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 34 Citations 5,804 132 World Ranking 301 National Ranking 23

Overview

What is she best known for?

The fields of study she is best known for:

  • Internal medicine
  • Food science
  • Biochemistry

Robyn D. Warner focuses on Tenderness, Food science, Animal science, Biotechnology and Soil indicators. Robyn D. Warner has included themes like Myofibril, Intramuscular fat and Pre slaughter in her Tenderness study. Her research in the fields of Flavor, PSE meat, Water holding capacity and Longissimus Thoracis overlaps with other disciplines such as Cooperative research.

Her Animal science research is multidisciplinary, incorporating elements of Glycogen, Dietary Magnesium and Environmental management system. Her study in Biotechnology is interdisciplinary in nature, drawing from both Quality and Acute stress. Her Soil indicators study combines topics from a wide range of disciplines, such as Muscle metabolism, Longissimus Lumborum and Stimulation.

Her most cited work include:

  • Muscle protein changes post mortem in relation to pork quality traits (290 citations)
  • Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? (272 citations)
  • A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. (228 citations)

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

Her main research concerns Animal science, Food science, Tenderness, Quality and Biotechnology. Her studies deal with areas such as Glycogen, Soil indicators, Environmental management system and Stimulation as well as Animal science. Her Environmental management system study combines topics in areas such as Carcass weight and Longissimus Lumborum.

Her Food science research includes elements of Lipid oxidation and Antioxidant. Her research integrates issues of Intramuscular fat and Ageing in her study of Tenderness. Her Intramuscular fat research is multidisciplinary, relying on both Red meat, Flock and Marbled meat.

She most often published in these fields:

  • Animal science (43.46%)
  • Food science (38.79%)
  • Tenderness (36.92%)

What were the highlights of her more recent work (between 2017-2021)?

  • Food science (38.79%)
  • Animal science (43.46%)
  • Tenderness (36.92%)

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

Robyn D. Warner spends much of her time researching Food science, Animal science, Tenderness, Quality and Biophysics. Robyn D. Warner interconnects Chitosan, Sorghum and Lipid oxidation, Antioxidant in the investigation of issues within Food science. Her work on Meat tenderness and Breed as part of general Animal science research is frequently linked to Respiration rate, thereby connecting diverse disciplines of science.

Her study in Tenderness is interdisciplinary in nature, drawing from both Sous vide, Water holding capacity, Stimulation and Computational biology. As a part of the same scientific study, Robyn D. Warner usually deals with the Quality, concentrating on Vitamin e supplementation and frequently concerns with Toxicology, Bovine muscle and Longissimus thoracis muscle. Her study on Biophysics also encompasses disciplines like

  • Sarcomere which is related to area like Myofibril, Sarcoplasm, Myofilament and Myoglobin,
  • Muscle fibre that connect with fields like Rigor mortis.

Between 2017 and 2021, her most popular works were:

  • Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. (38 citations)
  • Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork (30 citations)
  • Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications. (27 citations)

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

  • Internal medicine
  • Food science
  • Biochemistry

Robyn D. Warner mainly focuses on Food science, Biophysics, Sarcomere, Myofibril and Protein oxidation. The Preservative research she does as part of her general Food science study is frequently linked to other disciplines of science, such as Codium, therefore creating a link between diverse domains of science. The Preservative study combines topics in areas such as Emulsion, Pectin, Loin and Meat tenderness.

Her Biophysics study combines topics in areas such as Myoglobin and Sarcoplasm. Her Shelf life research is multidisciplinary, incorporating perspectives in Glycogen, Glycogenolysis, Food quality and Physiology. The Paleness study which covers Myocyte that intersects with Tenderness, Reactive nitrogen species, Metabolic pathway and Nitric oxide.

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

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

D.M. Ferguson;R.D. Warner.
Meat Science (2008)

535 Citations

Muscle protein changes post mortem in relation to pork quality traits

R.D. Warner;R.G. Kauffman;M.L. Greaser.
Meat Science (1997)

454 Citations

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.

J.M. Hughes;S.K. Oiseth;P.P. Purslow;R.D. Warner.
Meat Science (2014)

364 Citations

Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat

F.R. Dunshea;D.N. D’Souza;D.W. Pethick;G.S. Harper.
Meat Science (2005)

319 Citations

Genetic and environmental effects on meat quality

R.D. Warner;P.L. Greenwood;D.W. Pethick;D.M. Ferguson.
Meat Science (2010)

265 Citations

Active and intelligent packaging in meat industry

Zhongxiang Fang;Yanyun Zhao;Robyn D. Warner;Stuart K. Johnson.
Trends in Food Science and Technology (2017)

260 Citations

The effect of dietary magnesium aspartate supplementation on pork quality.

D N D'Souza;R D Warner;B J Leury;F R Dunshea.
Journal of Animal Science (1998)

238 Citations

Halothane genotype, pre-slaughter handling and stunning method all influence pork quality.

H.A Channon;A.M Payne;R.D Warner.
Meat Science (2000)

201 Citations

Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality

H.A Channon;A.M Payne;R.D Warner.
Meat Science (2002)

167 Citations

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Yuan H. Brad Kim;Yuan H. Brad Kim;Robyn D. Warner;Katja Rosenvold.
Animal Production Science (2014)

166 Citations

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