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.
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