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 20 Citations 2,050 76 World Ranking 1851 National Ranking 108

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Animal science
  • Internal medicine

His primary areas of study are Animal science, Grazing, Food science, Lipid oxidation and Veterinary medicine. His study in Animal science is interdisciplinary in nature, drawing from both Internal medicine and Carcass composition. His Grazing research includes themes of Meal, Weaning, Pasture, Anatomy and Intramuscular fat.

His Pasture research incorporates themes from Breed, Protein content, Cortisol level and Subcutaneous fat. His work on Chicken breast as part of his general Food science study is frequently connected to Nanocomposite, thereby bridging the divide between different branches of science. His research in Veterinary medicine tackles topics such as Carcass weight which are related to areas like Marchigiana.

His most cited work include:

  • Live weight, body size and carcass characteristics of young bulls of fifteen European breeds (157 citations)
  • Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. (93 citations)
  • Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef (90 citations)

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

His scientific interests lie mostly in Animal science, Food science, Breed, Grazing and Intramuscular fat. In the field of Animal science, his study on Beef cattle overlaps with subjects such as Quality. His biological study spans a wide range of topics, including Veterinary medicine and Weaning.

When carried out as part of a general Food science research project, his work on Modified atmosphere is frequently linked to work in Lipid oxidation and alpha-Tocopherol, therefore connecting diverse disciplines of study. The concepts of his Grazing study are interwoven with issues in Straw, Forage and Pasture. The study incorporates disciplines such as Loin, Tenderness, Shelf life and Fatty acid in addition to Intramuscular fat.

He most often published in these fields:

  • Animal science (58.46%)
  • Food science (25.38%)
  • Breed (20.77%)

What were the highlights of his more recent work (between 2017-2021)?

  • Animal science (58.46%)
  • Food science (25.38%)
  • Quality (13.08%)

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

Guillermo Ripoll mostly deals with Animal science, Food science, Quality, Marketing and Breed. His studies in Animal science integrate themes in fields like Grazing and Carotenoid. His Grazing research includes elements of Single-nucleotide polymorphism and Ageing.

Guillermo Ripoll usually deals with Food science and limits it to topics linked to Fatty acid and Hay. The concepts of his Breed study are interwoven with issues in Longissimus thoracis muscle, Cooked meat, Texture, Texture profile analysis and Straw. His work in Straw addresses subjects such as Carcass weight, which are connected to disciplines such as Fatty acid composition.

Between 2017 and 2021, his most popular works were:

  • Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. (21 citations)
  • Effects of an anti-gonadotrophin releasing hormone vaccine on the morphology, structure and function of bull testes. (7 citations)
  • Use of visible and near infrared reflectance spectra to predict lipid peroxidation of light lamb meat and discriminate dam's feeding systems (7 citations)

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

  • Food science
  • Internal medicine
  • Animal science

His primary areas of investigation include Food science, Animal science, Shelf life, Willingness to pay and Metmyoglobin. His Modified atmosphere study in the realm of Food science connects with subjects such as Lipid oxidation, Home test, Perception and Eugenol. His Animal science research incorporates themes from Texture, Texture profile analysis and Cooked meat.

His Shelf life research is multidisciplinary, incorporating perspectives in Standard illuminant, Lightness, Food storage and Hue. Throughout his Metmyoglobin studies, Guillermo Ripoll incorporates elements of other sciences such as Tenderness, Growth hormone, Gonadotropin releasing factor, Meat tenderness and Intramuscular fat. His work on Quality, Product and Purchasing as part of general Marketing study is frequently linked to Socioeconomic status and Product involvement, bridging the gap between 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

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

Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat.

G. Ripoll;M. Joy;F. Muñoz.
Meat Science (2011)

159 Citations

Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef

G. Ripoll;P. Albertí;B. Panea;J.L. Olleta.
Meat Science (2008)

157 Citations

Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat

Alberto Bernués;Guillermo Ripoll;Begoña Panea.
Food Quality and Preference (2012)

137 Citations

Effect of feeding system on growth and carcass characteristics of Churra Tensina light lambs

S. Carrasco;G. Ripoll;A. Sanz;J. Álvarez-Rodríguez.
Livestock Science (2009)

133 Citations

Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality

Begoña Panea;Guillermo Ripoll;Jaime González;Ángel Fernández-Cuello.
Journal of Food Engineering (2014)

127 Citations

Meat and fat colour as a tool to trace grass-feeding systems in light lamb production.

Guillermo Ripoll;Margalida Joy;F Muñoz;P Albertí.
Meat Science (2008)

126 Citations

Carcass characterisation of seven Spanish beef breeds slaughtered at two commercial weights

P. Albertí;G. Ripoll;F. Goyache;F. Lahoz.
Meat Science (2005)

113 Citations

Effects of feeding system on carcass and non-carcass composition of Churra Tensina light lambs

M. Joy;G. Ripoll;R. Delfa.
Small Ruminant Research (2008)

107 Citations

Influence of feeding systems on cortisol levels, fat colour and instrumental meat quality in light lambs

S. Carrasco;B. Panea;G. Ripoll;A. Sanz.
Meat Science (2009)

92 Citations

Best Scientists Citing Guillermo Ripoll

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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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