What is she best known for?
The fields of study she is best known for:
- Bacteria
- Food science
- Statistics
Mieke Uyttendaele spends much of her time researching Microbiology, Food science, Food microbiology, Food safety and Contamination.
Her Microbiology research is multidisciplinary, relying on both Campylobacter jejuni, Agar, Bacteria, Veterinary medicine and Virulence.
Her work on Essential oil as part of general Food science research is frequently linked to Smoked fish, thereby connecting diverse disciplines of science.
Her Food microbiology study incorporates themes from Listeria monocytogenes, Tap water, Food contaminant and Food industry.
Her work deals with themes such as Supply chain, Biotechnology, Risk analysis and Operations management, which intersect with Food safety.
The various areas that she examines in her Contamination study include Eggshell, Indicator bacteria, Toxicology and Campylobacter.
Her most cited work include:
- Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri (529 citations)
- Wageningen Academic Publishers (392 citations)
- Detection of Murine Norovirus 1 by Using Plaque Assay, Transfection Assay, and Real-Time Reverse Transcription-PCR before and after Heat Exposure (217 citations)
What are the main themes of her work throughout her whole career to date?
Mieke Uyttendaele focuses on Food science, Microbiology, Food safety, Contamination and Listeria monocytogenes.
Her Food science study combines topics in areas such as Food microbiology, Campylobacter and Salmonella.
Her research integrates issues of Veterinary medicine and Broiler in her study of Campylobacter.
In her study, which falls under the umbrella issue of Microbiology, Enterotoxin is strongly linked to Bacillus cereus.
Her Food safety study combines topics from a wide range of disciplines, such as Supply chain, Biotechnology, Risk analysis and Agricultural science.
Her Contamination research focuses on subjects like Eggshell, which are linked to Penetration.
She most often published in these fields:
- Food science (34.00%)
- Microbiology (33.64%)
- Food safety (19.74%)
What were the highlights of her more recent work (between 2014-2021)?
- Food safety (19.74%)
- Food science (34.00%)
- Salmonella (10.42%)
In recent papers she was focusing on the following fields of study:
Food safety, Food science, Salmonella, Microbiology and Listeria monocytogenes are her primary areas of study.
Her Food safety research includes elements of Supply chain and Biotechnology.
Food science and Toxicology are frequently intertwined in her study.
The study incorporates disciplines such as Veterinary medicine, Enterococcus faecium and Enterobacteriaceae, Escherichia coli in addition to Salmonella.
Her research in Microbiology intersects with topics in Campylobacter, Bacteria, Norovirus and Gene, Virulence.
Her work is dedicated to discovering how Listeria monocytogenes, Shelf life are connected with Food spoilage and other disciplines.
Between 2014 and 2021, her most popular works were:
- Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables (147 citations)
- Microbial hazards in irrigation water: standards, norms, and testing to manage use of water in fresh produce primary production. (124 citations)
- Literature review: Impact of climate change on pesticide use (84 citations)
In her most recent research, the most cited papers focused on:
- Bacteria
- Food science
- Agriculture
Mieke Uyttendaele mainly investigates Food safety, Food science, Microbiology, Biotechnology and Salmonella.
She combines subjects such as Environmental protection, Food contaminant, Food systems and Agricultural science with her study of Food safety.
As part of her studies on Food science, Mieke Uyttendaele often connects relevant subjects like Scale.
The concepts of her Microbiology study are interwoven with issues in Contamination, Virus load, Campylobacter, Veterinary medicine and Agar.
She has included themes like Water quality, Ready to eat, Risk ranking and Outbreak in her Biotechnology study.
Her studies in Salmonella integrate themes in fields like Cooking methods, Chicken breast, Escherichia coli, Listeria monocytogenes and Poultry meat.
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