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Frank Békés

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Plant Science and Agronomy 45 2905 2702 220 206 120 6362

Frank Békés publications per year

The chart shows the history of publications by Frank Békés between 1990 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Frank Békés published across 36 years, from 1990 to 2025, averaging 3.5 papers a year. Output peaked at 22 publications in 2000. 1 of the 127 publications appeared in the last two years.

No. of publications
5 10 15 20
Bar chart. Horizontal axis: year, 1990 to 2025. Vertical axis: number of publications, 0 to 22. Peak 22 publications in 2000. 1990: 4 publications 1991: 5 publications 1992: 2 publications 1993: 1 publication 1994: 5 publications 1995: 2 publications 1996: 0 publications 1997: 2 publications 1998: 7 publications 1999: 8 publications 2000: 22 publications 2001: 11 publications 2002: 6 publications 2003: 6 publications 2004: 10 publications 2005: 3 publications 2006: 6 publications 2007: 4 publications 2008: 2 publications 2009: 3 publications 2010: 1 publication 2011: 3 publications 2012: 5 publications 2013: 2 publications 2014: 1 publication 2015: 1 publication 2016: 0 publications 2017: 0 publications 2018: 0 publications 2019: 2 publications 2020: 1 publication 2021: 0 publications 2022: 0 publications 2023: 1 publication 2024: 0 publications 2025: 1 publication
1990 2025

127 publications in total across all disciplines

View publications per year as a table
Frank Békés: publications per year, 1990 to 2025
Year Publications
1990 4
1991 5
1992 2
1993 1
1994 5
1995 2
1996 0
1997 2
1998 7
1999 8
2000 22
2001 11
2002 6
2003 6
2004 10
2005 3
2006 6
2007 4
2008 2
2009 3
2010 1
2011 3
2012 5
2013 2
2014 1
2015 1
2016 0
2017 0
2018 0
2019 2
2020 1
2021 0
2022 0
2023 1
2024 0
2025 1
Total 127
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Frank Békés publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Frank Békés sits on this spectrum.

No. of scientists
50 100 150 200 250
Bar chart with 88 bars. Horizontal axis: publications, 36–40 to 467+. Vertical axis: number of scientists, 0 to 255. Most scientists, 255, have 111–115 publications. The last bar groups every scientist with 467 publications or more. The highlighted bar, 116–120 publications, is where this scientist sits. 36–40 publications: 2 scientists 41–45 publications: 7 scientists 46–50 publications: 40 scientists 51–55 publications: 58 scientists 56–60 publications: 60 scientists 61–65 publications: 107 scientists 66–70 publications: 130 scientists 71–75 publications: 153 scientists 76–80 publications: 191 scientists 81–85 publications: 199 scientists 86–90 publications: 206 scientists 91–95 publications: 218 scientists 96–100 publications: 226 scientists 101–105 publications: 227 scientists 106–110 publications: 247 scientists 111–115 publications: 255 scientists 116–120 publications: 253 scientists 121–125 publications: 233 scientists 126–130 publications: 219 scientists 131–135 publications: 201 scientists 136–140 publications: 194 scientists 141–145 publications: 176 scientists 146–150 publications: 157 scientists 151–155 publications: 147 scientists 156–160 publications: 151 scientists 161–165 publications: 159 scientists 166–170 publications: 137 scientists 171–175 publications: 128 scientists 176–180 publications: 126 scientists 181–185 publications: 98 scientists 186–190 publications: 114 scientists 191–195 publications: 100 scientists 196–200 publications: 90 scientists 201–205 publications: 71 scientists 206–210 publications: 98 scientists 211–215 publications: 70 scientists 216–220 publications: 86 scientists 221–225 publications: 61 scientists 226–230 publications: 58 scientists 231–235 publications: 53 scientists 236–240 publications: 64 scientists 241–245 publications: 39 scientists 246–250 publications: 46 scientists 251–255 publications: 51 scientists 256–260 publications: 36 scientists 261–265 publications: 44 scientists 266–270 publications: 35 scientists 271–275 publications: 30 scientists 276–280 publications: 33 scientists 281–285 publications: 35 scientists 286–290 publications: 36 scientists 291–295 publications: 26 scientists 296–300 publications: 26 scientists 301–305 publications: 31 scientists 306–310 publications: 30 scientists 311–315 publications: 21 scientists 316–320 publications: 29 scientists 321–325 publications: 14 scientists 326–330 publications: 15 scientists 331–335 publications: 15 scientists 336–340 publications: 17 scientists 341–345 publications: 15 scientists 346–350 publications: 12 scientists 351–355 publications: 17 scientists 356–360 publications: 18 scientists 361–365 publications: 12 scientists 366–370 publications: 11 scientists 371–375 publications: 6 scientists 376–380 publications: 6 scientists 381–385 publications: 11 scientists 386–390 publications: 9 scientists 391–395 publications: 10 scientists 396–400 publications: 8 scientists 401–405 publications: 4 scientists 406–410 publications: 9 scientists 411–415 publications: 11 scientists 416–420 publications: 4 scientists 421–425 publications: 7 scientists 426–430 publications: 4 scientists 431–435 publications: 3 scientists 436–440 publications: 5 scientists 441–445 publications: 8 scientists 446–450 publications: 6 scientists 451–455 publications: 7 scientists 456–460 publications: 5 scientists 461–465 publications: 6 scientists 466 publications: 2 scientists 467+ publications: 99 scientists
36–40 publications 467+

