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Benjamin K. Simpson

Benjamin K. Simpson

McGill University
Canada

D-Index & Metrics

Biology and Biochemistry

D-Index
60
Citations
12394
World Ranking
11991
National Ranking
412

Benjamin K. Simpson 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 Benjamin K. Simpson 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: 224 publications — 59th percentile

59% of scientists in this discipline score the same or lower.

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

Benjamin K. Simpson 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 Benjamin K. Simpson 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: 60 D-Index — 41st percentile

41% of scientists in this discipline score the same or lower.

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

Overview

Benjamin K. Simpson is affiliated with McGill University in Canada and conducts research primarily within the domains of Biochemistry, Genetics and Molecular Biology, as well as Agricultural and Biological Sciences. Their scholarly work includes a diverse range of topics related to food science and biochemistry.

The scientist's research covers main topics such as:

  • Protein Hydrolysis and Bioactive Peptides
  • Proteins in Food Systems
  • Enzyme Catalysis and Immobilization
  • Meat and Animal Product Quality
  • Aquaculture Nutrition and Growth
  • Enzyme Production and Characterization
  • Nanocomposite Films for Food Packaging

Subfields of particular interest include Molecular Biology, Food Science, Animal Science and Zoology, Biomaterials, and Aquatic Science.

Frequent collaborators in Benjamin K. Simpson's research include Yi Zhang, Xin Rui, Sappasith Klomklao, Sakonwat Kuepethkaew, and Chen Li. These partnerships reflect an interdisciplinary approach and ongoing teamwork across various studies and projects.

Benjamin K. Simpson's work has been published multiple times in the following venues:

  • Current Opinion in Food Science
  • International Journal of Food Science & Technology
  • Food Chemistry
  • Food Research International
  • LWT

Selected recent papers illustrate the range of their research scope:

  • Food enzymes immobilization: novel carriers, techniques and applications, 2021, Current Opinion in Food Science
  • Optimization of process variables for the production of biodiesel by transesterification of used cooking oil using lipase from Nile tilapia viscera, 2020, Renewable Energy
  • Trends in nanozymes development versus traditional enzymes in food science, 2020, Current Opinion in Food Science
  • Preparation and physicochemical characterization of films prepared with salmon skin gelatin extracted by a trypsin-aided process, 2020, Current Research in Food Science
  • Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation, 2023, International Journal of Food Science & Technology

Best Publications

  • Spoilage and shelf-life extension of fresh fish and shellfish.

    I. N. A. Ashie;J. P. Smith;B. K. Simpson

  • Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil.

    F. Roy;J.I. Boye;B.K. Simpson

  • Aflatoxins in food: occurrence, biosynthesis, effects on organisms, detection, and methods of control.

    Ellis Wo;Smith Jp;Simpson Bk;Oldham Jh

  • Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

    Zhen Ma;Zhen Ma;Joyce I. Boye;Benjamin K. Simpson;Shiv O. Prasher

  • Removal of Selected Metal Ions from Aqueous Solutions Using Chitosan Flakes

    Raman Bassi;Shiv O. Prasher;B. K. Simpson

  • Developments in food packaging technology. Part II. Storage aspects

    James P. Smith;Hosahalli S. Ramaswamy;Benjamin K. Simpson

  • Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration

    I.N.A. Ashie;B.K. Simpson

  • Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean

    Emmanuel K. Marfo;Benjamin K. Simpson;Johnson S. Idowu;Olusegun L. Oke

  • Microbial, physical and sensory properties of yogurt supplemented with lentil flour

    F. Zare;J.I. Boye;V. Orsat;C. Champagne

  • Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods.

    S. Zhu;H.S. Ramaswamy;B.K. Simpson

  • Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems

    Suppasith Klomklao;Soottawat Benjakul;Wonnop Visessanguan;Benjamin K. Simpson

  • Purification and characterisation of trypsins from the spleen of skipjack tuna (Katsuwonus pelamis)

    Sappasith Klomklao;Soottawat Benjakul;Wonnop Visessanguan;Hideki Kishimura

  • Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization

    Sappasith Klomklao;Soottawat Benjakul;Wonnop Visessanguan;Hideki Kishimura

  • Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

    Xin Rui;Xin Rui;Joyce I. Boye;Sabine Ribereau;Benjamin K. Simpson

  • Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature

    Amaral Sequeira-Munoz;Dominique Chevalier;Alain LeBail;Hosahalli S. Ramaswamy

  • Use of proteolytic enzymes to facilitate the recovery of chitin from shrimp wastes

    N. Gagne;B.K. Simpson

  • Phenol oxidase from shrimp (Penaeus setiferus): purification and some properties

    Benjamin K. Simpson;Maurice R. Marshall;W. Steven Otwell

  • Extraction of metals from a contaminated sandy soil using citric acid

    Raman Bassi;Shiv O. Prasher;B.K. Simpson

  • The effect of α-tocopherol on the oxidation of mackerel oil

    P.C. Zuta;B.K. Simpson;X. Zhao;L. Leclerc

  • Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality

    Norman F. Haard;Benjamin K. Simpson

Frequent Co-Authors

Soottawat Benjakul
Soottawat Benjakul Prince of Songkla University
Joyce I. Boye
Joyce I. Boye Agriculture and Agriculture-Food Canada
Wonnop Visessanguan
Wonnop Visessanguan National Center for Genetic Engineering and Biotechnology
Hideki Kishimura
Hideki Kishimura Hokkaido University
Shiv O. Prasher
Shiv O. Prasher McGill University
Reynaldo Villalonga
Reynaldo Villalonga Complutense University of Madrid
Varoujan A. Yaylayan
Varoujan A. Yaylayan McGill University
Claude P. Champagne
Claude P. Champagne Agriculture and Agriculture-Food Canada
Xin Zhao
Xin Zhao McGill University
Timothy G. Geary
Timothy G. Geary McGill University

External Links

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Best Scientists Citing Benjamin K. Simpson

Soottawat Benjakul

Soottawat Benjakul

Prince of Songkla University

Publications: 155

Santiago P. Aubourg

Santiago P. Aubourg

Spanish National Research Council

Publications: 57

Wonnop Visessanguan

Wonnop Visessanguan

National Center for Genetic Engineering and Biotechnology

Publications: 35

Hideki Kishimura

Hideki Kishimura

Hokkaido University

Publications: 30

José M. Pingarrón

José M. Pingarrón

Complutense University of Madrid

Publications: 28

Pilar Montero

Pilar Montero

Spanish National Research Council

Publications: 27

Jorge Barros-Velázquez

Jorge Barros-Velázquez

University of Santiago de Compostela

Publications: 24

Moncef Nasri

Moncef Nasri

University of Sfax

Publications: 23

Joyce I. Boye

Joyce I. Boye

Agriculture and Agriculture-Food Canada

Publications: 22

Susana Campuzano

Susana Campuzano

Complutense University of Madrid

Publications: 18

María del Carmen Gómez-Guillén

María del Carmen Gómez-Guillén

Spanish National Research Council

Publications: 17

Fereidoon Shahidi

Fereidoon Shahidi

Memorial University of Newfoundland

Publications: 17

Reynaldo Villalonga

Reynaldo Villalonga

Complutense University of Madrid

Publications: 17

Jean-François Blais

Jean-François Blais

Institut National de la Recherche Scientifique

Publications: 15

Eric Guibal

Eric Guibal

Institut Mines-Télécom

Publications: 15

Ali Bougatef

Ali Bougatef

University of Sfax

Publications: 15

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