World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
67
Citations
16860
World Ranking
8177
National Ranking
634

Donald S. Mottram 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 Donald S. Mottram 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: 413 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 848 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 949 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 840 scientists 207–216 publications: 733 scientists 217–226 publications: 708 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: 417 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: 196 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: 59 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: 184 publications — 43rd percentile

43% of scientists in this discipline score the same or lower.

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

Donald S. Mottram 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 Donald S. Mottram sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 316 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 899 scientists 52–53 D-Index: 1,025 scientists 54–55 D-Index: 1,149 scientists 56–57 D-Index: 1,235 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,162 scientists 62–63 D-Index: 1,130 scientists 64–65 D-Index: 1,031 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 714 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: 71 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: 67 D-Index — 59th percentile

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

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

Overview

Donald S. Mottram is affiliated with the University of Reading in the United Kingdom. Their research primarily focuses on the fields of Agricultural and Biological Sciences, with specific involvement in Food Science and Plant Science as subfields.

The scientist's work addresses topics related to Potato Plant Research and Plant Pathogens and Resistance. These subjects form the core areas of their academic inquiries and publications.

Mottram has contributed to scholarly literature including the paper titled "Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019," published in 2021 within the journal Food Additives & Contaminants Part A.

Collaborations have been established with frequent co-authors such as Stephen J. Powers, Andrew Curtis, and Nigel G. Halford. These co-authorships indicate a network of research partnerships within related domains of study.

Publishing venues linked to Mottram's work include Food Additives & Contaminants Part A, which reflects the thematic focus on food safety and contaminant analysis.

  • Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019 (2021, Food Additives & Contaminants Part A)

  • Stephen J. Powers
  • Andrew Curtis
  • Nigel G. Halford

  • Food Additives & Contaminants Part A

  • Agricultural and Biological Sciences

  • Food Science
  • Plant Science

  • Potato Plant Research
  • Plant Pathogens and Resistance

Best Publications

  • Acrylamide is formed in the Maillard reaction

    Donald S. Mottram;Bronislaw L. Wedzicha;Andrew T. Dodson

  • Flavour formation in meat and meat products: a review

    Donald S. Mottram

  • Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles.

    J S Elmore;D S Mottram;M Enser;J D Wood

  • Gut Microbial Activity, Implications for Health and Disease: The Potential Role of Metabolite Analysis

    Edna P Nyangale;Donald S Mottram;Glenn R Gibson

  • Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

    J. Stephen Elmore;Sarah L. Cooper;Michael Enser;Donald S. Mottram

  • Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning

    G. Koutsidis;J.S. Elmore;M.J. Oruna-Concha;M.M. Campo

  • Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems

    J. Stephen Elmore;Georgios Koutsidis;Andrew T. Dodson;Donald S. Mottram

  • Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids.

    J Stephen Elmore;Maria M Campo;Michael Enser;Donald S Mottram

  • A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates.

    JS Elmore;HE Warren;HE Warren;DS Mottram;ND Scollan

  • Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

    Maria Dermiki;Natalie Phanphensophon;Donald S. Mottram;Lisa Methven

  • Sugars in crop plants

    N.G. Halford;T.Y. Curtis;N. Muttucumaru;J. Postles

  • The effects of diet and breed on the volatile compounds of cooked lamb

    J.S. Elmore;D.S. Mottram;M. Enser;J.D. Wood

  • In vitro colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth

    Charlotte E. Mills;Xenofon Tzounis;Maria-Jose Oruna-Concha;Don S. Mottram

  • Chemistry and safety of acrylamide in food

    Mendel Friedman;D. S. Mottram

  • The effect of pH on the formation of volatile compounds in meat-related model systems

    Anne Meynier;Donald S. Mottram

  • Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons

    Dimitrios Kourkoutas;J. Stephen Elmore;Donald S. Mottram

  • Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid

    Linda J Farmer;Donald S Mottram;Frank B Whitfield

  • Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat.

    N. Muttucumaru;N. G. Halford;J. S. Elmore;A. T. Dodson

  • Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

    D.V Byrne;W.L.P Bredie;D.S Mottram;M Martens

  • Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

    M.S. Madruga;J.S. Elmore;M.J. Oruna-Concha;D. Balagiannis

Frequent Co-Authors

Nigel G. Halford
Nigel G. Halford Rothamsted Research
Stephen J. Powers
Stephen J. Powers Rothamsted Research
Martin A. J. Parry
Martin A. J. Parry Lancaster University
J. D. Wood
J. D. Wood University of Bristol
Peter R. Shewry
Peter R. Shewry Rothamsted Research
M.M. Campo
M.M. Campo University of Zaragoza
Glenn R. Gibson
Glenn R. Gibson University of Reading
Jeremy P. E. Spencer
Jeremy P. E. Spencer University of Reading
Michael H. Gordon
Michael H. Gordon University of Reading
Mendel Friedman
Mendel Friedman United States Department of Agriculture

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