This scientist: 120 publications — 40th percentile

40% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 467 publications or more.

View publications distribution as a table
Number of Plant Science and Agronomy scientists by publication count, Research.com 2026 ranking edition. Based on 6,494 ranked scientists.
Publications Scientists This scientist
36–40 2
41–45 7
46–50 40
51–55 58
56–60 60
61–65 107
66–70 130
71–75 153
76–80 191
81–85 199
86–90 206
91–95 218
96–100 226
101–105 227
106–110 247
111–115 255
116–120 253 120
121–125 233
126–130 219
131–135 201
136–140 194
141–145 176
146–150 157
151–155 147
156–160 151
161–165 159
166–170 137
171–175 128
176–180 126
181–185 98
186–190 114
191–195 100
196–200 90
201–205 71
206–210 98
211–215 70
216–220 86
221–225 61
226–230 58
231–235 53
236–240 64
241–245 39
246–250 46
251–255 51
256–260 36
261–265 44
266–270 35
271–275 30
276–280 33
281–285 35
286–290 36
291–295 26
296–300 26
301–305 31
306–310 30
311–315 21
316–320 29
321–325 14
326–330 15
331–335 15
336–340 17
341–345 15
346–350 12
351–355 17
356–360 18
361–365 12
366–370 11
371–375 6
376–380 6
381–385 11
386–390 9
391–395 10
396–400 8
401–405 4
406–410 9
411–415 11
416–420 4
421–425 7
426–430 4
431–435 3
436–440 5
441–445 8
446–450 6
451–455 7
456–460 5
461–465 6
466 2
467+ 99
Download as CSV

Frank Békés D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Frank Békés sits on this spectrum.

