World's Best Scientists 2026 revealed!
Alaa El-Din A. Bekhit

Alaa El-Din A. Bekhit

D-Index & Metrics

Chemistry

D-Index
66
Citations
14516
World Ranking
7339
National Ranking
13

Alaa El-Din A. Bekhit publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Alaa El-Din A. Bekhit sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 644 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 253 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 253 publications — 50th percentile

50% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Alaa El-Din A. Bekhit D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Alaa El-Din A. Bekhit sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 776 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 647 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 66 D-Index — 60th percentile

60% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Alaa El-Din A. Bekhit is affiliated with the University of Otago in New Zealand. Their research focuses on the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with extensive work in several subfields including Molecular Biology, Food Science, Animal Science and Zoology, Nutrition and Dietetics, and Insect Science.

Their research covers a range of topics, notably Meat and Animal Product Quality, Protein Hydrolysis and Bioactive Peptides, Insect Utilization and Effects, Aquaculture Nutrition and Growth, Microbial Inactivation Methods, Proteins in Food Systems, and Food Composition and Properties.

Bekhit has contributed to the scientific literature with notable publications such as:

  • Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review, 2021, Trends in Food Science & Technology
  • Pulsed electric field: A potential alternative towards a sustainable food processing, 2021, Trends in Food Science & Technology
  • Electrical systems for pulsed electric field applications in the food industry: An engineering perspective, 2020, Trends in Food Science & Technology
  • Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies, 2021, Meat Science
  • Effect of Dietary Protein and Processing on Gut Microbiota-A Systematic Review, 2022, Nutrients

Alaa El-Din A. Bekhit frequently collaborates with a core group of coauthors including Alan Carne, Zuhaib F. Bhat, James D. Morton, Mirja Kaizer Ahmmed, and Rana Muhammad Aadil.

Their research has been published predominantly in the following scientific venues:

  • Food Chemistry (17 publications)
  • Foods (16 publications)
  • Trends in Food Science & Technology (10 publications)
  • Critical Reviews in Food Science and Nutrition (6 publications)
  • LWT (6 publications)

Best Publications

  • Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

    Alaa El-Din A. Bekhit;Benjamin W.B. Holman;Stephen G. Giteru;Stephen G. Giteru;David L. Hopkins

  • Keratin: dissolution, extraction and biomedical application

    Amin Shavandi;Tiago H. Silva;Adnan A. Bekhit;Alaa El-Din A. Bekhit

  • Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

    Clara S.F. Bah;Alaa El Din A. Bekhit;Alan Carne;Michelle A. Mcconnell

  • Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies.

    Alaa El-Din A. Bekhit;David L. Hopkins;Fahri T. Fahri;Eric N. Ponnampalam

  • Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

    Eric N. Ponnampalam;David L. Hopkins;Heather Bruce;Duo Li

  • Halal and kosher slaughter methods and meat quality: a review.

    Mustafa M. Farouk;Hani M. Al-Mazeedi;Azad Behnan Sabow;Alaa El-Din Ahmed Bekhit

  • Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

    Minh Ha;Alaa El-Din A. Bekhit;Alan Carne;David L. Hopkins

  • Flaxseed: Composition, detoxification, utilization, and opportunities

    Alaa El-Din A. Bekhit;Amin Shavandi;Teguh Jodjaja;John Birch

  • Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

    Unknown

  • Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health.

    Mirja Kaizer Ahmmed;Mirja Kaizer Ahmmed;Fatema Ahmmed;Hong Sabrina Tian;Alan Carne

  • Role of calpain system in meat tenderness: A review

    Z.F. Bhat;James D. Morton;Susan L. Mason;Alaa El-Din A. Bekhit

  • Polyphenol uses in biomaterials engineering.

    Amin Shavandi;Alaa El-Din Ahmed Bekhit;Pouya Saeedi;Zohreh Izadifar

  • The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review.

    Ume Roobab;Rana Muhammad Aadil;Ghulam Muhammad Madni;Alaa El-Din Bekhit

  • Synthesis of nano-hydroxyapatite (nHA) from waste mussel shells using a rapid microwave method

    Amin Shavandi;Alaa El-Din A. Bekhit;Azam Ali;Zhifa Sun

  • Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate

    Vern Jou Cheng;Alaa El-Din A. Bekhit;Michelle McConnell;Sonya Mros

  • Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

    Robyn Warner;Tommy L. Wheeler;Minh Ha;Xin Li

  • Current and future prospects for the use of pulsed electric field in the meat industry.

    Zuhaib F Bhat;James D Morton;Susan L Mason;Alaa El-Din A Bekhit

  • Production, application and health effects of banana pulp and peel flour in the food industry.

    Amir Amini Khoozani;John Birch;Alaa El-Din Ahmed Bekhit

  • New heterocyclic hybrids of pyrazole and its bioisosteres: design, synthesis and biological evaluation as dual acting antimalarial-antileishmanial agents.

    Adnan A. Bekhit;Ahmed M.M. Hassan;Heba A. Abd El Razik;Mostafa M.M. El-Miligy

  • Pulsed electric field: A potential alternative towards a sustainable food processing

    Rai Naveed Arshad;Zulkurnain Abdul-Malek;Ume Roobab;Muhammad Abdullah Munir

  • Bioavailability of nutrients from edible insects

    Shikha Ojha;Alaa El-Din Bekhit;Tilman Grune;Oliver K Schlüter;Oliver K Schlüter

  • Thermal processing implications on the digestibility of meat, fish and seafood proteins

    Zuhaib F. Bhat;James D. Morton;Alaa El-Din A. Bekhit;Sunil Kumar

  • Electrical systems for pulsed electric field applications in the food industry: An engineering perspective

    Rai Naveed Arshad;Zulkurnain Abdul-Malek;Abdullah Munir;Zolkafle Buntat

  • Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

    Zuhaib F. Bhat;James D. Morton;Susan L. Mason;Alaa El-Din A. Bekhit

Frequent Co-Authors

David L. Hopkins
David L. Hopkins Charles Sturt University
Tzi Bun Ng
Tzi Bun Ng Chinese University of Hong Kong
A. M. Abd El-Aty
A. M. Abd El-Aty Cairo University
Eric N. Ponnampalam
Eric N. Ponnampalam University of Melbourne
Ralf Greiner
Ralf Greiner Karlsruhe Institute of Technology
Jun-Hu Cheng
Jun-Hu Cheng South China University of Technology
Bernard Faye
Bernard Faye Centre de Coopération Internationale en Recherche Agronomique pour le Développement
Osman Mahgoub
Osman Mahgoub Sultan Qaboos University
Xin-An Zeng
Xin-An Zeng South China University of Technology
Isam T. Kadim
Isam T. Kadim Sultan Qaboos University

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