World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
67
Citations
15214
World Ranking
8255
National Ranking
3733

Overview

G. C. Smith is affiliated with Texas A&M University in the United States. Their research spans multiple fields, primarily focusing on Medicine and Engineering with publications reflecting expertise in both domains.

Their work covers a range of subfields, including:

  • Cardiology and Cardiovascular Medicine
  • History
  • Anesthesiology and Pain Medicine
  • Aerospace Engineering
  • Control and Systems Engineering

Smith's research topics address areas such as:

  • Cardiac, Anesthesia and Surgical Outcomes
  • Medical History and Innovations
  • Airway Management and Intubation Techniques
  • Aerospace and Aviation Technology
  • Control Systems and Identification
  • Target Tracking and Data Fusion in Sensor Networks

The scientist has contributed to various publication venues, which include:

  • British Journal of Anaesthesia
  • AIAA Scitech 2020 Forum
  • The Journal of Pediatrics

Among the recent papers authored or co-authored by Smith are:

  • The evolution of the British Journal of Anaesthesia: the first 100 years (2022), published in British Journal of Anaesthesia
  • System Identification of the ICE/SACCON UAS Aircraft (2020), presented at AIAA Scitech 2020 Forum
  • Table of Contents (2020), featured in The Journal of Pediatrics

Their frequent collaborators include:

  • W. Fitch
  • Jennifer M. Hunter
  • Charles S. Reilly
  • Ravi Mahajan
  • Hugh C. Hemmings

Best Publications

  • RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

    R. D. Culler;F. C. Parrish;G. C. Smith;H. R. Cross

  • EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS

    H. R. Cross;Z. L. Carpenter;G. C. Smith

  • National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

    J.W. Savell;R.E. Branson;H.R. Cross;D.M. Stiffler

  • FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW

    S. C. Seideman;H. R. Cross;G. C. Smith;P. R. Durland

  • NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS

    J. W. Savell;H. R. Cross;J. J. Francis;J. W. Wise

  • Comparison of Forage-Finished and Grain-Finished Beef Carcasses

    R. A. Bowling;G. C. Smith;Z. L. Carpenter;T. R. Dutson

  • EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT

    J. W. Savell;G. C. Smith;T. R Dutson;Z. L. Carpenter

  • RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

    G. C. Smith;Z. L. Carpenter;H. R. Cross;C. E. Murphey

  • STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE

    J.W. Savell;T.R. Dutson;G.C. Smith;Z.L. Carpenter

  • Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score

    J. W. Savell;H. R. Cross;G. C. Smith

  • Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattle.

    C.A. Sturdivant;D.K. Lunt;G.C. Smith;S.B. Smith

  • Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

    D J Vote;W J Platter;J D Tatum;G R Schmidt

  • Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages

    John Samelis;John N. Sofos;Mindy L. Kain;John A. Scanga

  • Implant strategies during feeding : Impact on carcass grades and consumer acceptability

    D L Roeber;R C Cannell;K E Belk;R K Miller

  • Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes

    J. D. Tatum;G. C. Smith;B. W. Berry;C. E. Murphey

  • FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

    G. C Smith;T. R. Dutson;R. L. Hostetler;Z. L. Carpenter

  • LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE

    T. R. Dutson;G. C. Smith;Z. L. Carpenter

  • EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

    G. C. Smith;Hyunil Juhn;Z. L. Carpenter;K. F. Mattil

  • RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF

    G.C. Smith;J.W. Savell;H.R. Cross;Z.L. Carpenter

  • POSTMORTEM AGING OF BEEF CARCASSES

    G. C. Smith;G. R. Culp;Z. L. Carpenter

Frequent Co-Authors

Z. L. Carpenter
Z. L. Carpenter Texas A&M University
J. W. Savell
J. W. Savell Texas A&M University
H.R. Cross
H.R. Cross Texas A&M University
T. R. Dutson
T. R. Dutson Oregon State University
D. D. Johnson
D. D. Johnson University of Florida
Keith E. Belk
Keith E. Belk Colorado State University
J. D. Tatum
J. D. Tatum Colorado State University
David K. Lunt
David K. Lunt Texas A&M University
Stephen B. Smith
Stephen B. Smith Texas A&M University
Floyd K. Mckeith
Floyd K. Mckeith University of Illinois at Urbana-Champaign

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