What is he best known for?
The fields of study he is best known for:
- Bacteria
- Food science
- Enzyme
Giuseppe Comi mostly deals with Food science, Fermentation, Microbiology, Bacteria and Temperature gradient gel electrophoresis.
His Food science research includes elements of Yeast and Botany.
Giuseppe Comi specializes in Fermentation, namely Lactobacillus sakei.
His Microbiology study combines topics from a wide range of disciplines, such as Food microbiology and Staphylococcus xylosus.
His Bacteria research is multidisciplinary, incorporating elements of Essential oil, Enterobacteriaceae and Antimicrobial.
His work carried out in the field of Temperature gradient gel electrophoresis brings together such families of science as Food spoilage, Gel electrophoresis and Polymerase chain reaction.
His most cited work include:
- Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. (520 citations)
- Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages (285 citations)
- Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method. (239 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Microbiology, Bacteria, Fermentation and Polymerase chain reaction.
His studies in Food science integrate themes in fields like Food spoilage and Yeast.
His research investigates the connection between Microbiology and topics such as Listeria monocytogenes that intersect with issues in Serotype.
Bacteria is often connected to Enterobacteriaceae in his work.
His Fermentation research includes themes of Aroma and Staphylococcus xylosus.
The various areas that Giuseppe Comi examines in his Polymerase chain reaction study include Temperature gradient gel electrophoresis and Molecular biology, Gel electrophoresis.
He most often published in these fields:
- Food science (61.78%)
- Microbiology (36.13%)
- Bacteria (26.18%)
What were the highlights of his more recent work (between 2010-2021)?
- Food science (61.78%)
- Microbiology (36.13%)
- Food spoilage (8.90%)
In recent papers he was focusing on the following fields of study:
Giuseppe Comi mainly investigates Food science, Microbiology, Food spoilage, Bacteria and Fermentation.
His Food science study combines topics from a wide range of disciplines, such as Microorganism and Lactic acid.
His research in Microbiology intersects with topics in Lactobacillus casei, Dot blot and Campylobacter coli.
His Bacteria study frequently involves adjacent topics like Ammonia.
His work carried out in the field of Fermentation brings together such families of science as Bioplastic, Breed, Polyhydroxyalkanoates, Pulp and paper industry and Leuconostoc mesenteroides.
His research in Polymerase chain reaction focuses on subjects like Temperature gradient gel electrophoresis, which are connected to DNA.
Between 2010 and 2021, his most popular works were:
- Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese (55 citations)
- Assessment of aerobic and respiratory growth in the Lactobacillus casei group. (46 citations)
- High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR (43 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Food science
- Enzyme
His primary areas of investigation include Food science, Microbiology, Fermentation, Shelf life and Bacteria.
His Food science study combines topics in areas such as Food spoilage, Staphylococcus succinus and Contamination.
His Microbiology research is multidisciplinary, relying on both Lactobacillus casei, Pyrogallol and Menadione.
His Fermentation research is multidisciplinary, incorporating perspectives in Breed and Staphylococcus lentus, Staphylococcus equorum, Staphylococcus.
In his work, Lactococcus lactis and Pasteurization is strongly intertwined with Meat spoilage, which is a subfield of Shelf life.
His Bacteria study incorporates themes from Bacteriophage and Generally recognized as safe.
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