Norman Edwin Gibbons

Norman Edwin Gibbons's AcademicInfluence.com Rankings

Biology

#8339

World Rank

#11402

Historical Rank

Microbiology

#421

World Rank

#474

Historical Rank

biology Degrees

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Biology

Norman Edwin Gibbons's Degrees

PhD Bacteriology University of Pennsylvania

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Norman Edwin Gibbons's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Bergey's Manual of Determinative Bacteriology. (1975) (10024)
Bergey's manual of determinative bacteriology. 8th Edition. (1974) (894)
Proposals Concerning the Higher Taxa of Bacteria (1978) (289)
Effect of some metal ions on the growth of Halobacterium cutirubrum. (1960) (245)
The Measurement of Spoilage in Fish (1937) (171)
Aliphatic Diether Analogs of Glyceride-Derived Lipids. IV. The Occurrence of Di-O-dihydrophytylglycerol Ether Containing Lipids in Extremely Halophilic Bacteria* (1966) (118)
Lipids of Halobacterium cutirubrum. (1962) (93)
A SYNTHETIC MEDIUM FOR EXTREMELY HALOPHILIC BACTERIA. (1965) (90)
MORPHOLOGICAL AND CHEMICAL PROPERTIES OF CELL ENVELOPES OF THE EXTREME HALOPHILE, HALOBACTERIUM CUTIRUBRUM. (1964) (78)
Effects of sodium and potassium chloride on certain enzymes of Micrococcus halodenitrificans and Pseudomonas salinaria. (1956) (74)
The effect of chlorides of monovalent cations, urea, detergents, and heat on morphology and the turbidity of suspensions of red halophilic bacteria. (1961) (60)
The deoxyribose nucleic acid slime layer of some halophilic bacteria. (1955) (58)
The glycerol dehydrogenases of Pseudomonas salinaria, Vibrio costicolus, and Escherichia coli in relation to bacterial halophilism. (1954) (56)
TEMPERATURE-INDUCED DEATH AND LYSIS IN A PSYCHROPHILIC BACTERIUM. (1964) (50)
Taxonomic Studies of Red Halophilic Bacteria (1979) (48)
The effect of magnesium, potassium, and iron on the growth and morphology of red halophilic bacteria. (1955) (48)
OBSERVATIONS ON THE PHYSIOLOGY OF PSYCHROPHILISM IN A YEAST (1962) (46)
The chemical composition of the cell and cell wall of some halophilic bacteria. (1955) (45)
THE EFFECT OF SALTS ON THE GROWTH OF MICROCOCCUS HALODENITRIFICANS N. SP. (1952) (40)
Turbidity of suspensions and morphology of red halophilic bacteria as influenced by sodium chloride concentration. (1960) (39)
The effect of salt concentrations on the biochemical reactions of some halophilic bacteria. (1957) (37)
IMMERSION REFRACTOMETRY OF SOME HALOPHILIC BACTERIA (1960) (37)
Effect of ante-mortem treatment of pigs on the quality of Wiltshire bacon. (1950) (37)
Role and oxidation pathway of poly-beta-hydroxybutyric acid in Micrococcus halodenitrificans. (1962) (36)
Chapter VIII Isolation, Growth and Requirements of Halophilic Bacteria (1969) (31)
DRIED WHOLE EGG POWDER: XI. OCCURRENCE AND DISTRIBUTION OF SALMONELLA ORGANISMS IN CANADIAN POWDER (1944) (28)
SPECIFICITY OF THE SALT REQUIREMENT OF HALOBACTERIUM CUTIRUBRUM (1963) (27)
The lipid composition of Micrococcus halodenitrificans as influenced by salt concentration. (1961) (26)
