What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Bacteria
Vincenzo Tufarelli mainly investigates Food science, Broiler, Soybean meal, Biotechnology and Animal science.
Vincenzo Tufarelli integrates many fields, such as Food science and engineering, in his works.
The Broiler study combines topics in areas such as Antibody titer, Immune system, Microbiology and Fatty acid.
His work investigates the relationship between Soybean meal and topics such as Meal that intersect with problems in Yolk and Polyunsaturated fatty acid.
His studies deal with areas such as Zingiber officinale, Casein and Medicinal plants as well as Biotechnology.
The study incorporates disciplines such as Feed conversion ratio, Agronomy, Mesophile and Escherichia coli in addition to Animal science.
His most cited work include:
- Multiple Beneficial Applications and Modes of Action of Herbs in Poultry Health and Production-A Review (113 citations)
- Productive performance and histological features of intestinal mucosa of broiler chickens fed different dietary protein levels (92 citations)
- Effect of ascorbic acid in heat-stressed poultry (83 citations)
What are the main themes of his work throughout his whole career to date?
Animal science, Food science, Broiler, Feed conversion ratio and Meal are his primary areas of study.
Vincenzo Tufarelli has researched Animal science in several fields, including Weight gain, Agronomy, Cholesterol and Antioxidant.
His work carried out in the field of Food science brings together such families of science as Dry matter, Polyunsaturated fatty acid, Fatty acid, Breed and Nutrient.
His research in Broiler intersects with topics in Lactobacillus, Probiotic and Immune system, Immunity.
His Meal study integrates concerns from other disciplines, such as Sunflower, Animal feed, Soybean meal and Yolk.
His Soybean meal study combines topics in areas such as Saturated fatty acid and Sativum.
He most often published in these fields:
- Animal science (35.96%)
- Food science (31.53%)
- Broiler (28.57%)
What were the highlights of his more recent work (between 2017-2021)?
- Animal science (35.96%)
- Broiler (28.57%)
- Feed conversion ratio (24.14%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Animal science, Broiler, Feed conversion ratio, Antioxidant and Completely randomized design.
His Animal science study incorporates themes from Meal, Cholesterol, Lipoprotein, Yolk and Factorial experiment.
His Broiler research is included under the broader classification of Food science.
His work on Origanum and Essential oil as part of general Food science research is often related to Hermetia illucens, thus linking different fields of science.
The concepts of his Feed conversion ratio study are interwoven with issues in Probiotic, Abdominal fat, Albumin and Blood chemistry.
His Antioxidant research incorporates elements of Globulin and Lactic acid.
Between 2017 and 2021, his most popular works were:
- Dietary Phenolic Compounds: Biochemistry, Metabolism and Significance in Animal and Human Health. (29 citations)
- Effect of Dietary Supplementation of Biological Curcumin Nanoparticles on Growth and Carcass Traits, Antioxidant Status, Immunity and Caecal Microbiota of Japanese Quails. (25 citations)
- Feeding Forage in Poultry: A Promising Alternative for the Future of Production Systems (21 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Enzyme
- Internal medicine
The scientist’s investigation covers issues in Animal science, Feed conversion ratio, Antioxidant, Broiler and Probiotic.
He usually deals with Animal science and limits it to topics linked to Yolk and Cholesterol, Haugh unit and Meal.
His research integrates issues of Abdominal fat, Mediterranean climate, Agriculture and Blood chemistry in his study of Feed conversion ratio.
His Broiler course of study focuses on Gut flora and Immune system, Satureja hortensis and Body weight.
His biological study spans a wide range of topics, including Lactobacillus, Food science and Completely randomized design.
His study on Food science is mostly dedicated to connecting different topics, such as Nutrient.
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