World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
58
Citations
18300
World Ranking
12945
National Ranking
1012

Overview

G.R. Nute is affiliated with the University of Bristol in the United Kingdom. Their academic profile indicates a focus within the research community, although specific details about their papers, co-authors, and publication venues are not documented in the available data.

While information about recent publications or paper titles is absent, G.R. Nute's career is anchored at an established academic institution. This suggests active involvement in higher education or research activities aligned with the university's mission.

There is no recorded data about frequent co-authors, which implies either a solitary research trajectory or that collaborative networks have not been indexed here. Similarly, no specific publication venues, book publishers, or detailed research fields have been listed, which limits the ability to assess the thematic concentration of their work.

The absence of published awards information means no formal recognitions or honors are recorded in the currently available profile.

Based on the data provided, no direct identification of main areas of study or subfields can be confirmed, nor are there topics explicitly associated with G.R. Nute's research output.

The scientist is recorded as living, so active or recent contributions cannot be ruled out beyond the scope of the present data.

Best Publications

  • Fat deposition, fatty acid composition and meat quality: A review

    JD Wood;MB Enser;AV Fisher;GR Nute

  • Effects of fatty acids on meat quality: a review

    JD Wood;RI Richardson;GR Nute;AV Fisher

  • Flavour perception of oxidation in beef

    MM Campo;GR Nute;SI Hughes;MB Enser

  • EFFECTS OF BREED, DIET AND MUSCLE ON FAT DEPOSITION AND EATING QUALITY IN PIGS

    J.D Wood;G.R Nute;R.I Richardson;F.M Whittington

  • Manipulating meat quality and composition.

    J. D. Wood;M. Enser;A. V. Fisher;G. R. Nute

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

    C. Sañudo;M.E. Enser;M.M. Campo;G.R. Nute

  • Fatty acid composition and eating quality of lamb types derived from four diverse breed production systems

    A.V. Fisher;M. Enser;R.I. Richardson;J.D. Wood

  • Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig.

    M. Kouba;M. Enser;F. M. Whittington;G. R. Nute

  • Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

    G.A. Teye;P.R. Sheard;F.M. Whittington;G.R. Nute

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

    P. Albertí;B. Panea;C. Sañudo;J.L. Olleta

  • Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat

    N.D Cameron;M Enser;G.R Nute;F.M Whittington

  • Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production.

    E. Dransfield;T.M. Ngapo;Niels Asger Nielsen;Lone Bredahl

  • Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.

    Mette Christensen;Per Ertbjerg;Sebastiana Failla;Carlos Sañudo

  • Shelf life and quality of pork and pork products with raised n-3 PUFA.

    P.R Sheard;M Enser;J.D Wood;G.R Nute

  • Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

    M. Font i Furnols;C. Realini;F. Montossi;C. Sañudo

  • Effects of breed, feed level and conditioning time on the tenderness of pork

    J.D. Wood;S.N. Brown;G.R. Nute;F.M. Whittington

  • Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark

    T.M. Ngapo;E Dransfield;J.-F. Martin;Maria Magnusson

  • Assessment of commercial lamb meat quality by British and Spanish taste panels.

    C. Sañudo;G.R. Nute;M.M. Campo;G. María

  • Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition.

    L. Vatansever;E. Kurt;M. Enser;G. R. Nute

  • Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems

    C. Sañudo;I. Sierra;J. L. Olleta;L. Martin

Frequent Co-Authors

J. D. Wood
J. D. Wood University of Bristol
R. I. Richardson
R. I. Richardson University of Bristol
Carlos Sañudo
Carlos Sañudo University of Zaragoza
M.M. Campo
M.M. Campo University of Zaragoza
John L. Williams
John L. Williams University of Adelaide
José Luis Olleta
José Luis Olleta University of Zaragoza
Nigel D. Scollan
Nigel D. Scollan Queen's University Belfast
Paul D. Warriss
Paul D. Warriss University of Bristol
Geoff Simm
Geoff Simm University of Edinburgh
Begoña Panea
Begoña Panea University of Zaragoza

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Best Scientists Citing G.R. Nute