.
Between 2012 and 2018, his most popular works were:
- Microbiological contamination of shell eggs produced in conventional and free-range housing systems (27 citations)
- The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat (19 citations)
- Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings (17 citations)
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