What is he best known for?
The fields of study he is best known for:
- Bacteria
- Food science
- Microbiology
Microbiology, Food science, Food spoilage, Listeria monocytogenes and Food microbiology are his primary areas of study.
Hans Henrik Huss has included themes like Smoked fish, Smoked salmon and Agar, Bacteria in his Microbiology study.
His work is connected to Shelf life and Food preservation, as a part of Food science.
His study in Food spoilage is interdisciplinary in nature, drawing from both Vibrionaceae, Photobacterium phosphoreum and Fish products.
In his study, Food contaminant is inextricably linked to Contamination, which falls within the broad field of Listeria monocytogenes.
Food microbiology is closely attributed to Salted fish in his study.
His most cited work include:
- Microbiological spoilage of fish and fish products (1054 citations)
- Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures (321 citations)
- Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres. (300 citations)
What are the main themes of his work throughout his whole career to date?
Hans Henrik Huss mostly deals with Food science, Microbiology, Food spoilage, Listeria monocytogenes and Smoked salmon.
In the field of Food science, his study on Shelf life, Food contaminant and Fermentation overlaps with subjects such as RAPD.
His Microbiology research is multidisciplinary, incorporating perspectives in Food microbiology, Lactic acid and Bacteria.
His Food spoilage study integrates concerns from other disciplines, such as Modified atmosphere, Trimethylamine, Vacuum packing, Fish products and Shewanella putrefaciens.
While the research belongs to areas of Listeria monocytogenes, Hans Henrik Huss spends his time largely on the problem of Pathogenic bacteria, intersecting his research to questions surrounding Critical control point.
His work in Smoked salmon covers topics such as Smoked fish which are related to areas like Salmo and Agar.
He most often published in these fields:
- Food science (47.54%)
- Microbiology (40.98%)
- Food spoilage (32.79%)
What were the highlights of his more recent work (between 1999-2007)?
- Food science (47.54%)
- Fishery (16.39%)
- Smoked salmon (24.59%)
In recent papers he was focusing on the following fields of study:
Hans Henrik Huss spends much of his time researching Food science, Fishery, Smoked salmon, Smoked fish and Listeria monocytogenes.
The study incorporates disciplines such as Acetic acid and Lactic acid in addition to Food science.
His Fishery study also includes fields such as
- Shellfish and related Freshwater fish, Biological hazard and Fish products,
- Late summer most often made with reference to Trout.
The various areas that he examines in his Smoked salmon study include Food spoilage and Typing.
The concepts of his Food spoilage study are interwoven with issues in Chromatography and Salmo.
As part of the same scientific family, he usually focuses on Listeria monocytogenes, concentrating on Contamination and intersecting with Food microbiology.
Between 1999 and 2007, his most popular works were:
- Elucidation of Listeria monocytogenes contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods (220 citations)
- Prevention and control of hazards in seafood (200 citations)
- The effect of biogenic amine production by single bacterial cultures and metabiosis on cold‐smoked salmon (134 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Food science
- Biochemistry
His primary areas of study are Listeria monocytogenes, Contamination, Food science, Microbiology and Smoked salmon.
Much of his study explores Listeria monocytogenes relationship to Shelf life.
His research in Contamination intersects with topics in Food microbiology and Food contaminant.
His Microbiology research is multidisciplinary, relying on both Smoked fish, Food spoilage, Photobacterium phosphoreum and Lactobacillus sakei.
Hans Henrik Huss connects Smoked salmon with Biogenic amine in his study.
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