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

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 →

Peers

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

#	Work	Indexed citations
1	Effect of dietary chicory on boar taint 2012 ·Meat Science ·(unknown), J.D. Wood, FM Whittington, G.R. Nute, S.I. Hughes, (unknown), K.R. Matthews	24
2	Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat 2010 ·Meat Science ·FM Whittington, (unknown), G.R. Nute, (unknown), S.I. Hughes, J.D. Wood	31
3	Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems 2009 ·Meat Science ·J. de la Fuente, M.T. Dı́az, I. Álvarez, M.A. Oliver, (unknown), C. Sañudo, M.M. Campo, F. Montossi, G.R. Nute, V. Cañeque	70
4	Fat deposition, fatty acid composition and meat quality: A review breakdown → 2007 ·Meat Science ·J.D. Wood, M. Enser, A.V. Fisher, G.R. Nute, P.R. Sheard, R.I. Richardson, S.I. Hughes, FM Whittington	2027
5	A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition 2007 ·Meat Science ·(unknown), J.D. Wood, G.R. Nute, FM Whittington, S.I. Hughes, P.R. Sheard	64
6	Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers 2006 ·Meat Science ·M.A. Oliver, G.R. Nute, (unknown), R. San Julián, M.M. Campo, C. Sañudo, V. Cañeque, Luís Guerrero, I. Álvarez, M.T. Dı́az, (unknown), M. Wicke, F. Montossi	74
7	Identification of quantitative trait loci affecting fatty acid composition in sheep. 2006 ·Proceedings of the 8th World Congress on Genetics Applied to Livestock Production, Belo Horizonte, Minas Gerais, Brazil, 13-18 August, 2006 ·(unknown), R.I. Richardson, G.R. Nute, Steve Bishop	3
8	Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality 2006 ·Meat Science ·G. A. Teye, P.R. Sheard, FM Whittington, G.R. Nute, A. H. Stewart, J.D. Wood	213
9	Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark 2003 ·Meat Science ·T.M. Ngapo, Eric Dransfield, J.-F. Martin, Maria Magnusson, Lone Bredahl, G.R. Nute	103
10	Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig1 2003 ·Journal of Animal Science ·M. Kouba, M. Enser, FM Whittington, G.R. Nute, J.D. Wood	246
11	Factors affecting the composition and amount of ‘white exudate’ from cooked bacon 2001 ·Meat Science ·P.R. Sheard, (unknown), (unknown), A. Robinson, R.I. Richardson, G.R. Nute	3
12	Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain 2000 ·Meat Science ·C. Sañudo, Michael Enser, M.M. Campo, G.R. Nute, G. A. María, I. Sierra, J.D. Wood	249
13	Shelf life and quality of pork and pork products with raised n-3 PUFA 2000 ·Meat Science ·P.R. Sheard, M. Enser, J.D. Wood, G.R. Nute, Byoungchul Gill, R.I. Richardson	145
14	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 1998 ·Meat Science ·P.R. Sheard, J.D. Wood, G.R. Nute, Rita Ball	19
15	The measurement of the responses to different odour intensities of `boar taint' using a sensory panel and an electronic nose 1998 ·Meat Science ·(unknown), G.R. Nute, J.D. Wood, F.W. Whittington, Andrew West	38
16	Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes 1997 ·Meat Science ·L.J. Farmer, G. C. Perry, P.D. Lewis, G.R. Nute, John Piggott, R. L. S. Patterson	75
17	The problem of taint in pork: 1. Detection thresholds and odour profiles of androstenone and skatole in a model system 1997 ·Meat Science ·(unknown), G.R. Nute, F.W. Whittington, J.D. Wood	51
18	Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigs 1995 ·Meat Science ·P. D. Warriss, S.N. Brown, G.R. Nute, T. G. Knowles, J. E. Hocking Edwards, A.M. Perry, S.P. Johnson	33
19	A comparison of the carcass and meat quality characteristics of Piemontese cross and Charolais cross cattle at the same subcutaneous fat proportion 1992 ·Explore Bristol Research ·A.V. Fisher, G.R. Nute, (unknown)	1
20	Responses of UK and Label-type male chickens to UK and Label production systems : sensory attributes 1992 ·British Poultry Science ·(unknown), (unknown), (unknown), P. D. Lewis, G.R. Nute	2

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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