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James G. Lyng

D-Index & Metrics

Biology and Biochemistry

D-Index
67
Citations
11906
World Ranking
8403
National Ranking
41

James G. Lyng 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 James G. Lyng 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: 181 publications — 42nd percentile

42% of scientists in this discipline score the same or lower.

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

James G. Lyng 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 James G. Lyng 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: 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

James G. Lyng is affiliated with University College Dublin in Ireland and has a research focus primarily within the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their work spans several subfields, notably Biotechnology, Food Science, Animal Science and Zoology, Nutrition and Dietetics, and Pharmacology.

Their main research topics include Microbial Inactivation Methods, Meat and Animal Product Quality, Food Drying and Modeling, Listeria monocytogenes in Food Safety, Advanced Chemical Sensor Technologies, Fungal Biology and Applications, and Phytochemicals and Antioxidant Activities.

Lyng has contributed to numerous scientific publications, with recent papers addressing topics related to food chemistry and extraction methods. Selected recent works feature:

  • Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review (2020, Food Chemistry)
  • Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries (2020, Trends in Food Science & Technology)
  • The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products (2021, Innovative Food Science & Emerging Technologies)
  • Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions (2020, Food Bioscience)
  • Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions (2020, Biotechnology Reports)

Their frequent coauthors include Selene Pedrós-Garrido, Nigel P. Brunton, Tesfaye F. Bedane, Konstantinos Papoutsis, and Daniel Hurley.

Publications by James G. Lyng often appear in venues such as Food Chemistry, Innovative Food Science & Emerging Technologies, Foods, Applied Food Research, and SSRN Electronic Journal.

Best Publications

  • Radio frequency treatment of foods: Review of recent advances

    Francesco Marra;Lu Zhang;James G. Lyng

  • Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review.

    Konstantinos Papoutsis;Jinyuan Zhang;Michael C. Bowyer;Nigel Brunton

  • Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

    F. Noci;J. Riener;M. Walkling-Ribeiro;D.A. Cronin

  • Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM)

    S. Lahiff;M. Glennon;L. O»Brien;J. Lyng

  • Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

    Irene M. Caminiti;Francesco Noci;Arantxa Muñoz;Paul Whyte

  • The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

    Irene M. Caminiti;Izabela Palgan;Arantxa Muñoz;Francesco Noci

  • The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

    Ciara K. McDonnell;Paul Allen;Elaine Duggan;Joshua M. Arimi

  • Healthy processed meat products – Regulatory, reformulation and consumer challenges

    Simona Grasso;N. P. Brunton;J. G. Lyng;F. Lalor

  • The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

    Joerg Riener;Francesco Noci;Denis A. Cronin;Desmond J. Morgan

  • Ohmic processing: Electrical conductivities of pork cuts.

    N. Shirsat;J.G. Lyng;N.P. Brunton;B. McKenna

  • Radio-frequency heating of foodstuff: Solution and validation of a mathematical model

    Francesco Marra;J Lyng;Vittorio Raffaele A. Romano;B. Mckenna

  • Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

    M. Walkling-Ribeiro;F. Noci;D.A. Cronin;J.G. Lyng

  • The effect of ultrasonic salting on protein and water–protein interactions in meat

    C.K. McDonnell;P. Allen;C. Morin;J.G. Lyng

  • Analysis of heat transfer during ohmic processing of a solid food

    F. Marra;M. Zell;J.G. Lyng;D.J. Morgan

  • Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

    G. Pataro;A. Muñoz;I. Palgan;F. Noci

  • Advances in radio frequency and ohmic heating of meats

    B.M. McKenna;J. Lyng;N. Brunton;N. Shirsat

  • Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

    Niamh Harbourne;Jean Christophe Jacquier;Desmond J. Morgan;James G. Lyng

  • Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk

    I. Palgan;I.M. Caminiti;A. Muñoz;F. Noci

  • A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

    Joerg Riener;Francesco Noci;Denis A. Cronin;Desmond J. Morgan

  • THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

    J.G. Lyng;P. Allen;B.M. McKENNA

Frequent Co-Authors

Nigel P. Brunton
Nigel P. Brunton University College Dublin
Shaojin Wang
Shaojin Wang Northwest A&F University
Séamus Fanning
Séamus Fanning University College Dublin
Frank J. Monahan
Frank J. Monahan University College Dublin
Santiago Condón
Santiago Condón University of Zaragoza
Terry J. Smith
Terry J. Smith University of Michigan–Ann Arbor
Amalia Conte
Amalia Conte University of Foggia
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
James J. Sheridan
James J. Sheridan Teagasc - The Irish Agriculture and Food Development Authority
Da-Wen Sun
Da-Wen Sun University College Dublin

External Links

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Best Scientists Citing James G. Lyng

Shaojin Wang

Shaojin Wang

Northwest A&F University

Publications: 121

Min Zhang

Min Zhang

Jiangnan University

Publications: 50

Da-Wen Sun

Da-Wen Sun

University College Dublin

Publications: 48

Brijesh K. Tiwari

Brijesh K. Tiwari

Teagasc - The Irish Agriculture and Food Development Authority

Publications: 44

Juming Tang

Juming Tang

Washington State University

Publications: 42

Olga Martín-Belloso

Olga Martín-Belloso

University of Lleida

Publications: 38

Alaa El-Din A. Bekhit

Alaa El-Din A. Bekhit

University of Otago

Publications: 30

Francisco J. Barba

Francisco J. Barba

University of Valencia

Publications: 29

Guanghong Zhou

Guanghong Zhou

Nanjing Agricultural University

Publications: 26

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 23

Robert Soliva-Fortuny

Robert Soliva-Fortuny

University of Lleida

Publications: 23

Xin-An Zeng

Xin-An Zeng

South China University of Technology

Publications: 22

Bhesh Bhandari

Bhesh Bhandari

University of Queensland

Publications: 22

Santiago Condón

Santiago Condón

University of Zaragoza

Publications: 19

Muthupandian Ashokkumar

Muthupandian Ashokkumar

University of Melbourne

Publications: 17

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Joseph P. Kerry

University College Cork

Publications: 16

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