What is she best known for?
The fields of study she is best known for:
Her main research concerns Microbiology, Listeria monocytogenes, Virulence, Sigma factor and Gene.
Her Microbiology research incorporates elements of Ribotyping, 16S ribosomal RNA and Salmonella enterica.
Her Listeria monocytogenes study deals with the bigger picture of Bacteria.
Her biological study spans a wide range of topics, including Promoter and Food microbiology.
Her research integrates issues of Wild type, Mutant, Regulon, Osmotic shock and Bacillus subtilis in her study of Sigma factor.
Gene is often connected to Molecular biology in her work.
Her most cited work include:
- Listeria monocytogenes σB Regulates Stress Response and Virulence Functions (303 citations)
- Alternative Sigma Factors and Their Roles in Bacterial Virulence (283 citations)
- General stress transcription factor sigmaB and its role in acid tolerance and virulence of Listeria monocytogenes. (263 citations)
What are the main themes of her work throughout her whole career to date?
Kathryn J. Boor focuses on Microbiology, Listeria monocytogenes, Food science, Pasteurization and Sigma factor.
The Microbiology study combines topics in areas such as Ribotyping and Bacteria.
Her Listeria monocytogenes research is multidisciplinary, incorporating elements of Mutant, Transcription, Gene and Virulence.
She interconnects Contamination and Food microbiology in the investigation of issues within Food science.
Her Pasteurization study combines topics from a wide range of disciplines, such as Shelf life, Food safety, Skimmed milk, Paenibacillus and Food spoilage.
Her Sigma factor study integrates concerns from other disciplines, such as Transcriptome, Operon, Bacillus subtilis and Cell biology.
She most often published in these fields:
- Microbiology (44.57%)
- Listeria monocytogenes (38.04%)
- Food science (34.78%)
What were the highlights of her more recent work (between 2015-2021)?
- Food science (34.78%)
- Pasteurization (24.46%)
- Food spoilage (14.13%)
In recent papers she was focusing on the following fields of study:
Kathryn J. Boor spends much of her time researching Food science, Pasteurization, Food spoilage, Listeria monocytogenes and Raw milk.
The concepts of her Food science study are interwoven with issues in Contamination, Biotechnology, Agar, Food microbiology and Indicator organism.
Her Listeria monocytogenes research is multidisciplinary, relying on both Gene expression, Regulon and Sigma factor.
Her work deals with themes such as Promoter and Virulence, which intersect with Regulon.
Her Raw milk study which covers Spore that intersects with Skimmed milk.
She combines Microbiology and Strain in her research.
Between 2015 and 2021, her most popular works were:
- Bacillus wiedmannii sp. nov., a psychrotolerant and cytotoxic bacillus cereus group species isolated from dairy foods and dairy environments (67 citations)
- The Evolving Role of Coliforms As Indicators of Unhygienic Processing Conditions in Dairy Foods (49 citations)
- Resilience in the Face of Uncertainty: Sigma Factor B Fine-Tunes Gene Expression To Support Homeostasis in Gram-Positive Bacteria. (39 citations)
In her most recent research, the most cited papers focused on:
Her primary areas of investigation include Food science, Pasteurization, Raw milk, Food microbiology and Bacteria.
Kathryn J. Boor studies Food science, focusing on Skimmed milk in particular.
Her studies in Pasteurization integrate themes in fields like Petrifilm, Coliform bacteria and Enterobacter.
Her Raw milk research is multidisciplinary, incorporating perspectives in Biotechnology and Indicator organism.
Cryptosporidium is the subject of her research, which falls under Microbiology.
Microbiology and Bacillus are commonly linked in her work.
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