What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Enzyme
His main research concerns Tenderness, Food science, Marbled meat, Palatability and Animal science.
Chris R. Calkins combines subjects such as Hyperspectral imaging, Remote sensing, Pixel, Physical therapy and Calibration with his study of Tenderness.
The various areas that Chris R. Calkins examines in his Food science study include Emulsion and Polyunsaturated fatty acid.
He merges many fields, such as Marbled meat and Value, in his writings.
His Palatability research includes themes of Quality, Taste, Advertising and Country of origin.
His research on Animal science often connects related topics like Beef steak.
His most cited work include:
- A fresh look at meat flavor (380 citations)
- Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (170 citations)
- Visible/near-infrared hyperspectral imaging for beef tenderness prediction (152 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Tenderness, Food science, Animal science, Distillers grains and Marbled meat.
His Tenderness research focuses on Hyperspectral imaging and how it relates to Principal component analysis.
His Food science study integrates concerns from other disciplines, such as Emulsion and Vitamin E.
His biological study spans a wide range of topics, including Veterinary medicine and Surgery.
His research in Distillers grains intersects with topics in Lipid oxidation and Polyunsaturated fatty acid, Fatty acid.
His Meat tenderness study incorporates themes from Endocrinology and Internal medicine.
He most often published in these fields:
- Tenderness (35.62%)
- Food science (32.42%)
- Animal science (32.42%)
What were the highlights of his more recent work (between 2014-2021)?
- Animal science (32.42%)
- Tenderness (35.62%)
- Food science (32.42%)
In recent papers he was focusing on the following fields of study:
Chris R. Calkins spends much of his time researching Animal science, Tenderness, Food science, Distillers grains and Lipid oxidation.
His Animal science research incorporates elements of Yield and Palatability.
His Meat tenderness study in the realm of Tenderness connects with subjects such as Sarcomere.
His Food science research is multidisciplinary, incorporating perspectives in Metmyoglobin and Fatty acid.
His Distillers grains research integrates issues from Moisture, Antioxidant and Polyunsaturated fatty acid.
His study in Lipid oxidation is interdisciplinary in nature, drawing from both Oxygenation and Myoglobin.
Between 2014 and 2021, his most popular works were:
- Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (170 citations)
- Influence of oxidative damage to proteins on meat tenderness using a proteomics approach. (34 citations)
- Three dimensional chemometric analyses of hyperspectral images for beef tenderness forecasting (20 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Enzyme
- Food science
The scientist’s investigation covers issues in Tenderness, Animal science, Distillers grains, Hyperspectral imaging and Artificial intelligence.
He studies Tenderness, focusing on Meat tenderness in particular.
His work on Compensatory growth and Hay as part of his general Animal science study is frequently connected to Relative humidity, Physical chemical and Process loss, thereby bridging the divide between different branches of science.
His work carried out in the field of Distillers grains brings together such families of science as Moisture, Dry matter, Lipid oxidation and Polyunsaturated fatty acid.
His research in Lipid oxidation intersects with topics in Food science, Shelf life, Fatty acid, Marbled meat and Longissimus Lumborum.
His Hyperspectral imaging study combines topics from a wide range of disciplines, such as Linear discriminant analysis, Principal component analysis and Computer vision.
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