T. G. O’Quinn

1.9k citations

117 papers · 1.4k indexed · h-index 19

Impact in

Animal Science and Zoology top 0.2%
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
Food Science top 1%
- Sensory Analysis and Statistical Methods

Papers in

Animal Science and Zoology 102
- Meat and Animal Product Quality 99
- Animal Nutrition and Physiology 44
Food Science 50
- Sensory Analysis and Statistical Methods 39

Co-authors: Jerrad F. Legako J.C. Brooks Mark F. Miller R. J. Rathmann A. J. Garmyn J. M. Gonzalez M.R. Hunt C.H. Corbin
Journals: Meat Science (26 papers)Journal of Animal Science (13 papers)Animal Frontiers (1 paper)International Journal of Food Microbiology (1 paper)Journal of Food Science (1 paper)
Partner nations: United States Ethiopia Netherlands

In The Last Decade

T. G. O’Quinn

108 papers receiving 1.3k citations

Peers

Countries citing papers authored by T. G. O’Quinn

Since Specialization

Citations

This map shows the geographic impact of T. G. O’Quinn'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 T. G. O’Quinn with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites T. G. O’Quinn more than expected).

Fields of papers citing papers by T. G. O’Quinn

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by T. G. O’Quinn. 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 T. G. O’Quinn. The network helps show where T. G. O’Quinn may publish in the future.

