What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
Georges Corrieu mainly investigates Food science, Fermentation, Biochemistry, Lactobacillus acidophilus and Streptococcus thermophilus.
His studies deal with areas such as Fermentation starter and Microbiology as well as Food science.
His study in the field of Ethanol fermentation and Streptococcus salivarius subsp thermophilus is also linked to topics like Time coefficient.
His research ties Lactic acid and Biochemistry together.
His Lactobacillus acidophilus study integrates concerns from other disciplines, such as Lactobacillus rhamnosus and Frozen storage.
His Streptococcus thermophilus study combines topics from a wide range of disciplines, such as Incubation temperature, Viscosity and Strain.
His most cited work include:
- The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review (243 citations)
- Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria (174 citations)
- Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt (136 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Food science, Biochemistry, Fermentation, Lactic acid and Streptococcus thermophilus.
His Food science research focuses on Lactobacillus acidophilus and how it relates to Lactobacillus rhamnosus.
The concepts of his Biochemistry study are interwoven with issues in Lactococcus lactis and Streptococcaceae.
Georges Corrieu combines subjects such as Incubation, Biological system, Process engineering and Yeast with his study of Fermentation.
His Lactic acid research incorporates elements of Mesophile, Chromatography, Lactose and Bioreactor.
His study in Streptococcus thermophilus is interdisciplinary in nature, drawing from both Urea and Urease.
He most often published in these fields:
- Food science (41.28%)
- Biochemistry (35.47%)
- Fermentation (34.30%)
What were the highlights of his more recent work (between 2005-2020)?
- Food science (41.28%)
- Ripening (16.28%)
- Cheese ripening (15.70%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Ripening, Cheese ripening, Relative humidity and Penicillium camemberti.
His research integrates issues of Biochemistry and Lactic acid in his study of Food science.
His work carried out in the field of Ripening brings together such families of science as Principal component analysis and Pilot scale.
His Cheese ripening study also includes
- Analytical chemistry which is related to area like Chromatography,
- Airflow that connect with fields like Computational fluid dynamics, Duct and Homogeneity.
He has included themes like Microorganism, Food quality, Geotrichum and Bacterial growth in his Penicillium camemberti study.
The Fermentation study combines topics in areas such as Control and Process engineering.
Between 2005 and 2020, his most popular works were:
- Characterisation of lactic acid bacteria isolated from fermented milk “laban” (63 citations)
- Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening. (35 citations)
- Acidification improves cryotolerance of Lactobacillus delbrueckii subsp. bulgaricus CFL1. (33 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
Georges Corrieu mostly deals with Food science, Ripening, Cheese ripening, Biochemistry and Principal component analysis.
His Food science research is multidisciplinary, incorporating perspectives in Airflow, Defrosting and Chemical composition.
The study incorporates disciplines such as Penicillium camemberti, Geotrichum, Relative humidity and Mineralogy in addition to Ripening.
His study on Biochemistry is mostly dedicated to connecting different topics, such as Lactic acid.
He has researched Lactic acid in several fields, including Acetaldehyde and Frozen storage.
His work in Principal component analysis tackles topics such as Analytical chemistry which are related to areas like Chromatography, Linear discriminant analysis, Polyphenol and Pilot scale.
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