G.R. Nute

10.7k total citations · 3 hit papers
89 papers, 8.3k citations indexed

About

G.R. Nute is a scholar working on Animal Science and Zoology, Genetics and Food Science. According to data from OpenAlex, G.R. Nute has authored 89 papers receiving a total of 8.3k indexed citations (citations by other indexed papers that have themselves been cited), including 76 papers in Animal Science and Zoology, 13 papers in Genetics and 13 papers in Food Science. Recurrent topics in G.R. Nute's work include Meat and Animal Product Quality (75 papers), Animal Nutrition and Physiology (44 papers) and Genetic and phenotypic traits in livestock (13 papers). G.R. Nute is often cited by papers focused on Meat and Animal Product Quality (75 papers), Animal Nutrition and Physiology (44 papers) and Genetic and phenotypic traits in livestock (13 papers). G.R. Nute collaborates with scholars based in United Kingdom, Spain and Ghana. G.R. Nute's co-authors include J.D. Wood, M. Enser, R.I. Richardson, P.R. Sheard, A.V. Fisher, FM Whittington, M.M. Campo, S.I. Hughes, Eleni Kasapidou and C. Sañudo and has published in prestigious journals such as Aquaculture, Journal of Animal Science and Journal of Food Science.

In The Last Decade

G.R. Nute

88 papers receiving 7.9k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Fat deposition, fatty acid composition and meat quality: A review

2007 2.0k citations J.D. Wood, M. Enser et al. Meat Science profile →
Effects of fatty acids on meat quality: a review

2003 1.9k citations J.D. Wood, R.I. Richardson et al. Meat Science profile →
Flavour perception of oxidation in beef

2005 631 citations M.M. Campo, G.R. Nute et al. Meat Science profile →

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author						Papers	Cites
G.R. Nute	7.0k	1.4k	1.3k	1.3k	1.3k	89	8.3k
M.M. Campo	6.4k 0.9×	992 0.7×	954 0.7×	1.9k 1.4×	1.2k 0.9×	133	7.6k
M. Enser	8.5k 1.2×	2.7k 1.9×	1.5k 1.1×	1.4k 1.0×	2.3k 1.7×	114	11.1k
J.L. Aalhus	4.2k 0.6×	1.3k 0.9×	863 0.6×	792 0.6×	1.0k 0.8×	216	5.9k
P.R. Sheard	4.5k 0.6×	1.1k 0.8×	757 0.6×	923 0.7×	798 0.6×	28	5.5k
A.V. Fisher	4.0k 0.6×	907 0.6×	941 0.7×	600 0.5×	960 0.7×	40	4.8k
F. K. McKeith	7.5k 1.1×	684 0.5×	1.1k 0.8×	2.2k 1.6×	689 0.5×	257	8.9k
R.J.B. Bessa	4.2k 0.6×	1.9k 1.3×	988 0.7×	793 0.6×	2.4k 1.8×	230	7.1k
C. Sañudo	5.2k 0.7×	480 0.3×	1.1k 0.9×	1.4k 1.0×	1.3k 1.0×	152	6.2k
C.J. López-Bote	4.5k 0.7×	1.1k 0.8×	498 0.4×	696 0.5×	233 0.2×	220	7.0k
Melvin C. Hunt	7.1k 1.0×	885 0.6×	410 0.3×	2.5k 1.9×	340 0.3×	189	8.1k

Countries citing papers authored by G.R. Nute

Since Specialization

Citations

This map shows the geographic impact of G.R. Nute's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by G.R. Nute with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites G.R. Nute more than expected).

Fields of papers citing papers by G.R. Nute

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by G.R. Nute. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by G.R. Nute. The network helps show where G.R. Nute may publish in the future.

Co-authorship network of co-authors of G.R. Nute

This figure shows the co-authorship network connecting the top 25 collaborators of G.R. Nute. A scholar is included among the top collaborators of G.R. Nute based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with G.R. Nute. G.R. Nute is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Wood, J.D., et al.. (2012). Effect of dietary chicory on boar taint. Meat Science. 91(4). 396–401. 24 indexed citations

Whittington, FM, et al.. (2010). Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat. Meat Science. 88(2). 249–255. 31 indexed citations

Wood, J.D., M. Enser, A.V. Fisher, et al.. (2007). Fat deposition, fatty acid composition and meat quality: A review. Meat Science. 78(4). 343–358. 2027 indexed citations breakdown →

Wood, J.D., et al.. (2007). A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition. Meat Science. 78(3). 176–184. 64 indexed citations

Warren, Helen, N.D. Scollan, G.R. Nute, et al.. (2007). Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour. Meat Science. 78(3). 270–278. 96 indexed citations

Richardson, R.I., et al.. (2006). Identification of quantitative trait loci affecting fatty acid composition in sheep.. Proceedings of the 8th World Congress on Genetics Applied to Livestock Production, Belo Horizonte, Minas Gerais, Brazil, 13-18 August, 2006. 3 indexed citations

Teye, G. A., P.R. Sheard, FM Whittington, et al.. (2006). Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science. 73(1). 157–165. 213 indexed citations

Oliver, M.A., G.R. Nute, R. San Julián, et al.. (2006). Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers. Meat Science. 74(3). 435–442. 74 indexed citations

Richardson, R.I., et al.. (2006). Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheep1. Journal of Animal Science. 84(12). 3228–3238. 44 indexed citations

10.

Sheard, P.R., G.R. Nute, R.I. Richardson, & J.D. Wood. (2005). Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs. Meat Science. 70(4). 699–707. 27 indexed citations

11.

Campo, M.M., G.R. Nute, S.I. Hughes, et al.. (2005). Flavour perception of oxidation in beef. Meat Science. 72(2). 303–311. 631 indexed citations breakdown →

12.

Whittington, FM, G.R. Nute, S.I. Hughes, et al.. (2004). Relationships between skatole and androstenone accumulation, and cytochrome P4502E1 expression in Meishan×Large White pigs. Meat Science. 67(4). 569–576. 49 indexed citations

13.

Ngapo, T.M., Eric Dransfield, J.-F. Martin, et al.. (2003). Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark. Meat Science. 66(1). 125–134. 103 indexed citations

14.

Wood, J.D., R.I. Richardson, G.R. Nute, et al.. (2003). Effects of fatty acids on meat quality: a review. Meat Science. 66(1). 21–32. 1874 indexed citations breakdown →

15.

Sheard, P.R., J.D. Wood, G.R. Nute, & Rita Ball. (1998). Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption. Meat Science. 49(2). 193–204. 19 indexed citations

16.

Sheard, P.R., et al.. (1998). The effect of cooking on the chemical composition of meat products with special reference to fat loss. Meat Science. 49(2). 175–191. 62 indexed citations

17.

Nute, G.R., et al.. (1997). The problem of taint in pork—III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrations. Meat Science. 47(1-2). 63–76. 32 indexed citations

18.

Warriss, P. D., S.N. Brown, G.R. Nute, et al.. (1995). Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigs. Meat Science. 41(1). 55–68. 33 indexed citations

19.

Lewis, P. D., et al.. (1992). Responses of UK and Label-type male chickens to UK and Label production systems : sensory attributes. British Poultry Science. 33. 1120–1120. 2 indexed citations

20.

Fisher, A.V., et al.. (1992). A comparison of the carcass and meat quality characteristics of Piemontese cross and Charolais cross cattle at the same subcutaneous fat proportion. Explore Bristol Research. 54(3). 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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