What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Biochemistry
His primary areas of study are Polyunsaturated fatty acid, Food science, Fatty acid, Animal science and Conjugated linoleic acid.
His work in the fields of Polyunsaturated fatty acid, such as Docosahexaenoic acid, intersects with other areas such as Fish oil.
Nigel D. Scollan interconnects Eicosapentaenoic acid and Adipose tissue in the investigation of issues within Food science.
The concepts of his Fatty acid study are interwoven with issues in Breed, Forage, Pasture and Silage.
His Animal science study integrates concerns from other disciplines, such as Rumen and Agronomy.
His research in Conjugated linoleic acid intersects with topics in Intramuscular fat and Linolenic acid.
His most cited work include:
- Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (623 citations)
- Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle (398 citations)
- Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems (396 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Rumen, Animal science, Food science, Silage and Polyunsaturated fatty acid.
His research investigates the link between Rumen and topics such as Lipolysis that cross with problems in Metabolism.
He combines subjects such as Digestion, Forage, Agronomy and Lolium perenne with his study of Animal science.
Nigel D. Scollan studied Food science and Docosahexaenoic acid that intersect with Eicosapentaenoic acid.
The Silage study combines topics in areas such as Cattle feeding, Red Clover and Beef cattle.
The study incorporates disciplines such as Conjugated linoleic acid, Loin and Intramuscular fat in addition to Polyunsaturated fatty acid.
He most often published in these fields:
- Rumen (31.88%)
- Animal science (29.69%)
- Food science (28.82%)
What were the highlights of his more recent work (between 2016-2021)?
- Animal science (29.69%)
- Fatty acid (13.97%)
- Lactation (3.93%)
In recent papers he was focusing on the following fields of study:
Nigel D. Scollan mostly deals with Animal science, Fatty acid, Lactation, Dairy farming and Rumen.
His Animal science study deals with Lolium perenne intersecting with Cichorium, Beef cattle and Belgian Blue.
The various areas that he examines in his Fatty acid study include Ruminant and Oleic acid.
Food science and Fermentation are the subject areas of his Rumen study.
His Food science study also includes fields such as
- Microbial composition that intertwine with fields like Docosahexaenoic acid,
- Dietary lipid that intertwine with fields like Intramuscular fat and Conjugated linoleic acid.
His study in Polyunsaturated fatty acid extends to Loin with its themes.
Between 2016 and 2021, his most popular works were:
- Addressing global ruminant agricultural challenges through understanding the rumen microbiome: past, present and future (91 citations)
- Can we improve the nutritional quality of meat (25 citations)
- Low-input dairy farming in Europe: Exploring a context-specific notion (9 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Agriculture
- Biochemistry
Nigel D. Scollan mainly focuses on Agriculture, Livestock, Rumen, Dairy farming and Fatty acid.
His Agriculture research includes themes of Marketing, Agronomy, Agricultural economics and Quality assurance.
His Rumen study is concerned with Food science in general.
His Dairy farming study combines topics from a wide range of disciplines, such as Productivity, Forage, Grazing and Agricultural science.
His research integrates issues of Animal science and Lipolysis in his study of Fatty acid.
His Polyunsaturated fatty acid research incorporates themes from Silage, Loin and Dry matter.
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.
