What is she best known for?
The fields of study she is best known for:
- Food science
- Biochemistry
- Enzyme
Her scientific interests lie mostly in Food science, Conjugated linoleic acid, Fatty acid, Sheep milk and Animal science.
Her Conjugated linoleic acid course of study focuses on Grazing and Legume, Silage, Pasture, Atriplex and Proanthocyanidin.
Her work on Vaccenic acid as part of general Fatty acid study is frequently linked to Milk fat, bridging the gap between disciplines.
Her Vaccenic acid study combines topics from a wide range of disciplines, such as Raw milk and Polyunsaturated fatty acid.
Her Animal science research includes themes of Endocrinology, Lactation, Latin square, Internal medicine and Aflatoxin.
Her work on Dose–response relationship and Excretion as part of general Endocrinology research is frequently linked to Mean corpuscular hemoglobin concentration and Mean corpuscular hemoglobin, thereby connecting diverse disciplines of science.
Her most cited work include:
- Alternative feed resources and their effects on the quality of meat and milk from small ruminants (181 citations)
- Seasonal variation in conjugated linoleic acid and vaccenic acid in milk fat of sheep and its transfer to cheese and ricotta. (146 citations)
- Effects of nutrition on the contents of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk (134 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of investigation include Food science, Animal science, Fatty acid, Conjugated linoleic acid and Internal medicine.
In general Food science, her work in Sheep milk is often linked to Milk fat linking many areas of study.
Her Animal science research is multidisciplinary, relying on both Lactation and Somatic cell count.
Her Fatty acid research is multidisciplinary, incorporating elements of Hay and Crossbreed.
She studies Vaccenic acid which is a part of Conjugated linoleic acid.
Her Internal medicine study incorporates themes from Endocrinology and Gestation.
She most often published in these fields:
- Food science (47.52%)
- Animal science (37.62%)
- Fatty acid (33.66%)
What were the highlights of her more recent work (between 2018-2021)?
- Food science (47.52%)
- Animal science (37.62%)
- Fatty acid (33.66%)
In recent papers she was focusing on the following fields of study:
Anna Nudda focuses on Food science, Animal science, Fatty acid, Polyphenol and Rumen.
The Fermentation research Anna Nudda does as part of her general Food science study is frequently linked to other disciplines of science, such as Cold storage, therefore creating a link between diverse domains of science.
The study incorporates disciplines such as Yield and Somatic cell count in addition to Animal science.
Her primary area of study in Fatty acid is in the field of Polyunsaturated fatty acid.
Her Polyphenol research is multidisciplinary, incorporating perspectives in Low dosage and Rumen microbiota.
Her research investigates the connection with Rumen and areas like Sheep milk which intersect with concerns in Branched chain fatty acids, Lactation, Nutritional quality and Raw milk.
Between 2018 and 2021, her most popular works were:
- Can Agro-Industrial By-Products Rich in Polyphenols be Advantageously Used in the Feeding and Nutrition of Dairy Small Ruminants? (21 citations)
- Effects of supplementation with exhausted myrtle berries on rumen function of dairy sheep (10 citations)
- Small amounts of agro-industrial byproducts in dairy ewes diets affects milk production traits and hematological parameters (8 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Internal medicine
Her primary areas of study are Polyphenol, Rumen, Fatty acid, Food science and Animal science.
Linoleic acid and Polyunsaturated fatty acid are the core of her Fatty acid study.
Her Linoleic acid research incorporates elements of Ellagic acid, Sheep milk and Quercetin.
The concepts of her Animal science study are interwoven with issues in Feed conversion ratio and Tomato pomace.
Anna Nudda works mostly in the field of Milk production, limiting it down to concerns involving Milk yield and, occasionally, Agriculture and Antioxidant.
Her work deals with themes such as Beet pulp, Dry matter, Milking and Metabolism, which intersect with Sarda.
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