What is he best known for?
The fields of study he is best known for:
- Bacteria
- Enzyme
- Biochemistry
His scientific interests lie mostly in Food safety, Predictive microbiology, Biotechnology, Water activity and Biological sciences.
His Food safety research incorporates themes from Predictive modelling, Food processing and Risk analysis.
His research integrates issues of Parametrization, Manufacturing engineering and Health systems engineering in his study of Predictive microbiology.
The concepts of his Biotechnology study are interwoven with issues in Quality, Food spoilage and Food microbiology.
The Food spoilage study which covers Cyclopropane fatty acid that intersects with Bacteria.
His Food microbiology study also includes
- Bacterial growth most often made with reference to Food poisoning,
- Bacteriophage that intertwine with fields like Microbiology.
His most cited work include:
- Indices for performance evaluation of predictive models in food microbiology (820 citations)
- Predictive Microbiology : Theory and Application (405 citations)
- Predictive modelling of the growth and survival of Listeria in fishery products (301 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Biological sciences, Food safety, Food science, Biotechnology and Microbiology.
His studies deal with areas such as Food processing, Hazard, Risk analysis and Environmental health as well as Food safety.
His study connects Food microbiology and Biotechnology.
The Microbiology study combines topics in areas such as Listeria monocytogenes, Osmotic shock and Escherichia coli.
His work in the fields of Escherichia coli, such as Enterobacteriaceae, intersects with other areas such as Water activity and rpoS.
His biological study deals with issues like Biochemistry, which deal with fields such as Lactic acid.
He most often published in these fields:
- Biological sciences (35.19%)
- Food safety (35.19%)
- Food science (25.93%)
What were the highlights of his more recent work (between 2012-2021)?
- Food science (25.93%)
- Food safety (35.19%)
- Biotechnology (24.07%)
In recent papers he was focusing on the following fields of study:
Food science, Food safety, Biotechnology, Microbiology and Escherichia coli are his primary areas of study.
His Food science research focuses on Salmonella and how it connects with Fat content and Cell.
The various areas that Tom Ross examines in his Food safety study include Quality, Hazard and Fishery.
In his research, Tom Ross performs multidisciplinary study on Biotechnology and Biological sciences.
Tom Ross has researched Microbiology in several fields, including Veterinary medicine, Estuary, Oyster and Norovirus.
Tom Ross has included themes like Population kinetics, Desiccation and Carbohydrate catabolism in his Escherichia coli study.
Between 2012 and 2021, his most popular works were:
- Predictive Microbiology and Food Safety (45 citations)
- Characterisation of the Transcriptomes of Genetically Diverse Listeria monocytogenes Exposed to Hyperosmotic and Low Temperature Conditions Reveal Global Stress-Adaptation Mechanisms (45 citations)
- Predictive microbiology theory and application: Is it all about rates? (40 citations)
In his most recent research, the most cited papers focused on:
His main research concerns Food science, Food safety, Growth rate, Carbohydrate catabolism and rpoS.
His Reduced fat, Sorbic acid and Preservative study in the realm of Food science interacts with subjects such as Pork burger.
His Food safety research is multidisciplinary, incorporating perspectives in Risk analysis and Heat inactivation.
His Carbohydrate catabolism research includes themes of Cell biology and Escherichia coli.
His Microbiology research is multidisciplinary, incorporating elements of Extracellular, Oxidative phosphorylation, Proteomics, Adaptive response and Human pathogen.
He works mostly in the field of Listeria monocytogenes, limiting it down to concerns involving Stringent response and, occasionally, Ecology.
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