What is he best known for?
The fields of study he is best known for:
Polyunsaturated fatty acid, Food science, Fatty acid, Linoleic acid and Fish oil are his primary areas of study.
His Polyunsaturated fatty acid research integrates issues from Adipose tissue, Conjugated linoleic acid, Organoleptic and Linolenic acid.
His study in Adipose tissue is interdisciplinary in nature, drawing from both Fatty acid composition and Beef cattle.
In general Food science study, his work on Silage often relates to the realm of Composition, thereby connecting several areas of interest.
His Fatty acid research incorporates elements of Breed, Intramuscular fat and Tenderness.
His Fish oil research includes themes of Linseed oil, Lipid oxidation and Animal science.
His most cited work include:
- Effects of fatty acids on meat quality: a review (1634 citations)
- Fat deposition, fatty acid composition and meat quality: A review (1509 citations)
- Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality (513 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Food science, Polyunsaturated fatty acid, Animal science, Fatty acid and Adipose tissue.
His studies deal with areas such as Breed and Vitamin E as well as Food science.
His Polyunsaturated fatty acid research is multidisciplinary, incorporating elements of Fish oil and Linoleic acid.
The various areas that J. D. Wood examines in his Fish oil study include Linseed oil, Conjugated linoleic acid, Aroma and Lipid oxidation.
His study on Intramuscular fat and Live weight is often connected to Quality and Cattle feeding as part of broader study in Animal science.
His Fatty acid research is multidisciplinary, relying on both Ruminant and Taste.
He most often published in these fields:
- Food science (44.94%)
- Polyunsaturated fatty acid (28.65%)
- Animal science (26.40%)
What were the highlights of his more recent work (between 2005-2018)?
- Food science (44.94%)
- Animal science (26.40%)
- Polyunsaturated fatty acid (28.65%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Animal science, Polyunsaturated fatty acid, Boar taint and Vitamin E.
His studies in Food science integrate themes in fields like Fish oil and Linoleic acid.
His Animal science research includes elements of Low protein and Polyphenol.
His Polyunsaturated fatty acid study is concerned with the field of Fatty acid as a whole.
His Boar taint study also includes
- Androstenone that intertwine with fields like Adipose tissue and Skatole,
- Biotechnology that intertwine with fields like Agricultural science, Food processing and Food quality.
His study looks at the relationship between Vitamin E and fields such as Lipid oxidation, as well as how they intersect with chemical problems.
Between 2005 and 2018, his most popular works were:
- Fat deposition, fatty acid composition and meat quality: A review (1509 citations)
- Flavour perception of oxidation in beef (434 citations)
- Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality (183 citations)
In his most recent research, the most cited papers focused on:
J. D. Wood spends much of his time researching Food science, Polyunsaturated fatty acid, Silage, Flavour and Linoleic acid.
His Food science research is multidisciplinary, incorporating perspectives in Lipid oxidation and Vitamin E.
The study incorporates disciplines such as Conjugated linoleic acid and Animal science in addition to Polyunsaturated fatty acid.
His Silage study combines topics in areas such as Breed and Dry matter.
His biological study spans a wide range of topics, including Oleic acid and Intramuscular fat.
His research investigates the link between Oleic acid and topics such as Essential fatty acid that cross with problems in Adipose tissue.
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.
