What is she best known for?
The fields of study she is best known for:
- Internal medicine
- Ecology
- Food science
Her primary areas of study are Animal science, Fatty acid, Polyunsaturated fatty acid, Pasture and Longissimus.
Her Animal science study combines topics in areas such as Glycogen and Cervus elaphus.
Her Fatty acid study integrates concerns from other disciplines, such as Biotechnology and Agricultural science.
Her research integrates issues of Flavour, Roe deer and Fatty acid composition in her study of Biotechnology.
Her Pasture research includes elements of Organoleptic and Grazing.
Her Longissimus research includes themes of Rangifer tarandus tarandus, Transport stress, Herd and Biochemistry.
Her most cited work include:
- Game and venison - meat for the modern consumer (318 citations)
- Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity (89 citations)
- Small heat shock proteins and their role in meat tenderness: A review (78 citations)
What are the main themes of her work throughout her whole career to date?
Eva Wiklund mainly focuses on Animal science, Tenderness, Rangifer tarandus tarandus, Longissimus and Grazing.
Her Animal science research integrates issues from Quality characteristics, Ecology, Pasture, Glycogen and Biotechnology.
Her studies in Tenderness integrate themes in fields like Stimulation, Cervus elaphus and Protein degradation.
Her study in Rangifer tarandus tarandus is interdisciplinary in nature, drawing from both Range, Ecology, Biochemistry and Peninsula.
The various areas that she examines in her Longissimus study include Urea, Longissimus Thoracis, Transport stress and Herd.
Her research in Grazing tackles topics such as Polyunsaturated fatty acid which are related to areas like Flavour.
She most often published in these fields:
- Animal science (73.33%)
- Tenderness (36.67%)
- Rangifer tarandus tarandus (36.67%)
What were the highlights of her more recent work (between 2011-2019)?
- Tenderness (36.67%)
- Animal science (73.33%)
- Rangifer tarandus tarandus (36.67%)
In recent papers she was focusing on the following fields of study:
Her main research concerns Tenderness, Animal science, Rangifer tarandus tarandus, Ethnology and Environmental protection.
Her work on Meat tenderness as part of general Tenderness study is frequently linked to Body condition score and Quality, bridging the gap between disciplines.
Her Meat tenderness research incorporates elements of Longissimus and Loin.
Eva Wiklund regularly links together related areas like Cervus elaphus in her Animal science studies.
Her biological study spans a wide range of topics, including Range, Ecology and Peninsula.
Her Food science research is multidisciplinary, incorporating elements of Myocyte and Chaperone.
Between 2011 and 2019, her most popular works were:
- Small heat shock proteins and their role in meat tenderness: A review (78 citations)
- Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison (34 citations)
- Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus) (22 citations)
In her most recent research, the most cited papers focused on:
- Internal medicine
- Ecology
- Food science
Her primary scientific interests are in Tenderness, Animal science, Food science, Body condition score and Cervus elaphus.
Tenderness is connected with Feed type and Quality in her study.
Eva Wiklund is involved in the study of Animal science that focuses on Rangifer tarandus tarandus in particular.
Her work in the fields of Meat tenderness overlaps with other areas such as Small Heat-Shock Proteins and Apoptotic cell death.
Her Body condition score research spans across into subjects like Dorsal midline, Quality characteristics, Significant difference, Flavour and Sensory system.
Her research in Cervus elaphus intersects with topics in Veterinary medicine, Agriculture, Farming industry and Nutritional composition.
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