What is he best known for?
The fields of study he is best known for:
- Enzyme
- Bacteria
- Biochemistry
The scientist’s investigation covers issues in Biochemistry, Microbiology, Surfactin, Lipopeptide and Bacillus subtilis.
His Biochemistry study frequently draws parallels with other fields, such as Bioreactor.
His Microbiology study incorporates themes from Pseudomonas, Bacteria, Botrytis cinerea, Elicitor and Pythium aphanidermatum.
His Lipopeptide study combines topics from a wide range of disciplines, such as Bacillales, Bacillaceae, Chromatography, Plant cell and Peptide.
Philippe Thonart has researched Bacillus subtilis in several fields, including Chemical engineering, Strain and Enzyme.
His research on Fermentation concerns the broader Food science.
His most cited work include:
- Role of lipopeptides produced by Bacillus subtilis GA1 in the reduction of grey mould disease caused by Botrytis cinerea on apple (247 citations)
- New disruption cassettes for rapid gene disruption and marker rescue in the yeast Yarrowia lipolytica. (233 citations)
- Involvement of fengycin-type lipopeptides in the multifaceted biocontrol potential of Bacillus subtilis (202 citations)
What are the main themes of his work throughout his whole career to date?
Philippe Thonart focuses on Food science, Biochemistry, Microbiology, Fermentation and Botany.
His Food science research includes themes of Freeze-drying, Biotechnology, Bioreactor and Bacteria.
Lactic acid is the focus of his Bacteria research.
His study in Lipase, Yarrowia, Yeast, Enzyme and Extracellular is done as part of Biochemistry.
His specific area of interest is Lipase, where Philippe Thonart studies Triacylglycerol lipase.
The Microbiology study which covers Bacillus subtilis that intersects with Lipopeptide.
He most often published in these fields:
- Food science (22.94%)
- Biochemistry (21.21%)
- Microbiology (18.29%)
What were the highlights of his more recent work (between 2012-2020)?
- Food science (22.94%)
- Fermentation (13.42%)
- Botany (11.58%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Fermentation, Botany, Biochemistry and Microbiology.
His Food science research integrates issues from Amylase, Lactic acid, Bacteria, Hydrolysis and Bioreactor.
His study in Green fluorescent protein extends to Bioreactor with its themes.
Philippe Thonart interconnects Acetic acid and Starter in the investigation of issues within Fermentation.
His studies deal with areas such as Biomass, Microorganism, Leachate and Horticulture as well as Botany.
His Gluconic acid, Dehydrogenase, Ethanol, Proteome and Yeast study are his primary interests in Biochemistry.
Between 2012 and 2020, his most popular works were:
- Lipopeptides as main ingredients for inhibition of fungal phytopathogens by Bacillus subtilis/amyloliquefaciens. (139 citations)
- Plant Defense Stimulation by Natural Isolates of Bacillus Depends on Efficient Surfactin Production (98 citations)
- Improving effect of metal and oxide nanoparticles encapsulated in porous silica on fermentative biohydrogen production by Clostridium butyricum. (79 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Bacteria
- Biochemistry
Philippe Thonart mostly deals with Food science, Biochemistry, Botany, Fermentation and Bioreactor.
His research integrates issues of Amylase, Sorghum, Microbiology, Hydrolysis and Lactic acid in his study of Food science.
His Yield research extends to the thematically linked field of Biochemistry.
His studies in Botany integrate themes in fields like Bioconversion, Extraction and Horticulture.
The Fermentation study combines topics in areas such as Ethanol, Dairy industry and Cultured milk.
His work deals with themes such as Green fluorescent protein, Biohydrogen, Molecular biology, Substrate and Membrane permeability, which intersect with Bioreactor.
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