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Plant Science and Agronomy
South Africa
2026

D-Index & Metrics

Plant Science and Agronomy

D-Index
65
Citations
14573
World Ranking
925
National Ranking
9

John R. N. Taylor publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where John R. N. Taylor sits on this spectrum.

36–40 publications: 2 scientists 41–45 publications: 7 scientists 46–50 publications: 40 scientists 51–55 publications: 58 scientists 56–60 publications: 60 scientists 61–65 publications: 107 scientists 66–70 publications: 130 scientists 71–75 publications: 153 scientists 76–80 publications: 191 scientists 81–85 publications: 199 scientists 86–90 publications: 206 scientists 91–95 publications: 218 scientists 96–100 publications: 226 scientists 101–105 publications: 227 scientists 106–110 publications: 247 scientists 111–115 publications: 255 scientists 116–120 publications: 253 scientists 121–125 publications: 233 scientists 126–130 publications: 219 scientists 131–135 publications: 201 scientists 136–140 publications: 194 scientists 141–145 publications: 176 scientists 146–150 publications: 157 scientists 151–155 publications: 147 scientists 156–160 publications: 151 scientists 161–165 publications: 159 scientists 166–170 publications: 137 scientists 171–175 publications: 128 scientists 176–180 publications: 126 scientists 181–185 publications: 98 scientists 186–190 publications: 114 scientists 191–195 publications: 100 scientists 196–200 publications: 90 scientists 201–205 publications: 71 scientists 206–210 publications: 98 scientists 211–215 publications: 70 scientists 216–220 publications: 86 scientists 221–225 publications: 61 scientists 226–230 publications: 58 scientists 231–235 publications: 53 scientists 236–240 publications: 64 scientists 241–245 publications: 39 scientists 246–250 publications: 46 scientists 251–255 publications: 51 scientists 256–260 publications: 36 scientists 261–265 publications: 44 scientists 266–270 publications: 35 scientists 271–275 publications: 30 scientists 276–280 publications: 33 scientists 281–285 publications: 35 scientists 286–290 publications: 36 scientists 291–295 publications: 26 scientists 296–300 publications: 26 scientists 301–305 publications: 31 scientists 306–310 publications: 30 scientists 311–315 publications: 21 scientists 316–320 publications: 29 scientists 321–325 publications: 14 scientists 326–330 publications: 15 scientists 331–335 publications: 15 scientists 336–340 publications: 17 scientists 341–345 publications: 15 scientists 346–350 publications: 12 scientists 351–355 publications: 17 scientists 356–360 publications: 18 scientists 361–365 publications: 12 scientists 366–370 publications: 11 scientists 371–375 publications: 6 scientists 376–380 publications: 6 scientists 381–385 publications: 11 scientists 386–390 publications: 9 scientists 391–395 publications: 10 scientists 396–400 publications: 8 scientists 401–405 publications: 4 scientists 406–410 publications: 9 scientists 411–415 publications: 11 scientists 416–420 publications: 4 scientists 421–425 publications: 7 scientists 426–430 publications: 4 scientists 431–435 publications: 3 scientists 436–440 publications: 5 scientists 441–445 publications: 8 scientists 446–450 publications: 6 scientists 451–455 publications: 7 scientists 456–460 publications: 5 scientists 461–465 publications: 6 scientists 466 publications: 2 scientists 467+ publications: 99 scientists
36 publications 467+

This scientist: 246 publications — 87th percentile

87% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 467 publications or more.

John R. N. Taylor D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where John R. N. Taylor sits on this spectrum.

