What is he best known for?
The fields of study he is best known for:
- Bacteria
- Enzyme
- Biochemistry
His primary scientific interests are in Microbiology, Bacteriocin, Bacteria, Lactobacillus plantarum and Biochemistry.
His Microbiology research integrates issues from Probiotic, Lactobacillaceae, Lactobacillus, Pediococcus acidilactici and Enterococcus faecalis.
His studies in Bacteriocin integrate themes in fields like Food science, Propionibacterium, Listeria, Pediococcus and Lactobacillus pentosus.
His work on Yeast extract as part of general Food science study is frequently linked to Digestive tract, bridging the gap between disciplines.
The study incorporates disciplines such as Nisin and Lactococcus lactis in addition to Lactobacillus plantarum.
His research investigates the link between Biochemistry and topics such as Molecular biology that cross with problems in Gene expression, Real-time polymerase chain reaction, Cysteine and Transcription.
His most cited work include:
- Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum (265 citations)
- Characterisation and selection of probiotic lactobacilli for a preliminary minipig feeding trial and their effect on serum cholesterol levels, faeces pH and faeces moisture content (222 citations)
- Proposal To Reclassify Leuconostoc oenos as Oenococcus oeni (corrig.) gen. nov., comb. nov. (222 citations)
What are the main themes of his work throughout his whole career to date?
Leon M. T. Dicks mainly investigates Microbiology, Bacteriocin, Bacteria, Lactobacillus plantarum and Food science.
The concepts of his Microbiology study are interwoven with issues in Lactobacillus casei, Fermentation, Lactobacillus and Enterococcus faecalis.
In the subject of general Lactobacillus, his work in Lactobacillaceae, Lactobacillus johnsonii and Lactobacillus reuteri is often linked to RAPD, thereby combining diverse domains of study.
His Bacteriocin research is multidisciplinary, relying on both Yeast extract, Tryptone, Listeria, Biochemistry and Lactobacillus sakei.
His research on Bacteria frequently connects to adjacent areas such as Genotype.
His Lactobacillus plantarum research is multidisciplinary, incorporating perspectives in Probiotic, Enterococcus, Lactococcus lactis and Kefir.
He most often published in these fields:
- Microbiology (69.68%)
- Bacteriocin (38.30%)
- Bacteria (30.32%)
What were the highlights of his more recent work (between 2011-2020)?
- Microbiology (69.68%)
- Bacteria (30.32%)
- 16S ribosomal RNA (6.38%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Microbiology, Bacteria, 16S ribosomal RNA, Biochemistry and Lactic acid.
Specifically, his work in Microbiology is concerned with the study of Antimicrobial.
His work is connected to Lactobacillus plantarum and Growth medium, as a part of Bacteria.
In general Lactobacillus plantarum, his work in Lactobacillus fermentum is often linked to Cell division linking many areas of study.
The Lactic acid study combines topics in areas such as Fermentation and Wine.
While the research belongs to areas of Fermentation, Leon M. T. Dicks spends his time largely on the problem of Food spoilage, intersecting his research to questions surrounding Food science.
Between 2011 and 2020, his most popular works were:
- Functions and emerging applications of bacteriocins. (164 citations)
- Control of malolactic fermentation in wine. a review (108 citations)
- Evaluation of a Nisin-Eluting Nanofiber Scaffold To Treat Staphylococcus aureus-Induced Skin Infections in Mice (77 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Enzyme
- Biochemistry
His primary areas of study are Microbiology, Lactic acid, 16S ribosomal RNA, Nisin and Biochemistry.
His Microbiology research integrates issues from Phylogenetic tree, Strain, Strain, Lactobacillus and Sequence analysis.
He interconnects Lactobacillus casei, Lactobacillus fermentum and Lactobacillus fructivorans in the investigation of issues within Lactobacillus.
The various areas that Leon M. T. Dicks examines in his Lactic acid study include Food spoilage and Wine.
His Biochemistry research includes elements of Food Preservatives and Bacteria.
His study in the field of Bacteriocin and Probiotic is also linked to topics like Extramural.
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