The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Gary A. Reineccius sits on this spectrum.
This scientist: 292 publications — 61st percentile
61% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,295 publications or more.
The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Gary A. Reineccius sits on this spectrum.
This scientist: 56 D-Index — 36th percentile
36% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 159 D-Index or more.
Gary A. Reineccius is affiliated with the University of Minnesota in the United States. Their research primarily spans the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with a focus on Food Science and related subfields. The scientist's work addresses topics such as proteins in food systems, meat and animal product quality, fermentation and sensory analysis, microencapsulation and drying processes, protein hydrolysis and bioactive peptides, biochemical analysis and sensing techniques, and phytochemicals and antioxidant activities.
Several recent papers exemplify the scope and focus of their research. These include:
Their frequent co-authors include Vaidhyanathan Anantharamkrishnan, Ana Silvia Prata, Baraem Ismail, Izabela Dutra Alvim, and Thomas R. Hoye. This collaborative network reflects a multidisciplinary approach within the domain of food science and related biochemical studies.
The scientist's work has been published predominantly in the Journal of Agricultural and Food Chemistry, with six publications there, alongside contributions to ACS Food Science & Technology, Critical Reviews in Food Science and Nutrition, Current Opinion in Food Science, and Colloids and Surfaces B Biointerfaces.
The research focus on proteins in food systems is evident through a substantial number of publications targeting this topic. Similarly, significant attention is given to the quality and biochemical characteristics of meat and animal products, as well as processes related to fermentation, sensory evaluation, and bioactive peptides derived from protein hydrolysis.
In summary, Gary A. Reineccius's scientific profile comprises extensive expertise in food science and biochemistry, with numerous contributions to understanding flavor-protein interactions, food processing effects on aroma, and emulsification, supported by collaborative research efforts and publication in prominent journals within the field.
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Segolene Leclercq;Kristin R. Harlander;Gary A. Reineccius
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