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
Biology and Biochemistry D-index 43 Citations 7,199 121 World Ranking 14435 National Ranking 251

Overview

What is she best known for?

The fields of study she is best known for:

  • Enzyme
  • Biochemistry
  • Food science

Her primary areas of investigation include Food science, Polyunsaturated fatty acid, Conjugated linoleic acid, Biochemistry and Fatty acid. Her work on Plant foods as part of general Food science research is frequently linked to Mechanical Treatments, thereby connecting diverse disciplines of science. Her Polyunsaturated fatty acid research includes elements of Belgian Blue, Metabolism, Fatty acid metabolism and Intramuscular fat.

In Conjugated linoleic acid, Katleen Raes works on issues like Fish oil, which are connected to Docosapentaenoic acid and Linseed oil. The Biochemistry study which covers Animal science that intersects with Raw milk, Camel milk and Casein. Her Linoleic acid study combines topics from a wide range of disciplines, such as Saturated fatty acid and Eicosapentaenoic acid.

Her most cited work include:

  • Meat fatty acid composition as affected by fatness and genetic factors: a review (515 citations)
  • Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review (504 citations)
  • Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids (214 citations)

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

Katleen Raes mainly focuses on Food science, Biochemistry, Polyunsaturated fatty acid, Fatty acid and Conjugated linoleic acid. Her study looks at the relationship between Food science and fields such as Belgian Blue, as well as how they intersect with chemical problems. Katleen Raes studied Biochemistry and Animal science that intersect with Fatty acid metabolism.

Her Polyunsaturated fatty acid study integrates concerns from other disciplines, such as Linseed oil, Fish oil, Animal fat, Intramuscular fat and Metabolism. Her work investigates the relationship between Fish oil and topics such as Docosahexaenoic acid that intersect with problems in Eicosapentaenoic acid. The various areas that Katleen Raes examines in her Conjugated linoleic acid study include Soybean oil and Linolenic acid.

She most often published in these fields:

  • Food science (59.66%)
  • Biochemistry (24.89%)
  • Polyunsaturated fatty acid (17.17%)

What were the highlights of her more recent work (between 2016-2021)?

  • Food science (59.66%)
  • Fermentation (11.16%)
  • Biofilm (3.00%)

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

Her primary areas of study are Food science, Fermentation, Biofilm, Biochemistry and Pulp and paper industry. Her Food science research is multidisciplinary, incorporating elements of DPPH, Polyphenol and Bioavailability. Her Bioavailability research is multidisciplinary, incorporating perspectives in Phytic acid and Zinc.

Her biological study spans a wide range of topics, including Botany, Fermentation in food processing, Lactic acid fermentation, Hydrolysate and Enzymatic hydrolysis. Her biological study spans a wide range of topics, including Microorganism, Environmental engineering and Broiler. Her study in the fields of Caco-2, Intracellular, Reactive oxygen species and Mitochondrion under the domain of Biochemistry overlaps with other disciplines such as Oligomycin.

Between 2016 and 2021, her most popular works were:

  • Gastrointestinal simulation model TWIN-SHIME shows differences between human urolithin-metabotypes in gut microbiota composition, pomegranate polyphenol metabolism, and transport along the intestinal tract (34 citations)
  • Anti-inflammatory potential of black carrot (Daucus carota L.) polyphenols in a co-culture model of intestinal Caco-2 and endothelial EA.hy926 cells. (34 citations)
  • Occurrence and characterisation of biofilms in drinking water systems of broiler houses. (27 citations)

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

  • Enzyme
  • Food science
  • Biochemistry

Food science, Biochemistry, Fermentation, Ferulic acid and Polyphenol are her primary areas of study. Her study in Food science focuses on Essential oil in particular. Her Caco-2 study in the realm of Biochemistry connects with subjects such as Vascular endothelial growth factor A.

Her study looks at the intersection of Fermentation and topics like Botany with Catechin, ABTS, DPPH and Naringenin. Her Ferulic acid study combines topics in areas such as Vanillic acid and Lignin. Her Urolithin study in the realm of Polyphenol interacts with subjects such as POMEGRANATE SEED.

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

Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

K. Raes;S. De Smet;D. Demeyer.
Animal Feed Science and Technology (2004)

787 Citations

Meat fatty acid composition as affected by fatness and genetic factors: a review

Stefaan De Smet;Katleen Raes;Daniel Demeyer.
Animal Research (2004)

760 Citations

Meat quality, fatty acid composition and flavour analysis in Belgian retail beef.

K Raes;A Balcaen;P Dirinck;A De Winne.
Meat Science (2003)

280 Citations

Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids

K. Raes;S. de Smet;D. Demeyer.
Animal Science (2001)

278 Citations

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

W.L. Claeys;C. Verraes;S. Cardoen;J. De Block.
Food Control (2014)

245 Citations

Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation

K. Smet;K. Raes;G. Huyghebaert;L. Haak.
Poultry Science (2008)

150 Citations

Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls

K. Raes;L. Haak;A. Balcaen;E. Claeys.
Meat Science (2004)

149 Citations

The Deposition of Conjugated Linoleic Acids in Eggs of Laying Hens Fed Diets Varying in Fat Level and Fatty Acid Profile

Katleen Raes;Gerard Huyghebaert;Stefaan De Smet;Lode Nollet.
Journal of Nutrition (2002)

142 Citations

Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

Lara Gorissen;Katleen Raes;Stefan Weckx;Dirk Dannenberger.
Applied Microbiology and Biotechnology (2010)

140 Citations

The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products

S. Van Haute;K. Raes;P. Van der Meeren;I. Sampers.
Food Control (2016)

137 Citations

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