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Biology and Biochemistry
Ireland
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
96
Citations
32741
World Ranking
1827
National Ranking
7

Joseph P. Kerry 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 Joseph P. Kerry 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: 476 publications — 94th percentile

94% of scientists in this discipline score the same or lower.

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

Joseph P. Kerry 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 Joseph P. Kerry 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: 96 D-Index — 91st percentile

91% of scientists in this discipline score the same or lower.

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

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Ireland Leader Award
  • 2025 - Research.com Biology and Biochemistry in Ireland Leader Award
  • 2023 - Research.com Biology and Biochemistry in Ireland Leader Award
  • 2022 - Research.com Biology and Biochemistry in Ireland Leader Award

Overview

Joseph P. Kerry is affiliated with University College Cork in Ireland and works primarily within the domain of Agricultural and Biological Sciences. Their research spans over 100 publications, with notable subfields including Animal Science and Zoology, Food Science, Biomedical Engineering, Nutrition and Dietetics, and Biomaterials.

The scientific topics that characterize their work are diverse, focusing heavily on Meat and Animal Product Quality, with 76 publications addressing this area. Additional significant topics include Advanced Chemical Sensor Technologies, Sensory Analysis and Statistical Methods, Protein Hydrolysis and Bioactive Peptides, Nanocomposite Films for Food Packaging, Animal Nutrition and Physiology, and Biochemical Analysis and Sensing Techniques.

Joseph P. Kerry has contributed to a range of recent scholarly articles. Noteworthy examples include:

  • "Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review" (2022) published in Applied Sciences
  • "Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat" (2021) published in Foods
  • "Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives" (2023) published in Foods
  • "An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species" (2021) published in Foods
  • "Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage" (2020) published in Antioxidants

The frequent co-authors collaborating with Joseph P. Kerry include Maurice G. O'Sullivan, Kieran N. Kilcawley, Brijesh K. Tiwari, Dmitri B. Papkovsky, and A.P. Moloney.

Joseph P. Kerry has published extensively in several scientific journals, with key frequent venues including Foods, Meat Science, Applied Sciences, Journal of the Science of Food and Agriculture, and SSRN Electronic Journal.

Best Publications

  • Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review

    J.P. Kerry;M.N. O’Grady;S.A. Hogan

  • Lipid stability in meat and meat products.

    P.A. Morrissey;P.J.A. Sheehy;K. Galvin;J.P. Kerry

  • Nanotechnologies in the food industry – Recent developments, risks and regulation

    M. Cushen;J. Kerry;M. Morris;M. Cruz-Romero

  • Consumer perception and the role of science in the meat industry.

    D.J. Troy;J.P. Kerry

  • Use and application of gelatin as potential biodegradable packaging materials for food products.

    Z.A. Nur Hanani;Y.H. Roos;J.P. Kerry

  • Characterization of proteolysis during the ripening of semi-dry fermented sausages.

    M.C Hughes;J.P Kerry;E.K Arendt;P.M Kenneally

  • Salt reduction strategies in processed meat products – A review

    Elena S. Inguglia;Elena S. Inguglia;Zhihang Zhang;Brijesh K. Tiwari;Joseph P. Kerry

  • Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

    Roberta Di Bernardini;Pádraigín Harnedy;Declan Bolton;Joseph Kerry

  • Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

    T.L McCarthy;J.P. Kerry;J.F. Kerry;P.B. Lynch

  • Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.

    Mitsuru Mitsumoto;Michael N. O’Grady;Joe P. Kerry;D. Joe Buckley

  • Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

    Shuze Tang;Joe P Kerry;David Sheehan;D.Joe Buckley

  • Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.

    T.L Mc Carthy;J.P Kerry;J.F Kerry;P.B Lynch

  • Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork.

    R. Carpenter;M.N. O’Grady;Y.C. O’Callaghan;N.M. O’Brien

  • High pressure processing of shellfish: A review of microbiological and other quality aspects

    Laura W. Murchie;Malco Cruz-Romero;Joseph P. Kerry;Mark Linton

  • Ultrasound technology for food fermentation applications.

    K. Shikha Ojha;Timothy J. Mason;Colm P. O’Donnell;Joseph P. Kerry

  • Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

    J.E. Hayes;P. Allen;N. Brunton;M.N. O’Grady

  • Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere.

    P.I. Zakrys;S.A. Hogan;M.G. O’Sullivan;P. Allen

  • Effect of 3D printing on the structure and textural properties of processed cheese

    Camille Le Tohic;Camille Le Tohic;Jonathan J. O'Sullivan;Kamil P. Drapala;Valentin Chartrin;Valentin Chartrin

  • Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications

    M.C. Cruz-Romero;T. Murphy;M. Morris;E. Cummins

  • FTIR characterization of protein–polysaccharide interactions in extruded blends

    Pedro Guerrero;Joe P. Kerry;Koro de la Caba

Frequent Co-Authors

Dmitri B. Papkovsky
Dmitri B. Papkovsky University College Cork
Michael A. Morris
Michael A. Morris Trinity College Dublin
Patrick A. Morrissey
Patrick A. Morrissey University College Cork
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Ruth M. Hamill
Ruth M. Hamill Teagasc - The Irish Agriculture and Food Development Authority
D.J. Buckley
D.J. Buckley University College Cork
Anne Maria Mullen
Anne Maria Mullen Teagasc - The Irish Agriculture and Food Development Authority
Declan J. Troy
Declan J. Troy Teagasc - The Irish Agriculture and Food Development Authority
Nora M. O'Brien
Nora M. O'Brien University College Cork
Séamus Fanning
Séamus Fanning University College Dublin

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