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 21 Citations 1,978 68 World Ranking 1528 National Ranking 70

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Ecology
  • Biochemistry

Marcello Mele mainly focuses on Fatty acid, Food science, Conjugated linoleic acid, Linoleic acid and Biochemistry. His Fatty acid research includes elements of Fibrolytic bacterium, Proanthocyanidin, Protein degradation and Carbohydrate fermentation. In Food science, he works on issues like Cholesterol, which are connected to Oxidative phosphorylation.

His Conjugated linoleic acid study combines topics in areas such as Calcium, Oleic acid, Dietary lipid and Latin square. His Linoleic acid research is multidisciplinary, incorporating perspectives in Polyunsaturated fatty acid, Rumen and Animal science. His research integrates issues of Gas chromatography and Brown Swiss in his study of Biochemistry.

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)
  • Stearoyl-Coenzyme A Desaturase Gene Polymorphism and Milk Fatty Acid Composition in Italian Holsteins (146 citations)
  • Ruminal biohydrogenation as affected by tannins in vitro (131 citations)

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

Marcello Mele spends much of his time researching Food science, Fatty acid, Conjugated linoleic acid, Animal science and Biochemistry. His work on Rumen as part of general Food science study is frequently linked to Milk fat, bridging the gap between disciplines. His research in Fatty acid is mostly concerned with Polyunsaturated fatty acid.

His Conjugated linoleic acid study introduces a deeper knowledge of Linoleic acid. His Linoleic acid study incorporates themes from Dairy cattle and Sheep milk. His work in the fields of Animal science, such as Breed, Intramuscular fat and Maremmana, overlaps with other areas such as Quality.

He most often published in these fields:

  • Food science (51.55%)
  • Fatty acid (29.90%)
  • Conjugated linoleic acid (19.59%)

What were the highlights of his more recent work (between 2018-2021)?

  • Animal science (17.01%)
  • Food science (51.55%)
  • Fatty acid (29.90%)

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

Marcello Mele mostly deals with Animal science, Food science, Fatty acid, Breed and Multivariate statistics. His study in the field of Intramuscular fat, Feedlot and Maremmana is also linked to topics like Birth weight. His Food science research is multidisciplinary, incorporating elements of Polyphenol, Linolenic acid and Fatty acid composition.

Linoleic acid is the focus of his Fatty acid research. His work on Conjugated linoleic acid as part of general Linoleic acid research is often related to Oleoylethanolamide, thus linking different fields of science. His Multivariate statistics research includes elements of Dairy cattle and Genome-wide association study.

Between 2018 and 2021, his most popular works were:

  • Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches. (48 citations)
  • Genetic parameters of backfat fatty acids and carcass traits in Large White pigs (10 citations)
  • Effects of Chestnut Tannin Extract, Vescalagin and Gallic Acid on the Dimethyl Acetals Profile and Microbial Community Composition in Rumen Liquor: An In Vitro Study (7 citations)

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

  • Ecology
  • Food science
  • Enzyme

Genetics, Food science, Genome-wide association study, Polyunsaturated fatty acid and Polyphenol are his primary areas of study. His work in Genetics is not limited to one particular discipline; it also encompasses Fatty acid. The various areas that Marcello Mele examines in his Food science study include Ruminant and Phenols.

The Polyunsaturated fatty acid study combines topics in areas such as Loin, Intramuscular fat, Animal science, Semimembranosus muscle and Heritability. His work carried out in the field of Polyphenol brings together such families of science as Rumen, Fermentation, Pseudobutyrivibrio, Tannin and Gallic acid. His work deals with themes such as Polymorphism, Linoleic acid, Dairy cattle, Brown Swiss and Udder, which intersect with Candidate gene.

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

Ruminal biohydrogenation as affected by tannins in vitro

Valentina Vasta;Harinder P. S. Makkar;Marcello Mele;Alessandro Priolo.
British Journal of Nutrition (2008)

213 Citations

Stearoyl-Coenzyme A Desaturase Gene Polymorphism and Milk Fatty Acid Composition in Italian Holsteins

Marcello Mele;Giuseppe Conte;Bianca Castiglioni;Stefania Chessa.
Journal of Dairy Science (2007)

211 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

Sheep cheese naturally enriched in α-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects.

Stefano Pintus;Elisabetta Murru;Gianfranca Carta;Lina Cordeddu.
British Journal of Nutrition (2013)

138 Citations

Milk fatty acid composition, rumen microbial population, and animal performances in response to diets rich in linoleic acid supplemented with chestnut or quebracho tannins in dairy ewes

A. Buccioni;M. Pauselli;C. Viti;S. Minieri.
Journal of Dairy Science (2015)

134 Citations

Effect of kind of dietary fat on the quality of milk fat from Italian Friesian cows

Pier Lorenzo Secchiari;M. Antongiovanni;Marcello Mele;Andrea Serra.
Livestock Production Science (2003)

123 Citations

Effect of forage/concentrate ratio and soybean oil supplementation on milk yield, and composition from Sarda ewes

Marcello Mele;Arianna Buccioni;Francesco Petacchi;Andrea Serra.
Animal Research (2006)

107 Citations

Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

Marcello Mele;Giovanna Contarini;Luisito Cercaci;Andrea Serra.
International Dairy Journal (2011)

101 Citations

Diacylglycerol acyltransferase 1, stearoyl-CoA desaturase 1, and sterol regulatory element binding protein 1 gene polymorphisms and milk fatty acid composition in Italian Brown cattle.

Giuseppe Conte;Marcello Mele;S Chessa;B Castiglioni.
Journal of Dairy Science (2010)

100 Citations

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