30 D-Index: 200 scientists 31 D-Index: 236 scientists 32 D-Index: 253 scientists 33 D-Index: 283 scientists 34 D-Index: 288 scientists 35 D-Index: 240 scientists 36 D-Index: 246 scientists 37 D-Index: 243 scientists 38 D-Index: 247 scientists 39 D-Index: 229 scientists 40 D-Index: 232 scientists 41 D-Index: 230 scientists 42 D-Index: 228 scientists 43 D-Index: 219 scientists 44 D-Index: 193 scientists 45 D-Index: 164 scientists 46 D-Index: 158 scientists 47 D-Index: 143 scientists 48 D-Index: 131 scientists 49 D-Index: 127 scientists 50 D-Index: 122 scientists 51 D-Index: 122 scientists 52 D-Index: 110 scientists 53 D-Index: 102 scientists 54 D-Index: 98 scientists 55 D-Index: 79 scientists 56 D-Index: 85 scientists 57 D-Index: 88 scientists 58 D-Index: 91 scientists 59 D-Index: 62 scientists 60 D-Index: 61 scientists 61 D-Index: 59 scientists 62 D-Index: 54 scientists 63 D-Index: 61 scientists 64 D-Index: 59 scientists 65 D-Index: 58 scientists 66 D-Index: 41 scientists 67 D-Index: 49 scientists 68 D-Index: 39 scientists 69 D-Index: 32 scientists 70 D-Index: 40 scientists 71 D-Index: 47 scientists 72 D-Index: 38 scientists 73 D-Index: 28 scientists 74 D-Index: 29 scientists 75 D-Index: 28 scientists 76 D-Index: 22 scientists 77 D-Index: 21 scientists 78 D-Index: 25 scientists 79 D-Index: 26 scientists 80 D-Index: 19 scientists 81 D-Index: 16 scientists 82 D-Index: 12 scientists 83 D-Index: 16 scientists 84 D-Index: 14 scientists 85 D-Index: 11 scientists 86 D-Index: 17 scientists 87 D-Index: 13 scientists 88 D-Index: 10 scientists 89 D-Index: 12 scientists 90 D-Index: 18 scientists 91 D-Index: 16 scientists 92 D-Index: 16 scientists 93 D-Index: 17 scientists 94 D-Index: 12 scientists 95 D-Index: 8 scientists 96 D-Index: 9 scientists 97 D-Index: 9 scientists 98 D-Index: 11 scientists 99 D-Index: 12 scientists 100 D-Index: 5 scientists 101 D-Index: 8 scientists 102 D-Index: 4 scientists 103 D-Index: 11 scientists 104 D-Index: 5 scientists 105 D-Index: 9 scientists 106 D-Index: 7 scientists 107 D-Index: 4 scientists 108 D-Index: 8 scientists 109+ D-Index: 99 scientists
30 D-Index 109+

This scientist: 65 D-Index — 86th percentile

86% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 109 D-Index or more.

Research.com Recognitions

  • 2026 - Research.com Plant Science and Agronomy in South Africa Leader Award
  • 2025 - Research.com Plant Science and Agronomy in South Africa Leader Award
  • 2022 - Research.com Plant Science and Agronomy in South Africa Leader Award

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Food science
  • Biochemistry

John R.N. Taylor mostly deals with Sorghum, Food science, Starch, Agronomy and Prolamin. His Sorghum research includes themes of Brewing, Biotechnology, Food technology and Gluten free. His study in Food science is interdisciplinary in nature, drawing from both Endosperm, Botany, Amylase and Polyphenol.

His Starch study incorporates themes from Legume, Viscosity and Absorption of water. His work carried out in the field of Agronomy brings together such families of science as Starch hydrolysis and Horticulture. His Plant protein study combines topics from a wide range of disciplines, such as Fractionation and Gluten.

His most cited work include:

  • Linguistic Categorization: Prototypes in Linguistic Theory (672 citations)
  • Novel food and non-food uses for sorghum and millets. (363 citations)
  • MutS mediates heteroduplex loop formation by a translocation mechanism (296 citations)

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

His primary areas of study are Sorghum, Food science, Agronomy, Starch and Linguistics. His Sorghum study combines topics in areas such as Endosperm, Cultivar, Biotechnology, Brewing and Tannin. His Tannin research incorporates elements of Proanthocyanidin and Polyphenol.

The various areas that he examines in his Food science study include Botany and Amylase. His Agronomy research incorporates themes from Free amino nitrogen, Horticulture and Food technology. The concepts of his Starch study are interwoven with issues in Granule and Polysaccharide.

He most often published in these fields:

  • Sorghum (39.18%)
  • Food science (38.14%)
  • Agronomy (17.87%)

What were the highlights of his more recent work (between 2016-2021)?

  • Food science (38.14%)
  • Sorghum (39.18%)
  • Starch (15.46%)

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

His primary scientific interests are in Food science, Sorghum, Starch, Gluten and Zinc. In general Food science, his work in Fermentation and Food processing is often linked to Gamma irradiation and Bioavailability linking many areas of study. His Sorghum study deals with the bigger picture of Agronomy.

The study incorporates disciplines such as Quality, Brewing and Agricultural biotechnology in addition to Agronomy. John R.N. Taylor combines subjects such as Sugar, Cellulose, Pectin and Wet-milling with his study of Starch. His Gluten study integrates concerns from other disciplines, such as Coacervate, Rheology, Acetic acid and Viscoelasticity.

