World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
49
Citations
7852
World Ranking
14911
National Ranking
38

Juliet A. Gerrard publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Juliet A. Gerrard sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 215 publications — 38th percentile

38% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Juliet A. Gerrard D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Juliet A. Gerrard sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 49 D-Index — 19th percentile

19% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Research.com Recognitions

  • 2012 - Fellow of the Royal Society of New Zealand

Overview

Juliet A. Gerrard is affiliated with the University of Auckland in New Zealand and is recognized for contributions in the fields of Biochemistry, Genetics, and Molecular Biology, with additional work in Medicine.

Their research encompasses several subfields including Molecular Biology, Gastroenterology, Food Science, Immunology and Allergy, and Biomaterials. The primary topics covered by their work include Protein Hydrolysis and Bioactive Peptides, Celiac Disease Research and Management, Proteins in Food Systems, Food Allergy and Anaphylaxis Research, Supramolecular Self-Assembly in Materials, Microscopic Colitis, and Antimicrobial Peptides and Activities.

Juliet A. Gerrard has published extensively, with notable recent papers including:

  • The use of microbial transglutaminase in a bread system: A study of gluten protein structure, deamidation state and protein digestion (2020, Food Chemistry)
  • Proteomic modelling of gluten digestion from a physiologically relevant food system: A focus on the digestion of immunogenic peptides from wheat implicated in celiac disease (2020, Food Chemistry)
  • The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility (2020, Food Research International)
  • Insight into the self-assembly and gel formation of a bioactive peptide derived from bovine casein (2023, BBA Advances)
  • Directed self-assembly of peptide-diketopyrrolopyrrole conjugates - a platform for bio-organic thin film preparation (2020, Soft Matter)

Their work is frequently published in venues such as Food Chemistry, International Dairy Journal, Biochimica et Biophysica Acta (BBA) - General Subjects, SSRN Electronic Journal, and OPAL (Open@LaTrobe) (La Trobe University).

Collaboration is a common feature in their career, with frequent co-authors including:

  • Laura J. Domigan
  • Olivia J. Ogilvie
  • Sarah J. Roberts
  • Kevin H. Sutton
  • Nigel G. Larsen

Juliet A. Gerrard has been recognized by the Royal Society of New Zealand, becoming a Fellow in 2012.

Best Publications

  • Protein–protein crosslinking in food: methods, consequences, applications

    Juliet A. Gerrard

  • Glycine betaine and glycine betaine analogues in common foods

    F.J. de Zwart;S. Slow;R.J. Payne;M. Lever

  • The impact of processing on the nutritional quality of food proteins.

    Susie J Meade;Elizabeth A Reid;Juliet A Gerrard

  • Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

    IA Rasiah;KH Sutton;Felicia Low;HM Lin

  • Inhibition of lysine biosynthesis: an evolving antibiotic strategy

    Craig A. Hutton;Matthew A. Perugini;Juliet A. Gerrard

  • Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase.

    J.A. Gerrard;S.E. Fayle;A.J. Wilson;M.P. Newberry

  • The Maillard reaction

    Sian E Fayle;Juliet A. Gerrard

  • Formation of amyloid-like fibrils by ovalbumin and related proteins under conditions relevant to food processing.

    F. Grant Pearce;Sarah H. Mackintosh;Juliet A. Gerrard

  • Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough

    J.A. Gerrard;S.E. Fayle;P.A. Brown;K.H. Sutton

  • The crystal structure of three site-directed mutants of Escherichia coli dihydrodipicolinate synthase: further evidence for a catalytic triad.

    Renwick C.J. Dobson;Karin Valegård;Juliet A. Gerrard

  • Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white.

    Moritz Lassé;Moritz Lassé;Dulantha Ulluwishewa;Dulantha Ulluwishewa;Jackie Healy;Dion Thompson

  • Pastry lift and croissant volume as affected by Microbial transglutaminase

    J.A. Gerrard;M.P. Newberry;M. Ross;A.J. Wilson

  • The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

    Angela E. Newton;Angela E. Newton;Antony J. Fairbanks;Matt Golding;Paul Andrewes

  • The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure-activity study.

    Susie J Meade;Antonia G Miller;Juliet A Gerrard

  • Escherichia coli dihydrodipicolinate synthase and dihydrodipicolinate reductase: kinetic and inhibition studies of two putative herbicide targets

    Carolyn V Coulter;Juliet A Gerrard;Juliet A Gerrard;James A E Kraunsoe;Andrew J Pratt;Andrew J Pratt

  • The crystal structures of native and (S)-lysine-bound dihydrodipicolinate synthase from Escherichia coli with improved resolution show new features of biological significance.

    Renwick C. J. Dobson;Michael D. W. Griffin;Geoffrey B. Jameson;Juliet A. Gerrard

  • Structure and evolution of a novel dimeric enzyme from a clinically important bacterial pathogen

    Benjamin R Burgess;Renwick Cj Dobson;Michael F Bailey;Sarah C Atkinson

  • Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease

    J.A Gerrard;P.K Brown;S.E Fayle

  • The Role of Maltodextrins in the Staling of Bread

    J.A. Gerrard;D. Every;K.H. Sutton;M.J. Gilpin

  • Amyloid Fibrils as a Nanoscaffold for Enzyme Immobilization

    Sarah M. Pilkington;Sarah J. Roberts;Susie J. Meade;Juliet A. Gerrard;Juliet A. Gerrard

  • Evolution of quaternary structure in a homotetrameric enzyme.

    Michael D.W. Griffin;Renwick C.J. Dobson;Renwick C.J. Dobson;F. Grant Pearce;Laurence Antonio

Frequent Co-Authors

Geoffrey B. Jameson
Geoffrey B. Jameson Massey University
David E. Williams
David E. Williams University of Auckland
Michael W. Parker
Michael W. Parker University of Melbourne
John A. Carver
John A. Carver Australian National University
Joel P. Mackay
Joel P. Mackay University of Sydney
Jadranka Travas-Sejdic
Jadranka Travas-Sejdic University of Auckland
Heath Ecroyd
Heath Ecroyd University of Wollongong
Mark B. Hampton
Mark B. Hampton University of Otago
Ashley D. Sparrow
Ashley D. Sparrow Arthur Rylah Institute for Environmental Research
Justin M. Hodgkiss
Justin M. Hodgkiss Victoria University of Wellington

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