What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Biochemistry
Lloyd B. Bullerman mainly investigates Food science, Mycotoxin, Aflatoxin, Microbiology and Lactobacillus.
His Food science research includes themes of Botany and Spore.
His Mycotoxin study frequently draws connections between adjacent fields such as Fusarium.
The study incorporates disciplines such as Food spoilage, Patulin, Penicillic acid and Aspergillus flavus in addition to Aflatoxin.
His Microbiology research includes elements of Potato dextrose agar, Herbs spices, Ergosterol and Penicillium.
His Lactobacillus course of study focuses on Agar plate and 16S ribosomal RNA, Lactobacillus paracasei, Agar, Rhizopus and MRS agar.
His most cited work include:
- Stability of mycotoxins during food processing. (398 citations)
- INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL (305 citations)
- Aspergillus flavus and Aspergillus parasiticus: aflatoxigenic fungi of concern in foods and feeds: a review (230 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Mycotoxin, Aflatoxin, Fusarium and Microbiology.
His study looks at the relationship between Food science and topics such as Botany, which overlap with Horticulture.
His work is dedicated to discovering how Mycotoxin, Chromatography are connected with Vomitoxin and other disciplines.
His research integrates issues of Inoculation, Yeast extract, Aspergillus, Aspergillus flavus and Spore in his study of Aflatoxin.
In his study, Biotechnology is inextricably linked to Food contaminant, which falls within the broad field of Fusarium.
His studies deal with areas such as Bacterial growth, Penicillium, Lactobacillus and Mycelium as well as Microbiology.
He most often published in these fields:
- Food science (66.13%)
- Mycotoxin (45.16%)
- Aflatoxin (28.23%)
What were the highlights of his more recent work (between 2005-2016)?
- Mycotoxin (45.16%)
- Food science (66.13%)
- Fusarium (21.77%)
In recent papers he was focusing on the following fields of study:
Lloyd B. Bullerman mostly deals with Mycotoxin, Food science, Fusarium, Fumonisin and Microbiology.
His Mycotoxin study combines topics in areas such as Lactic acid and Microbial contamination.
His research in Food science is mostly concerned with Aflatoxin.
His Aflatoxin study combines topics from a wide range of disciplines, such as Ochratoxin A and Food processing.
His Fumonisin research focuses on subjects like Fumonisin B1, which are linked to Fermentation, Hydrolysis and Biochemistry.
The Microbiology study which covers Lactobacillus paracasei that intersects with Agar plate and Fusarium proliferatum.
Between 2005 and 2016, his most popular works were:
- Stability of mycotoxins during food processing. (398 citations)
- Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture (99 citations)
- Extrusion Cooking Reduces Recoverability of Fumonisin B1 from Extruded Corn Grits (41 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
The scientist’s investigation covers issues in Fumonisin, Food science, Mycotoxin, Fumonisin B1 and Fermentation.
His research in Fumonisin intersects with topics in Ochratoxin A, Aflatoxin and Vomitoxin.
Lloyd B. Bullerman does research in Food science, focusing on Zearalenone specifically.
His Fumonisin B1 research is multidisciplinary, incorporating elements of Cereal product and Hydrolysis.
His studies in Fermentation integrate themes in fields like Microorganism and Fusarium.
His Fusarium research is multidisciplinary, incorporating perspectives in Lactobacillus paracasei, 16S ribosomal RNA, Microbiology and Lactobacillaceae.
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