What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Enzyme
Rui J.B. Bessa mostly deals with Food science, Polyunsaturated fatty acid, Fatty acid, Conjugated linoleic acid and Linoleic acid.
Rui J.B. Bessa has researched Food science in several fields, including Ruminant, Weight gain and Dairy cattle.
The various areas that Rui J.B. Bessa examines in his Polyunsaturated fatty acid study include Red meat, Horse meat and Digestive physiology.
His Fatty acid research includes themes of Sunflower, Linseed oil, Broiler and Pasture.
His Pasture study integrates concerns from other disciplines, such as Genotype and Animal science.
His Conjugated linoleic acid research integrates issues from Soybean oil, Embryo quality, Embryo and Fatty acid composition.
His most cited work include:
- Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat (434 citations)
- The effect of genotype, feeding system and slaughter weight on the quality of light lambs 1. Growth, carcass composition and meat quality (219 citations)
- Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability. (144 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of investigation include Food science, Fatty acid, Polyunsaturated fatty acid, Animal science and Conjugated linoleic acid.
The concepts of his Food science study are interwoven with issues in Cistus ladanifer and Fatty acid composition.
Rui J.B. Bessa combines subjects such as Silage, Internal medicine, Pasture and Endocrinology with his study of Fatty acid.
His study with Polyunsaturated fatty acid involves better knowledge in Biochemistry.
His Conjugated linoleic acid study is concerned with Linoleic acid in general.
As a member of one scientific family, Rui J.B. Bessa mostly works in the field of Intramuscular fat, focusing on Crossbreed and, on occasion, Genotype.
He most often published in these fields:
- Food science (54.59%)
- Fatty acid (46.43%)
- Polyunsaturated fatty acid (33.16%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (54.59%)
- Fatty acid (46.43%)
- Polyunsaturated fatty acid (33.16%)
In recent papers he was focusing on the following fields of study:
Rui J.B. Bessa spends much of his time researching Food science, Fatty acid, Polyunsaturated fatty acid, Animal science and Cistus ladanifer.
His biological study spans a wide range of topics, including Ruminant, Dry matter and Lipid oxidation, Antioxidant.
His work in the fields of Conjugated linoleic acid overlaps with other areas such as Single difference.
His Polyunsaturated fatty acid research is multidisciplinary, incorporating elements of Saturated fatty acid, Lipid fraction, Lipid peroxidation, Cholesterol and Vitamin E.
His studies in Animal science integrate themes in fields like Soybean oil, Rumen, Starch and Fatty acid composition.
His Cistus ladanifer research is multidisciplinary, incorporating perspectives in Shrub, Botany, Proanthocyanidin and Cistaceae.
Between 2018 and 2021, his most popular works were:
- Effect of dietary neutral detergent fibre source on lambs growth, meat quality and biohydrogenation intermediates. (16 citations)
- A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers. (9 citations)
- Effects of the dietary inclusion of babassu oil or buriti oil on lamb performance, meat quality and fatty acid composition. (8 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Food science
- Enzyme
Rui J.B. Bessa focuses on Animal science, Food science, Fatty acid, Rumen and Ruminant.
His study looks at the relationship between Animal science and topics such as Fatty acid composition, which overlap with Cistus ladanifer, Soybean oil, Soybean hulls, Forage and Starch.
His studies deal with areas such as Lipid oxidation and Mesophile as well as Food science.
His research integrates issues of Ciliate, Ciliate protozoa and Chemical composition in his study of Fatty acid.
His Rumen research includes elements of Gallic acid, Negatively associated, Polyphenol and Protozoa.
Rui J.B. Bessa has included themes like Fermentation, Proanthocyanidin, Condensed tannin and Tannin in his Ruminant study.
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