What is he best known for?
The fields of study he is best known for:
- Bacteria
- Enzyme
- Biochemistry
His main research concerns Microbiology, Food science, Lactobacillus, Biochemistry and Lactococcus lactis.
His studies deal with areas such as Colostrum, Food spoilage, Food microbiology, Physiology and Lactic acid as well as Microbiology.
His research integrates issues of Listeria monocytogenes, Nisin and Bacteria in his study of Food science.
He has included themes like Skimmed milk and Proteolysis in his Bacteria study.
William E. Sandine combines subjects such as Intestinal microorganisms, Tyrosine, Flora and Detoxification with his study of Lactobacillus.
His research in Lactococcus lactis intersects with topics in Bacteriophage and Molecular biology.
His most cited work include:
- Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats (225 citations)
- Inhibitory action of nisin against Listeria monocytogenes (177 citations)
- Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris. (146 citations)
What are the main themes of his work throughout his whole career to date?
William E. Sandine mainly focuses on Food science, Microbiology, Bacteria, Biochemistry and Starter.
He frequently studies issues relating to Food spoilage and Food science.
His studies in Microbiology integrate themes in fields like Bacteriophage, Strain, Lactobacillus, Agar and Lactococcus.
His study in the field of Streptococcus thermophilus also crosses realms of Lactobacillus acidophilus.
His Biochemistry course of study focuses on Growth medium and Inorganic chemistry and Bacterial growth.
As part of the same scientific family, William E. Sandine usually focuses on Starter, concentrating on Streptococcus cremoris and intersecting with Streptococcus.
He most often published in these fields:
- Food science (43.31%)
- Microbiology (40.16%)
- Bacteria (29.13%)
What were the highlights of his more recent work (between 1989-2018)?
- Microbiology (40.16%)
- Food science (43.31%)
- Bacteria (29.13%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Microbiology, Food science, Bacteria, Lactococcus lactis and Lactococcus.
He interconnects Agar plate, Food microbiology and Agar in the investigation of issues within Microbiology.
The concepts of his Food science study are interwoven with issues in Food spoilage and Lactic acid.
His study looks at the relationship between Bacteria and topics such as Strain, which overlap with Bacteria Present, Lactobacillus sp and Pasteurization.
His Lactococcus lactis research incorporates elements of Ribosomal RNA, Biochemistry and Escherichia coli.
His work deals with themes such as Plasmid, Leuconostoc mesenteroides and Leuconostoc, which intersect with Lactococcus.
Between 1989 and 2018, his most popular works were:
- Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats (225 citations)
- Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris. (146 citations)
- Associative Growth and Proteolysis of Streptococcus thermophilus and Lactobacillus bulgaricus in Skim Milk (95 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Enzyme
- Biochemistry
Microbiology, Lactococcus lactis, Lactococcus lactis subsp cremoris, Food science and Bacteria are his primary areas of study.
His Microbiology study combines topics in areas such as Plate count agar, Lactobacillus, Food spoilage, Food microbiology and Leuconostoc mesenteroides.
William E. Sandine has researched Lactococcus lactis in several fields, including Bacteriophage, Molecular biology and Biochemistry.
His biological study spans a wide range of topics, including Ribosomal RNA, Biovar, Molecular probe and Lactococcus.
Food science is often connected to Nisin in his work.
His Bacteria study incorporates themes from Tyrosine, Skimmed milk and Proteolysis.
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