What is he best known for?
The fields of study he is best known for:
- Food science
- Internal medicine
- Biochemistry
A. Dal Bosco mainly investigates Food science, Polyunsaturated fatty acid, Organic production, Veterinary medicine and Antioxidant.
As part of his studies on Food science, A. Dal Bosco often connects relevant areas like Dietary vitamin.
The study incorporates disciplines such as Poultry farming and Linolenic acid in addition to Polyunsaturated fatty acid.
His research integrates issues of Litter, Stocking, Longissimus Lumborum, Ingestion and Straw in his study of Veterinary medicine.
The concepts of his Antioxidant study are interwoven with issues in Cooked food, Cooked meat, Oxidative phosphorylation and Live weight.
His Animal science research integrates issues from Biotechnology, Pasture and Creatine kinase.
His most cited work include:
- Effect of organic production system on broiler carcass and meat quality (449 citations)
- Rearing rabbits on a wire net floor or straw litter: behaviour, growth and meat qualitative traits (118 citations)
- Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. (108 citations)
What are the main themes of his work throughout his whole career to date?
A. Dal Bosco spends much of his time researching Food science, Animal science, Polyunsaturated fatty acid, Fatty acid and Endocrinology.
His Food science research incorporates themes from Oxidative phosphorylation, Biochemistry, Lipid oxidation, Antioxidant and Dietary supplementation.
The various areas that A. Dal Bosco examines in his Animal science study include Veterinary medicine, New zealand white and Pasture.
A. Dal Bosco focuses mostly in the field of Polyunsaturated fatty acid, narrowing it down to matters related to Animal feed and, in some cases, Weaning.
His Fatty acid research incorporates themes from Tocopherol and Lipid metabolism.
His research in Endocrinology intersects with topics in Internal medicine and Semen.
He most often published in these fields:
- Food science (36.14%)
- Animal science (28.92%)
- Polyunsaturated fatty acid (24.10%)
What were the highlights of his more recent work (between 2014-2021)?
- Food science (36.14%)
- Polyunsaturated fatty acid (24.10%)
- Antioxidant (18.07%)
In recent papers he was focusing on the following fields of study:
Food science, Polyunsaturated fatty acid, Antioxidant, Fatty acid and Lipid oxidation are his primary areas of study.
His Food science study combines topics in areas such as Weaning and Dietary supplementation.
His Polyunsaturated fatty acid research is within the category of Biochemistry.
His studies in Antioxidant integrate themes in fields like Oxidative stress, Animal science and Retinol.
He has included themes like Quality characteristics and Biotechnology in his Animal science study.
His Lipid oxidation research includes themes of Tocopherol, Fat content, Phytochemical, Longissimus dorsi muscle and Fatty acid composition.
Between 2014 and 2021, his most popular works were:
- Fatty acid composition of chicken breast meat is dependent on genotype-related variation of FADS1 and FADS2 gene expression and desaturating activity. (29 citations)
- Effects of pasture management on poultry welfare and meat quality in organic poultry production systems (28 citations)
- Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition (28 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Internal medicine
- Biochemistry
A. Dal Bosco focuses on Food science, Polyunsaturated fatty acid, Dietary supplementation, Live weight and Rosmarinus.
His Food science research is multidisciplinary, incorporating perspectives in Biochemistry and Isoflavones.
His study in Polyunsaturated fatty acid is interdisciplinary in nature, drawing from both Lutein, Dry matter and Antioxidant.
His Dietary supplementation research incorporates elements of Bone development and Vitamin E.
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