H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 66 Citations 21,227 137 World Ranking 3897 National Ranking 309

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Gene

Polyunsaturated fatty acid, Food science, Fatty acid, Linoleic acid and Fish oil are his primary areas of study. His Polyunsaturated fatty acid research integrates issues from Adipose tissue, Conjugated linoleic acid, Organoleptic and Linolenic acid. His study in Adipose tissue is interdisciplinary in nature, drawing from both Fatty acid composition and Beef cattle.

In general Food science study, his work on Silage often relates to the realm of Composition, thereby connecting several areas of interest. His Fatty acid research incorporates elements of Breed, Intramuscular fat and Tenderness. His Fish oil research includes themes of Linseed oil, Lipid oxidation and Animal science.

His most cited work include:

  • Effects of fatty acids on meat quality: a review (1634 citations)
  • Fat deposition, fatty acid composition and meat quality: A review (1509 citations)
  • Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality (513 citations)

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

His main research concerns Food science, Polyunsaturated fatty acid, Animal science, Fatty acid and Adipose tissue. His studies deal with areas such as Breed and Vitamin E as well as Food science. His Polyunsaturated fatty acid research is multidisciplinary, incorporating elements of Fish oil and Linoleic acid.

The various areas that J. D. Wood examines in his Fish oil study include Linseed oil, Conjugated linoleic acid, Aroma and Lipid oxidation. His study on Intramuscular fat and Live weight is often connected to Quality and Cattle feeding as part of broader study in Animal science. His Fatty acid research is multidisciplinary, relying on both Ruminant and Taste.

He most often published in these fields:

  • Food science (44.94%)
  • Polyunsaturated fatty acid (28.65%)
  • Animal science (26.40%)

What were the highlights of his more recent work (between 2005-2018)?

  • Food science (44.94%)
  • Animal science (26.40%)
  • Polyunsaturated fatty acid (28.65%)

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

His primary scientific interests are in Food science, Animal science, Polyunsaturated fatty acid, Boar taint and Vitamin E. His studies in Food science integrate themes in fields like Fish oil and Linoleic acid. His Animal science research includes elements of Low protein and Polyphenol.

His Polyunsaturated fatty acid study is concerned with the field of Fatty acid as a whole. His Boar taint study also includes

  • Androstenone that intertwine with fields like Adipose tissue and Skatole,
  • Biotechnology that intertwine with fields like Agricultural science, Food processing and Food quality. His study looks at the relationship between Vitamin E and fields such as Lipid oxidation, as well as how they intersect with chemical problems.

Between 2005 and 2018, his most popular works were:

  • Fat deposition, fatty acid composition and meat quality: A review (1509 citations)
  • Flavour perception of oxidation in beef (434 citations)
  • Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality (183 citations)

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

  • Enzyme
  • Biochemistry
  • Gene

J. D. Wood spends much of his time researching Food science, Polyunsaturated fatty acid, Silage, Flavour and Linoleic acid. His Food science research is multidisciplinary, incorporating perspectives in Lipid oxidation and Vitamin E. The study incorporates disciplines such as Conjugated linoleic acid and Animal science in addition to Polyunsaturated fatty acid.

His Silage study combines topics in areas such as Breed and Dry matter. His biological study spans a wide range of topics, including Oleic acid and Intramuscular fat. His research investigates the link between Oleic acid and topics such as Essential fatty acid that cross with problems in Adipose tissue.

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

Effects of fatty acids on meat quality: a review

JD Wood;RI Richardson;GR Nute;AV Fisher.
Meat Science (2004)

2636 Citations

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

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

2421 Citations

Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

J. D. Wood;M. Enser.
British Journal of Nutrition (1997)

790 Citations

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.

M. Enser;K.G. Hallett;B. Hewett;G.A.J. Fursey.
Meat Science (1998)

749 Citations

Fatty acid content and composition of english beef, lamb and pork at retail.

M. Enser;K. Hallett;B. Hewitt;G.A.J. Fursey.
Meat Science (1996)

717 Citations

Flavour perception of oxidation in beef

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

627 Citations

Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle

Nigel D. Scollan;Nag-Jin Choi;Esra Kurt;Alan V. Fisher.
British Journal of Nutrition (2001)

586 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

Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds

Karin Nuernberg;D. Dannenberger;G. Nuernberg;K. Ender.
Livestock Production Science (2005)

520 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

If you think any of the details on this page are incorrect, let us know.

Contact us

Best Scientists Citing J. D. Wood

Louwrens C. Hoffman

Louwrens C. Hoffman

University of Queensland

Publications: 78

Rui J.B. Bessa

Rui J.B. Bessa

University of Lisbon

Publications: 70

Carlos Sañudo

Carlos Sañudo

University of Zaragoza

Publications: 67

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 66

M.M. Campo

M.M. Campo

University of Zaragoza

Publications: 54

David L. Hopkins

David L. Hopkins

New South Wales Department of Primary Industries

Publications: 54

Alessandro Priolo

Alessandro Priolo

University of Catania

Publications: 51

Susana P. Alves

Susana P. Alves

University of Lisbon

Publications: 49

Clemente J. Lopez-Bote

Clemente J. Lopez-Bote

Complutense University of Madrid

Publications: 47

Frank J. Monahan

Frank J. Monahan

University College Dublin

Publications: 46

Joseph P. Kerry

Joseph P. Kerry

University College Cork

Publications: 46

Nigel D. Scollan

Nigel D. Scollan

Queen's University Belfast

Publications: 43

Guillermo Ripoll

Guillermo Ripoll

University of Zaragoza

Publications: 41

Jennifer L. Aalhus

Jennifer L. Aalhus

Agriculture and Agriculture-Food Canada

Publications: 40

Giuseppe Luciano

Giuseppe Luciano

University of Catania

Publications: 36

Eric N. Ponnampalam

Eric N. Ponnampalam

University of Melbourne

Publications: 35

Something went wrong. Please try again later.