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 25 Citations 3,121 63 World Ranking 903 National Ranking 13

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Animal science
  • Internal medicine

Roger W. Purchas focuses on Animal science, Tenderness, Quality characteristics, Surgery and Grazing. His Animal science research is multidisciplinary, incorporating elements of Meat sample and Cooked meat. His Tenderness research includes elements of Food deprivation, Slaughter weight, Sensory analysis and Beef cattle.

His Quality characteristics study combines topics from a wide range of disciplines, such as Breed, Live weight and Veterinary medicine. Roger W. Purchas has included themes like Longissimus dorsi muscle and Longissimus dorsi in his Surgery study. His Grazing study integrates concerns from other disciplines, such as Fodder, Lotus and Lotus corniculatus.

His most cited work include:

  • An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers (195 citations)
  • Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers. (145 citations)
  • Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers (142 citations)

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

His primary areas of investigation include Animal science, Food science, Tenderness, Quality characteristics and Carcass weight. His work deals with themes such as Pasture and Anatomy, which intersect with Animal science. He has researched Food science in several fields, including Linoleic acid, Taurine and Vitamin E.

His Tenderness research integrates issues from Semimembranosus muscle, Intramuscular fat and Myofibril. His studies deal with areas such as Weaning and Longissimus dorsi as well as Quality characteristics. The study incorporates disciplines such as Beef cattle, Loin, Longissimus muscle and Carcass composition in addition to Carcass weight.

He most often published in these fields:

  • Animal science (53.06%)
  • Food science (24.49%)
  • Tenderness (18.37%)

What were the highlights of his more recent work (between 2009-2020)?

  • Food science (24.49%)
  • Animal science (53.06%)
  • Tenderness (18.37%)

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

His primary areas of investigation include Food science, Animal science, Tenderness, Intramuscular fat and Biotechnology. His research in the fields of Palatability and Essential oil overlaps with other disciplines such as Individual animal and Food composition data. His Essential oil research includes elements of Dietary lipid, Flavour, Indole test, Flavor and Large white.

A large part of his Animal science studies is devoted to Breed. Tenderness is closely attributed to Quality characteristics in his work. Longissimus muscle is closely connected to Anatomy in his research, which is encompassed under the umbrella topic of Quality characteristics.

Between 2009 and 2020, his most popular works were:

  • Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand. (53 citations)
  • Cultured meat from muscle stem cells: A review of challenges and prospects (52 citations)
  • A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems. (45 citations)

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

  • Food science
  • Internal medicine
  • Genetics

His primary scientific interests are in Biotechnology, Cultured meat, Stem cell, Tissue culture and Nutrient density. He integrates many fields, such as Nutrient density and engineering, in his works. He integrates Polyunsaturated fatty acid with Nutrient content in his research.

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

An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers

R.W. Purchas.
Meat Science (1990)

300 Citations

Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers.

R. W. Purchas;D. L. Burnham;S. T. Morris.
Journal of Animal Science (2002)

243 Citations

A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)

I.T. Kadim;O. Mahgoub;R.W. Purchas.
Meat Science (2008)

214 Citations

Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers

R.W. Purchas;R. Aungsupakorn.
Meat Science (1993)

210 Citations

Effect of condensed tannins upon the performance of lambs grazing Lotus corniculatus and lucerne ( Medicago sativa )

Y. Wang;G. B. Douglas;G. C. Waghorn;T. N. Barry.
The Journal of Agricultural Science (1996)

206 Citations

Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate

Américo Garcia da Silva Sobrinho;Roger Walter Purchas;Isam Tawfik Kadim;Sandra Mari Yamamoto.
Revista Brasileira De Zootecnia (2005)

168 Citations

An objective measure of muscularity: Changes with animal growth and differences between Genetic lines of southdown sheep.

R.W. Purchas;A.S. Davies;A.Y. Abdullah.
Meat Science (1991)

145 Citations

Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality.

J.A.M. Janz;P.C.H. Morel;B.H.P. Wilkinson;R.W. Purchas.
Meat Science (2007)

145 Citations

Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine

R.W. Purchas;S.M. Rutherfurd;P.D. Pearce;R. Vather.
Meat Science (2004)

142 Citations

Carcass composition and meat quality differences between pasture-reared ewe and ram lambs.

P.L. Johnson;R.W. Purchas;J.C. McEwan;H.T. Blair.
Meat Science (2005)

123 Citations

Best Scientists Citing Roger W. Purchas

David L. Hopkins

David L. Hopkins

New South Wales Department of Primary Industries

Publications: 41

Louwrens C. Hoffman

Louwrens C. Hoffman

University of Queensland

Publications: 28

Isam T. Kadim

Isam T. Kadim

Sultan Qaboos University

Publications: 21

Carlos Sañudo

Carlos Sañudo

University of Zaragoza

Publications: 20

David W. Pethick

David W. Pethick

Murdoch University

Publications: 18

T. N. Barry

T. N. Barry

Massey University

Publications: 17

Osman Mahgoub

Osman Mahgoub

Sultan Qaboos University

Publications: 17

Warren C. McNabb

Warren C. McNabb

Massey University

Publications: 16

Robyn D. Warner

Robyn D. Warner

University of Melbourne

Publications: 15

Joseph P. Kerry

Joseph P. Kerry

University College Cork

Publications: 13

Frank R. Dunshea

Frank R. Dunshea

University of Melbourne

Publications: 13

Paul L. Greenwood

Paul L. Greenwood

University of New England

Publications: 13

Voster Muchenje

Voster Muchenje

University of Fort Hare

Publications: 12

Jennifer L. Aalhus

Jennifer L. Aalhus

Agriculture and Agriculture-Food Canada

Publications: 12

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 12

Bernard Faye

Bernard Faye

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Publications: 12

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.