What is he best known for?
The fields of study he is best known for:
Tjakko Abee mostly deals with Biochemistry, Microbiology, Bacteria, Listeria monocytogenes and Propidium iodide.
His Biochemistry study incorporates themes from Lactococcus lactis and Flow cytometry.
His study looks at the relationship between Lactococcus lactis and topics such as Bacillus subtilis, which overlap with Trimethylglycine.
His biological study spans a wide range of topics, including Operon, Sigma factor, Bacillus cereus and Biofilm.
His study in Bacillus cereus focuses on Cereus in particular.
His Listeria monocytogenes research includes elements of Carnitine, Osmotic pressure, Betaine and Aminobutyrate.
His most cited work include:
- Microbial stress response in minimal processing (386 citations)
- Bacteriocins: modes of action and potentials in food preservation and control of food poisoning (364 citations)
- Multiparametric Flow Cytometry and Cell Sorting for the Assessment of Viable, Injured, and Dead Bifidobacterium Cells during Bile Salt Stress (250 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Microbiology, Biochemistry, Bacillus cereus, Bacteria and Listeria monocytogenes.
His work in Microbiology tackles topics such as Biofilm which are related to areas like Lactobacillus plantarum.
His Biochemistry research incorporates themes from Flow cytometry and Lactococcus lactis.
His Bacillus cereus research is multidisciplinary, relying on both Transcriptome, Sigma factor, Bacillaceae and Spore.
His Spore study also includes fields such as
- Sorbic acid most often made with reference to Germination,
- Food science, which have a strong connection to Strain.
His Cereus research is multidisciplinary, relying on both Mutant and Bacillus subtilis.
He most often published in these fields:
- Microbiology (42.70%)
- Biochemistry (32.78%)
- Bacillus cereus (29.48%)
What were the highlights of his more recent work (between 2015-2021)?
- Microbiology (42.70%)
- Biochemistry (32.78%)
- Listeria monocytogenes (16.25%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Microbiology, Biochemistry, Listeria monocytogenes, Food science and Bacteria.
Tjakko Abee has researched Microbiology in several fields, including Biofilm, Cereus, Bacillus cereus and Genome.
His study looks at the intersection of Bacillus cereus and topics like Bacillus subtilis with In silico, Fluorescence recovery after photobleaching and Biophysics.
Tjakko Abee interconnects Genotype, Virulence, Food chain and Robustness in the investigation of issues within Listeria monocytogenes.
His Food science research focuses on Strain and how it relates to Enrichment broth, Acid stress, Incubation period and Campylobacter coli.
His Bacteria research is multidisciplinary, incorporating perspectives in Computational biology, Prophage, Membrane vesicle and Phage therapy.
Between 2015 and 2021, his most popular works were:
- Gram-Positive Bacterial Extracellular Vesicles and Their Impact on Health and Disease (74 citations)
- Bacterial Spores in Food: Survival, Emergence, and Outgrowth (72 citations)
- Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production (40 citations)
In his most recent research, the most cited papers focused on:
Tjakko Abee mostly deals with Biochemistry, Bacteria, Aroma, Lactococcus lactis and Fermentation.
His biological study spans a wide range of topics, including Listeria monocytogenes and Cereus, Bacillus cereus.
His Bacteria research integrates issues from Computational biology, Microbiology and Phage therapy.
His research in Microbiology is mostly concerned with Endospore.
His work carried out in the field of Lactococcus lactis brings together such families of science as Amino acid, Promoter, Acetoin, Gene and Operon.
His Fermentation research is multidisciplinary, incorporating elements of Co-Culture, Brewers Yeast and Lactic acid.
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