What is he best known for?
The fields of study he is best known for:
- Food science
- Agriculture
- Ecology
His scientific interests lie mostly in Food science, Silage, Dairy cattle, Hay and Forage.
Bruno Martin has included themes like Breed, Grazing and Vitamin E in his Food science study.
Within one scientific family, Bruno Martin focuses on topics pertaining to Fatty acid under Grazing, and may sometimes address concerns connected to Ripening.
His studies examine the connections between Silage and genetics, as well as such issues in Dry matter, with regards to Casein, Raw milk, Ruminant, Polyunsaturated fatty acid and Conjugated linoleic acid.
His work deals with themes such as Vitamin and Pasture, which intersect with Dairy cattle.
In Hay, Bruno Martin works on issues like Fodder, which are connected to Polyphenol, Monoterpene, Chromatography and Terpenoid.
His most cited work include:
- Carotenoids for ruminants : From forages to dairy products (295 citations)
- Influence of Grass-Based Diets on Milk Fatty Acid Composition and Milk Lipolytic System in Tarentaise and Montbéliarde Cow Breeds (146 citations)
- Relationships between ruminant management and sensory characteristics of cheeses: a review (127 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Food science, Silage, Animal science, Hay and Pasture.
His study in Food science is interdisciplinary in nature, drawing from both Forage, Vitamin E and Fatty acid.
His research integrates issues of Flavor, Dry matter, Ruminant and Fatty acid composition in his study of Silage.
In the subject of general Animal science, his work in Dairy cattle and Milking is often linked to Milk fat and Somatic cell count, thereby combining diverse domains of study.
Bruno Martin has researched Hay in several fields, including Meal, Fodder and Flavour.
His Pasture study which covers Grazing that intersects with Biodiversity and Cow milk.
He most often published in these fields:
- Food science (50.00%)
- Silage (23.96%)
- Animal science (22.92%)
What were the highlights of his more recent work (between 2014-2020)?
- Animal science (22.92%)
- Food science (50.00%)
- Grazing (19.79%)
In recent papers he was focusing on the following fields of study:
Bruno Martin focuses on Animal science, Food science, Grazing, Milking and Somatic cell count.
His study in the fields of Weaning and Cow-calf under the domain of Animal science overlaps with other disciplines such as Milk fat.
In general Food science study, his work on Raw milk and Silage often relates to the realm of Principal component analysis and Fat composition, thereby connecting several areas of interest.
The Silage study combines topics in areas such as Dairy farming, Herd and Flavor.
His Grazing study combines topics from a wide range of disciplines, such as Agroforestry, Biodiversity and Pasture.
His Animal nutrition study, which is part of a larger body of work in Pasture, is frequently linked to Lipolysis, bridging the gap between disciplines.
Between 2014 and 2020, his most popular works were:
- Potential of milk fatty acid composition to predict diet composition and authenticate feeding systems and altitude origin of European bulk milk (29 citations)
- Effect of phenological stage and proportion of fresh herbage in cow diets on milk fatty acid composition (17 citations)
- Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses (16 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Agriculture
- Biochemistry
His primary scientific interests are in Food science, Fatty acid, Brown Swiss, Principal component analysis and Diet composition.
His Food science study spans across into areas like Individual animal and Population.
The concepts of his Fatty acid study are interwoven with issues in Neutral Detergent Fiber, Grazing and Animal science.
His Brown Swiss research incorporates elements of Chromatography and Mass spectrometry.
His Principal component analysis research overlaps with Flavour, Volatile organic compound, Somatic cell count, Heritability and Cheesemaking.
His Diet composition research incorporates Silage, Coefficient of determination, Fatty acid composition, Hay and Altitude.
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