What is she best known for?
The fields of study she is best known for:
- Food science
- Organic chemistry
- Microbiology
Julie K. Northcutt focuses on Broiler, Salmonella, Food science, Microbiology and Campylobacter.
Her study in Broiler is interdisciplinary in nature, drawing from both Moisture and Tenderness, Meat tenderness.
Her Food science research is multidisciplinary, incorporating elements of Listeria monocytogenes and Contact surfaces.
Her Microbiology research incorporates themes from Citrobacter, Enterobacteriaceae, Enterobacter and Agar.
Her Campylobacter study combines topics from a wide range of disciplines, such as Sodium hypochlorite, Aerobic bacteria and Chlorine.
Her studies deal with areas such as Animal science and Extended storage as well as Aerobic bacteria.
Her most cited work include:
- Effect of broiler age, feed withdrawal, and transportation on levels of coliforms, Campylobacter, Escherichia coli and Salmonella on carcasses before and after immersion chilling (81 citations)
- Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures (72 citations)
- Effects of Age, Sex, and Duration of Postmortem Aging on Percentage Yield of Parts from Broiler Chicken Carcasses (72 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of investigation include Broiler, Microbiology, Food science, Campylobacter and Animal science.
Julie K. Northcutt has included themes like Scalding, Carcass contamination, Tenderness and Yolk in her Broiler study.
Julie K. Northcutt has researched Microbiology in several fields, including Aerobic bacteria, Enterobacteriaceae and Salmonella.
Her Cooked meat study in the realm of Food science interacts with subjects such as Total suspended solids.
Her Campylobacter study incorporates themes from Poultry farming, Feces, Distilled water and Flock.
Her Animal science study also includes
- Anatomy together with Quality characteristics,
- Fillet that intertwine with fields like Marination.
She most often published in these fields:
- Broiler (45.78%)
- Microbiology (33.73%)
- Food science (32.53%)
What were the highlights of her more recent work (between 2011-2021)?
- Food science (32.53%)
- Salmonella (24.10%)
- Animal science (24.10%)
In recent papers she was focusing on the following fields of study:
Food science, Salmonella, Animal science, Chromatography and Microorganism are her primary areas of study.
Her work on Cooked meat is typically connected to Quality as part of general Food science study, connecting several disciplines of science.
Her Salmonella research includes themes of Microbiological contamination, Listeria, Feces and Campylobacter.
The various areas that Julie K. Northcutt examines in her Animal science study include Shelf life, Chicken breast, Antimicrobial, Aerobic bacteria and Mineralogy.
The study incorporates disciplines such as Nalidixic acid, Organic chemistry and Hand sanitizer in addition to Chromatography.
Her Hand sanitizer study combines topics in areas such as Agar plate, Alcohol, Isopropyl alcohol and Ammonium.
Between 2011 and 2021, her most popular works were:
- Microbiological contamination of shell eggs produced in conventional and free-range housing systems (27 citations)
- Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail (23 citations)
- Polydiacetylene sensor interaction with food sanitizers and surfactants. (12 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Organic chemistry
- Antibiotics
Julie K. Northcutt mainly investigates Food science, Salmonella, Broiler, Marination and Quality.
Her Food science research incorporates elements of Poultry farming, Extraction and Gizzard.
Her Salmonella research integrates issues from Feces, Microbiological contamination, Campylobacter and Antimicrobial.
Her Broiler study introduces a deeper knowledge of Animal science.
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