World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
49
Citations
6594
World Ranking
18137
National Ranking
74

James J. Sheridan 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 J. Sheridan 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: 164 publications — 34th percentile

34% of scientists in this discipline score the same or lower.

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

James J. Sheridan 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 J. Sheridan 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: 49 D-Index — 9th percentile

9% of scientists in this discipline score the same or lower.

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

Overview

What is he best known for?

The fields of study he is best known for:

  • Bacteria
  • Food science
  • Gene

His primary areas of investigation include Escherichia coli, Microbiology, Food science, Animal science and Feces. His Escherichia coli research is mostly focused on the topic Enterobacteriaceae. James J. Sheridan has included themes like Minced beef and Bacteria in his Microbiology study.

His study explores the link between Food science and topics such as Agar that cross with problems in Pathogen and Lysis. His Animal science research includes elements of Rumen, Food microbiology, Surgery and Salmonella. His Feces research is multidisciplinary, incorporating perspectives in Veterinary medicine, Herd and Antimicrobial.

His most cited work include:

  • The survival characteristics of a non-toxigenic strain of Escherichia coli O157:H7. (157 citations)
  • The role of microbiological testing in systems for assuring the safety of beef. (126 citations)
  • The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir (119 citations)

What are the main themes of his work throughout his whole career to date?

His primary scientific interests are in Microbiology, Food science, Escherichia coli, Bacteria and Enterobacteriaceae. James J. Sheridan has researched Microbiology in several fields, including Salmonella, Listeria monocytogenes, Veterinary medicine, Minced beef and Agar. His Food science research is multidisciplinary, relying on both Food spoilage, Food microbiology and Pathogen.

His biological study spans a wide range of topics, including Inoculation, Feces, Fermentation, Biotechnology and Animal science. James J. Sheridan combines subjects such as Membrane and Chromatography with his study of Bacteria. His Enterobacteriaceae study combines topics in areas such as Nalidixic acid, Yersinia enterocolitica and Virulence.

He most often published in these fields:

  • Microbiology (44.37%)
  • Food science (38.41%)
  • Escherichia coli (26.49%)

What were the highlights of his more recent work (between 2005-2012)?

  • Microbiology (44.37%)
  • Food science (38.41%)
  • Escherichia coli (26.49%)

In recent papers he was focusing on the following fields of study:

The scientist’s investigation covers issues in Microbiology, Food science, Escherichia coli, Salmonella and Enterobacteriaceae. His study on Feces and Serotype is often connected to Water activity as part of broader study in Microbiology. The Food science study combines topics in areas such as Food spoilage and Inoculation.

The study incorporates disciplines such as Molecular biology, Caco-2 and Polymerase chain reaction in addition to Escherichia coli. His studies in Salmonella integrate themes in fields like Human decontamination, Food microbiology, Mesophile and Veterinary medicine. His Enterobacteriaceae study which covers Bacteria that intersects with Acridine orange and Standard plate.

Between 2005 and 2012, his most popular works were:

  • Prevalence and level of Escherichia coli O157 on beef trimmings, carcasses and boned head meat at a beef slaughter plant (64 citations)
  • A comparison of the survival in feces and water of Escherichia coli O157:H7 grown under laboratory conditions or obtained from cattle feces. (50 citations)
  • Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken (44 citations)

In his most recent research, the most cited papers focused on:

  • Bacteria
  • Food science
  • Gene

James J. Sheridan mostly deals with Microbiology, Escherichia coli, Feces, Virulence and Enterobacteriaceae. His Microbiology study combines topics from a wide range of disciplines, such as Veterinary medicine and Food science. His work deals with themes such as Clostridium, Food spoilage and Clostridium estertheticum, which intersect with Food science.

The various areas that James J. Sheridan examines in his Escherichia coli study include Inoculation and Salmonella. His studies deal with areas such as Streptomycin, VTEC, Serotype, Antibiotic resistance and Drug resistance as well as Virulence. His research in Enterobacteriaceae intersects with topics in Agar and Bacteria.