Between 2016 and 2021, his most popular works were:

  • Vascular complications from resuscitative endovascular balloon occlusion of the aorta: Life over limb? (33 citations)
  • Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water (12 citations)
  • Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal. (10 citations)

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

  • Enzyme
  • Food science
  • Biochemistry

John R.N. Taylor focuses on Sorghum, Food science, Rheology, Gluten and Viscoelasticity. Sorghum is a primary field of his research addressed under Agronomy. In the subject of general Food science, his work in Whole grains, Nutritional composition, Food products and Protein quality is often linked to Low income, thereby combining diverse domains of study.

His studies in Rheology integrate themes in fields like Legume, Chromatography, Ingredient and Dissolution. His studies deal with areas such as Fermentation, Starch, Fourier transform infrared spectroscopy, Pectin and Wheat flour as well as Gluten. His Viscoelasticity research integrates issues from Coacervate, Acetic acid, Biochemistry and Water binding.

Best Publications

  • Factors affecting sorghum protein digestibility

    K.G Duodu;J.R.N Taylor;P.S Belton;B.R Hamaker

  • Novel food and non-food uses for sorghum and millets.

    John R.N. Taylor;Tilman J. Schober;Scott R. Bean

  • Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

    K.G. Duodu;A. Nunes;I. Delgadillo;M.L. Parker

  • Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours

    L.I. Ezeogu;L.I. Ezeogu;K.G. Duodu;J.R.N. Taylor

  • The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods

    Nomusa R. Dlamini;Nomusa R. Dlamini;Nomusa R. Dlamini;John R.N. Taylor;Lloyd W. Rooney

  • Sorghum and millets: protein sources for Africa

    Peter S Belton;John R.N Taylor

  • Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health‐enhancing properties of sorghum and millet food and beverage products

    J.R.N. Taylor;Kwaku Gyebi Duodu

  • Sorghum kafirin interaction with various phenolic compounds

    Naushad M. Emmambux;John R. N. Taylor

  • Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

    Charlotte A. Serrem;Charlotte A. Serrem;Henriëtte L. de Kock;John R. N. Taylor

  • Development of a Protein-rich Composite Sorghum–Cowpea Instant Porridge by Extrusion Cooking Process☆

    L.A.M Pelembe;C Erasmus;J.R.N Taylor

  • Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

    J.R.N. Taylor;Peter S. Belton;Trust Beta;Kwaku Gyebi Duodu

  • Starch properties as affected by sorghum grain chemistry

    Trust Beta;Harold Corke;Lloyd W Rooney;John R N Taylor

  • Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours

    Lewis I. Ezeogu;Lewis I. Ezeogu;K. Gyebi Duodu;M. Naushad Emmambux;John R. N. Taylor

  • Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential

    Peter S. Belton;John R. N. Taylor

  • Determination of Improved Steeping Conditions for Sorghum Malting

    J. Dewar;J.R.N. Taylor;P. Berjak

  • Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread

    S de Kock;S de Kock;J Taylor;J.R.N Taylor

  • Physico-chemical Characterization of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch

    Geremew Bultosa;Alan N. Hall;John R. N. Taylor

  • Effect of Chemical Treatments on Polyphenols and Malt Quality in Sorghum

    T. Beta;L.W. Rooney;L.T. Marovatsanga;J.R.N. Taylor

  • EFFECT OF GERMINATION TIME, TEMPERATURE AND MOISTURE ON MALTING OF SORGHUM

    P. Morrall;H. K. Boyd;J. R. N. Taylor;W. H. Van Der Walt

  • Phenolic compounds and kernel characteristics of Zimbabwean sorghums

    Trust Beta;Lloyd W Rooney;Lillian T Marovatsanga;John R N Taylor

  • Rheological properties of kafirin and zein prolamins

    Anna Oom;Anders Pettersson;John R.N. Taylor;Mats Stading;Mats Stading

  • Developments in sorghum food technologies

    John R.N Taylor;Janice Dewar

Frequent Co-Authors

Lloyd W. Rooney
Lloyd W. Rooney Texas A&M University
René Dirven
René Dirven University of Duisburg-Essen
Trust Beta
Trust Beta University of Manitoba
Peter S. Belton
Peter S. Belton University of East Anglia
Mario G. Ferruzzi
Mario G. Ferruzzi North Carolina State University
Nikola Kasabov
Nikola Kasabov Auckland University of Technology
Bruce R. Hamaker
Bruce R. Hamaker Purdue University West Lafayette
Harold Corke
Harold Corke Technion – Israel Institute of Technology
Ronald W. Langacker
Ronald W. Langacker University of California, San Diego

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