World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
67
Citations
15214
World Ranking
8253
National Ranking
3732

G. C. Smith 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 G. C. Smith 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: 332 publications — 83rd percentile

83% of scientists in this discipline score the same or lower.

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

G. C. Smith 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 G. C. Smith 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

G. C. Smith is affiliated with Texas A&M University in the United States. Their research spans multiple fields, primarily focusing on Medicine and Engineering with publications reflecting expertise in both domains.

Their work covers a range of subfields, including:

  • Cardiology and Cardiovascular Medicine
  • History
  • Anesthesiology and Pain Medicine
  • Aerospace Engineering
  • Control and Systems Engineering

Smith's research topics address areas such as:

  • Cardiac, Anesthesia and Surgical Outcomes
  • Medical History and Innovations
  • Airway Management and Intubation Techniques
  • Aerospace and Aviation Technology
  • Control Systems and Identification
  • Target Tracking and Data Fusion in Sensor Networks

The scientist has contributed to various publication venues, which include:

  • British Journal of Anaesthesia
  • AIAA Scitech 2020 Forum
  • The Journal of Pediatrics

Among the recent papers authored or co-authored by Smith are:

  • The evolution of the British Journal of Anaesthesia: the first 100 years (2022), published in British Journal of Anaesthesia
  • System Identification of the ICE/SACCON UAS Aircraft (2020), presented at AIAA Scitech 2020 Forum
  • Table of Contents (2020), featured in The Journal of Pediatrics

Their frequent collaborators include:

  • W. Fitch
  • Jennifer M. Hunter
  • Charles S. Reilly
  • Ravi Mahajan
  • Hugh C. Hemmings

Best Publications

  • RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

    R. D. Culler;F. C. Parrish;G. C. Smith;H. R. Cross

  • EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS

    H. R. Cross;Z. L. Carpenter;G. C. Smith

  • National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

    J.W. Savell;R.E. Branson;H.R. Cross;D.M. Stiffler

  • FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW

    S. C. Seideman;H. R. Cross;G. C. Smith;P. R. Durland

  • NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS

    J. W. Savell;H. R. Cross;J. J. Francis;J. W. Wise

  • Comparison of Forage-Finished and Grain-Finished Beef Carcasses

    R. A. Bowling;G. C. Smith;Z. L. Carpenter;T. R. Dutson

  • EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT

    J. W. Savell;G. C. Smith;T. R Dutson;Z. L. Carpenter

  • RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

    G. C. Smith;Z. L. Carpenter;H. R. Cross;C. E. Murphey

  • STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE

    J.W. Savell;T.R. Dutson;G.C. Smith;Z.L. Carpenter

  • Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score

    J. W. Savell;H. R. Cross;G. C. Smith

  • Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattle.

    C.A. Sturdivant;D.K. Lunt;G.C. Smith;S.B. Smith

  • Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

    D J Vote;W J Platter;J D Tatum;G R Schmidt

  • Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages

    John Samelis;John N. Sofos;Mindy L. Kain;John A. Scanga

  • Implant strategies during feeding : Impact on carcass grades and consumer acceptability

    D L Roeber;R C Cannell;K E Belk;R K Miller

  • Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes

    J. D. Tatum;G. C. Smith;B. W. Berry;C. E. Murphey

  • FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

    G. C Smith;T. R. Dutson;R. L. Hostetler;Z. L. Carpenter

  • LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE

    T. R. Dutson;G. C. Smith;Z. L. Carpenter

  • EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

    G. C. Smith;Hyunil Juhn;Z. L. Carpenter;K. F. Mattil

  • RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF

    G.C. Smith;J.W. Savell;H.R. Cross;Z.L. Carpenter

  • POSTMORTEM AGING OF BEEF CARCASSES

    G. C. Smith;G. R. Culp;Z. L. Carpenter

Frequent Co-Authors

Z. L. Carpenter
Z. L. Carpenter Texas A&M University
J. W. Savell
J. W. Savell Texas A&M University
H.R. Cross
H.R. Cross Texas A&M University
T. R. Dutson
T. R. Dutson Oregon State University
D. D. Johnson
D. D. Johnson University of Florida
Keith E. Belk
Keith E. Belk Colorado State University
J. D. Tatum
J. D. Tatum Colorado State University
David K. Lunt
David K. Lunt Texas A&M University
Stephen B. Smith
Stephen B. Smith Texas A&M University
Floyd K. Mckeith
Floyd K. Mckeith University of Illinois at Urbana-Champaign

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Best Scientists Citing G. C. Smith