H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Animal Science and Veterinary D-index 26 Citations 2,635 118 World Ranking 764 National Ranking 30

Overview

What is he best known for?

The fields of study he is best known for:

  • Statistics
  • Gene
  • Food science

Alessio Cecchinato mainly investigates Brown Swiss, Rennet, Animal science, Food science and Casein. The concepts of his Brown Swiss study are interwoven with issues in Lactose, Repeatability, Partial least squares regression, Analytical chemistry and Heritability. His Rennet research incorporates themes from Syneresis, Chymosin and Titratable acid.

His study connects Lactation and Animal science. Alessio Cecchinato studied Food science and Fatty acid that intersect with Mid infrared spectroscopy and Gas chromatography. He has researched Casein in several fields, including Dairy cattle and Whey protein.

His most cited work include:

  • Invited review: Genetics and modeling of milk coagulation properties. (149 citations)
  • Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy (124 citations)
  • Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants. (120 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of study are Animal science, Brown Swiss, Food science, Heritability and Dairy cattle. In his work, Dairy farming and Silage is strongly intertwined with Lactation, which is a subfield of Animal science. The various areas that Alessio Cecchinato examines in his Brown Swiss study include Fertility, Casein, Lactose and Fatty acid.

His work on Rennet and Cheesemaking as part of general Food science study is frequently linked to Nutrient and Total dissolved solids, bridging the gap between disciplines. His research investigates the connection with Rennet and areas like Syneresis which intersect with concerns in Repeatability. His Heritability research is multidisciplinary, incorporating elements of Genetic correlation and Genetic variation.

He most often published in these fields:

  • Animal science (46.77%)
  • Brown Swiss (41.40%)
  • Food science (25.27%)

What were the highlights of his more recent work (between 2017-2021)?

  • Animal science (46.77%)
  • Brown Swiss (41.40%)
  • Dairy cattle (20.43%)

In recent papers he was focusing on the following fields of study:

His main research concerns Animal science, Brown Swiss, Dairy cattle, Heritability and Breed. The study incorporates disciplines such as Ice calving, Lactation, Lactose, Fatty acid and Casein in addition to Animal science. His research on Casein focuses in particular on Rennet.

His work carried out in the field of Brown Swiss brings together such families of science as Silage, Herd and Genome-wide association study. His Heritability research includes elements of Genetic variation and Tenderness. His study in Breed is interdisciplinary in nature, drawing from both Fertility and Crossbreed.

Between 2017 and 2021, his most popular works were:

  • Integration of GWAS, pathway and network analyses reveals novel mechanistic insights into the synthesis of milk proteins in dairy cows. (35 citations)
  • Diagnosing pregnancy status using infrared spectra and milk composition in dairy cows. (19 citations)
  • Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep (15 citations)

In his most recent research, the most cited papers focused on:

  • Statistics
  • Gene
  • Food science

Alessio Cecchinato focuses on Animal science, Brown Swiss, Fatty acid, Lactose and Casein. His biological study spans a wide range of topics, including Repeatability, Rennet and Ice calving. His Rennet research integrates issues from Syneresis and Sheep milk.

His Brown Swiss research entails a greater understanding of Genetics. His work deals with themes such as Food science, Flavor, Lactation and Classification rate, which intersect with Fatty acid. The Lactose study combines topics in areas such as Infrared spectroscopy and Heritability.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Invited review: Genetics and modeling of milk coagulation properties.

G. Bittante;M. Penasa;A. Cecchinato.
Journal of Dairy Science (2012)

210 Citations

Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants.

Valentina Bonfatti;Luca Grigoletto;Alessio Cecchinato;Luigi Gallo.
Journal of Chromatography A (2008)

179 Citations

Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy

M. De Marchi;Colette C. Fagan;C. P. O'Donnell;A. Cecchinato.
Journal of Dairy Science (2009)

168 Citations

Mid-infrared spectroscopy predictions as indicator traits in breeding programs for enhanced coagulation properties of milk

A. Cecchinato;M. De Marchi;L. Gallo;G. Bittante.
Journal of Dairy Science (2009)

127 Citations

Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy.

R. Dal Zotto;M. De Marchi;A. Cecchinato;M. Penasa.
Journal of Dairy Science (2008)

114 Citations

Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk

C. Cipolat-Gotet;A. Cecchinato;M. De Marchi;M. Penasa.
Journal of Dairy Science (2012)

103 Citations

Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows

V. Bonfatti;G. Di Martino;A. Cecchinato;L. Degano.
Journal of Dairy Science (2010)

100 Citations

Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows

A. Cecchinato;M. Penasa;M. De Marchi;L. Gallo.
Journal of Dairy Science (2011)

87 Citations

Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

C. Cipolat-Gotet;A. Cecchinato;M. De Marchi;G. Bittante.
Journal of Dairy Science (2013)

83 Citations

Effectiveness of mid-infrared spectroscopy to predict fatty acid composition of Brown Swiss bovine milk.

M. De Marchi;M. Penasa;A. Cecchinato;M. Mele.
Animal (2011)

82 Citations

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