What is he best known for?
The fields of study he is best known for:
- Agriculture
- Ecology
- Agronomy
Ernesto Tabacco mainly focuses on Silage, Forage, Dry matter, Food science and Agronomy.
His studies in Silage integrate themes in fields like Fermentation and Lactobacillus buchneri.
Ernesto Tabacco studied Forage and Fodder that intersect with Sorghum and Neutral Detergent Fiber.
His Agricultural engineering research extends to the thematically linked field of Dry matter.
His Food science study integrates concerns from other disciplines, such as Polyunsaturated fatty acid, Fatty acid, Clostridia, Hay and Vaccenic acid.
His Agronomy research is multidisciplinary, incorporating perspectives in Mold, Food spoilage, Polyethylene and Animal science.
His most cited work include:
- Silage review: Factors affecting dry matter and quality losses in silages (126 citations)
- Variation of fatty acid and terpene profiles in mountain milk and "Toma piemontese" cheese as affected by diet composition in different seasons. (80 citations)
- The relationship of silage temperature with the microbiological status of the face of corn silage bunkers. (78 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Silage, Agronomy, Food science, Dry matter and Forage.
Silage is a subfield of Animal science that Ernesto Tabacco studies.
In general Agronomy, his work in Wilting, Cultivar and Crop is often linked to Quality and Stage linking many areas of study.
The concepts of his Food science study are interwoven with issues in Silo and Fatty acid.
Specifically, his work in Dry matter is concerned with the study of Neutral Detergent Fiber.
His Forage research includes elements of Linoleic acid, Dairy cattle, Hay, Fodder and Milk production.
He most often published in these fields:
- Silage (52.21%)
- Agronomy (39.71%)
- Food science (27.94%)
What were the highlights of his more recent work (between 2015-2021)?
- Silage (52.21%)
- Food science (27.94%)
- Animal science (20.59%)
In recent papers he was focusing on the following fields of study:
Ernesto Tabacco spends much of his time researching Silage, Food science, Animal science, Dry matter and Agronomy.
His Silage research integrates issues from Food spoilage, Listeria and Raw milk.
Ernesto Tabacco combines subjects such as Listeria monocytogenes, Silo and Lactic acid with his study of Food science.
As a member of one scientific family, Ernesto Tabacco mostly works in the field of Animal science, focusing on Forage and, on occasion, Agroforestry.
His study in Dry matter is interdisciplinary in nature, drawing from both Hay and Mycotoxin.
His work carried out in the field of Agronomy brings together such families of science as Hectare, Biogas production, Biodegradable plastic and Fatty acid composition.
Between 2015 and 2021, his most popular works were:
- Silage review: Factors affecting dry matter and quality losses in silages (126 citations)
- Effects of conservation period and Lactobacillus hilgardii inoculum on the fermentation profile and aerobic stability of whole corn and sorghum silages. (17 citations)
- Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition (15 citations)
In his most recent research, the most cited papers focused on:
- Agriculture
- Ecology
- Food science
His scientific interests lie mostly in Silage, Dry matter, Food science, Population and Animal science.
The subject of his Silage research is within the realm of Agronomy.
His Dry matter research incorporates elements of Hay, Agricultural engineering and Forage.
His work on Lactobacillus hilgardii, Fermentation and Mycotoxin is typically connected to Thermization and Rennet as part of general Food science study, connecting several disciplines of science.
His research in Lactobacillus hilgardii intersects with topics in Lactobacillus buchneri, Aspergillus flavus and Aflatoxin.
His work on Neutral Detergent Fiber as part of general Animal science research is often related to Total mixed ration, thus linking different fields of science.
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.
