What is he best known for?
The fields of study he is best known for:
- Bacteria
- Internal medicine
- Gene
His primary areas of investigation include Microbiology, Rhodococcus equi, Virulence, Taste and Food science.
John F. Prescott has included themes like Clostridium perfringens, Immunity and Virology in his Microbiology study.
His Rhodococcus equi research integrates issues from Pathogen, Immunology and Pneumonia, Intracellular parasite, Bacteria.
His Virulence research includes elements of Plasmid, Restriction map and Molecular biology.
His work in the fields of Sweetness overlaps with other areas such as Capsaicin.
The study incorporates disciplines such as Biotechnology and Food microbiology in addition to Food science.
His most cited work include:
- A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods (635 citations)
- Antimicrobial therapy in veterinary medicine. (620 citations)
- Rhodococcus equi: an animal and human pathogen. (532 citations)
What are the main themes of his work throughout his whole career to date?
John F. Prescott mainly focuses on Microbiology, Rhodococcus equi, Virulence, Clostridium perfringens and Food science.
John F. Prescott interconnects Bacteria, Plasmid, Gene and Virology in the investigation of issues within Microbiology.
The Rhodococcus equi study combines topics in areas such as Pathogen, Antibody, Immunology, Foal and Pneumonia.
His Virulence research incorporates elements of Mutant and Immunity.
His Clostridium perfringens research is multidisciplinary, relying on both Toxin, Feces and Enterotoxin.
John F. Prescott focuses mostly in the field of Sweetness, narrowing it down to topics relating to Perception and, in certain cases, Social psychology.
He most often published in these fields:
- Microbiology (37.87%)
- Rhodococcus equi (17.17%)
- Virulence (16.08%)
What were the highlights of his more recent work (between 2013-2021)?
- Microbiology (37.87%)
- Clostridium perfringens (14.71%)
- Perception (11.17%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Microbiology, Clostridium perfringens, Perception, Virulence and Food science.
Enteritis is the focus of his Microbiology research.
The Clostridium perfringens study which covers Toxin that intersects with Hemorrhagic gastroenteritis.
His research integrates issues of Cognitive psychology, Affect, Coffee consumption, Cognition and Flavor in his study of Perception.
His Virulence research is multidisciplinary, incorporating perspectives in Complementation, Mutant and Vaccination.
His research in Sweetness and Flavour are components of Food science.
Between 2013 and 2021, his most popular works were:
- History and Current Use of Antimicrobial Drugs in Veterinary Medicine. (237 citations)
- Emotional responses to branded and unbranded foods (103 citations)
- A novel pore-forming toxin in type A Clostridium perfringens is associated with both fatal canine hemorrhagic gastroenteritis and fatal foal necrotizing enterocolitis. (72 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Internal medicine
- Gene
His primary scientific interests are in Food science, Sweetness, Taste, Microbiology and Clostridium perfringens.
His research investigates the link between Food science and topics such as Perception that cross with problems in Social psychology, Brand identity, Cognitive psychology and Flavour.
His work carried out in the field of Taste brings together such families of science as Big Five personality traits, Affect, Neophobia and Food choice.
His Microbiology study combines topics from a wide range of disciplines, such as Enterotoxin and Virology.
His studies in Clostridium perfringens integrate themes in fields like Reproduction, Disease and Virulence.
His Virulence research includes themes of Necrotic enteritis, Inoculation, Immunology and Bacteria.
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