No. of scientists
50 100 150 200 250
Bar chart with 80 bars. Horizontal axis: D-Index, 30 to 109+. Vertical axis: number of scientists, 0 to 288. Most scientists, 288, have 34 D-Index. The last bar groups every scientist with 109 D-Index or more. The highlighted bar, 45 D-Index, is where this scientist sits. 30 D-Index: 200 scientists 31 D-Index: 236 scientists 32 D-Index: 253 scientists 33 D-Index: 283 scientists 34 D-Index: 288 scientists 35 D-Index: 240 scientists 36 D-Index: 246 scientists 37 D-Index: 243 scientists 38 D-Index: 247 scientists 39 D-Index: 229 scientists 40 D-Index: 232 scientists 41 D-Index: 230 scientists 42 D-Index: 228 scientists 43 D-Index: 219 scientists 44 D-Index: 193 scientists 45 D-Index: 164 scientists 46 D-Index: 158 scientists 47 D-Index: 143 scientists 48 D-Index: 131 scientists 49 D-Index: 127 scientists 50 D-Index: 122 scientists 51 D-Index: 122 scientists 52 D-Index: 110 scientists 53 D-Index: 102 scientists 54 D-Index: 98 scientists 55 D-Index: 79 scientists 56 D-Index: 85 scientists 57 D-Index: 88 scientists 58 D-Index: 91 scientists 59 D-Index: 62 scientists 60 D-Index: 61 scientists 61 D-Index: 59 scientists 62 D-Index: 54 scientists 63 D-Index: 61 scientists 64 D-Index: 59 scientists 65 D-Index: 58 scientists 66 D-Index: 41 scientists 67 D-Index: 49 scientists 68 D-Index: 39 scientists 69 D-Index: 32 scientists 70 D-Index: 40 scientists 71 D-Index: 47 scientists 72 D-Index: 38 scientists 73 D-Index: 28 scientists 74 D-Index: 29 scientists 75 D-Index: 28 scientists 76 D-Index: 22 scientists 77 D-Index: 21 scientists 78 D-Index: 25 scientists 79 D-Index: 26 scientists 80 D-Index: 19 scientists 81 D-Index: 16 scientists 82 D-Index: 12 scientists 83 D-Index: 16 scientists 84 D-Index: 14 scientists 85 D-Index: 11 scientists 86 D-Index: 17 scientists 87 D-Index: 13 scientists 88 D-Index: 10 scientists 89 D-Index: 12 scientists 90 D-Index: 18 scientists 91 D-Index: 16 scientists 92 D-Index: 16 scientists 93 D-Index: 17 scientists 94 D-Index: 12 scientists 95 D-Index: 8 scientists 96 D-Index: 9 scientists 97 D-Index: 9 scientists 98 D-Index: 11 scientists 99 D-Index: 12 scientists 100 D-Index: 5 scientists 101 D-Index: 8 scientists 102 D-Index: 4 scientists 103 D-Index: 11 scientists 104 D-Index: 5 scientists 105 D-Index: 9 scientists 106 D-Index: 7 scientists 107 D-Index: 4 scientists 108 D-Index: 8 scientists 109+ D-Index: 99 scientists
30 D-Index 109+

This scientist: 45 D-Index — 57th percentile

57% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 109 D-Index or more.

View D-Index distribution as a table
Number of Plant Science and Agronomy scientists by D-index, Research.com 2026 ranking edition. Based on 6,494 ranked scientists.
D-Index Scientists This scientist
30 200
31 236
32 253
33 283
34 288
35 240
36 246
37 243
38 247
39 229
40 232
41 230
42 228
43 219
44 193
45 164 45
46 158
47 143
48 131
49 127
50 122
51 122
52 110
53 102
54 98
55 79
56 85
57 88
58 91
59 62
60 61
61 59
62 54
63 61
64 59
65 58
66 41
67 49
68 39
69 32
70 40
71 47
72 38
73 28
74 29
75 28
76 22
77 21
78 25
79 26
80 19
81 16
82 12
83 16
84 14
85 11
86 17
87 13
88 10
89 12
90 18
91 16
92 16
93 17
94 12
95 8
96 9
97 9
98 11
99 12
100 5
101 8
102 4
103 11
104 5
105 9
106 7
107 4
108 8
109+ 99
Download as CSV

Overview

What is he best known for?

The fields of study he is best known for:

  • Gene
  • DNA
  • Biochemistry

His primary areas of study are Glutenin, Food science, Protein subunit, Gliadin and Botany. His Glutenin study combines topics from a wide range of disciplines, such as Storage protein, Allele and Gluten. Frank Békés does research in Food science, focusing on Wheat flour specifically.

