Frank M. Rombouts

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Bacteria
• Biochemistry

Frank M. Rombouts mainly investigates Biochemistry, Food science, Microbiology, Bacteria and Chromatography. His work on Esterase as part of his general Biochemistry study is frequently connected to Propidium iodide, thereby bridging the divide between different branches of science. His work on Orange juice as part of general Food science study is frequently linked to Weight gain, Feed conversion ratio and Heat stability, therefore connecting diverse disciplines of science.

His study in Microbiology is interdisciplinary in nature, drawing from both Campylobacteriosis, Campylobacter jejuni, Lactobacillus, Human pathogen and Cold-shock domain. His Bacteria research includes elements of Intracellular pH and Enterobacteriaceae. His Chromatography research is multidisciplinary, incorporating perspectives in Uronic acid, Rhamnose and Arabinose.

His most cited work include:

• Modeling of the Bacterial Growth Curve (2762 citations)
• Monostrain, multistrain and multispecies probiotics--A comparison of functionality and efficacy. (413 citations)
• Feruloylated pectic substances from sugar-beet pulp. (267 citations)

What are the main themes of his work throughout his whole career to date?

The scientist’s investigation covers issues in Biochemistry, Microbiology, Food science, Chromatography and Cold-shock domain. Biochemistry connects with themes related to Listeria monocytogenes in his study. Frank M. Rombouts combines subjects such as Lactobacillus, Bacteria, Polysaccharide and Penicillium with his study of Microbiology.

His work carried out in the field of Chromatography brings together such families of science as Uronic acid, Pectin lyase, Pectin, Sugar and Pectate lyase. His studies deal with areas such as Rhamnose, Organic chemistry and Galactose as well as Pectin. The Cold-shock domain study combines topics in areas such as Gene expression, Messenger RNA, Lactococcus lactis and Cell biology.

He most often published in these fields:

• Biochemistry (37.96%)
• Microbiology (27.78%)
• Food science (18.52%)

What were the highlights of his more recent work (between 2001-2013)?

• Food science (18.52%)
• Microbiology (27.78%)
• Biochemistry (37.96%)

In recent papers he was focusing on the following fields of study:

Frank M. Rombouts mainly focuses on Food science, Microbiology, Biochemistry, Probiotic and Fermentation. The Animal feed research Frank M. Rombouts does as part of his general Food science study is frequently linked to other disciplines of science, such as Water content, therefore creating a link between diverse domains of science. His research in Microbiology intersects with topics in Clostridium perfringens, Staphylococcus aureus, Bacteria and Hypochlorous acid.

His biological study spans a wide range of topics, including Staining and Oenococcus oeni. His Probiotic research incorporates themes from Lactobacillus plantarum and Lactobacillus. While the research belongs to areas of Fermentation, Frank M. Rombouts spends his time largely on the problem of Lactic acid, intersecting his research to questions surrounding Titratable acid and Chemical composition.

Between 2001 and 2013, his most popular works were:

• Monostrain, multistrain and multispecies probiotics--A comparison of functionality and efficacy. (413 citations)
• Multiparametric Flow Cytometry and Cell Sorting for the Assessment of Viable, Injured, and Dead Bifidobacterium Cells during Bile Salt Stress (250 citations)
• Health and Growth of Veal Calves Fed Milk Replacers With or Without Probiotics (194 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Bacteria
• Biochemistry

Frank M. Rombouts focuses on Probiotic, Food science, Bifidobacterium, Diarrhea and Feed conversion ratio. Probiotic is closely attributed to Lactobacillus in his work. Frank M. Rombouts has included themes like Lactobacillus acidophilus, Microbial interaction and Microbiology in his Lactobacillus study.

Frank M. Rombouts works on Food science which deals in particular with Penicillium. His research integrates issues of Cell sorting, Flow cytometry, Agar plate and Staining in his study of Bifidobacterium. A majority of his Diarrhea research is a blend of other scientific areas, such as Ingestion, Antibiotic-associated diarrhea, Lactobacillus GG, Feces and Probiotic bacteria.