Chris G. Carter

What is he best known for?

The fields of study he is best known for:

• Ecology
• Biochemistry
• Aquaculture

Chris G. Carter focuses on Animal science, Aquaculture, Salmo, Biochemistry and Fish meal. His Animal science research incorporates themes from Jasus edwardsii, Decapoda, Aquatic animal and Fishery. His study in Fishery is interdisciplinary in nature, drawing from both Food availability and Mariculture.

His Aquaculture research is multidisciplinary, relying on both Ecology and Fish oil. His research integrates issues of Morning and Food science in his study of Biochemistry. His biological study spans a wide range of topics, including Feed conversion ratio, Lupinus angustifolius, Weight gain and Plant protein.

His most cited work include:

• Fish meal replacement by plant meals in extruded feeds for Atlantic salmon, Salmo salar L. (326 citations)
• The effect of feeding hierarchy on individual variability in daily feeding of rainbow trout, Oncorhynchus mykiss (Walbaum) (288 citations)
• Replacement of fish oil with sunflower oil in feeds for Atlantic salmon (Salmo salar L.): effect on growth performance, tissue fatty acid composition and disease resistance. (151 citations)

What are the main themes of his work throughout his whole career to date?

The scientist’s investigation covers issues in Aquaculture, Fishery, Animal science, Ecology and Salmo. His Aquaculture study combines topics from a wide range of disciplines, such as Food science and Fish meal. His research in Food science intersects with topics in Biochemistry, Fish oil, Polyunsaturated fatty acid and Animal nutrition.

His work in Fishery tackles topics such as Southern bluefin tuna which are related to areas like Thunnus. Chris G. Carter focuses mostly in the field of Animal science, narrowing it down to topics relating to Excretion and, in certain cases, Urea. His Ecology study incorporates themes from Zoology and Protein turnover.

He most often published in these fields:

• Aquaculture (54.31%)
• Fishery (46.84%)
• Animal science (25.29%)

What were the highlights of his more recent work (between 2015-2021)?

• Aquaculture (54.31%)
• Fishery (46.84%)
• Spiny lobster (8.33%)

In recent papers he was focusing on the following fields of study:

His main research concerns Aquaculture, Fishery, Spiny lobster, Animal science and Juvenile. His Aquaculture study integrates concerns from other disciplines, such as Ecology, Food science, Fish meal, Salmo and Fish oil. Chris G. Carter has included themes like Meal, Tropics and Polyunsaturated fatty acid in his Fish meal study.

His Fish oil research incorporates elements of Biochemistry and Dietary lipid. His Fishery research is multidisciplinary, incorporating elements of Agriculture, Climate change, Nutrient and Temperate climate. Many of his studies on Animal science apply to Seawater as well.

Between 2015 and 2021, his most popular works were:

• Response of Atlantic salmon Salmo salar to temperature and dissolved oxygen extremes established using animal-borne environmental sensors (40 citations)
• Temperature dependent growth, feeding, nutritional condition and aerobic metabolism of juvenile spiny lobster, Sagmariasus verreauxi. (23 citations)
• Liver proteome response of pre-harvest Atlantic salmon following exposure to elevated temperature (20 citations)

In his most recent research, the most cited papers focused on:

• Ecology
• Biochemistry
• Internal medicine

Chris G. Carter mainly investigates Aquaculture, Salmo, Animal science, Polyunsaturated fatty acid and Anatomy. His Aquaculture research is multidisciplinary, incorporating perspectives in Ecology, Juvenile, Habitat, Fish meal and Feed conversion ratio. His Salmo research includes elements of Stocking, Deformity, Andrology, Hormone and Gene.

His Animal science research includes themes of Fishery, Fontinalis and Spiny lobster. The study incorporates disciplines such as Trout, Salvelinus and Nutrient in addition to Fishery. Chris G. Carter works mostly in the field of Polyunsaturated fatty acid, limiting it down to topics relating to Fish oil and, in certain cases, Dietary lipid, Biochemistry and Food science.