What is he best known for?
The fields of study he is best known for:
- Food science
- Animal science
- Biochemistry
His primary areas of investigation include Animal science, Food science, Fatty acid, Beef cattle and Silage.
The study incorporates disciplines such as Rumen and Mineralogy in addition to Animal science.
In the subject of general Food science, his work in Sunflower oil is often linked to Factorial experiment and Fish oil, thereby combining diverse domains of study.
His Fatty acid study integrates concerns from other disciplines, such as Adipose tissue and Grazing.
His research integrates issues of Agronomy and Linoleic acid in his study of Beef cattle.
His study connects Muscle fat and Silage.
His most cited work include:
- The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: influence of the duration of grazing. (168 citations)
- Producing tender and flavoursome beef with enhanced nutritional characteristics. (118 citations)
- Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history. (106 citations)
What are the main themes of his work throughout his whole career to date?
A.P. Moloney mainly focuses on Animal science, Silage, Dry matter, Food science and Rumen.
His work in Animal science addresses subjects such as Grazing, which are connected to disciplines such as Pasture and Crossbreed.
His Silage study combines topics in areas such as Meal, Forage, Distillers grains and Polyunsaturated fatty acid.
The various areas that he examines in his Dry matter study include Urea, Cattle grazing and Fodder.
His work is dedicated to discovering how Food science, Fatty acid are connected with Adipose tissue and other disciplines.
His study focuses on the intersection of Rumen and fields such as Propionate with connections in the field of Hay.
He most often published in these fields:
- Animal science (63.55%)
- Silage (33.64%)
- Dry matter (24.30%)
What were the highlights of his more recent work (between 2014-2021)?
- Animal science (63.55%)
- Silage (33.64%)
- Breed (14.02%)
In recent papers he was focusing on the following fields of study:
A.P. Moloney focuses on Animal science, Silage, Breed, Food science and Grazing.
In his study, which falls under the umbrella issue of Animal science, Quality characteristics is strongly linked to Pasture.
His Silage study introduces a deeper knowledge of Agronomy.
A.P. Moloney interconnects Crossbreed and Sire in the investigation of issues within Breed.
His Food science research includes themes of Lipid metabolism and Fatty acid composition.
In his research, Pasture based, Subcutaneous adipose tissue and Longissimus muscle is intimately related to Subcutaneous fat, which falls under the overarching field of Dry matter.
Between 2014 and 2021, his most popular works were:
- Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics (43 citations)
- Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities. (36 citations)
- Beef production from Holstein–Friesian, Norwegian Red×Holstein–Friesian and Jersey×Holstein–Friesian male cattle reared as bulls or steers (15 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Animal science
- Biochemistry
A.P. Moloney mainly investigates Animal science, Breed, Food science, Silage and Rumen.
His primary area of study in Animal science is in the field of Dry matter.
A.P. Moloney works mostly in the field of Breed, limiting it down to concerns involving Crossbreed and, occasionally, Grazing, Norwegian Red, Longissimus and Veterinary medicine.
His work on Intramuscular fat and Tenderness as part of general Food science research is frequently linked to Lactate dehydrogenase, thereby connecting diverse disciplines of science.
A.P. Moloney combines subjects such as Starch and Growing cattle with his study of Silage.
His study in Rumen is interdisciplinary in nature, drawing from both Ruminant, Lipid metabolism, Oxidative phosphorylation and Polyunsaturated fatty acid.
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