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 23 Citations 3,146 57 World Ranking 1281 National Ranking 61

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Animal science
  • Internal medicine

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.

His most cited work include:

  • Live weight, body size and carcass characteristics of young bulls of fifteen European breeds (157 citations)
  • Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat (128 citations)
  • Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. (123 citations)

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

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.

He most often published in these fields:

  • Animal science (57.95%)
  • Food science (34.09%)
  • Breed (28.41%)

What were the highlights of his more recent work (between 2015-2021)?

  • Animal science (57.95%)
  • Food science (34.09%)
  • Breed (28.41%)

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

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.

Between 2015 and 2021, his most popular works were:

  • Carcass and Meat Quality in Goat (6 citations)
  • Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality (6 citations)
  • Effect of linseed supplementation level and feeding duration on performance, carcass and meat quality of cull ewes (4 citations)

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

  • Food science
  • Animal science
  • Internal medicine

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.

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

Breed effect on carcase and meat quality of suckling lambs

C. Sañudo;M.M. Campo;I. Sierra;G.A. María.
Meat Science (1997)

259 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

Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

S. Martı́nez-Cerezo;C. Sañudo;B. Panea;I. Medel.
Meat Science (2005)

216 Citations

Assessment of breed type and ageing time effects on beef meat quality using two different texture devices

M.M. Campo;P. Santolaria;C. Sañudo;J. Lepetit.
Meat Science (2000)

210 Citations

The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices.

C Sañudo;E.S Macie;J.L Olleta;M Villarroel.
Meat Science (2004)

207 Citations

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.
Meat Science (2011)

194 Citations

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.
Animal Science (1998)

162 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

Effect of transport time and ageing on aspects of beef quality.

G.A. Marı́a;M. Villarroel;C. Sañudo;J.L. Olleta.
Meat Science (2003)

118 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

Best Scientists Citing José Luis Olleta

Carlos Sañudo

Carlos Sañudo

University of Zaragoza

Publications: 48

Guillermo Ripoll

Guillermo Ripoll

University of Zaragoza

Publications: 35

Brigitte Picard

Brigitte Picard

University of Clermont Auvergne

Publications: 31

M.M. Campo

M.M. Campo

University of Zaragoza

Publications: 30

Jean-François Hocquette

Jean-François Hocquette

INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

Publications: 29

Voster Muchenje

Voster Muchenje

University of Fort Hare

Publications: 25

David L. Hopkins

David L. Hopkins

New South Wales Department of Primary Industries

Publications: 24

Margalida Joy

Margalida Joy

Centro de Investigación y Tecnología Agroalimentaria de Aragón

Publications: 19

Begoña Panea

Begoña Panea

University of Zaragoza

Publications: 19

Gustavo A. María

Gustavo A. María

University of Zaragoza

Publications: 18

Morris Villarroel

Morris Villarroel

Technical University of Madrid

Publications: 18

Da-Wen Sun

Da-Wen Sun

National University of Ireland

Publications: 18

Didier Micol

Didier Micol

INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

Publications: 16

Louwrens C. Hoffman

Louwrens C. Hoffman

University of Queensland

Publications: 16

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 15

Ivanor Nunes do Prado

Ivanor Nunes do Prado

State University of Maringa

Publications: 15

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.

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

Contact us
Something went wrong. Please try again later.