What is he best known for?
The fields of study he is best known for:
His primary scientific interests are in Food science, Food spoilage, Microbiology, Meat spoilage and Pseudomonas.
Francesco Villani conducts interdisciplinary study in the fields of Food science and Population through his works.
To a larger extent, Francesco Villani studies Bacteria with the aim of understanding Food spoilage.
The study incorporates disciplines such as Bacillus clausii, Coagulase, Staphylococcus and Bacillus subtilis in addition to Microbiology.
His study looks at the relationship between Meat spoilage and fields such as Contamination, as well as how they intersect with chemical problems.
His Pseudomonas research includes elements of Psychrotrophic bacteria and Enterobacteriaceae.
His most cited work include:
- Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. (306 citations)
- Spoilage microbiota associated to the storage of raw meat in different conditions. (294 citations)
- Bacterial populations and the volatilome associated to meat spoilage (235 citations)
What are the main themes of his work throughout his whole career to date?
Francesco Villani focuses on Food science, Microbiology, Bacteria, Food spoilage and Meat spoilage.
His Food science research is multidisciplinary, relying on both Pseudomonas and Lactic acid.
His study in Microbiology is interdisciplinary in nature, drawing from both Genetics, Lactococcus lactis, Staphylococcus, Staphylococcus xylosus and Polymerase chain reaction.
Francesco Villani usually deals with Bacteria and limits it to topics linked to Antimicrobial and Essential oil.
His work in Food spoilage tackles topics such as Contamination which are related to areas like Biotechnology, Psychrobacter and Microorganism.
His Meat spoilage research integrates issues from Raw meat, Carnobacterium, Pseudomonas fragi and Food packaging.
He most often published in these fields:
- Food science (54.21%)
- Microbiology (45.79%)
- Bacteria (31.78%)
What were the highlights of his more recent work (between 2009-2021)?
- Food science (54.21%)
- Food spoilage (18.69%)
- Meat spoilage (16.82%)
In recent papers he was focusing on the following fields of study:
Francesco Villani spends much of his time researching Food science, Food spoilage, Meat spoilage, Bacteria and Pseudomonas.
His work deals with themes such as Bacteriocin and Antimicrobial, which intersect with Food science.
His Food spoilage study combines topics from a wide range of disciplines, such as Food contaminant, Shelf life, Microorganism, Contamination and Acetoin.
His study explores the link between Meat spoilage and topics such as Biotechnology that cross with problems in Organoleptic.
Much of his study explores Bacteria relationship to Nutrient.
As a part of the same scientific family, Francesco Villani mostly works in the field of Pseudomonas, focusing on Microbiology and, on occasion, In vitro.
Between 2009 and 2021, his most popular works were:
- Spoilage microbiota associated to the storage of raw meat in different conditions. (294 citations)
- Bacterial populations and the volatilome associated to meat spoilage (235 citations)
- Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions (180 citations)
In his most recent research, the most cited papers focused on:
His main research concerns Food spoilage, Food science, Meat spoilage, Bacteria and Pseudomonas.
His Food science research is multidisciplinary, relying on both Microorganism and Antimicrobial.
His study in Meat spoilage is interdisciplinary in nature, drawing from both Contamination, Bacteriocin, Biotechnology, Active packaging and Gram-positive bacteria.
His Bacteria study incorporates themes from Vacuum packing and Nutrient.
Francesco Villani has researched Vacuum packing in several fields, including Serratia, Leuconostoc, Enterobacteriaceae and Microbiology.
His work on Pseudomonas fragi is typically connected to Population as part of general Pseudomonas study, connecting several disciplines of science.
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