What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Ecology
Anders Karlsson mainly focuses on Food science, Biochemistry, Glycogen, Animal science and Analytical chemistry.
His work on Processed meat as part of general Food science study is frequently connected to Alternative methods, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
His research in Biochemistry intersects with topics in Energy metabolism and Cell biology.
His Glycogen research integrates issues from Epinephrine, Live weight and Creatine.
His Animal science research is multidisciplinary, incorporating perspectives in Glycolysis, Muscle tissue and Connective tissue.
His Analytical chemistry course of study focuses on Water holding capacity and Transverse relaxation and Gravimetric analysis.
His most cited work include:
- Skeletal muscle fibres as factors for pork quality (221 citations)
- Effect of protein composition on the cheese-making properties of milk from individual dairy cows. (216 citations)
- Species determination - Can we detect and quantify meat adulteration? (198 citations)
What are the main themes of his work throughout his whole career to date?
Anders Karlsson spends much of his time researching Food science, Animal science, Biochemistry, Glycogen and Longissimus dorsi.
In the subject of general Food science, his work in Tenderness, Raw meat, Flavour and Food preservation is often linked to High pressure, thereby combining diverse domains of study.
His Breed, Crossbreed, Silage and Intramuscular fat study in the realm of Animal science connects with subjects such as Halothane.
His Myofibril, Enzyme, Porcine muscle and Phosphorylation study in the realm of Biochemistry interacts with subjects such as Sarcoplasm.
The Glycogen study combines topics in areas such as Muscle fibre, Skeletal muscle and Creatine.
His work carried out in the field of Longissimus dorsi brings together such families of science as Water holding capacity, Andrology, Calpain, Calpain activity and Analytical chemistry.
He most often published in these fields:
- Food science (25.00%)
- Animal science (19.35%)
- Biochemistry (17.74%)
What were the highlights of his more recent work (between 2013-2021)?
- Food science (25.00%)
- Clinical science (3.23%)
- Animal science (19.35%)
In recent papers he was focusing on the following fields of study:
Anders Karlsson mostly deals with Food science, Clinical science, Animal science, Carcass weight and Canopy.
The various areas that Anders Karlsson examines in his Food science study include Dry matter and Ageing.
His Ageing research incorporates themes from Transverse relaxation, Biotechnology and Low field nuclear magnetic resonance.
The concepts of his Animal science study are interwoven with issues in Intact male and Grazing.
His study in Canopy is interdisciplinary in nature, drawing from both Biomass, Ecosystem and Renewable energy.
His Tenderness research is multidisciplinary, incorporating elements of Nutrient digestibility, Loin, Sensory analysis, Sex factors and Intramuscular fat.
Between 2013 and 2021, his most popular works were:
- The role of red and processed meat in colorectal cancer development: a perspective. (106 citations)
- Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis (31 citations)
- Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation (25 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Ecology
His primary scientific interests are in Food science, Myofibril, Ageing, Color changes and Metmyoglobin.
In general Food science, his work in Intramuscular fat and Processed meat is often linked to Future studies and Alternative methods linking many areas of study.
The subject of his Myofibril research is within the realm of Biochemistry.
His Ageing research incorporates elements of Sensory analysis, Sex factors, Loin and Tenderness.
Along with Color changes, other disciplines of study including Denaturation, Myoglobin and High pressure are integrated into his research.
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