What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Enzyme
His main research concerns Food science, Fatty acid, Biochemistry, Animal science and Lipid oxidation.
In general Food science, his work in Sunflower oil is often linked to Engineering linking many areas of study.
His study looks at the relationship between Fatty acid and topics such as Linseed oil, which overlap with Vegetable oil.
His Lipolysis, Glucuronide and Metabolite study in the realm of Biochemistry interacts with subjects such as Urolithin.
His Animal science research is multidisciplinary, incorporating perspectives in Internal medicine, Acorn and Endocrinology.
The various areas that he examines in his Lipid oxidation study include Lipid peroxidation, Thiobarbituric acid, Tocopherol and Tocopheryl acetate.
His most cited work include:
- Sustained utilization of the Iberian pig breed (246 citations)
- Iberian pig as a model to clarify obscure points in the bioavailability and metabolism of ellagitannins in humans. (232 citations)
- Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat (212 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Animal science, Fatty acid, Biochemistry and Endocrinology.
His Food science research incorporates elements of Tocopherol, Lipid oxidation, Antioxidant and Vitamin E.
His Animal science research integrates issues from Feed conversion ratio and Fatty acid composition.
The concepts of his Fatty acid study are interwoven with issues in Adipose tissue and Linseed oil.
His research is interdisciplinary, bridging the disciplines of Fish oil and Biochemistry.
His Endocrinology research is multidisciplinary, incorporating elements of Internal medicine, Dietary vitamin and Gene expression.
He most often published in these fields:
- Food science (40.00%)
- Animal science (33.33%)
- Fatty acid (27.14%)
What were the highlights of his more recent work (between 2013-2021)?
- Food science (40.00%)
- Intramuscular fat (18.57%)
- Internal medicine (23.33%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Intramuscular fat, Internal medicine, Endocrinology and Animal science.
His Food science study integrates concerns from other disciplines, such as Selenium, Subcutaneous fat, Polyunsaturated fatty acid and Vitamin E.
Polyunsaturated fatty acid is a primary field of his research addressed under Fatty acid.
The Intramuscular fat study combines topics in areas such as Longissimus Thoracis, Chromatography, Extraction, Analytical chemistry and Large white.
His research integrates issues of Prenatal Programming, Pregnancy, Gene expression, Tocopherol and Dietary vitamin in his study of Internal medicine.
His Animal science research is multidisciplinary, relying on both Feed conversion ratio and Linoleic acid.
Between 2013 and 2021, his most popular works were:
- A laboratory efficient method for intramuscular fat analysis. (47 citations)
- Comparative Analysis of Muscle Transcriptome between Pig Genotypes Identifies Genes and Regulatory Mechanisms Associated to Growth, Fatness and Metabolism. (44 citations)
- Longissimus dorsi transcriptome analysis of purebred and crossbred Iberian pigs differing in muscle characteristics (43 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
Clemente J. Lopez-Bote focuses on Gene expression, Internal medicine, Endocrinology, Intramuscular fat and Food science.
His studies deal with areas such as Adipose tissue and Lipid metabolism as well as Gene expression.
His Internal medicine study incorporates themes from Offspring, Pregnancy, In vivo and Polyunsaturated fatty acid.
Clemente J. Lopez-Bote does research in Food science, focusing on Dry cured specifically.
His Lipogenesis research includes elements of Fatty acid synthase and Fatty acid.
His work deals with themes such as Distribution and Saturated fat, which intersect with Fatty acid.
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