What is he best known for?
The fields of study he is best known for:
His primary areas of investigation include Microbiology, Food science, Raw milk, Bacteria and Salmonella.
Lieve Herman has included themes like Genotyping and Polymerase chain reaction in his Microbiology study.
His Food science study combines topics from a wide range of disciplines, such as Penetration, Listeria monocytogenes, Pathogenic bacteria, Food microbiology and Bacillus licheniformis.
His Raw milk research is multidisciplinary, relying on both Immunomagnetic separation, Egg white, Yolk, Food spoilage and Pasteurization.
His biological study spans a wide range of topics, including Enterobacteriaceae and Hand sanitizer.
His Salmonella research incorporates themes from Contamination, Serotype, Sample preparation, Mesenteric lymph nodes and Animal science.
His most cited work include:
- Guidance for risk assessment of food and feed from genetically modified plants (262 citations)
- Antimicrobial resistance in the food chain: a review. (255 citations)
- Raw or heated cow milk consumption: Review of risks and benefits (244 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Microbiology, Genetically modified organism, Enzyme and Feed additive.
Lieve Herman interconnects No-observed-adverse-effect level, Eggshell and Genotoxicity in the investigation of issues within Food science.
His Eggshell research also works with subjects such as
- Salmonella enteritidis which intersects with area such as Penetration,
- Animal science and related Contamination.
His work is dedicated to discovering how Microbiology, Salmonella are connected with Veterinary medicine and other disciplines.
Lieve Herman focuses mostly in the field of Genetically modified organism, narrowing it down to matters related to Biotechnology and, in some cases, Genetically modified maize.
The study incorporates disciplines such as Glucan, Strain and Starch in addition to Enzyme.
He most often published in these fields:
- Food science (38.84%)
- Microbiology (24.25%)
- Genetically modified organism (19.74%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (38.84%)
- Enzyme (12.66%)
- Genetically modified organism (19.74%)
In recent papers he was focusing on the following fields of study:
Lieve Herman spends much of his time researching Food science, Enzyme, Genetically modified organism, Feed additive and Genotoxicity.
His studies in Food science integrate themes in fields like Xylanase, Trichoderma reesei and Recombinant DNA.
His Enzyme research integrates issues from Glucan, Allergic sensitisation, Strain and Peptide sequence.
The concepts of his Genetically modified organism study are interwoven with issues in Strain, Bacillus licheniformis and Aspergillus niger.
His study in Genotoxicity is interdisciplinary in nature, drawing from both No-observed-adverse-effect level and Triacylglycerol lipase.
Lieve Herman has researched Fermentation in several fields, including Amino acid and Escherichia coli.
Between 2018 and 2021, his most popular works were:
- Salmonella control in poultry flocks and its public health impact. (33 citations)
- Pathogenicity assessment of Shiga toxin‐producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEC (28 citations)
- Characterisation of microorganisms used for the production of food enzymes. (21 citations)
In his most recent research, the most cited papers focused on:
His main research concerns Food science, Amino acid, Corynebacterium glutamicum, Fermentation and Feed additive.
His Food science study combines topics in areas such as Listeria monocytogenes, Bacillus subtilis, Strain and Genetically modified organism.
As a part of the same scientific family, he mostly works in the field of Genetically modified organism, focusing on Enzyme and, on occasion, Biotechnology, Genetically modified microorganisms and Genotoxicity.
His Corynebacterium glutamicum study incorporates themes from Essential amino acid, Rumen, Lysine and Recombinant DNA.
His Fermentation research is multidisciplinary, incorporating perspectives in Valine and Escherichia coli.
His work on Animal feed is typically connected to Infectivity, Risk status and Ruminant as part of general Animal science study, connecting several disciplines of science.
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