What is he best known for?
The fields of study he is best known for:
- Bacteria
- Food science
- Gene
Gary A. Dykes mostly deals with Microbiology, Food science, Bacteria, Botany and Escherichia coli.
The various areas that Gary A. Dykes examines in his Microbiology study include Adhesion, Biofilm, Listeria monocytogenes, Listeria and Campylobacter jejuni.
His Food science research is multidisciplinary, incorporating perspectives in Nisin and Cellulose, Biochemistry, Bacterial cellulose.
His work in the fields of Bacteria, such as Agar, intersects with other areas such as Homogeneous.
His work on Piper and Officinalis as part of general Botany research is often related to Alpinia galanga, thus linking different fields of science.
His Escherichia coli study combines topics in areas such as Computational biology and Abiotic component.
His most cited work include:
- Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation - A review (230 citations)
- Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats. (167 citations)
- Influence of different carbon sources on bacterial cellulose production by Gluconacetobacter xylinus strain ATCC 53524 (149 citations)
What are the main themes of his work throughout his whole career to date?
Microbiology, Food science, Bacteria, Salmonella and Listeria monocytogenes are his primary areas of study.
Gary A. Dykes works mostly in the field of Microbiology, limiting it down to topics relating to Escherichia coli and, in certain cases, Adhesion and Abiotic component.
The study incorporates disciplines such as Aerobic bacteria, Antimicrobial, Agar, Food spoilage and Betacyanins in addition to Food science.
His study in Antimicrobial is interdisciplinary in nature, drawing from both Traditional medicine and Botany.
His Bacteria study frequently intersects with other fields, such as Enterobacteriaceae.
His Salmonella study also includes
- Cell wall which intersects with area such as Cellulose,
- Bacterial cellulose that connect with fields like Polysaccharide.
He most often published in these fields:
- Microbiology (50.45%)
- Food science (29.73%)
- Bacteria (29.73%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (29.73%)
- Biofilm (12.61%)
- Bacteria (29.73%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Biofilm, Bacteria, Microbiology and Salmonella.
He combines subjects such as Betalain, Meat spoilage, Bacterial cellulose, Betacyanins and Lactic acid with his study of Food science.
His work deals with themes such as Pseudomonas aeruginosa, Cell, Antibiotics and Staphylococcus aureus, which intersect with Biofilm.
His studies in Bacteria integrate themes in fields like Aroma and Gum arabic.
Gary A. Dykes has included themes like Campylobacter jejuni and Virulence in his Microbiology study.
Gary A. Dykes focuses mostly in the field of Salmonella, narrowing it down to topics relating to Serotype and, in certain cases, Red meat, Gene, Genome, Dry heat and Agar.
Between 2018 and 2021, his most popular works were:
- The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat. (14 citations)
- Association of some Campylobacter jejuni with Pseudomonas aeruginosa biofilms increases attachment under conditions mimicking those in the environment. (13 citations)
- Challenges of biofilm control and utilization: lessons from mathematical modelling. (9 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Gene
- Food science
His primary scientific interests are in Biofilm, Food science, Bacteria, Microbiology and Pseudomonas aeruginosa.
His study in Biofilm is interdisciplinary in nature, drawing from both Mathematical model, Systems biology and Biochemical engineering.
His Food science research incorporates themes from Meat spoilage, Purge and Bacterial cellulose.
His study on Antibiotic resistance, Anti biofilm and Campylobacter jejuni is often connected to Human health and Health related as part of broader study in Bacteria.
His work carried out in the field of Microbiology brings together such families of science as Fastidious organism and Microaerophile.
His Pseudomonas aeruginosa research incorporates elements of Spinach, Staphylococcus aureus, Amaranthus dubius, Betacyanins and Amaranth.
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