What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Amino acid
His scientific interests lie mostly in Biochemistry, Food science, Microbiology, Chromatography and Whey protein.
His research in Biochemistry focuses on subjects like Camel milk, which are connected to Chymotrypsin.
The Food science study combines topics in areas such as Allergen, Fermentation in food processing, Antioxidant and Hydrolysate.
His Microbiology research is multidisciplinary, incorporating perspectives in Probiotic, Lactobacillus plantarum and Proteolytic enzymes.
Jean-Marc Chobert has researched Chromatography in several fields, including Isoelectric point, Hydrolysis, Casein and Peptide.
Jean-Marc Chobert interconnects Lactobacillus salivarius and Lactobacillus in the investigation of issues within Bacteriocin.
His most cited work include:
- Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application (234 citations)
- Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar (204 citations)
- Effects of heating and glycation of β-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients. (135 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Biochemistry, Microbiology, Chromatography, Casein and Hydrolysis.
His study in Whey protein, Enzyme, Proteolysis, Trypsin and Peptide are all subfields of Biochemistry.
The various areas that Jean-Marc Chobert examines in his Whey protein study include Alpha-lactalbumin, Lactalbumin and Circular dichroism.
His Microbiology study integrates concerns from other disciplines, such as Enterococcus faecalis and Lactobacillus.
His work in Chromatography addresses issues such as Solubility, which are connected to fields such as Aqueous solution.
The concepts of his Hydrolysis study are interwoven with issues in Cleavage and Pepsin.
He most often published in these fields:
- Biochemistry (41.75%)
- Microbiology (23.79%)
- Chromatography (20.87%)
What were the highlights of his more recent work (between 2012-2020)?
- Biochemistry (41.75%)
- Microbiology (23.79%)
- Bacteriocin (15.05%)
In recent papers he was focusing on the following fields of study:
Jean-Marc Chobert mainly focuses on Biochemistry, Microbiology, Bacteriocin, Food science and Lactic acid.
His work is connected to Hydrolysis, Whey protein, Proteases, Beta-lactoglobulin and Peptide, as a part of Biochemistry.
His studies in Microbiology integrate themes in fields like Probiotic, Lactobacillus plantarum, Lactococcus lactis and Lactobacillus.
The various areas that he examines in his Bacteriocin study include Listeria monocytogenes, Enterococcus faecium, Tetracycline and Proteolytic enzymes.
The concepts of his Food science study are interwoven with issues in Pediococcus acidilactici, Hexanoic acid and Biopreservation.
His study on Lactic acid also encompasses disciplines like
- Enterococcus faecalis and related Milk allergy, Casein and Hydrolysate,
- Fermentation which intersects with area such as Weissella cibaria, Kluyveromyces lactis and Fermentation in food processing.
Between 2012 and 2020, his most popular works were:
- Lactobacillus salivarius: bacteriocin and probiotic activity. (112 citations)
- Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese (73 citations)
- Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. (59 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Amino acid
The scientist’s investigation covers issues in Bacteriocin, Microbiology, Biochemistry, Listeria monocytogenes and Food science.
His Bacteriocin research is multidisciplinary, incorporating elements of Molecular mass and Lactobacillus sakei, Lactic acid.
His biological study spans a wide range of topics, including Probiotic and Proteolytic enzymes.
His work in Biochemistry is not limited to one particular discipline; it also encompasses Propionibacterium.
His study focuses on the intersection of Food science and fields such as Biopreservation with connections in the field of Antimicrobial peptides.
The study incorporates disciplines such as Hydrolysis and beta-Carotene in addition to Whey protein.
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