World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
66
Citations
15680
World Ranking
8664
National Ranking
3890

Chemistry

D-Index
65
Citations
14888
World Ranking
7672
National Ranking
2245

Barbara Rasco 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 Barbara Rasco 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: 643 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: 252 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: 244 publications — 48th percentile

48% of scientists in this discipline score the same or lower.

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

Barbara Rasco 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 Barbara Rasco 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: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 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: 65 D-Index — 58th percentile

58% of scientists in this discipline score the same or lower.

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

Overview

Barbara Rasco is affiliated with the University of Wyoming in the United States and specializes in research within Agricultural and Biological Sciences. Their work prominently addresses Food Science, Biotechnology, Biomaterials, Plant Science, and Molecular Biology, with a predominant focus on Food Science.

Their research covers a variety of topics including:

  • Microencapsulation and Drying Processes
  • Listeria monocytogenes in Food Safety
  • Nanocomposite Films for Food Packaging
  • Postharvest Quality and Shelf Life Management
  • Meat and Animal Product Quality
  • Biochemical effects in animals
  • Food Safety and Hygiene

Barbara Rasco has contributed to several recent publications, including:

  • Smart traceability for food safety, 2020, Critical Reviews in Food Science and Nutrition
  • State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations, 2020, Food Engineering Reviews
  • Trace analysis of organic compounds in foods with surface-enhanced Raman spectroscopy: Methodology, progress, and challenges, 2020, Comprehensive Reviews in Food Science and Food Safety
  • Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars, 2020, Food Chemistry
  • Efficacy of saturated steam against Listeria innocua biofilm on common food-contact surfaces, 2021, Food Control

Their work is frequently published in venues including:

  • Food Packaging and Shelf Life
  • Food Control
  • SSRN Electronic Journal
  • Critical Reviews in Food Science and Nutrition
  • Food Engineering Reviews

Barbara Rasco collaborates regularly with several coauthors, including:

  • Juming Tang
  • Shyam S. Sablani
  • Ashutos Parhi
  • Chandrashekhar R. Sonar
  • Murad Al-Holy

Best Publications

  • Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

    Hordur G. Kristinsson;Barbara A. Rasco

  • Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases.

    Hordur G. Kristinsson;Barbara A. Rasco

  • Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage.

    Kanishka Bhunia;Shyam S. Sablani;Juming Tang;Barbara Rasco

  • Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

    Xiaonan Lu;Jun Wang;Hamzah M. Al-Qadiri;Carolyn F. Ross

  • The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera.

    Mahmoudreza Ovissipour;Abdolmohammad Abedian;Ali Motamedzadegan;Barbara Rasco

  • Caviars and Fish Roe Products

    Unknown

  • Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

    Xiaonan Lu;Hamzah M. Al-Qadiri;Mengshi Lin;Barbara A. Rasco

  • Analysis of trace methylene blue in fish muscles using ultra-sensitive surface-enhanced Raman spectroscopy

    Chunying Li;Yiqun Huang;Yiqun Huang;Keqiang Lai;Barbara A. Rasco

  • Applications of artificial neural networks (ANNs) in food science.

    Yiqun Huang;Lars J Kangas;Barbara A Rasco

  • Kinetics of salmon quality changes during thermal processing

    Fanbin Kong;Juming Tang;Barbara Rasco;Chuck Crapo

  • Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture

    Hordur G Kristinsson;Barbara A Rasco

  • Product Liability and Microbial Foodborne Illness

    Paul D. Frenzen;Jean C. Buzby;Barbara Rasco

  • Radio frequency disinfestation treatments for dried fruit: Model development and validation

    Bandar Alfaifi;Bandar Alfaifi;Juming Tang;Yang Jiao;Shaojin Wang

  • Surface-enhanced Raman spectroscopy coupled with gold nanoparticles for rapid detection of phosmet and thiabendazole residues in apples

    Hairui Luo;Yiqun Huang;Yiqun Huang;Keqiang Lai;Barbara A. Rasco

  • Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure

    Fanbin Kong;Juming Tang;Mengshi Lin;Barbara Rasco

  • Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scattering.

    Yuanyuan Zhang;Wansong Yu;Lu Pei;Keqiang Lai

  • Smart traceability for food safety.

    Zhilong Yu;Zhilong Yu;Dongyun Jung;Soyoun Park;Yaxi Hu

  • Chemical composition and protein digestibility of poultry by-product meals for salmonid diets

    Faye M. Dong;Ronald W. Hardy;Norman F. Haard;Frederic T. Barrows

  • Use of Hydrolysates from Yellowfin Tuna ( Thunnus albacares ) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria

    Reza Safari;Ali Motamedzadegan;Mahmoudreza Ovissipour;Joe Mack Regenstein

  • Rapid and quantitative detection of the microbial spoilage in chicken meat by diffuse reflectance spectroscopy (600-1100 nm).

    M. Lin;M. Al-Holy;M. Mousavi-Hesary;H. Al-Qadiri

  • Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing

    Fanbin Kong;Juming Tang;Barbara Rasco;Chuck Crapo

  • Detecting and tracking nosocomial methicillin-resistant Staphylococcus aureus using a microfluidic SERS biosensor.

    Xiaonan Lu;Derrick R. Samuelson;Yuhao Xu;Hongwei Zhang

Frequent Co-Authors

Juming Tang
Juming Tang Washington State University
Shyam S. Sablani
Shyam S. Sablani Washington State University
Mengshi Lin
Mengshi Lin University of Missouri
Xiaonan Lu
Xiaonan Lu McGill University
Dong-Hyun Kang
Dong-Hyun Kang Seoul National University
Shaojin Wang
Shaojin Wang Northwest A&F University
Michael E. Konkel
Michael E. Konkel Washington State University
Jean C. Buzby
Jean C. Buzby United States Department of Agriculture
Ronald W. Hardy
Ronald W. Hardy University of Idaho
Shulin Chen
Shulin Chen Washington State University

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