Best Publications

  • Antibiotic resistance among Listeria, including Listeria monocytogenes, in retail foods

    D. Walsh;G. Duffy;J.J. Sheridan;I.S. Blair

  • The survival characteristics of a non-toxigenic strain of Escherichia coli O157:H7

    D J Bolton;C M Byrne;J J Sheridan;D A McDowell

  • The role of microbiological testing in systems for assuring the safety of beef.

    M.H. Brown;C.O. Gill;J. Hollingsworth;R. Nickelson

  • The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir

    J.M. McEvoy;A.M. Doherty;M. Finnerty;J.J. Sheridan

  • The prevalence and spread of Escherichia coli O157:H7 at a commercial beef abattoir

    J.M. McEvoy;A.M. Doherty;J.J. Sheridan;F.M. Thomson-Carter

  • Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems.

    R.A. Pearce;D.J. Bolton;J.J. Sheridan;D.A. McDowell

  • Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

    D.J. Bolton;R.A. Pearce;J.J. Sheridan;I.S. Blair

  • Prevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republic of Ireland

    C Cagney;H Crowley;G Duffy;J.J Sheridan

  • The prevalence of Salmonella spp. in bovine faecal, rumen and carcass samples at a commercial abattoir

    J.M. McEvoy;A.M. Doherty;J.J. Sheridan;I.S. Blair

  • Microbial contamination on beef in relation to hygiene assessment based on criteria used in EU Decision 2001/471/EC

    J.M. McEvoy;J.J. Sheridan;I.S. Blair;D.A. McDowell

  • The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7

    G Duffy;R.C Whiting;J.J Sheridan

  • SOURCES OF CONTAMINATION DURING SLAUGHTER AND MEASURES FOR CONTROL

    J.J. Sheridan

  • Factors affecting the pH decline in lamb after slaughter.

    B. McGeehin;J.J. Sheridan;F. Butler

  • Prevalence and level of Escherichia coli O157 on beef trimmings, carcasses and boned head meat at a beef slaughter plant

    E. Carney;S.B. O’Brien;J.J. Sheridan;D.A. McDowell

  • The effects of preslaughter washing on the reduction of Escherichia coli O157:H7 transfer from cattle hides to carcasses during slaughter.

    C. M. Byrne;D. J. Bolton;J. J. Sheridan;D. A. McDowell

  • The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products

    G Duffy;O.M Cloak;M.G O'Sullivan;A Guillet

  • Survival of Escherichia coli O157:H7 during the manufacture of pepperoni

    D. C. R. Riordan;G. Duffy;J. J. Sheridan;B. S. Eblen

  • Beef HACCP: intervention and non-intervention systems.

    Declan J Bolton;Alice M Doherty;James J Sheridan

  • Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni

    Denise C. R. Riordan;Geraldine Duffy;James J. Sheridan;Richard C. Whiting

  • The occurence and initial numbers of Listeria in Irish meat and fish products and the recovery of injured cells from frozen products

    J.J. Sheridan;Geraldine Duffy;D.A. McDowell;I.S. Blair

Frequent Co-Authors

David A. McDowell
David A. McDowell University of Ulster
Ian S. Blair
Ian S. Blair United Arab Emirates University
Torres Sweeney
Torres Sweeney University College Dublin
Séamus Fanning
Séamus Fanning University College Dublin
Bernadette Earley
Bernadette Earley Teagasc - The Irish Agriculture and Food Development Authority
Declan J. Troy
Declan J. Troy Teagasc - The Irish Agriculture and Food Development Authority
Jorge Blanco
Jorge Blanco University of Santiago de Compostela
James G. Lyng
James G. Lyng University College Dublin
John B. Luchansky
John B. Luchansky United States Department of Agriculture

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