What is he best known for?
The fields of study he is best known for:
- Enzyme
- Bacteria
- Biochemistry
His primary areas of investigation include Fermentation, Food science, Biochemistry, Ethanol fuel and Cellulose.
He interconnects Chromatography, Biofuel, Butanol and Straw in the investigation of issues within Fermentation.
His Food science research includes themes of Biomass, Amino acid and Agronomy.
The Biochemistry study which covers Bacteria that intersects with Manure.
His Ethanol fuel research incorporates themes from Furfural and Distillers grains.
His Hemicellulose and Cellulase study, which is part of a larger body of work in Cellulose, is frequently linked to Ruminant, bridging the gap between disciplines.
His most cited work include:
- Dilute acid pretreatment, enzymatic saccharification and fermentation of wheat straw to ethanol (648 citations)
- Bacteria engineered for fuel ethanol production: current status. (646 citations)
- Production of butanol (a biofuel) from agricultural residues: Part I – Use of barley straw hydrolysate☆ (286 citations)
What are the main themes of his work throughout his whole career to date?
Michael A. Cotta mostly deals with Biochemistry, Fermentation, Food science, Bacteria and Microbiology.
His studies deal with areas such as Cellulose, Hydrolysis, Hydrolysate and Butanol as well as Fermentation.
His Food science study combines topics in areas such as Ethanol, Biofuel, Agronomy and Cellulase.
The study incorporates disciplines such as Rumen, Butyrivibrio fibrisolvens and Manure in addition to Bacteria.
His Microbiology study integrates concerns from other disciplines, such as 16S ribosomal RNA, Phylogenetic tree, Ribosomal RNA, Streptococcus bovis and Phylogenetics.
His Ethanol fuel study also includes
- Furfural which intersects with area such as Nuclear chemistry,
- Enzymatic hydrolysis together with Pentose.
He most often published in these fields:
- Biochemistry (48.99%)
- Fermentation (39.90%)
- Food science (36.87%)
What were the highlights of his more recent work (between 2012-2018)?
- Food science (36.87%)
- Fermentation (39.90%)
- Ethanol fuel (23.23%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Fermentation, Ethanol fuel, Corn stover and Biochemistry.
His work deals with themes such as Ethanol, Agronomy and Cellulase, which intersect with Food science.
His Fermentation research incorporates elements of Hydrolysis, Hydrolysate, Butanol and Straw.
The concepts of his Ethanol fuel study are interwoven with issues in Cellulosic ethanol and Lignin.
He has included themes like Cellulose and Enzymatic hydrolysis in his Corn stover study.
His Yeast research focuses on subjects like Prevotella ruminicola, which are linked to Microbiology.
Between 2012 and 2018, his most popular works were:
- An economic evaluation of biological conversion of wheat straw to butanol: A biofuel (105 citations)
- Hydrothermal pretreatment and enzymatic saccharification of corn stover for efficient ethanol production (104 citations)
- Biological pretreatment of corn stover with white-rot fungus for improved enzymatic hydrolysis (100 citations)
In his most recent research, the most cited papers focused on:
His primary scientific interests are in Food science, Fermentation, Corn stover, Biochemistry and Hydrolysis.
Michael A. Cotta combines subjects such as Bioenergy, Agronomy and Cellulase with his study of Food science.
The various areas that Michael A. Cotta examines in his Fermentation study include Butanol, Straw and Bacteria.
As a part of the same scientific family, Michael A. Cotta mostly works in the field of Straw, focusing on Hydrolysate and, on occasion, Acetone, Raw material, Distillation and Sugar.
Yeast and Xylose are among the areas of Biochemistry where Michael A. Cotta concentrates his study.
His Enzymatic hydrolysis research is multidisciplinary, incorporating elements of Ethanol fuel, Ethanol fermentation and Furfural.
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.
