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 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.
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.
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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Sustained utilization of the Iberian pig breed
Meat Science (1998)
Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat
C. J. Lopez-Bote;J.I. Gray;E.A. Gomaa;C.J. Flegal.
British Poultry Science (1998)
Iberian pig as a model to clarify obscure points in the bioavailability and metabolism of ellagitannins in humans.
Juan Carlos Espín;Rocío González-Barrio;Begoña Cerdá;Clemente López-Bote.
Journal of Agricultural and Food Chemistry (2007)
Volatile components of dry cured Iberian ham
C. Garcia;J.J. Berdagué;T. Antequera;C. López-Bote.
Food Chemistry (1991)
Abdominal Fat Deposition and Fatty Acid Synthesis Are Lower and β-Oxidation Is Higher in Broiler Chickens Fed Diets Containing Unsaturated Rather than Saturated Fat
Manuel Sanz;Clemente J. Lopez-Bote;David Menoyo;Jose M. Bautista.
Journal of Nutrition (2000)
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig.
Ramón Cava;Jorge Ruiz;Clemente López-Bote;Lourdes Martín.
Meat Science (1997)
Lipid oxidative changes in the processing of Iberian pig hams
T. Antequera;C.J. López-Bote;J.J. Córdoba;C. García.
Food Chemistry (1992)
Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs.
Emma Cantos;Juan Carlos Espin;Clemente Lopez-Bote;Lorenzo De La Hoz.
Journal of Agricultural and Food Chemistry (2003)
Hydrolysis and maillard reactions during ripening of iberian ham
J. Ventanas;J. J. Córdoba;T. Antequera;C. Garcia.
Journal of Food Science (1992)
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
Gomaa Ea;Gray Ji;Rabie S;Lopez-Bote C.
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment (1993)
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