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Alan L. Kelly

D-Index & Metrics

Biology and Biochemistry

D-Index
82
Citations
22478
World Ranking
3726
National Ranking
17

Alan L. Kelly publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Alan L. Kelly sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 422 publications — 91st percentile

91% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Alan L. Kelly D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Alan L. Kelly sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 82 D-Index — 82nd percentile

82% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Alan L. Kelly is affiliated with University College Cork in Ireland. The primary research focus spans Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with particular specialization in Food Science, Nutrition and Dietetics, Molecular Biology, Animal Science and Zoology, and Agronomy and Crop Science.

Their research topics concentrate on key areas including:

  • Proteins in Food Systems
  • Protein Hydrolysis and Bioactive Peptides
  • Microencapsulation and Drying Processes
  • Probiotics and Fermented Foods
  • Infant Nutrition and Health
  • Meat and Animal Product Quality
  • Milk Quality and Mastitis in Dairy Cows

Frequent publication venues for their work include:

  • International Dairy Journal
  • Journal of Dairy Science
  • Food Hydrocolloids
  • International Journal of Dairy Technology
  • Foods

They have collaborated extensively with several co-authors, including:

  • James A. O'Mahony (24 joint publications)
  • Jonathan O'Regan (16 joint publications)
  • Shane V. Crowley (15 joint publications)
  • T. Uniacke-Lowe (13 joint publications)
  • Jeremiah J. Sheehan (13 joint publications)

Among notable recent papers are:

  • "Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels," published in 2020 in Trends in Food Science & Technology
  • "Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads," published in 2020 in Food Hydrocolloids
  • "Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation," published in 2020 in Food Hydrocolloids
  • "The composition and physico-chemical properties of human milk: A review," published in 2021 in Trends in Food Science & Technology
  • "Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based diets," published in 2021 in Comprehensive Reviews in Food Science and Food Safety

Alan L. Kelly has also contributed to book publications, including:

  • "Agents of Change" published by Springer Nature in 2021
  • "Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications" published by Dublin Institute of Technology in 2021

Best Publications

  • The composition, extraction, functionality and applications of rice proteins: A review

    Luca Amagliani;Jonathan O'Regan;Alan L. Kelly;James A. O'Mahony

  • High‐pressure processing – effects on microbial food safety and food quality

    Kiera M. Considine;Alan L. Kelly;Gerald F. Fitzgerald;Colin Hill

  • Composition and properties of bovine colostrum: a review

    Brian A. McGrath;Patrick F. Fox;Paul L. H. McSweeney;Alan L. Kelly

  • High pressure processing of shellfish: A review of microbiological and other quality aspects

    Laura W. Murchie;Malco Cruz-Romero;Joseph P. Kerry;Mark Linton

  • Effects of high pressure on constituents and properties of milk

    Thom Huppertz;Alan L Kelly;Patrick F Fox

  • High pressure treatment of bovine milk: effects on casein micelles and whey proteins.

    Thom Huppertz;Patrick F Fox;Alan L Kelly

  • Emulsion-based encapsulation and delivery systems for polyphenols

    Wei Lu;Wei Lu;Alan L. Kelly;Song Miao

  • Indigenous enzymes in milk: Overview and historical aspects—Part 1

    P.F. Fox;A.L. Kelly

  • High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties.

    Maurice G Hayes;Alan L Kelly

  • Effect of 3D printing on the structure and textural properties of processed cheese

    Camille Le Tohic;Camille Le Tohic;Jonathan J. O'Sullivan;Kamil P. Drapala;Valentin Chartrin;Valentin Chartrin

  • Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

    Duanquan Lin;Duanquan Lin;Alan L. Kelly;Song Miao;Song Miao

  • Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)

    M. Cruz-Romero;A.L. Kelly;J.P. Kerry

  • High-Pressure Processing of Foods: An Overview

    Eamonn Hogan;Alan L Kelly;Da-Wen Sun

  • Potential applications of high pressure homogenisation in processing of liquid milk

    Maurice G Hayes;Patrick F Fox;Alan L Kelly

  • Chemistry, structure, functionality and applications of rice starch

    Luca Amagliani;Jonathan O’Regan;Alan L. Kelly;James A. O’Mahony

  • Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

    C.I.E. Ciron;C.I.E. Ciron;V.L. Gee;A.L. Kelly;M.A.E. Auty

  • Composition and protein profile analysis of rice protein ingredients

    Luca Amagliani;Jonathan O’Regan;Alan L. Kelly;James A. O’Mahony

  • Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge

    A.L. Kelly;F. O’Flaherty;P.F. Fox

  • High pressure-induced changes in bovine milk proteins: a review.

    Thom Huppertz;Patrick F. Fox;Kees G. de Kruif;Alan L. Kelly

  • Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

    Ciara E. O'Reilly;Paula M. O'Connor;Alan L. Kelly;Thomas P. Beresford

Frequent Co-Authors

Patrick F. Fox
Patrick F. Fox University College Cork
Paul L.H. McSweeney
Paul L.H. McSweeney University College Cork
Timothy P. Guinee
Timothy P. Guinee Teagasc - The Irish Agriculture and Food Development Authority
Bernadette O'Brien
Bernadette O'Brien Teagasc - The Irish Agriculture and Food Development Authority
Joseph P. Kerry
Joseph P. Kerry University College Cork
Lotte Bach Larsen
Lotte Bach Larsen Aarhus University
Roy D. Sleator
Roy D. Sleator Munster Technological University
Colin Hill
Colin Hill University College Cork
Gerald F. Fitzgerald
Gerald F. Fitzgerald University College Cork
Paula M. O'Connor
Paula M. O'Connor Teagasc - The Irish Agriculture and Food Development Authority

External Links

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