What is he best known for?
The fields of study he is best known for:
- Bacteria
- Enzyme
- Biochemistry
Bacteriocin, Microbiology, Bacteria, Nisin and Biochemistry are his primary areas of study.
His studies deal with areas such as Listeria monocytogenes and Trypsin as well as Bacteriocin.
The study incorporates disciplines such as Lactobacillus plantarum, Agar and Lactobacillus in addition to Microbiology.
Thomas J. Montville combines subjects such as Antimicrobial and Clostridium botulinum with his study of Bacteria.
His Nisin research is multidisciplinary, incorporating elements of Valinomycin, Nigericin and Strain.
As part of the same scientific family, Thomas J. Montville usually focuses on Biochemistry, concentrating on Food science and intersecting with Food spoilage.
His most cited work include:
- Food microbiology : fundamentals and frontiers (1722 citations)
- Bacteriocins: Safe, natural antimicrobials for food preservation (1396 citations)
- Inhibition of food-borne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat. (319 citations)
What are the main themes of his work throughout his whole career to date?
Thomas J. Montville focuses on Biochemistry, Microbiology, Bacteriocin, Nisin and Food science.
His Biochemistry study incorporates themes from Lactobacillus plantarum and Sodium.
His Microbiology research is multidisciplinary, incorporating perspectives in Strain and Bacillus anthracis, Bacteria.
The Bacteriocin study combines topics in areas such as Listeria monocytogenes and Lactococcus lactis, Lactic acid.
Thomas J. Montville has included themes like Valinomycin and Intracellular in his Nisin study.
His Food science research includes elements of Sodium bicarbonate, Food spoilage and Food microbiology.
He most often published in these fields:
- Biochemistry (36.29%)
- Microbiology (35.48%)
- Bacteriocin (30.65%)
What were the highlights of his more recent work (between 2002-2017)?
- Microbiology (35.48%)
- Bacteriocin (30.65%)
- Biotechnology (8.06%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Microbiology, Bacteriocin, Biotechnology, Listeria monocytogenes and Nisin.
His work deals with themes such as Bacillus anthracis and Bacteria, which intersect with Microbiology.
His research in Bacteriocin is mostly concerned with Biopreservation.
His Biotechnology research is multidisciplinary, relying on both Food spoilage, Food microbiology, Engineering ethics and Food safety.
The various areas that he examines in his Food microbiology study include Biosafety and Food science, Food industry.
His Listeria monocytogenes research incorporates themes from Membrane fluidity, Biochemistry and Lactococcus lactis.
Between 2002 and 2017, his most popular works were:
- Food microbiology : fundamentals and frontiers (1722 citations)
- Food Microbiology : An Introduction (148 citations)
- Antimicrobial resistance: Implications for the food system: An expert report, funded by the IFT Foundation (87 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Enzyme
- Biochemistry
Thomas J. Montville mostly deals with Microbiology, Biotechnology, Listeria monocytogenes, Bacteriocin and Engineering ethics.
His Biotechnology research incorporates elements of Food microbiology, Food safety and Food industry.
The concepts of his Food microbiology study are interwoven with issues in Food spoilage, Food contaminant, Food technology and Food Preservatives.
To a larger extent, Thomas J. Montville studies Food science with the aim of understanding Food industry.
His Listeria monocytogenes research is classified as research in Bacteria.
His Bacteriocin research includes themes of Nisin, Proteolytic enzymes, Molecular mass, Mode of action and Pediococcus.
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