What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Fatty acid
His primary areas of study are Fatty acid, Food science, Biochemistry, Rumen and Conjugated linoleic acid.
His Fatty acid study incorporates themes from Chromatography and Animal feed.
His primary area of study in Food science is in the field of Digestion.
His study in Soybean oil and Fermentation is carried out as part of his Biochemistry studies.
T.C. Jenkins has researched Fermentation in several fields, including Lipid metabolism, Antimicrobial, Degree of unsaturation and Enzyme.
His Rumen research focuses on Unsaturated fatty acid and how it relates to Oleic acid.
His most cited work include:
- Lipid metabolism in the rumen. (907 citations)
- Board-invited review: Recent advances in biohydrogenation of unsaturated fatty acids within the rumen microbial ecosystem. (517 citations)
- Major advances in nutrition: impact on milk composition. (287 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Fatty acid, Rumen, Dry matter and Animal science are his primary areas of study.
His work in the fields of Food science, such as Latin square, overlaps with other areas such as Lactation.
His work in the fields of Conjugated linoleic acid, Polyunsaturated fatty acid and Docosahexaenoic acid overlaps with other areas such as Fish oil.
His Rumen research is multidisciplinary, relying on both Soybean oil, Digestion and Linoleic acid.
His research investigates the connection between Dry matter and topics such as Silage that intersect with issues in Animal feed.
His Animal science research focuses on subjects like Pasture, which are linked to Grazing.
He most often published in these fields:
- Food science (51.39%)
- Fatty acid (40.28%)
- Rumen (38.89%)
What were the highlights of his more recent work (between 2015-2019)?
- Food science (51.39%)
- Milk fat (5.56%)
- Starch (4.17%)
In recent papers he was focusing on the following fields of study:
T.C. Jenkins spends much of his time researching Food science, Milk fat, Starch, Rumen and Conjugated linoleic acid.
His study in Food science is interdisciplinary in nature, drawing from both Dry matter and Organic chemistry.
His Dry matter study which covers Soybean oil that intersects with Hay, Potassium carbonate sesquihydrate and Lactose.
His work carried out in the field of Starch brings together such families of science as Unsaturated fatty acid, Linoleic acid, Polyunsaturated fatty acid and Fatty acid.
The various areas that T.C. Jenkins examines in his Rumen study include Pasture and Incubation.
His Conjugated linoleic acid research is multidisciplinary, incorporating perspectives in Prostaglandin E2 and Endocrinology.
Between 2015 and 2019, his most popular works were:
- A 100-Year Review: Fat feeding of dairy cows. (34 citations)
- Changes in fermentation and biohydrogenation intermediates in continuous cultures fed low and high levels of fat with increasing rates of starch degradability. (17 citations)
- Short communication: Field study to investigate the associations between herd-level risk factors for milk fat depression and bulk tank milk fat percent in dairy herds feeding monensin. (4 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
T.C. Jenkins mainly focuses on History, Dairy cattle, Biotechnology, Animal Nutrition Sciences and Cellular metabolism.
T.C. Jenkins integrates many fields, such as History, Energy source and Social science, in his works.
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