What is he best known for?
The fields of study he is best known for:
Douwe Molenaar spends much of his time researching Biochemistry, Lactobacillus plantarum, Operon, Gene and Lactococcus lactis.
His work in Escherichia coli, Fermentation, Chemiosmosis, Histidine decarboxylase and Electrochemical gradient is related to Biochemistry.
His biological study spans a wide range of topics, including Open reading frame, Immune system, Mutant and Saccharomyces cerevisiae.
In his study, Pii nitrogen regulatory proteins and Adenylylation is strongly linked to Peptide sequence, which falls under the umbrella field of Operon.
His Gene study is concerned with the larger field of Genetics.
His Lactococcus lactis study incorporates themes from Antiporter, Malate dehydrogenase, Nigericin and Membrane potential.
His most cited work include:
- Complete genome sequence of Lactobacillus plantarum WCFS1 (1187 citations)
- Development and application of the human intestinal tract chip, a phylogenetic microarray: analysis of universally conserved phylotypes in the abundant microbiota of young and elderly adults. (420 citations)
- Shifts in growth strategies reflect tradeoffs in cellular economics (395 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Biochemistry, Lactococcus lactis, Gene, Microbiology and Lactobacillus plantarum.
His study looks at the intersection of Biochemistry and topics like Bacteria with Fermentation and Biotechnology.
His work deals with themes such as Efflux, Glutathione, Enzyme and Membrane transport, which intersect with Lactococcus lactis.
Gene is a subfield of Genetics that he studies.
His Lactobacillus plantarum research is multidisciplinary, relying on both Molecular biology, Transcriptome and Mutant.
His research in the fields of Comparative genomic hybridization and Whole genome sequencing overlaps with other disciplines such as Prophage.
He most often published in these fields:
- Biochemistry (43.03%)
- Lactococcus lactis (20.00%)
- Gene (19.39%)
What were the highlights of his more recent work (between 2013-2021)?
- Biochemistry (43.03%)
- Systems biology (5.45%)
- Microbiology (15.15%)
In recent papers he was focusing on the following fields of study:
Douwe Molenaar focuses on Biochemistry, Systems biology, Microbiology, Bacteria and Fermentation.
His Thyroid research extends to the thematically linked field of Biochemistry.
The study incorporates disciplines such as Lactobacillus iners, Lactobacillus crispatus, 16S ribosomal RNA and Nugent score in addition to Microbiology.
His study on Lactobacillus is often connected to Ribosomal protein as part of broader study in Bacteria.
Douwe Molenaar combines subjects such as Probiotic and Hanseniaspora with his study of Fermentation.
His work investigates the relationship between Computational biology and topics such as Wild type that intersect with problems in Lactococcus lactis.
Between 2013 and 2021, his most popular works were:
- Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus. (176 citations)
- How fast-growing bacteria robustly tune their ribosome concentration to approximate growth-rate maximization. (115 citations)
- Finding functional differences between species in a microbial community: Case studies in wine fermentation and Kefir culture (96 citations)
In his most recent research, the most cited papers focused on:
Douwe Molenaar mostly deals with Bacteria, Ribosomal RNA, Biochemistry, Food science and Fermentation.
His work carried out in the field of Bacteria brings together such families of science as Adaptation, Biotechnology and Selection.
His work in Ribosomal RNA tackles topics such as Lactobacillus crispatus which are related to areas like Microbiology.
His study in Metabolism, Overflow metabolism, Enzyme, Adenosine triphosphate and Glycolysis falls within the category of Biochemistry.
His Food science research is multidisciplinary, incorporating elements of Probiotic, Organism, Pantoea and Competition.
His research in Fermentation intersects with topics in Crabtree effect, Fermentation in food processing and Lactococcus lactis.
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