What is he best known for?
The fields of study he is best known for:
- Food science
- Animal science
- Biochemistry
His primary areas of investigation include Food science, Animal science, Breed, Fatty acid and Taste.
The study incorporates disciplines such as Stearic acid, Lipid oxidation and Vitamin E in addition to Food science.
The Stearic acid study combines topics in areas such as Saturated fatty acid and Conjugated linoleic acid.
His study in Breed is interdisciplinary in nature, drawing from both Flavour, Sensory analysis and Tenderness.
His research on Fatty acid frequently links to adjacent areas such as Intramuscular fat.
His work carried out in the field of Polyunsaturated fatty acid brings together such families of science as Crossbreed, Animal breeding, Sire, Large white and Fatty acid composition.
His most cited work include:
- Effects of fatty acids on meat quality: a review (1634 citations)
- Flavour perception of oxidation in beef (434 citations)
- Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. (244 citations)
What are the main themes of his work throughout his whole career to date?
María del Mar Campo mostly deals with Food science, Animal science, Tenderness, Breed and Fatty acid.
His Food science study frequently involves adjacent topics like Lipid oxidation.
His research investigates the connection between Animal science and topics such as Sensory analysis that intersect with problems in Taste and Flavor.
The various areas that he examines in his Tenderness study include Quality, Organoleptic and Loin.
His Breed research incorporates themes from Collagen solubility and Beef cattle.
When carried out as part of a general Fatty acid research project, his work on Polyunsaturated fatty acid, Fatty acid composition and Linoleic acid is frequently linked to work in Cysteine and Ribose, therefore connecting diverse disciplines of study.
He most often published in these fields:
- Food science (50.00%)
- Animal science (37.50%)
- Tenderness (22.32%)
What were the highlights of his more recent work (between 2018-2021)?
- Animal science (37.50%)
- Lipid oxidation (12.50%)
- Breed (19.64%)
In recent papers he was focusing on the following fields of study:
María del Mar Campo spends much of his time researching Animal science, Lipid oxidation, Breed, Food science and Purchasing.
His Lipid oxidation study combines topics from a wide range of disciplines, such as Gas chromatography–mass spectrometry, Mass spectrometry, Essential oil and Fatty acid.
His research investigates the connection between Breed and topics such as Tenderness that intersect with issues in Sensory analysis, Lipid content, Flavor, Marchigiana and Analysis of variance.
His Food science research incorporates elements of Antioxidant and Flock.
His Purchasing study combines topics in areas such as Quality and Supply chain.
In his research on the topic of Shelf life, Polyunsaturated fatty acid is strongly related with Vitamin.
Between 2018 and 2021, his most popular works were:
- Supranutritional doses of vitamin E to improve lamb meat quality (19 citations)
- Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees. (16 citations)
- Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs. (10 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Animal science
Lipid oxidation, Food science, Protein content, Texel and Breed are his primary areas of study.
His studies deal with areas such as Mass spectrometry, Chromatography, Gas chromatography–mass spectrometry and Reproducibility as well as Lipid oxidation.
His studies in Food science integrate themes in fields like Tocopherol, Vitamin E, Polyunsaturated fatty acid, Fatty acid and Vitamin.
As part of his studies on Vitamin E, María del Mar Campo frequently links adjacent subjects like Shelf life.
His Protein content research integrates issues from Fat content, Crossbreed and Sire.
His Texel study is concerned with Animal science in general.
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