Co-authors

The 25 scholars most cited alongside T. G. O’Quinn, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with T. G. O’Quinn Line = papers co-authored together T. G. O’Quinn links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Determination of Consumer Purchase Thresholds for Discoloration of Beef Strip Steaks in Retail Display Kansas Agricultural Experiment Station Research Reports ·A.E. Kudryashov, M. A. F. Amran, Jiho Park, Д. Д. Зюляев, Michael D. Chao, Jiong Tao, Jessie Vipham, Luttgardes De O. Neto, T. G. O’Quinn	2025	0
2	Structural changes in collagen and aggrecan during extended aging may improve beef tenderness Meat Science ·William R. Strohl, Grace Bednar, Shiuh‐Ming Peng, Lucas C. T. e Nascimento, Géraldine Magnin, T. G. O’Quinn, Jiong Tao, Michael D. Chao	2023	7
3	A survey of Kansas beef producers and consumers who participate in business-to-consumer marketing of beef Translational Animal Science ·T. G. O’Quinn, Antonio Cancela Díaz, Noor Un-Nisa, А. Д. Петрачев, Junehee Kwon	2023	0
4	A current review of U.S. beef flavor II: Managing beef flavor Meat Science ·T. G. O’Quinn, Jerrad F. Legako, Dale R. Woerner, C. R. Kerth, Mahesh N. Nair, J. Chance Brooks, Liu Kuancheng, R. K. Miller	2023	18
5	Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system Meat Science ·Grace Bednar, Mary R. Roth, Ruth Welti, Mark P. Richards, Wei‐Wen Hsu, T. G. O’Quinn, Michael D. Chao	2022	6
6	Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages Kansas Agricultural Experiment Station Research Reports ·Nailah Shakhtur, Wahyuni Jaafar, Nicholas Comsa, Cyryl Szafarenko, Michael D. Chao, Jessie Vipham, Mike Apley, Dale A. Blasi, Steve Ensley, Mark D. Haub, Matt D. Miesner, Scott I. Lee, K. C. Olson, T. G. O’Quinn	2021	1
7	A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness Kansas Agricultural Experiment Station Research Reports ·Grace Bednar, H Salmhofer, Кирьянова Надежда Геннадьевна, T. G. O’Quinn, Eugene P. Trani, 泰一川邉, Michael D. Chao	2021	0
8	Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef Kansas Agricultural Experiment Station Research Reports ·Wahyuni Jaafar, Nailah Shakhtur, Nicholas Comsa, Cyryl Szafarenko, Michael D. Chao, Jessie Vipham, Mike Apley, Steve Ensley, Mark D. Haub, Matt D. Miesner, Scott I. Lee, K. C. Olson, T. G. O’Quinn	2021	1
9	A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness Meat Science ·Grace Bednar, H Salmhofer, Кирьянова Надежда Геннадьевна, T. G. O’Quinn, Géraldine Magnin, Vibhuti Shah, Michael D. Chao	2020	9
10	Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness Kansas Agricultural Experiment Station Research Reports ·Naveen Kushwaha, Fang Fu-bo, Jessie Vipham, Michael D. Chao, J. M. Gonzalez, T. A. Houser, Bradford J. Danner, T. G. O’Quinn	2019	3
11	Effects of Space Allowance and Marketing Strategy on Growth Performance of Pigs Raised to Heavy Market Weights Kansas Agricultural Experiment Station Research Reports ·Zeina Akiki, Mike D Tokach, Joel M DeRouchey, Steven S Dritz, Robert D Goodband, T. G. O’Quinn, J. M. Gonzáles, Joongwook Park, Matt Allerson, 吴夕, Jason C Woodworth	2018	0
12	The Effect of Increased Pork Hot Carcass Weights and Chop Thickness on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops Kansas Agricultural Experiment Station Research Reports ·Joongwook Park, Zeina Akiki, 吴夕, Jason C Woodworth, M. D. Tokach, Steven S Dritz, Robert D Goodband, Joel M DeRouchey, Matt Allerson, J. M. Gonzáles, T. G. O’Quinn	2018	1
13	Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory Kansas Agricultural Experiment Station Research Reports ·Fang Fu-bo, 仁兼子, Naveen Kushwaha, J. M. Gonzalez, T. A. Houser, Hugh Donald Spitler, Jessie Vipham, T. G. O’Quinn	2018	1
14	Liver Abscess Severity at Slaughter Does Not Affect Meat Tenderness and Sensory Attributes in Commercially Finished Beef Cattle Fed Without Tylosin Phosphate Kansas Agricultural Experiment Station Research Reports ·Maki Mishima, T. G. O’Quinn, Shayla Bindra, C. D. Reinhardt, Cyryl Szafarenko	2017	1
15	Tenderness, Juiciness, and Flavor Contribute to the Overall Consumer Beef Eating Experience Kansas Agricultural Experiment Station Research Reports ·Fang Fu-bo, T. G. O’Quinn	2017	4
16	The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience Meat and Muscle Biology ·Fang Fu-bo, Jerrad F. Legako, J.C. Brooks, M.F. Miller, T. G. O’Quinn	2017	1
17	Enhancement Increases Consumer Acceptability of Beef Strip Loin Steaks Kansas Agricultural Experiment Station Research Reports ·仁兼子, N.I. Meshcheryakov, C Breburda, J. M. Gonzalez, T. A. Houser, John A. Unruh, A. Fauville, T. G. O’Quinn	2016	1
18	Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers? Kansas Agricultural Experiment Station Research Reports ·C Breburda, N.I. Meshcheryakov, J. M. Gonzalez, T. A. Houser, Iltércio Bruno Dantas e Silva, John A. Unruh, T. G. O’Quinn	2016	0
19	Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness Meat Science ·Fabian Schmitz-Grethlein, T. G. O’Quinn, Jerrad F. Legako, R. J. Rathmann, J.C. Brooks, M.F. Miller	2016	65
20	Effects of Postmortem Aging Time and Muscle Location on Objective Measures of Semitendinosus Steak Tenderness Kansas Agricultural Experiment Station Research Reports ·M. B. Da Silva, Takeshi KUTSUZAWA, К. М. Морозов, 史朗伊良波, Upendra H.A., T. G. O’Quinn, James S. Drouillard, J. M. Gonzalez	2015	3

About T. G. O’Quinn

T. G. O’Quinn is a scholar working on Animal Science and Zoology, Food Science, Small Animals, Tourism, Leisure and Hospitality Management and Nutrition and Dietetics, having authored 117 papers that have together received 1.4k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (99 papers), Animal Nutrition and Physiology (44 papers), Sensory Analysis and Statistical Methods (39 papers), Animal Behavior and Welfare Studies (12 papers), Biochemical Analysis and Sensing Techniques (10 papers), Genetic and phenotypic traits in livestock (7 papers), Ruminant Nutrition and Digestive Physiology (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). The work is most often cited by research in Animal Science and Zoology (1.2k citations), Food Science (568 citations), Nutrition and Dietetics (230 citations), Small Animals (88 citations) and Insect Science (110 citations). T. G. O’Quinn has collaborated with scholars based in United States, Ethiopia and Netherlands. Frequent co-authors include Jerrad F. Legako, J.C. Brooks, Mark F. Miller, R. J. Rathmann, A. J. Garmyn, J. M. Gonzalez, M.R. Hunt, C.H. Corbin, M.F. Miller and Michael D. Chao. Their work appears in journals such as Meat Science, Journal of Animal Science, Animal Frontiers, International Journal of Food Microbiology and Journal of Food Science.

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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