World's Best Scientists 2026 revealed!
John Van Camp

John Van Camp

D-Index & Metrics

Biology and Biochemistry

D-Index
71
Citations
16049
World Ranking
6736
National Ranking
119

Chemistry

D-Index
61
Citations
13253
World Ranking
9240
National Ranking
115

John Van Camp 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 John Van Camp 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: 287 publications — 76th percentile

76% of scientists in this discipline score the same or lower.

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

John Van Camp 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 John Van Camp 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: 71 D-Index — 67th percentile

67% of scientists in this discipline score the same or lower.

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

Overview

John Van Camp is affiliated with Ghent University in Belgium and has contributed extensively to the fields of Agricultural and Biological Sciences and Medicine. Their work spans multiple subfields including Food Science, Molecular Biology, Biochemistry, Organic Chemistry, and Physiology.

The main topics covered in John Van Camp's research include:

  • Phytochemicals and Antioxidant Activities
  • Proteins in Food Systems
  • Gut microbiota and health
  • Probiotics and Fermented Foods
  • Food Chemistry and Fat Analysis
  • Diet and metabolism studies
  • Antioxidant Activity and Oxidative Stress

Frequent publication venues where John Van Camp's research has appeared include:

  • Food Research International
  • Food Chemistry
  • Food Hydrocolloids
  • Foods
  • bioRxiv (Cold Spring Harbor Laboratory)

Some of the recent papers authored or co-authored include:

  • Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications), 2020, Comprehensive Reviews in Food Science and Food Safety
  • Rare mono- and disaccharides as healthy alternative for traditional sugars and sweeteners?, 2020, Critical Reviews in Food Science and Nutrition
  • Dietary Emulsifiers Alter Composition and Activity of the Human Gut Microbiota in vitro, Irrespective of Chemical or Natural Emulsifier Origin, 2020, Frontiers in Microbiology
  • Chemical composition, antioxidant, antimicrobial and antiproliferative activities of the extracts isolated from the pomace of rowanberry (Sorbus aucuparia L.), 2020, Food Research International
  • Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts, 2020, International Journal of Food Microbiology

John Van Camp has collaborated frequently with several co-authors, including:

  • Charlotte Grootaert
  • Tom Van de Wiele
  • Jan A. Delcour
  • Jenny Ruales
  • Katleen Raes

Best Publications

  • Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

    Mirjana Andjelković;John Van Camp;Bruno De Meulenaer;Griet Depaemelaere

  • Bioavailability of angiotensin I converting enzyme inhibitory peptides.

    Vanessa Vermeirssen;John Van Camp;Willy Verstraete

  • Nutritional and technological aspects of milk fat globule membrane material

    Koen Dewettinck;Roeland Rombaut;Natacha Thienpont;Natacha Thienpont;Thien Trung Le

  • Strengthening the Reporting of Observational Studies in Epidemiology – nutritional epidemiology (STROBE-nut): An extension of the STROBE statement†

    Carl Lachat;Carl Lachat;Dana Hawwash;Marga C. Ocké;Christina Berg

  • Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

    Daniel Granato;Fereidoon Shahidi;Ronald Wrolstad;Paul Kilmartin

  • Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.).

    Andrea Bunea;Mirjana Andjelkovic;Carmen Socaciu;Otilia Bobis

  • ACE inhibitory peptides derived from enzymatic hydrolysates of animal muscle protein: a review.

    Lieselot Vercruysse;John Van Camp;Guy Smagghe

  • Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption.

    Wim Verbeke;Isabelle Sioen;Zuzanna Pieniak;John Van Camp

  • Optimisation and validation of an angiotensin-converting enzyme inhibition assay for the screening of bioactive peptides

    Vanessa Vermeirssen;John Van Camp;Willy Verstraete

  • Analysis of Phospho- and Sphingolipids in Dairy Products by a New HPLC Method

    Roeland Rombaut;John Van Camp;Koen Dewettinck

  • Flavonoid interactions during digestion, absorption, distribution and metabolism: a sequential structure-activity/property relationship-based approach in the study of bioavailability and bioactivity

    Gerard Bryan Gonzales;Guy Smagghe;Charlotte Grootaert;Moises Zotti

  • Improved release and metabolism of flavonoids by steered fermentation processes: a review.

    Nguyen Thai Huynh;John Van Camp;Guy Smagghe;Katleen Raes

  • Anthocyanin Absorption and Metabolism by Human Intestinal Caco-2 Cells--A Review.

    Senem Kamiloglu;Senem Kamiloglu;Esra Capanoglu;Charlotte Grootaert;John Van Camp

  • Angiotensin-Converting Enzyme Inhibitory Effects by Plant Phenolic Compounds: A Study of Structure Activity Relationships

    Nadin Al Shukor;John Van Camp;Gerard Bryan Gonzales;Dorien Staljanssens

  • Perceived Importance of Sustainability and Ethics Related to Fish: A Consumer Behavior Perspective

    Wim Verbeke;Filiep Vanhonacker;Isabelle Sioen;John Van Camp

  • Role of processing on bioaccessibility of minerals: Influence of localization of minerals and anti-nutritional factors in the plant

    Katleen Raes;Katleen Raes;Dries Knockaert;Dries Knockaert;Karin Struijs;John Van Camp

  • Phospho- and sphingolipid distribution during processing of milk, butter and whey

    Roeland Rombaut;John Van Camp;Koen Dewettinck

  • Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications.

    Koen J.A. Jansens;Ine Rombouts;Charlotte Grootaert;Kristof Brijs

  • A quantitative in silico analysis calculates the angiotensin I converting enzyme (ACE) inhibitory activity in pea and whey protein digests.

    Vanessa Vermeirssen;Arie van der Bent;John Van Camp;Aart van Amerongen

  • The nutritional and toxicological value of organic vegetables: Consumer perception versus scientific evidence

    Christine Hoefkens;Wim Verbeke;Joris Aertsens;Koen Mondelaers

  • European consumers’ perceived importance of qualifying and disqualifying nutrients in food choices

    Christine Hoefkens;Christine Hoefkens;Wim Verbeke;John Van Camp

Frequent Co-Authors

Guy Smagghe
Guy Smagghe Vrije Universiteit Brussel
Katleen Raes
Katleen Raes Ghent University
Koen Dewettinck
Koen Dewettinck Ghent University
Bruno De Meulenaer
Bruno De Meulenaer Ghent University
Wim Verbeke
Wim Verbeke Ghent University
Tom Van de Wiele
Tom Van de Wiele Ghent University
Lea Maes
Lea Maes Ghent University
Caroline Braet
Caroline Braet Ghent University
Inge Huybrechts
Inge Huybrechts International Agency For Research On Cancer

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