What is he best known for?
The fields of study he is best known for:
His scientific interests lie mostly in Microbiology, Salmonella, Food science, Biotechnology and Bacteria.
His Microbiology research integrates issues from Campylobacter, Enterobacteriaceae, Propionate, Human pathogen and Virulence.
His studies in Salmonella integrate themes in fields like Veterinary medicine and Serotype, Virology.
His work deals with themes such as Temperature gradient gel electrophoresis and Antimicrobial, which intersect with Food science.
His research integrates issues of Organism, Food microbiology and Food safety in his study of Biotechnology.
His Bacteria study combines topics in areas such as Food quality and Food storage.
His most cited work include:
- Lignocellulosic biomass for bioethanol production: current perspectives, potential issues and future prospects. (769 citations)
- Perspectives on the use of organic acids and short chain fatty acids as antimicrobials (603 citations)
- Essential oils as antimicrobials in food systems – A review (480 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Microbiology, Salmonella, Food science, Biotechnology and Bacteria.
His Microbiology research includes elements of Listeria monocytogenes, Escherichia coli and Virulence.
His Salmonella study combines topics from a wide range of disciplines, such as Veterinary medicine, Poultry farming and Enterobacteriaceae.
His work carried out in the field of Food science brings together such families of science as Inoculation, Antimicrobial and Biochemistry.
His Antimicrobial research is multidisciplinary, incorporating perspectives in Antibiotics and Antibiotic resistance.
His Biotechnology research is multidisciplinary, relying on both Microbiome, Contamination, Food safety, Foodborne pathogen and Food microbiology.
He most often published in these fields:
- Microbiology (36.88%)
- Salmonella (33.94%)
- Food science (32.81%)
What were the highlights of his more recent work (between 2016-2021)?
- Salmonella (33.94%)
- Microbiology (36.88%)
- Food science (32.81%)
In recent papers he was focusing on the following fields of study:
Steven C. Ricke mostly deals with Salmonella, Microbiology, Food science, Microbiome and Poultry farming.
His biological study spans a wide range of topics, including Campylobacter, Incubation and Antibiotic resistance.
Steven C. Ricke interconnects Listeria monocytogenes, Bacteria and Virulence in the investigation of issues within Microbiology.
His study in the fields of Prebiotic under the domain of Food science overlaps with other disciplines such as Peracetic acid.
His Microbiome research incorporates themes from Ecology, Flock, Biotechnology, Broiler and Gastrointestinal tract.
The various areas that he examines in his Biotechnology study include Foodborne pathogen, Food safety and Shiga toxin-producing Escherichia coli.
Between 2016 and 2021, his most popular works were:
- Assessment of Chicken Carcass Microbiome Responses During Processing in the Presence of Commercial Antimicrobials Using a Next Generation Sequencing Approach (47 citations)
- Organic Acids and Potential for Modifying the Avian Gastrointestinal Tract and Reducing Pathogens and Disease (44 citations)
- A Review of the Effect of Management Practices on Campylobacter Prevalence in Poultry Farms. (40 citations)
In his most recent research, the most cited papers focused on:
Steven C. Ricke mainly focuses on Salmonella, Microbiome, Food science, Microbiology and Biotechnology.
Steven C. Ricke combines subjects such as Antibiotic resistance, Host response and Virulence with his study of Salmonella.
The study incorporates disciplines such as Ecology, Flock, Broiler and Clostridium perfringens, Bacteria in addition to Microbiome.
His Food science study incorporates themes from Gastrointestinal tract, Antibiotics and Microbial ecology.
His specific area of interest is Microbiology, where he studies Serotype.
The concepts of his Biotechnology study are interwoven with issues in Foodborne pathogen, Poultry farming, Listeria and Food processing.
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