What is he best known for?
The fields of study he is best known for:
His primary scientific interests are in Probiotic, Microbiology, Lactobacillus, Food science and Bacteria.
His Probiotic research is multidisciplinary, incorporating perspectives in Carbohydrate metabolism, Gastrointestinal tract, Immune system and Prebiotic.
The study incorporates disciplines such as Bacteriophage, Gut flora, Lactobacillus salivarius and Lactococcus in addition to Microbiology.
His work carried out in the field of Lactobacillus brings together such families of science as Lactobacillus pentosus and Salmonella.
His research integrates issues of Spray drying, Biotechnology and Biochemistry in his study of Food science.
In his study, Lactic acid is strongly linked to Fermentation, which falls under the umbrella field of Bacteria.
His most cited work include:
- Gut microbiota composition correlates with diet and health in the elderly (1768 citations)
- Composition, variability, and temporal stability of the intestinal microbiota of the elderly (988 citations)
- Food fermentations: role of microorganisms in food production and preservation. (750 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Microbiology, Genetics, Food science, Bacteria and Biochemistry.
The concepts of his Microbiology study are interwoven with issues in Probiotic, Bacteriophage, Bifidobacterium and Gut flora.
His Probiotic research integrates issues from Gastrointestinal tract and Lactobacillaceae, Lactobacillus.
His research investigates the link between Genetics and topics such as Molecular biology that cross with problems in Open reading frame.
Gerald F. Fitzgerald focuses mostly in the field of Food science, narrowing it down to matters related to Biotechnology and, in some cases, Food microbiology.
He studies Bacteria, focusing on Lactic acid in particular.
He most often published in these fields:
- Microbiology (40.64%)
- Genetics (25.80%)
- Food science (21.69%)
What were the highlights of his more recent work (between 2011-2019)?
- Microbiology (40.64%)
- Biochemistry (19.63%)
- Gut flora (7.53%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Microbiology, Biochemistry, Gut flora, Food science and Lactobacillus.
His Microbiology study combines topics from a wide range of disciplines, such as Probiotic, Lactobacillus mucosae, Bifidobacterium, Lactococcus lactis and Gene.
Gene is a subfield of Genetics that Gerald F. Fitzgerald explores.
His studies deal with areas such as Microbiome, Host and Immune system as well as Gut flora.
His Food science study incorporates themes from Biotechnology and Bacteria.
His Bacteria research is multidisciplinary, incorporating elements of Fermentation and DNA sequencing.
Between 2011 and 2019, his most popular works were:
- Gut microbiota composition correlates with diet and health in the elderly (1768 citations)
- γ-Aminobutyric acid production by culturable bacteria from the human intestine. (507 citations)
- Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids (440 citations)
In his most recent research, the most cited papers focused on:
Gerald F. Fitzgerald focuses on Microbiology, Gut flora, Food science, Lactobacillus and Bifidobacterium.
The various areas that Gerald F. Fitzgerald examines in his Microbiology study include Probiotic, Bifidobacterium breve and Digestion, Biochemistry, Infant formula.
His Gut flora study integrates concerns from other disciplines, such as Feces, Obesity and Immune system.
His Food science research includes themes of Adipose tissue, Food spoilage, Bacteria and Biotechnology.
Gerald F. Fitzgerald interconnects Fermentation, DNA sequencing and Pasteurization in the investigation of issues within Bacteria.
Gerald F. Fitzgerald combines subjects such as Microbiome and Genomics with his study of Lactobacillus.
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