What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
James G. Lyng mostly deals with Food science, Pasteurization, Chromatography, Browning and Food quality.
Many of his studies involve connections with topics such as Listeria and Food science.
His research integrates issues of Peroxidase and Staphylococcus aureus in his study of Pasteurization.
His work deals with themes such as Reaction rate constant and Atmospheric temperature range, which intersect with Chromatography.
His research in Browning focuses on subjects like Microbial inactivation, which are connected to Microorganism and Phenols.
His Food quality research focuses on Food preservation and how it relates to Animal science, Myofibril, Tenderness and Particle size.
His most cited work include:
- Radio frequency treatment of foods: Review of recent advances (220 citations)
- Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice (178 citations)
- Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM) (120 citations)
What are the main themes of his work throughout his whole career to date?
His scientific interests lie mostly in Food science, Pasteurization, Microbiology, Analytical chemistry and Dielectric.
His Food science study incorporates themes from Listeria, Campylobacter jejuni and Enterobacteriaceae.
His Microbiology study combines topics in areas such as Pseudomonas fluorescens, Food microbiology, Sonication and Microbial inactivation.
His work in Analytical chemistry addresses issues such as Mineralogy, which are connected to fields such as Atmospheric temperature range and Meat emulsion.
He has researched Dielectric in several fields, including Thermal conductivity, Thermal, Radio frequency, Thermal diffusivity and Moisture.
His Thermal study integrates concerns from other disciplines, such as Composite material and Joule heating.
He most often published in these fields:
- Food science (59.02%)
- Pasteurization (10.38%)
- Microbiology (10.38%)
What were the highlights of his more recent work (between 2015-2021)?
- Food science (59.02%)
- Cancer pagurus (4.92%)
- Analytical chemistry (8.74%)
In recent papers he was focusing on the following fields of study:
His main research concerns Food science, Cancer pagurus, Analytical chemistry, Ultrasound and Pasteurization.
His Shelf life study in the realm of Food science interacts with subjects such as Salmo.
James G. Lyng interconnects Heat resistant, Mass transfer, Bacillus subtilis, Skimmed milk and Dielectric in the investigation of issues within Analytical chemistry.
His Dielectric study deals with Comminution intersecting with Radio frequency.
His study focuses on the intersection of Pasteurization and fields such as Process engineering with connections in the field of High voltage, Electric current and Current.
James G. Lyng studied White meat and Microwave heating that intersect with Joule heating.
Between 2015 and 2021, his most popular works were:
- Radio-frequency treatment for stabilization of wheat germ: Dielectric properties and heating uniformity (29 citations)
- Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran (22 citations)
- Dielectric properties of kiwifruit associated with a combined radio frequency vacuum and osmotic drying (21 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
The scientist’s investigation covers issues in Food science, Ultrasound, Dielectric heating, Analytical chemistry and Dielectric.
The various areas that James G. Lyng examines in his Food science study include Microorganism and Food spoilage.
James G. Lyng has included themes like Lipase, Water activity, Radio frequency and Fatty acid in his Dielectric heating study.
His research in Radio frequency focuses on subjects like Pasteurization, which are connected to Moisture.
His Analytical chemistry research is multidisciplinary, incorporating perspectives in Osmotic dehydration, Mass transfer, Loss factor and Titratable acid.
The study incorporates disciplines such as Wheat germ and Thermal in addition to Dielectric.
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.
