James Reginald Bendall

James Reginald Bendall's AcademicInfluence.com Rankings

Biology

#12314

World Rank

#15783

Historical Rank

Biochemistry

#2089

World Rank

#2233

Historical Rank

biology Degrees

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Biology

James Reginald Bendall's Degrees

Bachelors Chemistry University of Oxford

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James Reginald Bendall's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle (1962) (346)
A review of the relationships of pH with physical aspects of pork quality. (1988) (334)
5 – POSTMORTEM CHANGES IN MUSCLE (1973) (330)
Factors determining the time course of rigor mortis (1949) (221)
The shortening of rabbit muscles during rigor mortis: its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contraction (1951) (200)
Rigor mortis and adenosine‐triphosphate (1947) (147)
The swelling effect of polyphosphates on lean meat (1954) (133)
The elastin content of various muscles of beef animals (1967) (132)
The tenderising effect of electrical stimulation of beef carcasses. (1980) (127)
Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscle. (1972) (119)
Ammonia liberation during rigor mortis and its relation to changes in the adenine and inosine nucleotides of rabbit muscle. (1957) (103)
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures. (1983) (99)
Cold-contracture and ATP-turnover in the red and white musculature of the pig, post mortem. (1975) (97)
The electrical stimulation of beef carcasses (1976) (95)
Further observations on a factor (the ‘Marsh’ factor) effecting relaxation of ATP‐shortened muscle‐fibre models, and the effect of Ca and Mg ions upon it (1953) (86)
Muscles, molecules and movement (1969) (85)
The Meyerhof quotient and the synthesis of glycogen from lactate in frog and rabbit muscle. (1970) (81)
Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses. (1978) (72)
CHANGES IN MUSCLE AFTER DEATH (1956) (70)
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian muscles. (1979) (67)
Electrical stimulation of rabbit and lamb carcasses. (1976) (65)
Constitution and Physical Chemical Properties of Intramuscular Connective Tissue (1969) (51)
Effect of the ‘Marsh Factor’ on the Shortening of Muscle Fibre Models in the Presence of Adenosine Triphosphate (1952) (51)
The Long-Term Effect of Electrical Stimulation on the Post-Mortem Fall of pH in the Muscles of Landrace Pigs (1965) (50)
Consumption of oxygen by the muscles of beef animals and related species and its effect on the colour of meat. I. Oxygen consumption in pre-rigor muscle. (1972) (50)
Porcine malignant hyperthermia. II: Heat production. (1976) (49)
The effect of pre‐treatment of pigs with curare on the post‐mortem rate of pH fall and onset of rigor mortis in the musculature (1966) (47)
A study of the kinetics of the fibrillar adenosine triphosphatase of rabbit skeletal muscle. (1961) (44)
The effect of pre-treatment with various drugs on post-mortem glycolysis and the onset of rigor mortis in rabbit skeletal muscle. (1962) (40)
The relaxing effect of myokinase on muscle fibres; its identity with the ‘Marsh’ factor (1954) (35)
Post-Mortem Changes in the Muscles of Landrace Pigsa (1963) (35)
The effect of irradiation on the shrinkage temperature of collagen. (1962) (26)
Muscle-Relaxing Factors (1958) (26)
Treatment of meats with ionising radiations. VIII.—pH, water‐binding capacity and proteolysis of irradiated raw beef and pork during storage, and the ATP‐ase activity of irradiated rabbit muscle (1961) (20)
Muscles, molecules and movement : an essay in the contraction of muscles (1969) (19)
The effect of cooking on the creatine‐creatinine, phosphorus, nitrogen and pH values of raw lean beef (1946) (19)
Effect of Pyrophosphate on the Shortening of Muscle-Fibre Models in Presence of Adenosine Triphosphate (1953) (15)
Displacement Chromatography on Cation-Exchange Materials (1947) (13)
A factor modifying the shortening response of muscle fibre bundles to ATP (1952) (12)
Myokinase as a Relaxing Factor in Muscle (1954) (11)
Relaxation of glycerol-treated muscle fibers by ethylenediamine tetraacetate. (1958) (11)
The titration curves of elastin and of the derived α- and β-proteins (1955) (11)
The steady state kinetic constants of the Mg‐activated myofibrillar ATPase (1972) (10)
Rigor mortis and adenosinetriphosphate. (1947) (10)
A study of the histological changes in the growing muscles of beef animals (2007) (10)
Heat Coagulation of Muscle Proteins (1945) (9)
Relaxing factors in muscle (1960) (7)
The effect of heat-denaturation on the base-binding capacity of beef-muscle press-juice (1947) (5)
A survey of pH1 and ultimate pH values of British progeny-test pigs (2007) (5)
27. The interaction of chloramine-T and hydrogen sulphide, phosphine, and arsine (1942) (4)
Changes in muscles after death. (1956) (2)
Adrenaline Treatment in Vitro and Liver Glycogen (1941) (2)
The titration curves of elastin and of the derived alpha- and beta-proteins. (1955) (0)
Reflexions on the Motility of Muscle (1959) (0)
Biochemistry and physiology of meat. (1966) (0)
Physiology or Metaphysiology? (1954) (0)
Dr edgar C. Bate-smith. (1989) (0)

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What Schools Are Affiliated With James Reginald Bendall?

James Reginald Bendall is affiliated with the following schools:

University of Cambridge