What is he best known for?
The fields of study he is best known for:
His primary areas of study are Microbiology, Authorization, Bacteria, Biotechnology and Food science.
The Microbiology study combines topics in areas such as Lactobacillaceae, Lactobacillus, RAPD, Enterococcus faecalis and Staphylococcus carnosus.
His studies in Authorization integrate themes in fields like Microorganism and Genetically modified microorganisms.
His Bacteria research focuses on Plasmid and how it relates to Strain.
His Biotechnology research incorporates elements of Lactobacillus diolivorans, Candida cylindracea and Risk analysis.
His Food science research integrates issues from Lactobacillus plantarum and Lactococcus lactis.
His most cited work include:
- Characterization of the lactic acid bacteria in artisanal dairy products (272 citations)
- Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci. (156 citations)
- Guidance on the characterisation of microorganisms used as feed additives or as production organisms (146 citations)
What are the main themes of his work throughout his whole career to date?
Pier Sandro Cocconcelli spends much of his time researching Food science, Feed additive, Microbiology, Genetically modified organism and Animal feed.
He has included themes like Amylase, Enzyme and Genotoxicity in his Food science study.
He has researched Microbiology in several fields, including Plasmid, Lactobacillus plantarum, Biochemistry and Lactobacillus, Bacteria.
He studies Bacteria, namely Lactic acid.
His work carried out in the field of Genetically modified organism brings together such families of science as Strain, Bacillus licheniformis, Recombinant DNA and Aspergillus niger.
His Authorization study frequently draws connections to adjacent fields such as Biotechnology.
He most often published in these fields:
- Food science (43.39%)
- Feed additive (25.25%)
- Microbiology (16.57%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (43.39%)
- Feed additive (25.25%)
- Enzyme (13.61%)
In recent papers he was focusing on the following fields of study:
Pier Sandro Cocconcelli mainly focuses on Food science, Feed additive, Enzyme, Genetically modified organism and Food contact materials.
His study of Fermentation is a part of Food science.
The various areas that he examines in his Fermentation study include Corynebacterium and Lysine.
His Enzyme study combines topics from a wide range of disciplines, such as Glucan, Brewing, Strain and Starch.
His Genetically modified organism course of study focuses on Aspergillus niger and Microbiology.
Pier Sandro Cocconcelli focuses mostly in the field of Amino acid, narrowing it down to matters related to Escherichia coli and, in some cases, Plasmid.
Between 2019 and 2021, his most popular works were:
- Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents (21 citations)
- Safety and efficacy of l-lysine monohydrochloride produced by fermentation with Corynebacterium glutamicum DSM 32932 for all animal species. (6 citations)
- Evaluation of existing guidelines for their adequacy for the microbial characterisation and environmental risk assessment of microorganisms obtained through synthetic biology (3 citations)
In his most recent research, the most cited papers focused on:
His main research concerns Food science, Feed additive, Enzyme, Amino acid and Fermentation.
His studies deal with areas such as Bacillus subtilis, Bacteria and Amylase as well as Food science.
The Vibrio harveyi, Enterococcus faecalis, Biofilm and Microorganism research Pier Sandro Cocconcelli does as part of his general Bacteria study is frequently linked to other disciplines of science, such as Polylactic acid, therefore creating a link between diverse domains of science.
His Enzyme study incorporates themes from Genotoxicity and Genetically modified organism.
He interconnects Lutein, Carotenoid, Cucurbita and Micronutrient in the investigation of issues within Fermentation.
His study in Lactobacillus rhamnosus is interdisciplinary in nature, drawing from both Silage, Weaned piglets and Animal feed.
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