What is he best known for?
The fields of study he is best known for:
- Enzyme
- Bacteria
- Biochemistry
His main research concerns Lactic acid, Biochemistry, Food science, Fermentation and Lactobacillus.
Lactic acid is the subject of his research, which falls under Bacteria.
Biochemistry is closely attributed to Lactobacillus sanfranciscensis in his study.
The concepts of his Food science study are interwoven with issues in Probiotic and Food microbiology.
His work deals with themes such as Lactobacillus plantarum, Lactic acid fermentation, Yeast and Wheat flour, which intersect with Fermentation.
His studies in Lactobacillus integrate themes in fields like Hydrolysate, Enterococcus, Lactococcus lactis and Lactobacillus brevis.
His most cited work include:
- High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. (532 citations)
- Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B (489 citations)
- Fecal microbiota and metabolome of children with autism and pervasive developmental disorder not otherwise specified. (384 citations)
What are the main themes of his work throughout his whole career to date?
Marco Gobbetti mainly focuses on Food science, Lactic acid, Fermentation, Biochemistry and Lactobacillus plantarum.
Food science is closely attributed to Yeast in his work.
Lactic acid is a primary field of his research addressed under Bacteria.
His Fermentation research is multidisciplinary, incorporating elements of Lactic acid fermentation, Antioxidant, Phytase and Lactobacillus brevis.
His Biochemistry study frequently links to related topics such as Lactococcus lactis.
As part of the same scientific family, Marco Gobbetti usually focuses on Lactobacillus plantarum, concentrating on Microbiology and intersecting with Probiotic.
He most often published in these fields:
- Food science (53.27%)
- Lactic acid (39.28%)
- Fermentation (34.31%)
What were the highlights of his more recent work (between 2015-2021)?
- Food science (53.27%)
- Fermentation (34.31%)
- Lactic acid (39.28%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Fermentation, Lactic acid, Bacteria and Lactobacillus plantarum.
His Food science research incorporates themes from Lactobacillus sanfranciscensis and Yeast.
His Fermentation research integrates issues from Wheat flour, Bran, Lactic acid fermentation and Antioxidant.
His Lactic acid research incorporates elements of Fructose, Phytic acid and Biota.
Marco Gobbetti has researched Bacteria in several fields, including Biotechnology, Nutrient and Microbiology.
His Lactobacillus study improves the overall literature in Biochemistry.
Between 2015 and 2021, his most popular works were:
- High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. (532 citations)
- Stress Physiology of Lactic Acid Bacteria (205 citations)
- Novel insights on the functional/nutritional features of the sourdough fermentation. (98 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Bacteria
- Biochemistry
Marco Gobbetti focuses on Food science, Fermentation, Lactic acid, Biochemistry and Lactobacillus plantarum.
In the subject of general Food science, his work in Lactobacillus, Gluten and Biological value is often linked to Protein efficiency ratio, thereby combining diverse domains of study.
Marco Gobbetti combines subjects such as Ethyl acetate, Lactic acid fermentation, Pediococcus acidilactici and Shelf life with his study of Fermentation.
His Lactic acid research is included under the broader classification of Bacteria.
The Bacteria study combines topics in areas such as Biotechnology and Caffeic acid.
His study on Lactobacillus brevis is often connected to Phoenix dactylifera as part of broader study in Lactobacillus plantarum.
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