What is he best known for?
The fields of study he is best known for:
- Food science
- Internal medicine
- Animal science
His primary areas of study are Tenderness, Animal science, Loin, Mathematics and Food science.
His work in Tenderness addresses issues such as Palatability, which are connected to fields such as Flavor.
His Animal science study combines topics in areas such as Unsaturated fatty acid, Triangle test and Sensory analysis.
His research integrates issues of Calcium Chloride Injection, Calcium, Organoleptic and Connective tissue in his study of Loin.
In Food science, he works on issues like Longissimus muscle, which are connected to Marbled meat, Beef cattle, Implant and Ruminant animal.
His Warner bratzler research includes elements of Longissimus, Longissimus Lumborum and Meat tenderness.
His most cited work include:
- National beef tenderness survey. (373 citations)
- Consumer evaluation of beef of known categories of tenderness. (364 citations)
- Long-term results of two-stage hepatectomy for irresectable colorectal cancer liver metastases (263 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Animal science, Tenderness, Flavor and Mathematics.
His study in the field of Palatability and Cooking methods is also linked to topics like Sodium lactate.
His Consumer panels research extends to the thematically linked field of Animal science.
His research integrates issues of Feedlot, Sensory analysis and Anatomy in his study of Tenderness.
The various areas that R.K. Miller examines in his Flavor study include Aroma and Lactic acid.
Among his research on Mathematics, you can see a combination of other fields of science like Loin, Degree and Surgery.
He most often published in these fields:
- Food science (48.95%)
- Animal science (36.36%)
- Tenderness (29.37%)
What were the highlights of his more recent work (between 2015-2020)?
- Food science (48.95%)
- Flavor (27.27%)
- Animal science (36.36%)
In recent papers he was focusing on the following fields of study:
R.K. Miller mainly investigates Food science, Flavor, Animal science, Mathematics and Tenderness.
His work in Food science covers topics such as Fatty acid composition which are related to areas like Polyunsaturated fatty acid.
His studies in Flavor integrate themes in fields like Aroma and Marbled meat.
His Animal science research includes themes of Abomasum, Stimulation, Propionate, Adipose tissue and Palatability.
His Tenderness research integrates issues from Sensory analysis, Ingredient and Consumer panels.
R.K. Miller interconnects Chewiness and Agricultural science in the investigation of issues within Loin.
Between 2015 and 2020, his most popular works were:
- The effects of degree of dark cutting on tenderness and sensory attributes of beef. (19 citations)
- Post-extraction algal residue in beef steer finishing diets: II. Beef flavor, fatty acid composition, and tenderness (7 citations)
- Metabolic Syndrome is a Risk Factor for Post-Operative Adhesions: Need for Novel Treatment Strategies. (5 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Internal medicine
- Animal science
R.K. Miller mainly focuses on Food science, Tenderness, Flavor, Animal science and Quality.
R.K. Miller is interested in Loin, which is a field of Food science.
R.K. Miller incorporates Tenderness and Wine tasting in his studies.
His study in Flavor is interdisciplinary in nature, drawing from both Normal control, Longissimus Lumborum and Food handling.
His Animal science research includes elements of Stimulation and Palatability.
His Textured vegetable protein research focuses on subjects like Sensory analysis, which are linked to Food quality.
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