2023 - Research.com Animal Science and Veterinary in United Kingdom Leader Award
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 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.
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
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.
Effects of fatty acids on meat quality: a review
JD Wood;RI Richardson;GR Nute;AV Fisher.
Meat Science (2004)
Fat deposition, fatty acid composition and meat quality: A review
JD Wood;MB Enser;AV Fisher;GR Nute.
Meat Science (2008)
Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality
J. D. Wood;M. Enser.
British Journal of Nutrition (1997)
Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.
M. Enser;K.G. Hallett;B. Hewett;G.A.J. Fursey.
Meat Science (1998)
Fatty acid content and composition of english beef, lamb and pork at retail.
M. Enser;K. Hallett;B. Hewitt;G.A.J. Fursey.
Meat Science (1996)
Flavour perception of oxidation in beef
MM Campo;GR Nute;SI Hughes;MB Enser.
Meat Science (2006)
Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle
Nigel D. Scollan;Nag-Jin Choi;Esra Kurt;Alan V. Fisher.
British Journal of Nutrition (2001)
Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds
Karin Nuernberg;D. Dannenberger;G. Nuernberg;K. Ender.
Livestock Production Science (2005)
EFFECTS OF BREED, DIET AND MUSCLE ON FAT DEPOSITION AND EATING QUALITY IN PIGS
J.D Wood;G.R Nute;R.I Richardson;F.M Whittington.
Meat Science (2004)
Manipulating meat quality and composition.
J. D. Wood;M. Enser;A. V. Fisher;G. R. Nute.
Proceedings of the Nutrition Society (1999)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: