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 28 Citations 3,760 102 World Ranking 627 National Ranking 216

Research.com Recognitions

Awards & Achievements

2014 - Animal Industry Service Award, American Society of Animal Science

2011 - Meats Research Award, American Society of Animal Science

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Biochemistry
  • Enzyme

His main research concerns Tenderness, Food science, Marbled meat, Palatability and Animal science. Chris R. Calkins combines subjects such as Hyperspectral imaging, Remote sensing, Pixel, Physical therapy and Calibration with his study of Tenderness. The various areas that Chris R. Calkins examines in his Food science study include Emulsion and Polyunsaturated fatty acid.

He merges many fields, such as Marbled meat and Value, in his writings. His Palatability research includes themes of Quality, Taste, Advertising and Country of origin. His research on Animal science often connects related topics like Beef steak.

His most cited work include:

  • A fresh look at meat flavor (380 citations)
  • Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (170 citations)
  • Visible/near-infrared hyperspectral imaging for beef tenderness prediction (152 citations)

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

His primary areas of study are Tenderness, Food science, Animal science, Distillers grains and Marbled meat. His Tenderness research focuses on Hyperspectral imaging and how it relates to Principal component analysis. His Food science study integrates concerns from other disciplines, such as Emulsion and Vitamin E.

His biological study spans a wide range of topics, including Veterinary medicine and Surgery. His research in Distillers grains intersects with topics in Lipid oxidation and Polyunsaturated fatty acid, Fatty acid. His Meat tenderness study incorporates themes from Endocrinology and Internal medicine.

He most often published in these fields:

  • Tenderness (35.62%)
  • Food science (32.42%)
  • Animal science (32.42%)

What were the highlights of his more recent work (between 2014-2021)?

  • Animal science (32.42%)
  • Tenderness (35.62%)
  • Food science (32.42%)

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

Chris R. Calkins spends much of his time researching Animal science, Tenderness, Food science, Distillers grains and Lipid oxidation. His Animal science research incorporates elements of Yield and Palatability. His Meat tenderness study in the realm of Tenderness connects with subjects such as Sarcomere.

His Food science research is multidisciplinary, incorporating perspectives in Metmyoglobin and Fatty acid. His Distillers grains research integrates issues from Moisture, Antioxidant and Polyunsaturated fatty acid. His study in Lipid oxidation is interdisciplinary in nature, drawing from both Oxygenation and Myoglobin.

Between 2014 and 2021, his most popular works were:

  • Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (170 citations)
  • Influence of oxidative damage to proteins on meat tenderness using a proteomics approach. (34 citations)
  • Three dimensional chemometric analyses of hyperspectral images for beef tenderness forecasting (20 citations)

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

  • Biochemistry
  • Enzyme
  • Food science

The scientist’s investigation covers issues in Tenderness, Animal science, Distillers grains, Hyperspectral imaging and Artificial intelligence. He studies Tenderness, focusing on Meat tenderness in particular. His work on Compensatory growth and Hay as part of his general Animal science study is frequently connected to Relative humidity, Physical chemical and Process loss, thereby bridging the divide between different branches of science.

His work carried out in the field of Distillers grains brings together such families of science as Moisture, Dry matter, Lipid oxidation and Polyunsaturated fatty acid. His research in Lipid oxidation intersects with topics in Food science, Shelf life, Fatty acid, Marbled meat and Longissimus Lumborum. His Hyperspectral imaging study combines topics from a wide range of disciplines, such as Linear discriminant analysis, Principal component analysis and Computer vision.

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

A fresh look at meat flavor

C.R. Calkins;J.M. Hodgen.
Meat Science (2007)

576 Citations

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

Tommy L. Wheeler;Linda S. Papadopoulos;K. Miller.
(2015)

253 Citations

Visible/near-infrared hyperspectral imaging for beef tenderness prediction

Govindarajan Konda Naganathan;Lauren M. Grimes;Jeyamkondan Subbiah;Chris R. Calkins.
Computers and Electronics in Agriculture (2008)

249 Citations

Country-of-Origin Labeling of Beef Products: U.S. Consumers' Perceptions

Wendy J. Umberger;Dillon M. Feuz;Chris R. Calkins;Bethany M. Sitz.
Journal of food distribution research (2003)

239 Citations

U.S. consumer preference and willingness-to-pay for domestic corn-fed beef versus international grass-fed beef measured through an experimental auction

Wendy J. Umberger;Dillon M. Feuz;Chris R. Calkins;Karen Killinger-Mann.
Agribusiness (2002)

216 Citations

Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

L. W. Hand;C. A. Hollingsworth;C. R. Calkins;R. W. Mandigo.
Journal of Food Science (1987)

188 Citations

Fiber-type composition of muscles of the beef chuck and round

K. S. Kirchofer;Chris R. Calkins;B. L. Gwartney.
Journal of Animal Science (2002)

187 Citations

Consumer Sensory Acceptance and Value of Domestic, Canadian, and Australian Grass-Fed Beef Steaks

B. M. Sitz;Chris R. Calkins;D. M. Feuz;W. J. Umberger.
Journal of Animal Science (2005)

185 Citations

Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level

K. M. Killinger;Chris R. Calkins;W. J. Umberger;D. M. Feuz.
Journal of Animal Science (2004)

158 Citations

Consumer visual preference and value for beef steaks differing in marbling level and color

K. M. Killinger;Chris R. Calkins;W. J. Umberger;D. M. Feuz.
Journal of Animal Science (2004)

131 Citations

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Profile was last updated on December 6th, 2021.
Research.com Ranking is based on data retrieved from the Microsoft Academic Graph (MAG).
The ranking d-index is inferred from publications deemed to belong to the considered discipline.

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