What is he best known for?
The fields of study he is best known for:
- Bacteria
- Botany
- Food science
The scientist’s investigation covers issues in Food science, Bacteria, Fermentation, Lactobacillus and Lactic acid.
His research in Food science intersects with topics in Fermentation starter, Food spoilage and Amylase.
Giancarlo Moschetti usually deals with Bacteria and limits it to topics linked to Microbiology and Leuconostoc mesenteroides.
His Fermentation study combines topics from a wide range of disciplines, such as Micrococcaceae, Debaryomyces and Yeast.
Giancarlo Moschetti studied Lactobacillus and Lactococcus that intersect with Pediococcus.
His Lactic acid research incorporates elements of Microorganism, Aroma, Sensory analysis and Pichia guilliermondii.
His most cited work include:
- Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits (260 citations)
- The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses. (176 citations)
- Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese. (128 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Bacteria, Microbiology, Fermentation and Lactic acid.
His Food science research includes elements of Biotechnology and Lactococcus lactis.
His study in Lactococcus lactis is interdisciplinary in nature, drawing from both Nisin, Food microbiology and Leuconostoc mesenteroides.
His studies in Microbiology integrate themes in fields like Listeria monocytogenes and Genetics.
The study incorporates disciplines such as Lactobacillus plantarum, Lactobacillus pentosus, Titratable acid and Yeast in addition to Fermentation.
His biological study spans a wide range of topics, including Enterococcus and Lactococcus.
He most often published in these fields:
- Food science (49.46%)
- Bacteria (27.96%)
- Microbiology (24.73%)
What were the highlights of his more recent work (between 2015-2021)?
- Food science (49.46%)
- Fermentation (23.12%)
- Lactic acid (20.97%)
In recent papers he was focusing on the following fields of study:
His main research concerns Food science, Fermentation, Lactic acid, Bacteria and Starter.
His Food science study integrates concerns from other disciplines, such as Microorganism and Lactococcus lactis.
His work deals with themes such as Lactobacillus casei, Food microbiology, Microbiology and Leuconostoc mesenteroides, which intersect with Lactococcus lactis.
The various areas that Giancarlo Moschetti examines in his Fermentation study include Lactobacillus plantarum, Lactobacillus pentosus and Yeast.
The concepts of his Lactic acid study are interwoven with issues in Fortification and Sensory analysis.
His Starter research is multidisciplinary, incorporating elements of Pomace and Inoculation.
Between 2015 and 2021, his most popular works were:
- Characterization of kefir-like beverages produced from vegetable juices (54 citations)
- Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms (54 citations)
- Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production (45 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Food science
- Botany
His scientific interests lie mostly in Food science, Fermentation, Lactic acid, Bacteria and Microorganism.
His Food science research is multidisciplinary, incorporating perspectives in Enterococcus, Mesophile and Lactococcus.
Giancarlo Moschetti interconnects Lactobacillus plantarum, Lactobacillus pentosus, Riboflavin and Botany in the investigation of issues within Fermentation.
His Bacteria research focuses on Lactococcus lactis in particular.
The Lactococcus lactis study combines topics in areas such as Food microbiology and Microbiology.
Giancarlo Moschetti has included themes like Kefir and Lactic acid fermentation in his Microorganism study.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