Frank Békés interconnects Monogastric, Animal nutrition and Plant breeding in the investigation of issues within Gliadin. His studies deal with areas such as Transgene, Chromosome and Transformation as well as Botany. His Biochemistry research incorporates themes from Poaceae and Particle size.

His most cited work include:

  • Transformation of wheat with high molecular weight subunit genes results in improved functional properties (279 citations)
  • Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction effects on dough properties (177 citations)
  • Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength (127 citations)

What are the main themes of his work throughout his whole career to date?

His primary scientific interests are in Glutenin, Food science, Biochemistry, Gluten and Wheat flour. Frank Békés has included themes like Gliadin, Transgene and Botany in his Glutenin study. The Gliadin study combines topics in areas such as Storage protein, Polyacrylamide gel electrophoresis, Proteomics and Plant breeding.

His study in the field of Starch also crosses realms of Composition. His Gluten research includes themes of Plant protein, Mutant, Heterologous expression, Composite material and Transformation. Frank Békés combines subjects such as Nitrogen fertilizer, Biotechnology, Protein content and Bread making with his study of Wheat flour.

He most often published in these fields:

  • Glutenin (59.35%)
  • Food science (45.53%)
  • Biochemistry (25.20%)

What were the highlights of his more recent work (between 2007-2020)?

  • Glutenin (59.35%)
  • Biotechnology (12.20%)
  • Gluten (26.02%)

In recent papers he was focusing on the following fields of study:

The scientist’s investigation covers issues in Glutenin, Biotechnology, Gluten, Cultivar and Molecular mass. His study with Glutenin involves better knowledge in Protein subunit. In his study, which falls under the umbrella issue of Biotechnology, Gluten Proteins and Food technology is strongly linked to Wheat flour.

His Gluten study is related to the wider topic of Food science. His work in the fields of Food science, such as Food processing, overlaps with other areas such as Fructan. His work carried out in the field of Cultivar brings together such families of science as Arabinoxylan, Genetics and Allele.

Between 2007 and 2020, his most popular works were:

  • Characterization and Comparative Analysis of Wheat High Molecular Weight Glutenin Subunits by SDS-PAGE, RP-HPLC, HPCE, and MALDI-TOF-MS (70 citations)
  • Wheat grain proteins. (61 citations)
  • A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding (54 citations)

In his most recent research, the most cited papers focused on:

  • Gene
  • DNA
  • Biochemistry

Frank Békés mostly deals with Glutenin, Plant protein, Gluten, Molecular mass and Protein subunit. His work deals with themes such as Wheat flour and Composite material, Polymer, which intersect with Plant protein. His work on Gliadin as part of his general Gluten study is frequently connected to Globulin, thereby bridging the divide between different branches of science.

The concepts of his Molecular mass study are interwoven with issues in Common wheat, Germplasm, Chromatography and Plant breeding. His work on Protein subunit is being expanded to include thematically relevant topics such as Botany. His Botany research incorporates elements of Transgene, Molecular biology, Transformation and Genetically modified organism.

Best Publications

  • Transformation of wheat with high molecular weight subunit genes results in improved functional properties

    Francisco Barro;Leonie Rooke;Frank Békés;Peter Gras

  • Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

    S. Uthayakumaran;P. W. Gras;P. W. Gras;F. L. Stoddard;F. Bekes

  • Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction effects on dough properties

    R.B. Gupta;J.G. Paul;G.B. Cornish;G.A. Palmer

  • Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength

    B. J. Butow;W. Ma;K. R. Gale;G. B. Cornish

  • Identification of wheat genotypes tolerant to the effects of heat stress on grain quality

