Eric N. Ponnampalam - Concepedia

Author

Eric N. Ponnampalam

New South Wales Department of Primary Industries ORCID

Also Known As

B Holman, E N Ponnampalam, E. N. Ponnampalam, E. Ponnampalam, E.N Ponnampalam, E.N. PONNAMPALAM, E.N. Ponnampalam, Eric N. Ponnampalam, Eric N Ponnampalam, Eric N. Ponnampalam

156

Publications

5.5K

Citations

H-Index

Concepts

All Affiliations

New South Wales Department of Primary Industries The University of Melbourne Agriculture Victoria Poultry CRC Agriculture and Food

About

Eric N. Ponnampalam is an author at New South Wales Department of Primary Industries specializing in animal science, nutrition, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Education	24	32	1.7K
2	Health Sciences	18	23	1.1K
3	Medicine	16	18	913
4	Engineering	3	3	49
5	Business	1	1	15

Eric N. Ponnampalam

Publications

4.2K

Citations

H-Index

Page 1

	Year	Citations
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies Alaa El‐Din A. Bekhit, David Hopkins, Fahri T. Fahri, Comprehensive Reviews in Food Science and Food Safety	2013	232
Influence of cold-pressed canola, brewers grains and hominy meal as dietary supplements suitable for reducing enteric methane emissions from lactating dairy cows Peter J. Moate, S.R.O. Williams, C. Grainger, Animal Feed Science and Technology Dietary SupplementsNutritionCold-pressed CanolaAnimal NutritionAnimal Science	2011	152
Genetic parameters for meat quality traits of Australian lamb meat S. I. Mortimer, J. H. J. van der Werf, R.H. Jacob, Meat Science	2013	150
Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health. Eric N. Ponnampalam, Neil Mann, Andrew J. Sinclair PubMed NutritionAgricultural EconomicsEducationMeat QualityOmega-3 Fatty Acids	2006	142
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS) Yimin Zhang, Benjamin W.B. Holman, Eric N. Ponnampalam, Meat Science Food AuthenticityNutritionAnimal ScienceFood AnalysisOverall Liking Traits	2018	142
Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential Akhtar Ali, Hanjing Wu, Eric N. Ponnampalam, Antioxidants	2021	132
Antioxidant dynamics in the live animal and implications for ruminant health and product (meat/milk) quality: role of vitamin E and selenium Surinder S. Chauhan, Pietro Celi, Eric N. Ponnampalam, Animal Production Science NutritionLive AnimalEducationExperimental NutritionOxidative Stress	2014	122
The impact of supplementing lambs with algae on growth, meat traits and oxidative status David Hopkins, Edward Clayton, T.A. Lamb, Meat Science Animal PhysiologyNutritionOxidative StatusAnimal NutritionAnimal Science	2014	108
Effect of dietary modification of muscle long-chain n-3 fatty acid on plasma insulin and lipid metabolites, carcass traits, and fat deposition in lambs. Eric N. Ponnampalam, Andrew J. Sinclair, A. R. Egan, Journal of Animal Science	2001	92
Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs Eric N. Ponnampalam, Kym L. Butler, M. B. McDonagh, Meat Science Animal PhysiologyNutritionMuscle Antioxidant StatusFatty AcidsAnimal Science	2011	88

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