THE SLIME AND INTESTINAL FLORA OF SOME MARINE FISHES (1933) (25)
Studies on Salt Fish.: 1. Bacteria Associated with the Reddening of Salt Fish (1937) (24)
Production of poly-beta-hydroxybutyric acid granules in Micrococcus halodenitrificans. (1962) (23)
Effect of salt concentration on the extracellular nucleic acids of Micrococcus halodenitrificans. (1957) (21)
Relation of temperature and sodium chloride concentration to growth and morphology of some halophilic bacteria. (1961) (20)
A MECHANISM OF HALOPHILISM IN MICROCOCCUS HALODENITRIFICANS (1952) (20)
A Note on Artificially Infected Fowl as Carriers of Salmonella (1946) (18)
DRIED WHOLE EGG POWDER: XII. THE EFFECT OF DRYING, STORAGE, AND COOKING ON THE SALMONELLA CONTENT (1944) (18)
LACTOSE-FERMENTING BACTERIA FROM THE INTESTINAL CONTENTS OF MARINE FISH (1933) (17)
Effect of salt concentration on the morphology and chemical composition of Micrococcus halodenitrificans. (1959) (16)
SODIUM REQUIREMENT OF POLY-β-HYDROXYBUTYRIC ACID DEPOLYMERASE OF MICROCOCCUS HALODENITRIFICANS (1963) (15)
The cysteine desulphydrase of Pseudomonas salinaria. (1957) (15)
Pasteurization of liquid egg and its effect on quality of the powder. (1946) (15)
ENTEROCOCCI AS AN INDEX OF FECAL CONTAMINATION IN EGG PRODUCTS (1950) (14)
THE LYSIS OF A PSYCHROPHILIC MARINE BACTERIUM AS STUDIED BY MICROELECTROPHORESIS (1967) (11)
DRIED WHOLE EGG POWDER: I. METHODS OF ASSESSING QUALITY (1943) (9)
The Effect of Autolysis in Sterile Tissues on Subsequent Bacterial Decomposition (1930) (9)
Hemophilus SP. and Neisseria SP. in Skin Abscesses in Rabbits and Guinea Pigs (1929) (8)
Dried whole egg powder. 15. The growth of Salmonella and other organisms in liquid and reconstituted egg. (1944) (8)
Aeromonas hydrophila (Pseudomonas hydrophila) NRC 491 and NRC 492 established as Aerobacter cloacae. (1960) (8)
Recent progress in microbiology. VIII. (1962) (8)
Studies on Salt Fish: II. The Effect of Salt Concentration on Preservation (1937) (7)
Dried whole egg powder; further observations on the occurrence of Salmonella organisms in Canadian powder. (1947) (7)
SMOKED MEATS: I. BACTERIOLOGICAL, CHEMICAL, AND PHYSICAL MEASUREMENTS ON SMOKED AND UNSMOKED BACON (1942) (5)
Some observations on the stimulative effect of ammonium ion on the growth of Halobacterium cutirubrum. (1965) (5)
Supplement to Index Bergeyana. (1981) (5)
DRIED WHOLE EGG POWDER: VII. EFFECT OF TEMPERATURE AND MOISTURE ON THE BACTERIAL CONTENT OF LIQUID AND DRIED EGG (1943) (5)
CANADIAN WILTSHIRE BACON: V. QUANTITATIVE BACTERIOLOGICAL STUDIES ON CURING PICKLES (1940) (5)
A BACTERIOLOGICAL STUDY OF "ICE FILLETS" (1933) (5)
CANADIAN WILTSHIRE BACON: VI. QUANTITATIVE BACTERIOLOGICAL STUDIES ON PRODUCT (1940) (4)
SIMPLE METHOD FOR KILLING HALOPHILIC BACTERIA IN CONTAMINATED SOLAR SALT. (1965) (4)
Preservation of eggs; methods for determining yolk index. (1947) (4)
Studies on Salt Fish: X. Effect of Disinfectants and Preservatives on Red Halophilic Bacteria (1942) (4)
Preservation of eggs. VII. Effect of age of egg and carbon dioxide content at time of oiling on keeping quality. (1950) (3)
