What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
His primary areas of study are Food science, Microbiology, Antimicrobial, Biochemistry and Listeria monocytogenes.
The Food preservation research Richard A. Holley does as part of his general Food science study is frequently linked to other disciplines of science, such as Hydrostatic pressure, therefore creating a link between diverse domains of science.
His research on Microbiology often connects related topics like Lactic acid.
The various areas that Richard A. Holley examines in his Antimicrobial study include Bacitracin, Ampicillin, Thymol and Antibiotic resistance.
His study in Listeria monocytogenes is interdisciplinary in nature, drawing from both Lactobacillus sakei and Leuconostoc mesenteroides.
His Antibacterial agent research focuses on subjects like Food spoilage, which are linked to Preservative and Serratia liquefaciens.
His most cited work include:
- Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials (727 citations)
- Factors influencing the microbial safety of fresh produce: A review (548 citations)
- Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. (459 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Food science, Microbiology, Escherichia coli, Antimicrobial and Salmonella.
The concepts of his Food science study are interwoven with issues in Allyl isothiocyanate, Water activity, Listeria monocytogenes and Lactic acid.
As a member of one scientific family, he mostly works in the field of Allyl isothiocyanate, focusing on Essential oil and, on occasion, Minimum inhibitory concentration and Preservative.
His study focuses on the intersection of Microbiology and fields such as Leuconostoc mesenteroides with connections in the field of Nisin.
His Antimicrobial research is multidisciplinary, incorporating perspectives in Contamination and Biochemistry.
Richard A. Holley focuses mostly in the field of Salmonella, narrowing it down to topics relating to Manure and, in certain cases, Livestock.
He most often published in these fields:
- Food science (53.05%)
- Microbiology (31.71%)
- Escherichia coli (25.00%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (53.05%)
- Salmonella (19.51%)
- Escherichia coli (25.00%)
In recent papers he was focusing on the following fields of study:
Richard A. Holley mainly focuses on Food science, Salmonella, Escherichia coli, Antimicrobial and Lactic acid.
Richard A. Holley has researched Food science in several fields, including Listeria monocytogenes, Water activity and Staphylococcus aureus.
His biological study spans a wide range of topics, including Acetic acid and Pseudomonas.
His research in Antimicrobial intersects with topics in Inorganic chemistry, Chlorine dioxide, Contamination and Salmonella enterica.
His work carried out in the field of Lactic acid brings together such families of science as Brining and Lysozyme.
He works mostly in the field of Lysozyme, limiting it down to concerns involving Nutraceutical and, occasionally, Microbiology and Antibiotics.
Between 2017 and 2021, his most popular works were:
- Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review. (39 citations)
- Knowledge and Information Sources About COVID-19 Among University Students in Jordan: A Cross-Sectional Study (23 citations)
- Chitosan‐based nanofibers as bioactive meat packaging materials (18 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
Richard A. Holley spends much of his time researching Psychology, Shelf life, Salmonella, Food science and Cross-sectional study.
His research integrates issues of Chitosan, Chemical engineering, Nanofiber and Allyl isothiocyanate in his study of Shelf life.
His work on Allyl isothiocyanate is being expanded to include thematically relevant topics such as Listeria monocytogenes.
His studies in Listeria monocytogenes integrate themes in fields like Tetracycline, Penicillin, Ampicillin, Microbiology and Antibiotic resistance.
His Salmonella research includes elements of Citric acid, Escherichia coli, Staphylococcus aureus, Antimicrobial action and Acetic acid.
His Food science research incorporates elements of Salmonella enterica, Aerobic bacteria, Antimicrobial and Foodborne outbreak.
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