H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 48 Citations 10,976 87 World Ranking 11447 National Ranking 916

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Animal science
  • Biochemistry

His primary areas of investigation include Food science, Polyunsaturated fatty acid, Fatty acid, Flavour and Breed. His work deals with themes such as Linoleic acid, Organoleptic, Marbled meat, Flavor and Tenderness, which intersect with Polyunsaturated fatty acid. In his study, Saturated fatty acid is strongly linked to Eicosapentaenoic acid, which falls under the umbrella field of Linoleic acid.

His Fatty acid study frequently links to adjacent areas such as Intramuscular fat. His biological study spans a wide range of topics, including Adipose tissue, Conjugated linoleic acid, Oleic acid and Essential fatty acid. His research in Breed tackles topics such as Taste which are related to areas like Longissimus and Veterinary medicine.

His most cited work include:

  • Fat deposition, fatty acid composition and meat quality: A review (1509 citations)
  • Flavour perception of oxidation in beef (434 citations)
  • Manipulating meat quality and composition. (344 citations)

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

His scientific interests lie mostly in Food science, Animal science, Tenderness, Flavour and Breed. His Food science research includes elements of Skatole and Polyunsaturated fatty acid, Fatty acid. His studies deal with areas such as Taste, Organoleptic, Linoleic acid and Marbled meat as well as Polyunsaturated fatty acid.

In his research, Conjugated linoleic acid is intimately related to Oleic acid, which falls under the overarching field of Fatty acid. In general Animal science, his work in Intramuscular fat and Live weight is often linked to Quality linking many areas of study. The Tenderness study which covers Stimulation that intersects with PSE meat and Longissimus Thoracis.

He most often published in these fields:

  • Food science (57.00%)
  • Animal science (34.00%)
  • Tenderness (23.00%)

What were the highlights of his more recent work (between 2006-2014)?

  • Food science (57.00%)
  • Animal science (34.00%)
  • Flavour (21.00%)

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

G.R. Nute mainly focuses on Food science, Animal science, Flavour, Breed and Tenderness. His studies in Food science integrate themes in fields like Boar taint and Polyunsaturated fatty acid, Fatty acid. G.R. Nute combines subjects such as Adipose tissue and Oleic acid with his study of Fatty acid.

The various areas that G.R. Nute examines in his Animal science study include Pasture and Grazing. His Tenderness study integrates concerns from other disciplines, such as Veterinary medicine, Taste and Beef cattle. His research investigates the connection with Linoleic acid and areas like Intramuscular fat which intersect with concerns in Essential fatty acid.

Between 2006 and 2014, his most popular works were:

  • Fat deposition, fatty acid composition and meat quality: A review (1509 citations)
  • Live weight, body size and carcass characteristics of young bulls of fifteen European breeds (157 citations)
  • 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 (123 citations)

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

  • Food science
  • Animal science
  • Biochemistry

The scientist’s investigation covers issues in Food science, Loin, Vitamin E, Intramuscular fat and Polyunsaturated fatty acid. He mostly deals with Longissimus Thoracis in his studies of Food science. His studies deal with areas such as Organoleptic and Flavour as well as Loin.

G.R. Nute has researched Flavour in several fields, including Breed, Linseed oil and Flavor. His Intramuscular fat research includes elements of Genetics and Linoleic acid, Fatty acid. His research integrates issues of Adipose tissue and Oleic acid in his study of Fatty acid.

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

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

JD Wood;MB Enser;AV Fisher;GR Nute.
Meat Science (2008)

2421 Citations

Flavour perception of oxidation in beef

MM Campo;GR Nute;SI Hughes;MB Enser.
Meat Science (2006)

627 Citations

Manipulating meat quality and composition.

J. D. Wood;M. Enser;A. V. Fisher;G. R. Nute.
Proceedings of the Nutrition Society (1999)

527 Citations

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.
Meat Science (2004)

507 Citations

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

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.
Meat Science (2000)

384 Citations

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.
Journal of Animal Science (2003)

350 Citations

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.
Meat Science (2006)

271 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

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.
Meat Science (2000)

232 Citations

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