What is she best known for?
The fields of study she is best known for:
- Biochemistry
- Enzyme
- Internal medicine
Her primary areas of investigation include Rumen, Food science, Biochemistry, Fatty acid and Polyunsaturated fatty acid.
Her Rumen research entails a greater understanding of Fermentation.
Her Food science research incorporates themes from Conjugated linoleic acid and Metabolism.
Her Biochemistry study combines topics from a wide range of disciplines, such as Dairy cattle, Animal science, Fish oil and Nutrient.
Her Fatty acid study deals with Endocrinology intersecting with Subclinical infection.
She has researched Polyunsaturated fatty acid in several fields, including Eugenol, Vaccenic acid, Linolenic acid and Lipolysis.
Her most cited work include:
- Factors affecting odd- and branched-chain fatty acids in milk: A review (470 citations)
- Milk odd- and branched-chain fatty acids as biomarkers of rumen function—An update (172 citations)
- Microencapsulated Short-Chain Fatty Acids in Feed Modify Colonization and Invasion Early After Infection with Salmonella Enteritidis in Young Chickens (127 citations)
What are the main themes of her work throughout her whole career to date?
Veerle Fievez mainly focuses on Rumen, Food science, Animal science, Biochemistry and Fatty acid.
Rumen is a subfield of Fermentation that Veerle Fievez explores.
In her work, Butyrate is strongly intertwined with Propionate, which is a subfield of Fermentation.
Her study in Food science is interdisciplinary in nature, drawing from both Conjugated linoleic acid, Fish oil, Linolenic acid and Docosahexaenoic acid.
Her research in the fields of Dry matter and Dairy cattle overlaps with other disciplines such as Early life.
Fatty acid connects with themes related to Lipolysis in her study.
She most often published in these fields:
- Rumen (50.34%)
- Food science (39.19%)
- Animal science (25.68%)
What were the highlights of her more recent work (between 2016-2021)?
- Rumen (50.34%)
- Animal science (25.68%)
- Food science (39.19%)
In recent papers she was focusing on the following fields of study:
Rumen, Animal science, Food science, Polyunsaturated fatty acid and Silage are her primary areas of study.
Her Rumen research is under the purview of Fermentation.
Her Fermentation study which covers Methanogenesis that intersects with Ingredient.
Her research in Animal science intersects with topics in Fatty acid, Methane and Nitrogen balance.
Her Food science study incorporates themes from Value, Ruminant, Depression and Metabolism.
Her Polyunsaturated fatty acid research includes elements of Emulsion, Linseed oil and Fish oil.
Between 2016 and 2021, her most popular works were:
- Rumen Biohydrogenation and Microbial Community Changes Upon Early Life Supplementation of 22:6n-3 Enriched Microalgae to Goats (17 citations)
- Subacute Ruminal Acidosis Affects Fermentation and Endotoxin Concentration in the Rumen and Relative Expression of the CD14/TLR4/MD2 Genes Involved in Lipopolysaccharide Systemic Immune Response in Dairy Cows (13 citations)
- Reducing enteric methane emissions from dairy cattle: Two ways to supplement 3-nitrooxypropanol. (12 citations)
In her most recent research, the most cited papers focused on:
- Biochemistry
- Enzyme
- Internal medicine
Veerle Fievez mainly investigates Rumen, Animal science, Food science, Polyunsaturated fatty acid and Dry matter.
Her Rumen study is related to the wider topic of Fermentation.
The Animal science study combines topics in areas such as Carbohydrate metabolism, Analysis of variance, Metabolism and Fatty acid.
In general Food science study, her work on Silage, Zearalenone and Mycotoxin often relates to the realm of Roquefortine C, thereby connecting several areas of interest.
In the field of Polyunsaturated fatty acid, her study on Docosahexaenoic acid overlaps with subjects such as Animal health.
Her Dry matter research is multidisciplinary, incorporating perspectives in Reticulorumen, Buccal swab and Blood plasma.
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