What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Food science, Fermentation, Biochemistry, Pigment and Monascus.
His Food science research is multidisciplinary, incorporating elements of Aeration and Yeast.
His Fermentation research is multidisciplinary, relying on both Ethanol, Chromatography and Glycerol.
His Biochemistry study frequently draws connections between related disciplines such as Yield.
His Pigment research includes elements of Citrinin, Stereochemistry, Biosynthesis and Nuclear chemistry.
His research investigates the link between Monascus and topics such as Food additive that cross with problems in Fungal protein.
His most cited work include:
- Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. (333 citations)
- Characterization of monascidin A from Monascus as citrinin (202 citations)
- Ethanol production by extractive fermentation (182 citations)
What are the main themes of his work throughout his whole career to date?
Gérard Goma spends much of his time researching Fermentation, Biochemistry, Food science, Chromatography and Biomass.
His Fermentation research is multidisciplinary, incorporating perspectives in Ethanol, Butanol, Yeast and Bioreactor.
His studies in Biochemistry integrate themes in fields like Yield and Lactic acid.
His Food science study integrates concerns from other disciplines, such as Chemostat, Botany, Aeration, Glycerol and Pigment.
His research integrates issues of Metabolite, Dilution and Organic chemistry, Methanol in his study of Chromatography.
His Biomass study combines topics from a wide range of disciplines, such as Biodegradation, Ultrafiltration, Pulp and paper industry and Analytical chemistry.
He most often published in these fields:
- Fermentation (49.66%)
- Biochemistry (47.62%)
- Food science (34.01%)
What were the highlights of his more recent work (between 1996-2011)?
- Biochemistry (47.62%)
- Food science (34.01%)
- Biodegradation (6.80%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Biochemistry, Food science, Biodegradation, Pigment and Fermentation.
His Food science research includes elements of Glycerol, Growth inhibition, Yeast and Lactic acid.
Gérard Goma interconnects Biomass, Carbon, Activated sludge and Pulp and paper industry in the investigation of issues within Biodegradation.
His Pigment research is multidisciplinary, incorporating elements of Citrinin and Botany.
His Fermentation research incorporates elements of Ethanol and Bioreactor.
Gérard Goma has researched Ethanol fuel in several fields, including Ethanol metabolism and Ethanol fermentation.
Between 1996 and 2011, his most popular works were:
- Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. (333 citations)
- Aeration strategy: a need for very high ethanol performance in Saccharomyces cerevisiae fed-batch process. (156 citations)
- Biosynthetic Pathway of Citrinin in the Filamentous Fungus Monascus ruber as Revealed by 13C Nuclear Magnetic Resonance (122 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
Gérard Goma mainly focuses on Food science, Biochemistry, Citrinin, Pigment and Fermentation.
His Food science study combines topics in areas such as Aeration, Phenylalanine, Yeast and Primary alcohol.
His Biochemistry study frequently draws parallels with other fields, such as Penicillium citrinum.
His research in Pigment intersects with topics in Solvent and Nuclear chemistry.
Within one scientific family, Gérard Goma focuses on topics pertaining to Glycerol under Fermentation, and may sometimes address concerns connected to Bioreactor.
Gérard Goma has included themes like Ethanol metabolism and Ethanol fermentation in his Ethanol fuel study.
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