D-Index & Metrics Best Publications

Roberto J. Peña

International Maize and Wheat Improvement Center
Mexico

D-Index & Metrics 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.

Discipline name Citations Publications World Ranking National Ranking

Plant Science and Agronomy D-index 40 Citations 5,536 98 World Ranking 1621 National Ranking 20

Overview

What is he best known for?

The fields of study he is best known for:

Gene
Genetics
Food science

Roberto J. Peña mainly focuses on Biotechnology, Glutenin, Agronomy, Cultivar and Genetics. His studies in Glutenin integrate themes in fields like Common wheat and Allele. As a part of the same scientific study, he usually deals with the Agronomy, concentrating on Food processing and frequently concerns with Grain quality and Food technology.

As part of his studies on Cultivar, Roberto J. Peña frequently links adjacent subjects like Food science. His study in the fields of Gluten under the domain of Food science overlaps with other disciplines such as Composition. His Gluten research incorporates elements of Poaceae, Germplasm and Starch.

His most cited work include:

Enhancing the mineral and vitamin content of wheat and maize through plant breeding (309 citations)
Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats (160 citations)
Variation in quality characteristics associated with some spring 1B/1R translocation wheats (158 citations)

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

The scientist’s investigation covers issues in Agronomy, Glutenin, Cultivar, Gluten and Biotechnology. The study incorporates disciplines such as Common wheat, Botany, Storage protein, Allele and Locus in addition to Glutenin. He has researched Cultivar in several fields, including Farinograph, Food science and Poaceae.

His Gluten study incorporates themes from Drought stress, Protein content and Viscoelasticity. His Biotechnology study combines topics in areas such as Plant disease resistance and Starch. His Plant breeding research focuses on Breeding program and how it relates to Quantitative trait locus.

He most often published in these fields:

Agronomy (40.82%)
Glutenin (35.71%)
Cultivar (34.69%)

What were the highlights of his more recent work (between 2012-2020)?

Agronomy (40.82%)
Gluten (29.59%)
Biotechnology (26.53%)

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

His primary areas of investigation include Agronomy, Gluten, Biotechnology, Glutenin and Cultivar. His biological study deals with issues like Bread making, which deal with fields such as Food products. The subject of his Gluten research is within the realm of Food science.

His studies deal with areas such as Plant disease resistance, Breeding program, Germplasm and Plant breeding as well as Biotechnology. The concepts of his Glutenin study are interwoven with issues in Storage protein, Drought stress, Protein content and Allele. His Cultivar study frequently draws parallels with other fields, such as Common wheat.

Between 2012 and 2020, his most popular works were:

Genomic Selection for Processing and End-Use Quality Traits in the CIMMYT Spring Bread Wheat Breeding Program (90 citations)
Genetic characterization of the wheat association mapping initiative (WAMI) panel for dissection of complex traits in spring wheat. (83 citations)
Genomic Prediction of Gene Bank Wheat Landraces (74 citations)

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

Enhancing the mineral and vitamin content of wheat and maize through plant breeding

J.I. Ortiz-Monasterio;N. Palacios-Rojas;E. Meng;K. Pixley.
Journal of Cereal Science (2007)

520 Citations

Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats

Z. H. He;Z. H. He;L. Liu;X. C. Xia;J. J. Liu.
Cereal Chemistry (2005)

282 Citations

Variation in quality characteristics associated with some spring 1B/1R translocation wheats

R.J. Pena;A. Amaya;S. Rajaram;A. Mujeeb-Kazi.
Journal of Cereal Science (1990)

249 Citations

Allelic variation at the glu-1 and glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in chinese bread wheats

Li Liu;Zhonghu He;Jun Yan;Yan Zhang.
Euphytica (2005)

189 Citations

Relationship between grain yield and carbon isotope discrimination in bread wheat under four water regimes

Philippe Monneveux;Matthew P. Reynolds;Richard Trethowan;Hector González-Santoyo.
European Journal of Agronomy (2005)

179 Citations

Characterization of low-molecular-weight glutenin subunit Glu-B3 genes and development of STS markers in common wheat (Triticum aestivum L.)

L. H. Wang;X. L. Zhao;Z. H. He;Z. H. He;W. Ma.
Theoretical and Applied Genetics (2009)

156 Citations

Genomic Selection for Processing and End-Use Quality Traits in the CIMMYT Spring Bread Wheat Breeding Program

Sarah D. Battenfield;Carlos Guzmán;R. Chris Gaynor;Ravi P. Singh.
The Plant Genome (2016)

154 Citations

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

Z.H. He;Z.H. He;J. Yang;Y. Zhang;K.J. Quail.
Euphytica (2004)

147 Citations

Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat

Li Liu;Tatsuya M. Ikeda;Gerard Branlard;Roberto J. Peña.
BMC Plant Biology (2010)

146 Citations

Genetic characterization of the wheat association mapping initiative (WAMI) panel for dissection of complex traits in spring wheat.

M. S. Lopes;S. Dreisigacker;R. J. Peña;S. Sukumaran.
Theoretical and Applied Genetics (2015)

143 Citations

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Frequent Co-Authors

External Links

Personal Website for Roberto J. Peña