What is he best known for?
The fields of study he is best known for:
The scientist’s investigation covers issues in Food science, Lactobacillus plantarum, Wine, Bacteria and Fermentation.
His Food science study incorporates themes from Microorganism, Saccharomyces, Food spoilage and Lactic acid.
His Lactobacillus plantarum study combines topics in areas such as Probiotic, Biochemistry and Microbiology.
His work on Gene as part of general Biochemistry study is frequently linked to Strain, therefore connecting diverse disciplines of science.
His work carried out in the field of Wine brings together such families of science as Cadaverine, Tyramine and Malolactic fermentation.
The study incorporates disciplines such as Organoleptic, Fermentation in food processing, Biotechnology, Yeast and Starter in addition to Fermentation.
His most cited work include:
- Biogenic amines in fermented foods (255 citations)
- Physiological characterization of ‘stay green’ mutants in durum wheat (179 citations)
- Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms (152 citations)
What are the main themes of his work throughout his whole career to date?
Giuseppe Spano focuses on Food science, Microbiology, Bacteria, Wine and Lactobacillus plantarum.
His research investigates the connection between Food science and topics such as Yeast that intersect with problems in Brettanomyces bruxellensis.
His work in Microbiology addresses subjects such as Listeria monocytogenes, which are connected to disciplines such as Pathogenic bacteria.
His work on Lactic acid as part of general Bacteria research is frequently linked to Strain, bridging the gap between disciplines.
The concepts of his Wine study are interwoven with issues in Ethanol fermentation, Food spoilage, Biotechnology and Malolactic fermentation.
His Lactobacillus plantarum research integrates issues from Probiotic and Riboflavin, Biochemistry, Gene.
He most often published in these fields:
- Food science (40.93%)
- Microbiology (27.98%)
- Bacteria (27.46%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (40.93%)
- Wine (27.46%)
- Lactobacillus plantarum (26.42%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Wine, Lactobacillus plantarum, Bacteria and Malolactic fermentation.
His Food science research is multidisciplinary, incorporating elements of Food spoilage, Fermentation in food processing and Yeast.
His studies in Wine integrate themes in fields like Saccharomyces, Ethanol fermentation, Organoleptic and Brettanomyces bruxellensis.
His research integrates issues of Probiotic, Gene, Penicillium and Complementation in his study of Lactobacillus plantarum.
His work in Bacteria tackles topics such as Biochemistry which are related to areas like In vivo and Bacterial growth.
His studies deal with areas such as Biotechnology and Winemaking as well as Malolactic fermentation.
Between 2016 and 2021, his most popular works were:
- Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products (85 citations)
- Lactobacillus plantarum and Its Probiotic and Food Potentialities. (76 citations)
- Spontaneous Food Fermentations and Potential Risks for Human Health (64 citations)
In his most recent research, the most cited papers focused on:
His scientific interests lie mostly in Food science, Wine, Biotechnology, Malolactic fermentation and Lactobacillus plantarum.
His Food science research is multidisciplinary, relying on both Food spoilage and Fermentation in food processing.
His Wine research includes themes of Starter and Brettanomyces bruxellensis.
He studied Biotechnology and Probiotic that intersect with Antimicrobial peptides, Lactic acid bacterium, Bacteriocin and Fight-or-flight response.
Giuseppe Spano works mostly in the field of Malolactic fermentation, limiting it down to topics relating to Ethanol fermentation and, in certain cases, Winemaking.
His Lactobacillus plantarum research is multidisciplinary, incorporating perspectives in Penicillium roqueforti, Penicillium and Aspergillus flavus.
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