D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Animal Science and Veterinary D-index 22 Citations 1,902 51 World Ranking 1456 National Ranking 85

Overview

What is he best known for?

The fields of study he is best known for:

  • Genetics
  • Animal science
  • Statistics

His primary areas of study are Tenderness, Food science, Sire, Eye muscle and Intramuscular fat. His Tenderness study combines topics from a wide range of disciplines, such as Loin and Lean meat. A.J. Ball has included themes like Breed and Marbled meat in his Food science study.

His research in Sire intersects with topics in Endocrinology, Post weaning, Internal medicine, Carcass weight and Longissimus muscle. His Intramuscular fat research entails a greater understanding of Animal science. His Animal science research is multidisciplinary, incorporating perspectives in Eicosapentaenoic acid, Omega 3 fatty acid, Docosahexaenoic acid and Fatty acid composition.

His most cited work include:

  • Genetic parameters for meat quality traits of Australian lamb meat (84 citations)
  • Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. (73 citations)
  • Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. (73 citations)

What are the main themes of his work throughout his whole career to date?

His main research concerns Animal science, Biotechnology, Sire, Intramuscular fat and Tenderness. His study in the field of Loin, Breed and Weaning is also linked to topics like Environmental management system. The study incorporates disciplines such as Eicosapentaenoic acid, Docosahexaenoic acid and Crossbreed in addition to Biotechnology.

His Sire study incorporates themes from Feedlot, Pasture and Eye muscle. The concepts of his Intramuscular fat study are interwoven with issues in Heritability and Meat tenderness. His study on Longissimus Lumborum is often connected to Quality and Genetic correlation as part of broader study in Tenderness.

He most often published in these fields:

  • Animal science (68.83%)
  • Biotechnology (27.27%)
  • Sire (32.47%)

What were the highlights of his more recent work (between 2014-2020)?

  • Animal science (68.83%)
  • Intramuscular fat (27.27%)
  • Tenderness (25.97%)

In recent papers he was focusing on the following fields of study:

A.J. Ball focuses on Animal science, Intramuscular fat, Tenderness, Quality and Loin. His Animal science study integrates concerns from other disciplines, such as Carcass weight, Pasture and Flock. The Pasture study combines topics in areas such as Sire, Yield and Carcass composition.

A.J. Ball regularly links together related areas like Flavor in his Intramuscular fat studies. His Tenderness research is under the purview of Food science. His Breed study combines topics in areas such as Texel, Biotechnology, Crossbreed and Marbled meat.

Between 2014 and 2020, his most popular works were:

  • Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed (61 citations)
  • Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers. (20 citations)
  • Genetic parameters for liveweight, wool and worm resistance traits in multi-breed Australian meat sheep. 1. Description of traits, fixed effects, variance components and their ratios (14 citations)

In his most recent research, the most cited papers focused on:

  • Genetics
  • Animal science
  • Statistics

His primary scientific interests are in Animal science, Breed, Flavor, Intramuscular fat and Genetic variation. His study in the fields of Tenderness under the domain of Animal science overlaps with other disciplines such as Lolium perenne. His studies in Tenderness integrate themes in fields like Aroma, Sweetness and Marbled meat.

Throughout his Lolium perenne studies, A.J. Ball incorporates elements of other sciences such as Red meat, Brassica, Animal feed, Sensory analysis and Agronomy. In his papers, A.J. Ball integrates diverse fields, such as Genetic variation, Texel, Flock, Crossbreed, Biotechnology and Maternal effect. He undertakes multidisciplinary studies into Texel and Heterosis in his work.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Genetic parameters for meat quality traits of Australian lamb meat

S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins.
Meat Science (2014)

136 Citations

Genetic evaluation for the Australian sheep industry

Daniel Brown;Abe Huisman;Andrew Swan;Hans Ulrich Graser.
Genetic improvement: making it happen. Proceedings of the Seventeenth Conference of the Association for the Advancement of Animal Breeding and Genetics, Armidale, New South Wales, Australia, 23rd - 26th September 2007. (2007)

115 Citations

The information nucleus-a new concept to enhance sheep industry genetic improvement

N M Fogarty;Robert Banks;Julius Herman Van Der Werf;Alex Ball.
Genetic improvement: making it happen. Proceedings of the Seventeenth Conference of the Association for the Advancement of Animal Breeding and Genetics, Armidale, New South Wales, Australia, 23rd - 26th September 2007. (2007)

113 Citations

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.

L. Pannier;G.E. Gardner;G.E. Gardner;K.L. Pearce;K.L. Pearce;M. McDonagh;M. McDonagh.
Meat Science (2014)

112 Citations

Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems.

Eric N. Ponnampalam;Kym L. Butler;Robin H. Jacob;David W. Pethick.
Meat Science (2014)

103 Citations

Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness

L. Pannier;L. Pannier;D.W. Pethick;D.W. Pethick;G.H. Geesink;G.H. Geesink;A.J. Ball;A.J. Ball.
Meat Science (2014)

95 Citations

Current and future issues facing red meat quality in a competitive market and how to manage continuous improvement

D.W. Pethick;D.W. Pethick;A.J. Ball;R.G. Banks;J.F. Hocquette.
Animal Production Science (2011)

87 Citations

Description of lamb growth using random regression on field data

T.M. Fischer;J.H.J. Van der Werf;R.G. Banks;A.J. Ball.
Livestock Production Science (2004)

86 Citations

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

Damian Frank;Alex Ball;Joanne Hughes;Raju Krishnamurthy.
Journal of Agricultural and Food Chemistry (2016)

82 Citations

Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights.

Eric N. Ponnampalam;Kym L. Butler;Kelly M. Pearce;Kelly M. Pearce;Suzanne I. Mortimer.
Meat Science (2014)

75 Citations

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