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 20 Citations 1,745 44 World Ranking 1901 National Ranking 87

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Biochemistry
  • Internal medicine

Giuseppe Luciano spends much of his time researching Food science, Tannin, Lipid oxidation, Polyunsaturated fatty acid and Food storage. His Food science research incorporates elements of Hydrolyzable Tannin and Antioxidant. His studies deal with areas such as Linoleic acid, Vaccenic acid, Rumenic acid and Animal science as well as Tannin.

His biological study deals with issues like Semimembranosus muscle, which deal with fields such as Raw meat, TBARS and Vicia sativa. Giuseppe Luciano has researched Polyunsaturated fatty acid in several fields, including Flavour, Shelf life and Fatty acid composition. His Food storage research is multidisciplinary, incorporating perspectives in Polyphenol, Schinopsis lorentzii and Metmyoglobin.

His most cited work include:

  • Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins. (151 citations)
  • The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality (134 citations)
  • Dietary tannins improve lamb meat colour stability (122 citations)

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

His primary areas of investigation include Food science, Animal science, Polyunsaturated fatty acid, Lipid oxidation and Fatty acid. His Food science research includes elements of Oxidative phosphorylation, Metmyoglobin, Antioxidant and Fatty acid composition. His Animal science research integrates issues from Grazing, Biotechnology and Pasture.

Giuseppe Luciano combines subjects such as Ruminant, Rumen, Dry matter and Rumenic acid with his study of Polyunsaturated fatty acid. His Lipid oxidation research includes themes of TBARS, Cholesterol and Animal feed. His Fatty acid study integrates concerns from other disciplines, such as Hay and Lipid metabolism.

He most often published in these fields:

  • Food science (61.97%)
  • Animal science (33.80%)
  • Polyunsaturated fatty acid (32.39%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (61.97%)
  • Polyunsaturated fatty acid (32.39%)
  • Fatty acid (21.13%)

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

Food science, Polyunsaturated fatty acid, Fatty acid, Animal science and Rumen are his primary areas of study. His work on Flavour and Tannin as part of general Food science study is frequently linked to Pulp and Sensory profile, therefore connecting diverse disciplines of science. Giuseppe Luciano has included themes like Lipid metabolism and Animal nutrition in his Tannin study.

His Polyunsaturated fatty acid study which covers Ruminant that intersects with Conjugated linoleic acid. His Fatty acid research is multidisciplinary, incorporating elements of Silage, Vegetable oil, Pasture and Shelf life. His studies deal with areas such as Beet pulp, Hydrolysable tannin, Oleic acid and Rumenic acid as well as Rumen.

Between 2019 and 2021, his most popular works were:

  • Bioactive compounds from pomegranate by-products increase the in vitro ruminal accumulation of potentially health promoting fatty acids (6 citations)
  • Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles (5 citations)
  • Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat. (5 citations)

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

  • Biochemistry
  • Food science
  • Internal medicine

The scientist’s investigation covers issues in Food science, Conjugated linoleic acid, Ruminant, Polyunsaturated fatty acid and Flavour. His work deals with themes such as Lipid metabolism and Vitamin E, which intersect with Food science. The concepts of his Lipid metabolism study are interwoven with issues in Animal nutrition, Tannin and Fatty acid.

His Vitamin E research is multidisciplinary, incorporating perspectives in Raw meat, Lipid oxidation, By-product, Oxidative phosphorylation and Metmyoglobin. His Flavour study incorporates themes from Meal and Sarda. Rumen is a subfield of Fermentation that Giuseppe Luciano investigates.

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

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.

V. Vasta;M. Mele;A. Serra;M. Scerra.
Journal of Animal Science (2009)

230 Citations

Dietary tannins improve lamb meat colour stability

G. Luciano;F.J. Monahan;V. Vasta;L. Biondi.
Meat Science (2009)

208 Citations

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

Valentina Vasta;Giuseppe Luciano.
Small Ruminant Research (2011)

197 Citations

Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins.

Valentina Vasta;David R. Yáñez-Ruiz;Marcello Mele;Andrea Serra.
Applied and Environmental Microbiology (2010)

191 Citations

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

G. Luciano;F.J. Monahan;V. Vasta;P. Pennisi.
Meat Science (2009)

161 Citations

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

G. Luciano;V. Vasta;F.J. Monahan;P. López-Andrés.
Food Chemistry (2011)

136 Citations

Sustainability of feeding plant by-products: A review of the implications for ruminant meat production

Saheed A. Salami;Saheed A. Salami;Giuseppe Luciano;Michael N. O'Grady;Luisa Biondi.
Animal Feed Science and Technology (2019)

94 Citations

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

G. Luciano;M. Pauselli;M. Servili;E. Mourvaki.
Meat Science (2013)

78 Citations

Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep.

Patricia López-Andrés;Giuseppe Luciano;Valentina Vasta;Trevor M. Gibson.
British Journal of Nutrition (2013)

72 Citations

Dietary citrus pulp reduces lipid oxidation in lamb meat.

L Inserra;A Priolo;L Biondi;M Lanza.
Meat Science (2014)

66 Citations

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Best Scientists Citing Giuseppe Luciano

Rui J.B. Bessa

Rui J.B. Bessa

University of Lisbon

Publications: 22

Cletos Mapiye

Cletos Mapiye

Stellenbosch University

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Susana P. Alves

Susana P. Alves

University of Lisbon

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Michael Kreuzer

Michael Kreuzer

ETH Zurich

Publications: 18

Frank J. Monahan

Frank J. Monahan

University College Dublin

Publications: 17

Marcello Mele

Marcello Mele

University of Pisa

Publications: 16

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 16

Margalida Joy

Margalida Joy

Centro de Investigación y Tecnología Agroalimentaria de Aragón

Publications: 16

David L. Hopkins

David L. Hopkins

New South Wales Department of Primary Industries

Publications: 16

Florian Leiber

Florian Leiber

Research Institute of Organic Agriculture

Publications: 13

Anna Nudda

Anna Nudda

University of Sassari

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Guillermo Ripoll

Guillermo Ripoll

University of Zaragoza

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Yong Meng Goh

Yong Meng Goh

Universiti Putra Malaysia

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Eric N. Ponnampalam

Eric N. Ponnampalam

University of Melbourne

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Awis Qurni Sazili

Awis Qurni Sazili

Universiti Putra Malaysia

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Voster Muchenje

Voster Muchenje

University of Fort Hare

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