World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
46
Citations
6569
World Ranking
18997
National Ranking
7756

Gary R. Acuff 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 Gary R. Acuff 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: 119 publications — 12th percentile

12% of scientists in this discipline score the same or lower.

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

Gary R. Acuff 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 Gary R. Acuff 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: 46 D-Index — 4th percentile

4% of scientists in this discipline score the same or lower.

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

Overview

Gary R. Acuff is affiliated with Texas A&M University in the United States. Their academic profile reflects involvement in scientific research within an institutional setting known for its contributions to various fields.

While specific publications and research outputs are not listed, the absence of recent papers, co-authors, and detailed fields of study indicates a profile focused more on teaching, administration, or contributions not fully captured in conventional publication databases.

There is no recorded information regarding awards, subfields of study, or extended publishing activity in particular venues or topics. This suggests that their profile may emphasize broader academic engagement or other professional activities beyond direct research publication.

The scientist is currently active, with no indication of being deceased, which implies ongoing affiliation and potential contribution to their field or institution.

Best Publications

  • Microbiological Effects of Acid Decontamination of Beef Carcasses at Various Locations in Processing.

    R. K. Prasai;G. R. Acuff;L. M. Lucia;D. S. Hale

  • Comparison of Methods for Decontamination from Beef Carcass Surfaces.

    M. D. Hardin;G. R. Acuff;L. M. Lucia;J. S. Oman

  • Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

    James O. Reagan;Gary R. Acuff;Dennis R. Buege;Marietta J. Buyck

  • Comparison of Water Wash, Trimming, and Combined Hot Water and Lactic Acid Treatments for Reducing Bacteria of Fecal Origin on Beef Carcasses

    A. Castillo;L. M. Lucia;K. J. Goodson;J. W. Savell

  • Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef.

    A. Castillo;L. M. Lucia;D. B. Roberson;T. H. Stevenson

  • Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage

    L. S. Papadopoulos;R. K. Miller;G. R. Acuff;C. Vanderzant

  • Use of hot water for beef carcass decontamination.

    A. Castillo;L. M. Lucia;K. J. Goodson;J. W. Savell

  • Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces.

    D.A. King;L.M. Lucia;A. Castillo;G.R. Acuff

  • Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures.

    Timothy C. Jackson;Margaret D. Hardin;Gary R. Acuff

  • Sodium Lactate Affects Pathogens in Cooked Beef

    R.K. Miller;G.R. Acuff

  • Prevalence of Salmonella and Campylobacter in Beef Cattle from Transport to Slaughter

    John C. Beach;Elsa A. Murano;Gary R. Acuff

  • Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.

    G.R. Acuff;C. Vanderzant;J.W. Savell;D.K. Jones

  • Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite.

    A. Castillo;L. M. Lucia;G. K. Kemp;G. R. Acuff

  • Salmonella contamination during production of cantaloupe: a binational study.

    A. Castillo;I. Mercado;L. M. Lucia;Y. Martínez-Ruiz

  • Critically important antibiotics: criteria and approaches for measuring and reducing their use in food animal agriculture.

    H. Morgan Scott;Gary Acuff;Gilles Bergeron;Megan W. Bourassa

  • Spray-chilling and carcass decontamination systems using lactic and acetic acid.

    P.L. Hamby;J.W. Savell;G.R. Acuff;C. Vanderzant

  • Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds

    J.V. Maca;R.K. Miller;M.E. Bigner;L.M. Lucia

  • Hot water decontamination of beef carcasses for reduction of initial bacterial numbers.

    M.L. Barkate;G.R. Acuff;L.M. Lucia;D.S. Hale

  • Decontamination of Beef Carcass Surface Tissue by Steam Vacuuming Alone and Combined with Hot Water and Lactic Acid Sprays

    A. Castillo;L. M. Lucia;K. J. Goodson;J. W. Savell

  • Prevalence of Listeria monocytogenes during production and postharvest processing of cabbage.

    Ann Marie Prazak;Elsa A. Murano;Imelda Mercado;Gary R. Acuff

Frequent Co-Authors

J. W. Savell
J. W. Savell Texas A&M University
R.K. Miller
R.K. Miller Texas A&M University
D. S. Hale
D. S. Hale Texas A&M University
H.R. Cross
H.R. Cross Texas A&M University
John N. Sofos
John N. Sofos Colorado State University
Randall S. Singer
Randall S. Singer University of Minnesota
Keith E. Belk
Keith E. Belk Colorado State University
John B. Luchansky
John B. Luchansky United States Department of Agriculture
Gary C. Smith
Gary C. Smith Colorado State University
Thomas E. Wittum
Thomas E. Wittum The Ohio State University

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