    C. Blumenthal;F. Bekes;P. W. Gras;E. W. R. Barlow

  • Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

    L Rooke;F Békés;R Fido;F Barro

  • Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality

    G.Y. He;L. Rooke;S. Steele;F. Békés

  • Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties

    P. R. Shewry;S. M. Gilbert;A. W. J. Savage;A. S. Tatham

  • Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

    R.J. Fido;F. Békés;P.W. Gras;A.S. Tatham

  • Basic Rheology of Bread Dough with Modified Protein Content and Glutenin-to-Gliadin Ratios

    S. Uthayakumaran;S. Uthayakumaran;M. Newberry;M. Newberry;M. Keentok;M. Keentok;F. L. Stoddard;F. L. Stoddard

  • Prediction of physical dough properties from glutenin subunit composition in bread wheats : correlations studies

    R. B Gupta;F Bekes;C. W Wrigley

  • Gluten polypeptides as useful genetic markers of dough quality in Australian wheats.

    E. V. Metakovsky;C. W. Wrigley;F. Bekes;R. B. Gupta

  • Genetic characterisation of dough rheological properties in a wheat doubled haploid population: Additive genetic effects and epistatic interactions

    W. Ma;W. Ma;R. Appels;F. Bekes;O. Larroque

  • Characterization and Comparative Analysis of Wheat High Molecular Weight Glutenin Subunits by SDS-PAGE, RP-HPLC, HPCE, and MALDI-TOF-MS

    Liyan Gao;Wujun Ma;Jing Chen;Ke Wang

  • Wheat grain proteins.

    P. R. Shewry;R. D'Ovidio;D. Lafiandra;J. A. Jenkins

  • HMW-GS affect the properties of glutenin particles in GMP and thus flour quality

    C. Don;G. Mann;F. Bekes;R.J. Hamer

  • Seasonal changes in wheat-grain quality associated with high temperatures during grain filling

    CS Blumenthal;IL Batey;F Bekes;CW Wrigley

  • Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity

    S. Uthayakumaran;S. Uthayakumaran;S. Tömösközi;A. S. Tatham;A. W. J. Savage

  • Gluten protein functionality in wheat flour processing: a review

    P. W. Gras;R. S. Anderssen;M. Keentok;F. Békés

  • Flour proteins linked to quality traits in an Australian doubled haploid wheat population

    Unknown

  • Interpretation of Grain Quality Results from Wheat Variety Trials with Reference to High Temperature Stress

    CS Blumenthal;F Bekes;IL Batey;CW Wrigley

  • Wheat-flour dough extensibility as a discriminator for wheat varieties

    Robert S Anderssen;F Bekes;P W Gras;A Nikolov

  • Effects of Incorporated Glutenins on Functional Properties of Wheat Dough

    S. Uthayakumaran;S. Uthayakumaran;F. L. Stoddard;F. L. Stoddard;P. W. Gras;P. W. Gras;F. Bekes;F. Bekes

  • A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding

    Li Liu;Li Liu;Aili Wang;Aili Wang;Rudi Appels;Junhong Ma

  • Molecular genetic studies on processing traits of wheat flour

    R. Appels;P. Gras;B. C. Clarke;R. Anderssen

Frequent Co-Authors

Peter R. Shewry
Peter R. Shewry Rothamsted Research
Arthur S. Tatham
Arthur S. Tatham Cardiff Metropolitan University
Rudi Appels
Rudi Appels University of Melbourne
Colin W. Wrigley
Colin W. Wrigley University of Queensland
Frederick L. Stoddard
Frederick L. Stoddard University of Helsinki
Wujun Ma
Wujun Ma Murdoch University
Matthew K. Morell
Matthew K. Morell Commonwealth Scientific and Industrial Research Organisation
Renato D'Ovidio
Renato D'Ovidio Tuscia University
Francisco Barro
Francisco Barro Spanish National Research Council
Johnathan A. Napier
Johnathan A. Napier Rothamsted Research

External Links

Personal website of Frank Békés

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