What is she best known for?
The fields of study she is best known for:
- Bacteria
- Enzyme
- Food science
Margarita Medina spends much of her time researching Food science, Microbiology, Bacteriocin, Ripening and Raw milk.
In her research, Margarita Medina undertakes multidisciplinary study on Food science and Rheology.
Her Microbiology study combines topics from a wide range of disciplines, such as Staphylococcus cohnii and Bacteria.
Her Bacteriocin study combines topics in areas such as Listeria monocytogenes, Escherichia coli and Staphylococcus aureus.
Her research investigates the link between Ripening and topics such as Proteolysis that cross with problems in Trichloroacetic acid.
Her work is dedicated to discovering how Raw milk, Lactic acid are connected with Gram-positive bacteria and Biovar and other disciplines.
Her most cited work include:
- Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk. (130 citations)
- A quantitative study of enterotoxin production by sheep milk staphylococci. (105 citations)
- Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese. (103 citations)
What are the main themes of her work throughout her whole career to date?
Her primary scientific interests are in Food science, Microbiology, Bacteriocin, Listeria monocytogenes and Bacteria.
Her work on Lactococcus lactis expands to the thematically related Food science.
The Microbiology study combines topics in areas such as Lactobacillus reuteri, Staphylococcus aureus and Salmonella enterica, Escherichia coli.
Her Bacteriocin research integrates issues from Nisin, Enterococcus faecalis, Inoculation and Food preservation.
Her Listeria monocytogenes research includes themes of Hurdle technology, Lactoperoxidase and Dry cured.
Her work in Bacteria addresses subjects such as Biochemistry, which are connected to disciplines such as Probiotic.
She most often published in these fields:
- Food science (70.70%)
- Microbiology (32.48%)
- Bacteriocin (23.57%)
What were the highlights of her more recent work (between 2012-2021)?
- Food science (70.70%)
- Listeria monocytogenes (22.93%)
- Microbiology (32.48%)
In recent papers she was focusing on the following fields of study:
Her primary areas of investigation include Food science, Listeria monocytogenes, Microbiology, Probiotic and Biochemistry.
Her primary area of study in Food science is in the field of Starter.
Her research in Listeria monocytogenes intersects with topics in Hurdle technology, Pathogen and Dry cured.
She is involved in the study of Microbiology that focuses on Bacteriocin in particular.
Her Bacteriocin study integrates concerns from other disciplines, such as Nisin, Food preservation and Inoculation.
Her Probiotic study incorporates themes from Bifidobacterium and Immune system.
Between 2012 and 2021, her most popular works were:
- Bioactivation of Phytoestrogens: Intestinal Bacteria and Health. (86 citations)
- Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens. (86 citations)
- Phytoestrogen Metabolism by Adult Human Gut Microbiota (55 citations)
In her most recent research, the most cited papers focused on:
- Bacteria
- Enzyme
- Food science
Margarita Medina focuses on Food science, Probiotic, Lactobacillus reuteri, Biochemistry and Microbiology.
Margarita Medina combines subjects such as Antimicrobial and Escherichia coli with her study of Food science.
Her biological study spans a wide range of topics, including Hurdle technology, Dry cured, Listeria monocytogenes, Combined treatment and Antimicrobial effect.
Her work on Smoked salmon as part of general Listeria monocytogenes research is frequently linked to Hydrostatic pressure, bridging the gap between disciplines.
Her study in Probiotic is interdisciplinary in nature, drawing from both Colony count and Immune system.
Her Lactobacillus reuteri research incorporates elements of Glycerol, Transformation, Starter and Lactic acid.
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