H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Animal Science and Veterinary D-index 43 Citations 6,669 106 World Ranking 187 National Ranking 9

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Internal medicine
  • Animal science

Animal science, Tenderness, Breed, Food science and Ageing are his primary areas of study. Carlos Sañudo has researched Animal science in several fields, including Veterinary medicine, Carcass weight, Organoleptic and Surgery. His Tenderness research includes elements of Loin and Sensory analysis.

His Breed course of study focuses on Straw and Polyunsaturated fatty acid, Palatability, Fatty acid composition, Weaning and Collagen solubility. His work on Intramuscular fat, Raw meat and Shelf life as part of general Food science study is frequently linked to Congelation, bridging the gap between disciplines. Carlos Sañudo interconnects Double muscled, Slaughter weight, Breed type and Brown Swiss in the investigation of issues within Ageing.

His most cited work include:

  • Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. (244 citations)
  • Beef colour evolution as a function of ultimate pH. (160 citations)
  • Live weight, body size and carcass characteristics of young bulls of fifteen European breeds (157 citations)

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

Carlos Sañudo mainly investigates Animal science, Food science, Breed, Tenderness and Quality. Carlos Sañudo has included themes like Veterinary medicine and Carcass weight in his Animal science study. He usually deals with Food science and limits it to topics linked to Lipid oxidation and Feedlot.

His study in the field of Brown Swiss also crosses realms of Tissue composition. His Tenderness research incorporates themes from Organoleptic, Sensory analysis, Flavour, Crossbreed and Ageing. The concepts of his Intramuscular fat study are interwoven with issues in Conjugated linoleic acid and Polyunsaturated fatty acid, Fatty acid.

He most often published in these fields:

  • Animal science (48.44%)
  • Food science (32.29%)
  • Breed (26.56%)

What were the highlights of his more recent work (between 2015-2021)?

  • Animal science (48.44%)
  • Food science (32.29%)
  • Feedlot (5.73%)

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

His main research concerns Animal science, Food science, Feedlot, Crossbreed and Lipid oxidation. His Animal science study frequently links to related topics such as Carcass weight. His Feedlot study also includes

  • Essential oil together with Orange, Vanillin and Ruminant,
  • Dry matter together with Brown Swiss and Cottonseed.

His Lipid oxidation research focuses on subjects like Fatty acid, which are linked to Straw, Drought tolerance and Feed conversion ratio. His biological study spans a wide range of topics, including Texel, Texture and Collagen solubility. His Animal feed study incorporates themes from Intramuscular fat and Tenderness.

Between 2015 and 2021, his most popular works were:

  • Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots. (39 citations)
  • Sensory quality of lamb following long-term frozen storage. (18 citations)
  • Essential oils in the diet of young bulls: Effect on animal performance, digestibility, temperament, feeding behaviour and carcass characteristics (15 citations)

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

  • Food science
  • Internal medicine
  • Animal science

Carlos Sañudo focuses on Food science, Animal science, Crossbreed, Feedlot and Lipid oxidation. In his works, Carlos Sañudo performs multidisciplinary study on Food science and Visual test. Animal science is frequently linked to Fat content in his study.

His Crossbreed research is multidisciplinary, relying on both Breed, Protein content and Sire. While the research belongs to areas of Lipid oxidation, Carlos Sañudo spends his time largely on the problem of Fatty acid, intersecting his research to questions surrounding Intramuscular fat and Feed conversion ratio. His work is dedicated to discovering how Marbled meat, Longissimus muscle are connected with Tenderness and other disciplines.

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

Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain.

C. Sañudo;M.E. Enser;M.M. Campo;G.R. Nute.
Meat Science (2000)

407 Citations

Beef colour evolution as a function of ultimate pH.

M Abril;M.M Campo;A Önenç;C Sañudo.
Meat Science (2001)

276 Citations

Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

P. Albertí;B. Panea;C. Sañudo;J.L. Olleta.
Livestock Science (2008)

259 Citations

Breed effect on carcase and meat quality of suckling lambs

C. Sañudo;M.M. Campo;I. Sierra;G.A. María.
Meat Science (1997)

259 Citations

Breed type and ageing time effects on sensory characteristics of beef strip loin steaks

M.M Campo;C Sañudo;B Panea;P Alberti.
Meat Science (1999)

232 Citations

Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems.

C. Sañudo;M.P. Santolaria;G. María;M. Osorio.
Meat Science (1996)

227 Citations

Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef.

F. Monsón;C. Sañudo;I. Sierra.
Meat Science (2005)

219 Citations

Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

S. Martı́nez-Cerezo;C. Sañudo;B. Panea;I. Medel.
Meat Science (2005)

216 Citations

Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system.

C. Sañudo;M.J. Alfonso;A. Sánchez;R. Delfa.
Meat Science (2000)

211 Citations

Assessment of breed type and ageing time effects on beef meat quality using two different texture devices

M.M. Campo;P. Santolaria;C. Sañudo;J. Lepetit.
Meat Science (2000)

210 Citations

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