CANADIAN WILTSHIRE BACON: XXV. CHEMICAL PRESERVATIVES FOR MAINTAINING QUALITY AT HIGH STORAGE TEMPERATURES (1945) (3)
Utilization of sodium caseinate by Lactobacillus casei. (1955) (3)
THE EFFECT OF OILING AND AIR CELL MOLD ON THE OXYGEN AND CARBON DIOXIDE CONTENTS OF THE AIR CELLS OF EGGS (1950) (2)
SMOKED MEATS: III. EFFECT OF MATURATION PERIOD ON QUALITY (1944) (2)
Wiltshire bacon. (1953) (2)
CANADIAN WILTSHIRE BACON: XV. QUANTITATIVE BACTERIOLOGICAL AND CHEMICAL CHANGES IN TANK PICKLE AND ON BACON DURING CURE AND MATURATION (1941) (2)
Preservation of eggs; effect of various oils and oiling temperatures on the keeping quality of shell eggs stored at 70 degrees F. and 30 degrees F. (1947) (2)
CANADIAN WILTSHIRE BACON: XXVIII. CHLORIDE SHIFT IN CURED PORK (1948) (1)
Dried whole egg powder. 5. Definition and properties of low grade egg powders. (1943) (1)
Simple Method for Killing Halophilic Bacteria in Contaminated Solar Salt (1965) (1)
Recent Progress in Microbiology. Symposia held at the VIII International Congress for Microbiology, Montreal 1962. (1963) (1)
Listeria Pirie-Whom Does It Honor? (1972) (1)
DRIED WHOLE EGG POWDER: X. THE EFFECT OF ADDED SUBSTANCES ON KEEPING QUALITY (1944) (1)
The effect of method of cooking on the moisture content of canned pre-cooked poultry meat. (1947) (1)
The Incidence of Organisms of the Salmonella Group in Canadian Dried Egg Powder. (1947) (1)
Chemical and microbiological studies on stored, salted butter. (1948) (1)
Effects of homologous and heterologous antisera on the glycerol dehydrogenases of halophilic and nonhalophilic bacteria. (1955) (1)
CANADIAN WILTSHIRE BACON: XXVII. EFFECT OF METHOD OF THAWING FROZEN PORK ON BACON QUALITY (1945) (0)
Stopping the spread of vancomycin-resistant enterococci. (1999) (0)
Effect of Various Oils and Oiling Temperatures on the Keeping Quality of Shell Eggs (1948) (0)
THE FUNGICIDAL EFFECT OF VEGETABLE-TANNED LEATHER AND VARIOUS DISINFECTANTS ON TRICHOPHYTON GYPSEUM AND T. INTERDIGITALE (1944) (0)
Canadian Wiltshire bacon; chloride shift in curred pork. (1948) (0)
PRESERVATION OF EGGS: IV. STORAGE OF OILED AND BAGGED EGGS UNDER CONSTANT AND ALTERNATING TEMPERATURES AND HUMIDITIES (1942) (0)
CANADIAN WILTSHIRE BACON: XVIII. EFFECT OF TEMPERATURE AND BACTERIAL GROWTH ON NITRITE CONTENT (1941) (0)
CANADIAN WILTSHIRE BACON: I. OUTLINE OF INVESTIGATION AND METHODS (1940) (0)
Chairman's remarks (1963) (0)
CANADIAN WILTSHIRE BACON: XXIV. EFFECT OF STRONG CURES ON KEEPING QUALITY (1945) (0)
Letter from N. E. Gibbons to Joshua Lederberg (1963) (0)
The Effect of Method of Cooking on the Moisture Content of Canned Pre-cooked Poultry Meat (1948) (0)
World Directory of Collections of Cultures of Microorganisms: S. M. Martin and V. B. D. Skerman, Editors. Wiley-Interscience, New York, 1972, 560 p., $19.95. (1973) (0)

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What Schools Are Affiliated With Norman Edwin Gibbons?

Norman Edwin Gibbons is affiliated with the following schools:

McGill University
Queen's University at Kingston