What is he best known for?
The fields of study he is best known for:
- Agriculture
- Enzyme
- Internal medicine
His scientific interests lie mostly in Food science, Grazing, Animal science, Lactation and Breed. His Food science study combines topics in areas such as Crocin and Polyunsaturated fatty acid. His studies in Grazing integrate themes in fields like Resource, Sustainability, Soil quality and Environmental protection.
George Zervas studies Animal science, focusing on Hay in particular. His work on Milk yield as part of general Lactation research is often related to Conjugated linoleic acid, Sheep milk, Nutrient and Pulp, thus linking different fields of science. His study connects Straw and Breed.
His most cited work include:
- Antioxidant activity in meat treated with oregano and sage essential oils (259 citations)
- Selenoproteins and maternal nutrition. (136 citations)
- Concentration of conjugated linoleic acid in grazing sheep and goat milk fat (96 citations)
What are the main themes of his work throughout his whole career to date?
George Zervas mostly deals with Food science, Animal science, Fatty acid, Internal medicine and Endocrinology. His work deals with themes such as Breed, Antioxidant and Polyunsaturated fatty acid, which intersect with Food science. His research in Animal science intersects with topics in Feed conversion ratio and Selenium.
His Fatty acid study combines topics from a wide range of disciplines, such as Forage, Dry matter, Lipoprotein lipase and Blood plasma. His Internal medicine research focuses on Gene expression and how it connects with Messenger RNA. His Endocrinology research includes themes of Linoleic acid, Lactose and Vitamin E.
He most often published in these fields:
- Food science (36.84%)
- Animal science (30.53%)
- Fatty acid (21.05%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (36.84%)
- Fatty acid (21.05%)
- Animal science (30.53%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Fatty acid, Animal science, Glutathione reductase and Ferric reducing ability of plasma. Food science and Polyunsaturated fatty acid are frequently intertwined in his study. He has researched Fatty acid in several fields, including Ruminant, Dry matter, Weaning and Hay.
George Zervas combines subjects such as Body weight and Feed conversion ratio with his study of Animal science. His Glutathione reductase research is multidisciplinary, incorporating perspectives in Malondialdehyde, ABTS and Blood plasma. His Sheep milk study deals with Methionine intersecting with Endocrinology and Internal medicine.
Between 2016 and 2021, his most popular works were:
- The effect of dietary Chlorella vulgaris supplementation on micro-organism community, enzyme activities and fatty acid profile in the rumen liquid of goats. (17 citations)
- The effect of dietary supplementation with rumen-protected methionine alone or in combination with rumen-protected choline and betaine on sheep milk and antioxidant capacity. (13 citations)
- Bioactive Compounds in Food Waste: A Review on the Transformation of Food Waste to Animal Feed. (12 citations)
In his most recent research, the most cited papers focused on:
- Agriculture
- Enzyme
- Internal medicine
His primary areas of investigation include Food science, Ferric reducing ability of plasma, Biochemistry, Glutathione reductase and Animal science. His Food science research incorporates themes from Hay and Polyunsaturated fatty acid. He interconnects Food waste and Animal feed in the investigation of issues within Polyunsaturated fatty acid.
The Biochemistry study which covers Chlorella vulgaris that intersects with Ruminant, Animal nutrition, Lipid peroxidation and Fatty acid. His studies deal with areas such as Malondialdehyde and ABTS as well as Glutathione reductase. His work on Sheep milk as part of general Animal science research is frequently linked to Milk yield, bridging the gap between disciplines.
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