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 26 Citations 4,089 62 World Ranking 753 National Ranking 36

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, Animal science, Breed, Fatty acid and Taste. The study incorporates disciplines such as Stearic acid, Lipid oxidation and Vitamin E in addition to Food science. The Stearic acid study combines topics in areas such as Saturated fatty acid and Conjugated linoleic acid.

His study in Breed is interdisciplinary in nature, drawing from both Flavour, Sensory analysis and Tenderness. His research on Fatty acid frequently links to adjacent areas such as Intramuscular fat. His work carried out in the field of Polyunsaturated fatty acid brings together such families of science as Crossbreed, Animal breeding, Sire, Large white and Fatty acid composition.

His most cited work include:

  • Effects of fatty acids on meat quality: a review (1634 citations)
  • Flavour perception of oxidation in beef (434 citations)
  • Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. (244 citations)

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

María del Mar Campo mostly deals with Food science, Animal science, Tenderness, Breed and Fatty acid. His Food science study frequently involves adjacent topics like Lipid oxidation. His research investigates the connection between Animal science and topics such as Sensory analysis that intersect with problems in Taste and Flavor.

The various areas that he examines in his Tenderness study include Quality, Organoleptic and Loin. His Breed research incorporates themes from Collagen solubility and Beef cattle. When carried out as part of a general Fatty acid research project, his work on Polyunsaturated fatty acid, Fatty acid composition and Linoleic acid is frequently linked to work in Cysteine and Ribose, therefore connecting diverse disciplines of study.

He most often published in these fields:

  • Food science (50.00%)
  • Animal science (37.50%)
  • Tenderness (22.32%)

What were the highlights of his more recent work (between 2018-2021)?

  • Animal science (37.50%)
  • Lipid oxidation (12.50%)
  • Breed (19.64%)

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

María del Mar Campo spends much of his time researching Animal science, Lipid oxidation, Breed, Food science and Purchasing. His Lipid oxidation study combines topics from a wide range of disciplines, such as Gas chromatography–mass spectrometry, Mass spectrometry, Essential oil and Fatty acid. His research investigates the connection between Breed and topics such as Tenderness that intersect with issues in Sensory analysis, Lipid content, Flavor, Marchigiana and Analysis of variance.

His Food science research incorporates elements of Antioxidant and Flock. His Purchasing study combines topics in areas such as Quality and Supply chain. In his research on the topic of Shelf life, Polyunsaturated fatty acid is strongly related with Vitamin.

Between 2018 and 2021, his most popular works were:

  • Supranutritional doses of vitamin E to improve lamb meat quality (19 citations)
  • Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees. (16 citations)
  • Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs. (10 citations)

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

  • Food science
  • Biochemistry
  • Animal science

Lipid oxidation, Food science, Protein content, Texel and Breed are his primary areas of study. His studies deal with areas such as Mass spectrometry, Chromatography, Gas chromatography–mass spectrometry and Reproducibility as well as Lipid oxidation. His studies in Food science integrate themes in fields like Tocopherol, Vitamin E, Polyunsaturated fatty acid, Fatty acid and Vitamin.

As part of his studies on Vitamin E, María del Mar Campo frequently links adjacent subjects like Shelf life. His Protein content research integrates issues from Fat content, Crossbreed and Sire. His Texel study is concerned with Animal science in general.

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

Flavour perception of oxidation in beef

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

627 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

Beef colour evolution as a function of ultimate pH.

M Abril;M.M Campo;A Önenç;C Sañudo.
Meat Science (2001)

276 Citations

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

Breed type and ageing time effects on sensory characteristics of beef strip loin steaks

M.M Campo;C Sañudo;B Panea;P Alberti.
Meat Science (1999)

232 Citations

Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production.

E. Dransfield;T.M. Ngapo;Niels Asger Nielsen;Lone Bredahl.
Meat Science (2005)

224 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

Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay.

M.T. Díaz;I. Álvarez;J. De la Fuente;C. Sañudo.
Meat Science (2005)

196 Citations

Assessment of commercial lamb meat quality by British and Spanish taste panels.

C. Sañudo;G.R. Nute;M.M. Campo;G. María.
Meat Science (1998)

188 Citations

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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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