What is she best known for?
The fields of study she is best known for:
Her primary areas of study are Biochemistry, Saccharomyces cerevisiae, Fermentation, Yeast and Yeast in winemaking.
In general Biochemistry study, her work on Snf3 and Hexose transport often relates to the realm of Hexokinase, thereby connecting several areas of interest.
Her study in Saccharomyces cerevisiae is interdisciplinary in nature, drawing from both Transporter and Metabolism.
Her Fermentation research is multidisciplinary, incorporating perspectives in Carbohydrate metabolism, Wine and Arginine.
Her research investigates the connection between Yeast and topics such as Botany that intersect with issues in Brettanomyces bruxellensis and Nitrogen.
Her Yeast in winemaking study combines topics from a wide range of disciplines, such as Ethanol fermentation and Ribosomal RNA.
Her most cited work include:
- Stuck and Sluggish Fermentations (465 citations)
- Direct profiling of the yeast dynamics in wine fermentations. (401 citations)
- A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines (367 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of investigation include Biochemistry, Yeast, Saccharomyces cerevisiae, Wine and Fermentation.
Within one scientific family, Linda F. Bisson focuses on topics pertaining to Sulfide under Biochemistry, and may sometimes address concerns connected to Hydrogen sulfide.
She combines subjects such as Amino acid, Penicillium chrysogenum and Metabolism with her study of Yeast.
Linda F. Bisson has included themes like Molecular biology and Mutant in her Saccharomyces cerevisiae study.
Linda F. Bisson interconnects Biotechnology and Brettanomyces in the investigation of issues within Wine.
Linda F. Bisson works mostly in the field of Fermentation, limiting it down to topics relating to Yeast in winemaking and, in certain cases, Botany.
She most often published in these fields:
- Biochemistry (51.18%)
- Yeast (40.94%)
- Saccharomyces cerevisiae (40.16%)
What were the highlights of her more recent work (between 2014-2020)?
- Yeast (40.94%)
- Saccharomyces cerevisiae (40.16%)
- Fermentation (33.86%)
In recent papers she was focusing on the following fields of study:
Her scientific interests lie mostly in Yeast, Saccharomyces cerevisiae, Fermentation, Biochemistry and Wine.
Her Saccharomyces cerevisiae research incorporates elements of Genome evolution, Penicillium chrysogenum, Transporter and Cell biology.
Her Fermentation study deals with Bacteria intersecting with Microbiology and Saccharomyces.
Her is doing research in Fructose, Ethanol fermentation and Transcription, both of which are found in Biochemistry.
The various areas that Linda F. Bisson examines in her Wine study include Yeast in winemaking and Strain.
Her Yeast in winemaking research includes elements of Fermentation in winemaking, Regulation of gene expression and Model organism.
Between 2014 and 2020, her most popular works were:
- Lachancea thermotolerans as an alternative yeast for the production of beer (51 citations)
- Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. (47 citations)
- Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion (35 citations)
In her most recent research, the most cited papers focused on:
The scientist’s investigation covers issues in Yeast, Fermentation, Biochemistry, Bacteria and Saccharomyces cerevisiae.
Within one scientific family, Linda F. Bisson focuses on topics pertaining to Food science under Yeast, and may sometimes address concerns connected to Glycerol.
Linda F. Bisson works in the field of Fermentation, namely Ethanol fermentation.
Her study in Membrane transport protein, Protein biosynthesis, Signal transduction, Antisense RNA and Transcription falls within the category of Biochemistry.
She is interested in Saccharomyces, which is a branch of Saccharomyces cerevisiae.
Her study in Lactic acid is interdisciplinary in nature, drawing from both Bacterial growth, Wine, Winemaking and Antimicrobial, Microbiology.
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