What is he best known for?
The fields of study he is best known for:
His primary areas of study are Biochemistry, Food science, Microbiology, Maillard reaction and Glycation.
His Biochemistry research incorporates themes from Amyloid and Camel milk.
His biological study spans a wide range of topics, including Probiotic, Lactobacillus plantarum, Antioxidant, Hypoallergenic and Hydrolysate.
His Microbiology study integrates concerns from other disciplines, such as Lactobacillaceae and Streptomyces, Bacteria.
The study incorporates disciplines such as Fermentation, Food preservation and Allergen in addition to Bacteria.
His studies examine the connections between Maillard reaction and genetics, as well as such issues in Lysine, with regards to Histidine, Polymer chemistry, Milk allergy and Globular protein.
His most cited work include:
- Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application (234 citations)
- Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar (204 citations)
- High yield purification and physico-chemical properties of full-length recombinant allelic variants of sheep prion protein linked to scrapie susceptibility. (144 citations)
What are the main themes of his work throughout his whole career to date?
Thomas Haertlé mainly investigates Biochemistry, Microbiology, Food science, Bacteria and Chromatography.
Biochemistry is a component of his Enzyme, Hydrolysis, Whey protein, Hydrolysate and Casein studies.
His Microbiology research incorporates elements of Enterococcus faecalis, Lactobacillus paracasei and Strain.
His biological study deals with issues like Lactic acid, which deal with fields such as Fermentation.
His Bacteria study integrates concerns from other disciplines, such as Proteolytic enzymes and Virulence.
His study in Chromatography is interdisciplinary in nature, drawing from both Ethanol, Gel electrophoresis, Aqueous solution and Solubility.
He most often published in these fields:
- Biochemistry (38.38%)
- Microbiology (18.45%)
- Food science (17.34%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (17.34%)
- Fermentation (9.96%)
- Lactic acid (12.18%)
In recent papers he was focusing on the following fields of study:
His main research concerns Food science, Fermentation, Lactic acid, Antibiotics and Bacteria.
His Food science research is multidisciplinary, incorporating elements of Bacteriocin, Antimicrobial and Pathogenic bacteria.
His Lactic acid research integrates issues from DPPH and ABTS.
He combines subjects such as Inhibitory postsynaptic potential and Identification with his study of Bacteria.
His Inoculation research incorporates themes from Strain and Microbiology.
His work carried out in the field of Proteolysis brings together such families of science as Hydrolysis, Enzymatic hydrolysis, Hydrolysate and Whey protein.
Between 2018 and 2021, his most popular works were:
- Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies (31 citations)
- A health concern regarding the protein corona, aggregation and disaggregation. (28 citations)
- World Health Organization Report: Current Crisis of Antibiotic Resistance (16 citations)
In his most recent research, the most cited papers focused on:
His scientific interests lie mostly in Antibiotic resistance, Antibiotics, Helicobacter pylori, Antibiotic therapy and Standard protocol.
The concepts of his Antibiotic resistance study are interwoven with issues in Medical prescription, Meat packing industry, Public health and Hygiene.
Antibiotics and Intensive care medicine are commonly linked in his work.
Many of his studies involve connections with topics such as Immunology and Helicobacter pylori.
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