The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where José Luis Olleta sits on this spectrum.
This scientist: 105 publications — 30th percentile
30% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 442 publications or more.
The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where José Luis Olleta sits on this spectrum.
This scientist: 32 D-Index — 34th percentile
34% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 77 D-Index or more.
José Luis Olleta spends much of his time researching Animal science, Breed, Veterinary medicine, Tenderness and Ageing. His work in the fields of Animal science, such as Beef cattle and Awassi, overlaps with other areas such as Quality. His Breed research integrates issues from Food science, Intramuscular fat and Sensory analysis.
The Veterinary medicine study combines topics in areas such as Carcass weight and Live weight. José Luis Olleta has researched Tenderness in several fields, including Mineralogy and Analytical chemistry. His studies in Ageing integrate themes in fields like Double muscled, Slaughter weight and Breed type.
José Luis Olleta mainly focuses on Animal science, Food science, Breed, Tenderness and Quality. He regularly ties together related areas like Carcass weight in his Animal science studies. His research integrates issues of Fatty acid composition and Fatty acid in his study of Food science.
His study focuses on the intersection of Breed and fields such as Intramuscular fat with connections in the field of Longissimus Thoracis, Polyunsaturated fatty acid and Weaning. The concepts of his Tenderness study are interwoven with issues in Sensory analysis, Organoleptic, Flavour and Ageing. José Luis Olleta works mostly in the field of Ageing, limiting it down to concerns involving Slaughter weight and, occasionally, Live weight.
His primary areas of investigation include Animal science, Food science, Breed, Pomace and Lipid oxidation. His work often combines Animal science and Quality studies. His work on Intramuscular fat and Sunflower oil as part of his general Food science study is frequently connected to Straw and Compression test, thereby bridging the divide between different branches of science.
His studies deal with areas such as Organoleptic, Sensory tests, Animal feed and Ageing as well as Intramuscular fat. His Breed research incorporates themes from Carcass weight and Longissimus thoracis muscle. The various areas that he examines in his Carcass weight study include Texture, Collagen solubility and Beef cattle.
José Luis Olleta mainly investigates Animal science, Quality, Feeding duration, Body condition score and Production system. His Production system research includes a combination of various areas of study, such as Breed, Carcass weight, Texture, Beef cattle and Compression stress. As part of his studies on Breed, José Luis Olleta frequently links adjacent subjects like Collagen solubility.
P. Albertí;B. Panea;C. Sañudo;J.L. Olleta
C. Sañudo;M.M. Campo;I. Sierra;G.A. María
S. Martı́nez-Cerezo;C. Sañudo;B. Panea;I. Medel
Mette Christensen;Per Ertbjerg;Sebastiana Failla;Carlos Sañudo
M.M. Campo;P. Santolaria;C. Sañudo;J. Lepetit
C Sañudo;E.S Macie;J.L Olleta;M Villarroel
G. Ripoll;P. Albertí;B. Panea;J.L. Olleta
C. Sañudo;I. Sierra;J. L. Olleta;L. Martin
Jesús Piedrafita;Raquel Quintanilla;Carlos Sañudo;José-Luis Olleta
G. C. Miranda-de la Lama;M. Villarroel;J. L. Olleta;S. Alierta
G.A. Marı́a;M. Villarroel;C. Sañudo;J.L. Olleta
P. Albertí;G. Ripoll;F. Goyache;F. Lahoz
S. Martı́nez-Cerezo;C. Sañudo;I. Medel;J.L. Olleta
C.E. Realini;Z. Kallas;M. Pérez-Juan;I. Gómez
M Villarroel;G.A Marı́a;C Sañudo;J.L Olleta
Virginia Celia Resconi;Ana Escudero;José Antonio Beltrán;José Luis Olleta
X. Serra;L. Guerrero;M.D. Guàrdia;M. Gil
Marta Gil;Xavier Serra;Marina Gispert;M Àngels Oliver
Genaro C. Miranda-de la Lama;Genaro C. Miranda-de la Lama;Paula Monge;Morris Villarroel;Jose Luis Olleta
X. Serra;M. Gil;M. Gispert;L. Guerrero
M. Font i Furnols;R. San Julián;L. Guerrero;C. Sañudo
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Additionally, pursuing an online degree in exercise science is a complementary pathway. This degree enhances knowledge about physical health and rehabilitation, which can benefit those working with animals or in related health professions.
INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Publications: 29
INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Publications: 16
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