D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 43 Citations 8,065 100 World Ranking 14590 National Ranking 6104

Overview

What is she best known for?

The fields of study she is best known for:

  • Enzyme
  • Gene
  • Biochemistry

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:

  • Enzyme
  • Gene
  • Bacteria

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.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Stuck and Sluggish Fermentations

Linda F. Bisson.
American Journal of Enology and Viticulture (1999)

719 Citations

Direct profiling of the yeast dynamics in wine fermentations.

Luca Simone Cocolin;L. F. Bisson;D. A. Mills.
Fems Microbiology Letters (2000)

549 Citations

A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines

Karna L. Sacchi;Linda F. Bisson;Douglas O. Adams.
American Journal of Enology and Viticulture (2005)

543 Citations

Involvement of kinases in glucose and fructose uptake by Saccharomyces cerevisiae

Linda F. Bisson;Dan G. Fraenkel.
Proceedings of the National Academy of Sciences of the United States of America (1983)

362 Citations

The present and future of the international wine industry

Linda F. Bisson;Andrew L. Waterhouse;Susan E. Ebeler;M. Andrew Walker.
Nature (2002)

334 Citations

Yeast Sugar Transporters

Linda F. Bisson;David M. Coons;Arthur L. Kruckeberg;Deborah A. Lewis.
Critical Reviews in Biochemistry and Molecular Biology (1993)

312 Citations

The Biotechnology of Wine Yeast

Linda F. Bisson.
Food Biotechnology (2004)

292 Citations

Use of WL Medium to Profile Native Flora Fermentations

Christina L. Pallmann;James A. Brown;Tammi L. Olineka;Luca Simone Cocolin.
American Journal of Enology and Viticulture (2001)

257 Citations

Diagnosis and rectification of stuck and sluggish fermentations

Linda F. Bisson;Christian E. Butzke.
American Journal of Enology and Viticulture (2000)

220 Citations

Influence of nitrogen on yeast and fermentation of grapes

Linda F. Bisson.
Proceedings of the International Symposium on Nitrogen in Grapes and Wine : Seattle, Washington, Usa 18-19 june 1991, 1991, ISBN 0-9630711-0-6, págs. 78-89 (1991)

196 Citations

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