What is he best known for?
The fields of study he is best known for:
- Enzyme
- Bacteria
- Biochemistry
Robert A. Rastall spends much of his time researching Prebiotic, Biochemistry, Fermentation, Bifidobacterium and Oligosaccharide.
Prebiotic is a subfield of Food science that Robert A. Rastall tackles.
His research in the fields of Carbohydrate, Inulin, Lactose and Lactulose overlaps with other disciplines such as Population.
His Fermentation research incorporates themes from Clostridium, Clostridia and Polysaccharide.
The Bifidobacterium study combines topics in areas such as Xylan and Obesity.
His research in Oligosaccharide intersects with topics in Fructose, Pectin, Chromatography and Butyrate.
His most cited work include:
- Dietary modulation of the human colonic microbiota: updating the concept of prebiotics (1718 citations)
- Prebiotic effects: metabolic and health benefits. (1309 citations)
- A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides (528 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Prebiotic, Biochemistry, Food science, Fermentation and Microbiology.
His study in Prebiotic is interdisciplinary in nature, drawing from both Gut flora, Bifidobacterium, Lactobacillus, Biotechnology and Inulin.
His study ties his expertise on Yield together with the subject of Biochemistry.
He interconnects Synbiotics and Polysaccharide in the investigation of issues within Food science.
His study focuses on the intersection of Fermentation and fields such as Bacteroides with connections in the field of Clostridium.
His Microbiology study incorporates themes from Bifidobacterium longum, Lactobacillus acidophilus and Bacteria.
He most often published in these fields:
- Prebiotic (38.34%)
- Biochemistry (38.34%)
- Food science (33.16%)
What were the highlights of his more recent work (between 2013-2021)?
- Food science (33.16%)
- Prebiotic (38.34%)
- Gut flora (10.88%)
In recent papers he was focusing on the following fields of study:
Robert A. Rastall mostly deals with Food science, Prebiotic, Gut flora, Bifidobacterium and Fermentation.
His work carried out in the field of Food science brings together such families of science as Lactobacillus fermentum, Xylan and Microbiology.
The study incorporates disciplines such as Metabolic effects, Pectin, Biotechnology and Immunology in addition to Prebiotic.
His Gut flora study combines topics from a wide range of disciplines, such as Disease, Inflammatory bowel disease, Synbiotics and Bifidobacterium animalis.
The Bifidobacterium study combines topics in areas such as Metabolome, Yeast, Bacteroides and Polysaccharide.
His study with Fermentation involves better knowledge in Biochemistry.
Between 2013 and 2021, his most popular works were:
- Probiotics and prebiotics in intestinal health and disease: from biology to the clinic. (215 citations)
- Recent developments in prebiotics to selectively impact beneficial microbes and promote intestinal health. (150 citations)
- The role of the microbiome for human health: from basic science to clinical applications (107 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Bacteria
- Biochemistry
His primary areas of investigation include Prebiotic, Gut flora, Food science, Microbiology and Lactobacillus.
Biochemistry covers he research in Prebiotic.
The concepts of his Gut flora study are interwoven with issues in Disease, Inflammatory bowel disease, Synbiotics and Bioinformatics.
Robert A. Rastall studies Food science, focusing on Fermentation in particular.
In the field of Fermentation, his study on Bifidobacterium longum overlaps with subjects such as Population.
His study in the field of Antimicrobial is also linked to topics like Potential impact, Gut barrier and Human health.
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