D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Animal Science and Veterinary D-index 25 Citations 2,145 71 World Ranking 915 National Ranking 60

Overview

What is he best known for?

The fields of study he is best known for:

  • Internal medicine
  • Food science
  • Biochemistry

Food science, Vitamin E, Polyunsaturated fatty acid, Hay and Animal science are his primary areas of study. The various areas that Eric N. Ponnampalam examines in his Food science study include Fish meal and Isoprostanes. His Vitamin E study combines topics in areas such as Lipid oxidation and Pasture.

TBARS, Omega-6 fatty acid, Malondialdehyde, Myoglobin and Clinical chemistry is closely connected to Thiobarbituric acid in his research, which is encompassed under the umbrella topic of Polyunsaturated fatty acid. His Hay study combines topics from a wide range of disciplines, such as Eicosapentaenoic acid and Docosahexaenoic acid. His Animal science study frequently draws parallels with other fields, such as Biotechnology.

His most cited work include:

  • Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies. (119 citations)
  • Genetic parameters for meat quality traits of Australian lamb meat (84 citations)
  • Effect of dietary modification of muscle long-chain n-3 fatty acid on plasma insulin and lipid metabolites, carcass traits, and fat deposition in lambs. (72 citations)

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

His primary areas of study are Animal science, Food science, Vitamin E, Polyunsaturated fatty acid and Fatty acid. His work deals with themes such as Biotechnology, Environmental management system and Docosahexaenoic acid, which intersect with Animal science. The concepts of his Biotechnology study are interwoven with issues in Soil indicators and Composition.

He combines subjects such as TBARS, Internal medicine, Fish meal and Endocrinology with his study of Food science. His Vitamin E research is multidisciplinary, relying on both Oxidative stress, Lipid oxidation and Ageing. Eric N. Ponnampalam interconnects Longissimus Lumborum and Aroma in the investigation of issues within Polyunsaturated fatty acid.

He most often published in these fields:

  • Animal science (52.53%)
  • Food science (40.40%)
  • Vitamin E (19.19%)

What were the highlights of his more recent work (between 2017-2021)?

  • Animal science (52.53%)
  • Food science (40.40%)
  • Lipid oxidation (16.16%)

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

Eric N. Ponnampalam focuses on Animal science, Food science, Lipid oxidation, Fatty acid and Vitamin E. His Animal science study incorporates themes from Camelina and Antioxidant. His Food science research is multidisciplinary, incorporating perspectives in Conjugated linoleic acid, TBARS and Oxidative phosphorylation.

His studies examine the connections between Lipid oxidation and genetics, as well as such issues in White meat, with regards to Animal food and Oily fish. Eric N. Ponnampalam studies Fatty acid, namely Polyunsaturated fatty acid. As a part of the same scientific family, Eric N. Ponnampalam mostly works in the field of Polyunsaturated fatty acid, focusing on Red meat and, on occasion, Feedlot.

Between 2017 and 2021, his most popular works were:

  • Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS) (30 citations)
  • Bioactivity and health effects of ruminant meat lipids. Invited Review. (19 citations)
  • Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat. (11 citations)

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

  • Internal medicine
  • Food science
  • Biochemistry

His primary areas of investigation include Lipid oxidation, Food science, Red meat, TBARS and Fatty acid. His studies deal with areas such as Saturated fatty acid, Conjugated linoleic acid and B vitamins as well as Food science. His studies in Red meat integrate themes in fields like Fish consumption, Animal science, Animal feed and Ruminant.

He merges many fields, such as Animal science and Factorial experiment, in his writings. He works on Fatty acid which deals in particular with Polyunsaturated fatty acid. As part of his studies on Polyunsaturated fatty acid, Eric N. Ponnampalam frequently links adjacent subjects like Vitamin E.

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.

Best Publications

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies.

Alaa El-Din A. Bekhit;David L. Hopkins;Fahri T. Fahri;Eric N. Ponnampalam.
Comprehensive Reviews in Food Science and Food Safety (2013)

164 Citations

Genetic parameters for meat quality traits of Australian lamb meat

S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins.
Meat Science (2014)

136 Citations

Effect of dietary modification of muscle long-chain n-3 fatty acid on plasma insulin and lipid metabolites, carcass traits, and fat deposition in lambs.

E. N. Ponnampalam;A. J. Sinclair;A. R. Egan;S. J. Blakeley.
Journal of Animal Science (2001)

117 Citations

Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems.

Eric N. Ponnampalam;Kym L. Butler;Robin H. Jacob;David W. Pethick.
Meat Science (2014)

103 Citations

Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A Review.

Eric N. Ponnampalam;David L. Hopkins;Heather Bruce;Duo Li.
Comprehensive Reviews in Food Science and Food Safety (2017)

99 Citations

Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

Eric N. Ponnampalam;Graham R. Trout;Andrew J. Sinclair;Adrian R. Egan.
Meat Science (2001)

95 Citations

Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil.

M.H. Najafi;S. Zeinoaldini;M. Ganjkhanlou;H. Mohammadi.
Meat Science (2012)

90 Citations

Effects of dietary lipid type on muscle fatty acid composition, carcass leanness, and meat toughness in lambs.

E. N. Ponnampalam;A. J. Sinclair;B. J. Hosking;A. R. Egan.
Journal of Animal Science (2002)

84 Citations

The impact of supplementing lambs with algae on growth, meat traits and oxidative status.

D.L. Hopkins;E.H. Clayton;T.A. Lamb;R.J. van de Ven.
Meat Science (2014)

84 Citations

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

Eric N. Ponnampalam;Kym L. Butler;Matthew B. McDonagh;Joe L. Jacobs.
Meat Science (2012)

76 Citations

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