What is she best known for?
The fields of study she is best known for:
- Bacteria
- Food science
- DNA
Her primary areas of study are Microbiology, Food science, Listeria monocytogenes, Bacteriocin and Fermentation.
She has included themes like Staphylococcus warneri, Staphylococcus carnosus, Staphylococcus, Staphylococcus xylosus and Bacteria in her Microbiology study.
Margarita Garriga works mostly in the field of Food science, limiting it down to topics relating to Food spoilage and, in certain cases, Meat packing industry and Shelf life, as a part of the same area of interest.
Her Listeria monocytogenes study combines topics in areas such as Nisin, Antimicrobial and Salmonella.
The study incorporates disciplines such as Listeria, Antibacterial agent and Starter in addition to Bacteriocin.
Her Fermentation research incorporates themes from Preservative, Tyramine and Enterococcus faecium.
Her most cited work include:
- Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins. (375 citations)
- New mild technologies in meat processing: high pressure as a model technology (312 citations)
- Lactobacillus salivarius CTC2197 Prevents Salmonella enteritidis Colonization in Chickens (284 citations)
What are the main themes of her work throughout her whole career to date?
Her scientific interests lie mostly in Food science, Listeria monocytogenes, Microbiology, Fermentation and Pascalization.
Her studies deal with areas such as Bacteriocin and Salmonella as well as Food science.
Her Bacteriocin research incorporates elements of Preservative, Listeria, Antibacterial agent and Pepper.
The Listeria monocytogenes study combines topics in areas such as Nisin, Antimicrobial, Food spoilage and Salmonella enterica.
Her study looks at the intersection of Microbiology and topics like Enterococcus with Enterococcus casseliflavus.
Her work on Lactobacillaceae as part of general Fermentation research is frequently linked to Cadaverine, bridging the gap between disciplines.
She most often published in these fields:
- Food science (74.04%)
- Listeria monocytogenes (50.00%)
- Microbiology (31.73%)
What were the highlights of her more recent work (between 2011-2021)?
- Food science (74.04%)
- Listeria monocytogenes (50.00%)
- Pascalization (22.12%)
In recent papers she was focusing on the following fields of study:
Food science, Listeria monocytogenes, Pascalization, Microbiology and Fermentation are her primary areas of study.
Her Food science study frequently links to adjacent areas such as Probiotic.
Her work carried out in the field of Listeria monocytogenes brings together such families of science as Food preservation, Food safety and Food microbiology.
Her Microbiology study incorporates themes from Enterococcus and Enterococcus faecium.
Margarita Garriga combines subjects such as Ripening, Biotechnology and Raw meat with her study of Fermentation.
Her Lactobacillus sakei research is multidisciplinary, incorporating perspectives in Bacteriocin and Smoked salmon.
Between 2011 and 2021, her most popular works were:
- Diversity and distribution of Listeria monocytogenes in meat processing plants. (94 citations)
- High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes. (81 citations)
- Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages. (81 citations)
In her most recent research, the most cited papers focused on:
- Bacteria
- Food science
- DNA
Margarita Garriga mainly focuses on Food science, Listeria monocytogenes, Microbiology, Fermentation and Probiotic.
Her work deals with themes such as Typing and Outbreak, which intersect with Food science.
In her research on the topic of Listeria monocytogenes, Food safety is strongly related with Cooked meat.
Margarita Garriga interconnects Lactobacillus casei and Salmonella in the investigation of issues within Microbiology.
Her work in Fermentation covers topics such as Starter which are related to areas like Lactobacillus plantarum and Lactic acid.
Her Probiotic study frequently draws parallels with other fields, such as Lactobacillus.
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