Norman Edwin Gibbons
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Norman Edwin Gibbonsbiology Degrees
Biology
#8339
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#11402
Historical Rank
Microbiology
#421
World Rank
#474
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Biology
Norman Edwin Gibbons's Degrees
- PhD Bacteriology University of Pennsylvania
Why Is Norman Edwin Gibbons Influential?
(Suggest an Edit or Addition)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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