What is he best known for?
The fields of study he is best known for:
- Internal medicine
- Food science
- Biochemistry
David L. Hopkins focuses on Animal science, Tenderness, Food science, Biotechnology and Environmental management system.
His study ties his expertise on Carcass weight together with the subject of Animal science.
His studies deal with areas such as Significant difference, Agronomy, Shear force, Anatomy and Ageing as well as Tenderness.
The study incorporates disciplines such as Vitamin E and Fatty acid in addition to Food science.
His Biotechnology study incorporates themes from Eicosapentaenoic acid, Docosahexaenoic acid, Supply chain and Flock.
Many of his studies on Environmental management system apply to Intramuscular fat as well.
His most cited work include:
- Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review. (360 citations)
- The role of insulin in human brain glucose metabolism: an 18fluoro-deoxyglucose positron emission tomography study. (242 citations)
- The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. (216 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Animal science, Food science, Tenderness, Environmental management system and Loin.
His Animal science research incorporates themes from Soil indicators, Carcass weight and Biotechnology.
His biological study spans a wide range of topics, including Quality, TBARS and Lipid oxidation.
His Lipid oxidation research is multidisciplinary, incorporating perspectives in Vitamin E and Fatty acid.
His Tenderness study combines topics from a wide range of disciplines, such as Longissimus, Shear force, Intramuscular fat and Stimulation.
His Environmental management system research is under the purview of Agronomy.
He most often published in these fields:
- Animal science (48.51%)
- Food science (25.63%)
- Tenderness (23.80%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (25.63%)
- Animal science (48.51%)
- Lipid oxidation (10.98%)
In recent papers he was focusing on the following fields of study:
His main research concerns Food science, Animal science, Lipid oxidation, Longissimus Lumborum and Tenderness.
His Food science research includes themes of TBARS and Thiobarbituric acid.
His studies in Animal science integrate themes in fields like Shear force and Ageing.
David L. Hopkins combines subjects such as Polyunsaturated fatty acid, Fatty acid, Metmyoglobin and Vitamin E with his study of Lipid oxidation.
His study in Tenderness is interdisciplinary in nature, drawing from both Pasture and Linear regression.
Loin and Longissimus Thoracis are frequently intertwined in his study.
Between 2018 and 2021, his most popular works were:
- Endocrine and metabolic link to coronavirus infection. (134 citations)
- Endoscopic duodenal mucosal resurfacing for the treatment of type 2 diabetes mellitus: one year results from the first international, open-label, prospective, multicentre study (45 citations)
- Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS) (30 citations)
In his most recent research, the most cited papers focused on:
- Internal medicine
- Food science
- Biochemistry
David L. Hopkins mostly deals with Food science, Animal science, Thiobarbituric acid, Lipid oxidation and TBARS.
David L. Hopkins has researched Food science in several fields, including Cattle feeding and Metmyoglobin.
David L. Hopkins undertakes interdisciplinary study in the fields of Animal science and Vicugna pacos through his research.
His Lipid oxidation research integrates issues from Maillard reaction and Polyunsaturated fatty acid, Fatty acid.
His TBARS research is multidisciplinary, relying on both Increased lipid and Stimulation.
His Shear force research is multidisciplinary, incorporating elements of Linear regression, Tenderness and Confidence interval.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
