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Biology and Biochemistry
Ireland
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
112
Citations
39143
World Ranking
913
National Ranking
3

Elke K. Arendt 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 Elke K. Arendt 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: 445 publications — 93rd percentile

93% of scientists in this discipline score the same or lower.

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

Elke K. Arendt 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 Elke K. Arendt 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: 112 D-Index — 96th percentile

96% of scientists in this discipline score the same or lower.

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

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Ireland Leader Award
  • 2025 - Research.com Biology and Biochemistry in Ireland Leader Award
  • 2023 - Research.com Biology and Biochemistry in Ireland Leader Award
  • 2022 - Research.com Biology and Biochemistry in Ireland Leader Award

Overview

Elke K. Arendt is affiliated with University College Cork in Ireland. Their research spans multiple areas within Agricultural and Biological Sciences, with a strong focus on Nutrition and Dietetics, Food Science, and Plant Science. The scientist's work also engages with Molecular Biology and Public Health, Environmental, and Occupational Health as subfields of study.

The primary research topics covered include:

  • Food composition and properties
  • Proteins in Food Systems
  • Microbial Metabolites in Food Biotechnology
  • Protein Hydrolysis and Bioactive Peptides
  • Probiotics and Fermented Foods
  • Phytase and its Applications
  • Polysaccharides Composition and Applications

Elke K. Arendt has contributed frequently to several publication venues, with the largest number of works appearing in:

  • Foods
  • Fermentation
  • Journal of the Science of Food and Agriculture
  • Journal of the Institute of Brewing
  • Innovative Food Science & Emerging Technologies

Frequent co-authors in their collaborative research include:

  • Emanuele Zannini
  • Aylin W. Sahin
  • Laura Nyhan
  • James A. O'Mahony
  • Kieran M. Lynch

Selected recent publications by Elke K. Arendt demonstrate a focus on proteins in food systems and microbial aspects of food biotechnology. These include:

  • Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance (2020), Foods
  • Chickpea protein ingredients: A review of composition, functionality, and applications (2021), Comprehensive Reviews in Food Science and Food Safety
  • Production of pulse protein ingredients and their application in plant-based milk alternatives (2021), Trends in Food Science & Technology
  • An update on water kefir: Microbiology, composition and production (2021), International Journal of Food Microbiology
  • Barley Protein Properties, Extraction and Applications, with a Focus on Brewers' Spent Grain Protein (2021), Foods

Best Publications

  • Recent advances in the formulation of gluten-free cereal-based products

    E Gallagher;T.R Gormley;E.K Arendt

  • Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

    L. Alvarez-Jubete;L. Alvarez-Jubete;H. Wijngaard;E.K. Arendt;E. Gallagher

  • Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

    L. Alvarez-Jubete;L. Alvarez-Jubete;E.K. Arendt;E. Gallagher

  • Impact of sourdough on the texture of bread.

    Elke K. Arendt;Liam A.M. Ryan;Fabio Dal Bello

  • Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

    Outi Elina Mäkinen;Viivi Wanhalinna;Emanuele Zannini;Elke Karin Arendt

  • Crust and crumb characteristics of gluten free breads

    E Gallagher;T.R Gormley;E.K Arendt

  • Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.

    L. Alvarez-Jubete;E. K. Arendt;E. Gallagher

  • Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

    Norah O'Shea;Norah O'Shea;Elke K. Arendt;Eimear Gallagher

  • Brewers' spent grain: a review with an emphasis on food and health

    Kieran M. Lynch;Eric J. Steffen;Elke K. Arendt

  • Potential of sourdough for healthier cereal products

    Kati Katina;E. Arendt;Kirsi-Helena Liukkonen;Karin Autio

  • Characterization of proteolysis during the ripening of semi-dry fermented sausages.

    M.C Hughes;J.P Kerry;E.K Arendt;P.M Kenneally

  • Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

    F. Dal Bello;C. I. Clarke;L. A. M. Ryan;H. Ulmer

  • Cereal grains for the food and beverage industries

    Elke K. Arendt;Emanuele Zannini

  • Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

    Emanuele Zannini;Deborah M. Waters;Aidan Coffey;Elke K. Arendt

  • Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

    Laura Alvarez-Jubete;Laura Alvarez-Jubete;Mark Auty;Elke K. Arendt;Eimear Gallagher

  • Network Formation in Gluten-Free Bread with Application of Transglutaminase

    Michelle M. Moore;Meike Heinbockel;Peter Dockery;H. M. Ulmer

  • Gluten-Free Bread from Sorghum: Quality Differences Among Hybrids

    Tilman J. Schober;Tilman J. Schober;Manuela Messerschmidt;Manuela Messerschmidt;Scott R. Bean;Seok-Ho Park

  • Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

    Raffaella Di Cagno;Maria De Angelis;Salvatore Auricchio;Luigi Greco

  • Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin

    Amalia G.M Scannell;C Hill;R.P Ross;S Marx

  • Gluten-free cereal products and beverages

    Elke K. Arendt;Fabio Dal Bello

Frequent Co-Authors

Emanuele Zannini
Emanuele Zannini University College Cork
Aidan Coffey
Aidan Coffey Munster Technological University
Ambrose Furey
Ambrose Furey Munster Technological University
Colin Hill
Colin Hill University College Cork
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Catherine Stanton
Catherine Stanton Teagasc - The Irish Agriculture and Food Development Authority
Gerald F. Fitzgerald
Gerald F. Fitzgerald University College Cork
Clarissa Schwab
Clarissa Schwab Aarhus University
Walter P. Hammes
Walter P. Hammes University of Hohenheim
R. Paul Ross
R. Paul Ross University College Cork

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