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D-Index & Metrics

Biology and Biochemistry

D-Index
63
Citations
15890
World Ranking
10122
National Ranking
185

Frédéric Leroy 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 Frédéric Leroy 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: 225 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.

Frédéric Leroy 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 Frédéric Leroy 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: 63 D-Index — 49th percentile

49% of scientists in this discipline score the same or lower.

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

Overview

Frédéric Leroy is affiliated with the Vrije Universiteit Brussel in Belgium and has contributed extensively to the fields of Agricultural and Biological Sciences and Medicine. Their research focuses primarily on Food Science, Ecology, Public Health, Environmental and Occupational Health, Molecular Biology, and Animal Science and Zoology.

The research topics covered by Leroy include:

  • Agriculture Sustainability and Environmental Impact
  • Probiotics and Fermented Foods
  • Meat and Animal Product Quality
  • Nutritional Studies and Diet
  • Consumer Attitudes and Food Labeling
  • Diet and Metabolism Studies
  • Identification and Quantification in Food

Leroy has published multiple papers in various scientific venues. Notable recent papers include:

  • Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes, 2020, FEMS Microbiology Reviews
  • The role of meat in the human diet: evolutionary aspects and nutritional value, 2023, Animal Frontiers
  • Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets - An argument against drastic limitation of livestock in the food system, 2022, animal
  • Protein quality as a complementary functional unit in life cycle assessment (LCA), 2022, The International Journal of Life Cycle Assessment
  • Nutritionism in a food policy context: the case of 'animal protein', 2022, Animal Production Science

The primary publication venues for Leroy's research include:

  • Animal Frontiers
  • animal
  • American Journal of Clinical Nutrition
  • Microorganisms
  • Journal of Animal Science

Leroy has collaborated frequently with several coauthors, reflecting interdisciplinary and multinational research connections. Frequent collaborators include:

  • Luc De Vuyst
  • David Van der Veken
  • Ty Beal
  • Christina Charmpi
  • Emiel Van Reckem

Best Publications

  • Lactic acid bacteria as functional starter cultures for the food fermentation industry

    Frédéric Leroy;Luc De Vuyst

  • Bifidobacteria and butyrate-producing colon bacteria: Importance and strategies for their stimulation in the human gut

    Audrey Rivière;Marija Selak;David Reginald Lantin;Frederic Leroy

  • Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications

    Luc De Vuyst;Frédéric Leroy

  • Functional meat starter cultures for improved sausage fermentation.

    Frédéric Leroy;Jurgen Verluyten;Luc De Vuyst

  • Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production.

    Luc De Vuyst;Frédéric Leroy

  • Yeast diversity of sourdoughs and associated metabolic properties and functionalities

    Luc De Vuyst;Henning Harth;Simon Van Kerrebroeck;Frédéric Leroy

  • Probiotics in fermented sausages.

    Luc De Vuyst;Gwen Falony;Frédéric Leroy

  • Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

    Frédéric Leroy;Luc de Vuyst

  • Control of bioflavour and safety in fermented sausages: first results of a European project

    D Demeyer;M Raemaekers;A Rizzo;A Holck

  • Invited review: Effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health

    W. Vanderhaeghen;S. Piepers;F. Leroy;E. Van Coillie

  • Bacterial diversity and functionalities in food fermentations

    Frédéric Ravyts;Luc De Vuyst;Frédéric Leroy

  • Meat traditions. The co-evolution of humans and meat.

    Frédéric Leroy;Istvan Praet

  • Microbial Ecology and Process Technology of Sourdough Fermentation

    Luc De Vuyst;Simon Van Kerrebroeck;Frédéric Leroy

  • Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

    Lara Gorissen;Katleen Raes;Stefan Weckx;Dirk Dannenberger

  • Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants.

    Wannes Vanderhaeghen;Sofie Piepers;Frédéric Leroy;Els Van Coillie

  • The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

    Frédéric Leroy;Luc de Vuyst

  • Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes.

    Luc De Vuyst;Frédéric Leroy

  • Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation

    F Leroy;M R Foulquié Moreno;L De Vuyst

  • Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans.

    Gwen Falony;Thomas Calmeyn;Frédéric Leroy;Luc De Vuyst

  • Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.

    C. Vasilopoulos;F. Ravyts;H. De Maere;E. De Mey

Frequent Co-Authors

Luc De Vuyst
Luc De Vuyst Vrije Universiteit Brussel
Katleen Raes
Katleen Raes Ghent University
Gwen Falony
Gwen Falony Wageningen University & Research
S. De Vliegher
S. De Vliegher Ghent University
Freddy Haesebrouck
Freddy Haesebrouck Ghent University
S. De Smet
S. De Smet Ghent University
Bruno Pot
Bruno Pot Vrije Universiteit Brussel
Sofie Piepers
Sofie Piepers Ghent University
Daniël Demeyer
Daniël Demeyer Ghent University
Luis G. Bermúdez-Humarán
Luis G. Bermúdez-Humarán University of Paris-Saclay

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