World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
59
Citations
11923
World Ranking
10176
National Ranking
243

Mary Ann Augustin 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 Mary Ann Augustin 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: 644 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: 253 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: 188 publications — 28th percentile

28% of scientists in this discipline score the same or lower.

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

Mary Ann Augustin 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 Mary Ann Augustin 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: 776 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 647 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: 59 D-Index — 44th percentile

44% of scientists in this discipline score the same or lower.

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

Overview

Mary Ann Augustin is affiliated with the Commonwealth Scientific and Industrial Research Organisation in Australia. Their research predominantly spans the field of Agricultural and Biological Sciences, with a particular focus on Food Science, Plant Science, Ecology, Molecular Biology, and Biochemistry.

Research topics that Mary Ann Augustin has contributed to include:

  • Food Waste Reduction and Sustainability
  • Agriculture Sustainability and Environmental Impact
  • Phytochemicals and Antioxidant Activities
  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Probiotics and Fermented Foods
  • Tea Polyphenols and Effects

The scientist has published in a variety of scientific journals, with notable frequent publication venues including:

  • Critical Reviews in Food Science and Nutrition
  • Trends in Food Science & Technology
  • Sustainable Food Technology
  • Foods
  • Food Research International

Among their recent publications, the following papers stand out:

  • Innovation in precision fermentation for food ingredients, 2023, Critical Reviews in Food Science and Nutrition
  • Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures, 2020, Industrial Crops and Products
  • Food processing needs, advantages and misconceptions, 2020, Trends in Food Science & Technology
  • Industrial hemp seed: from the field to value-added food ingredients, 2022, Journal of Cannabis Research
  • Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains, 2020, Frontiers in Nutrition

Mary Ann Augustin frequently collaborates with a group of coauthors in their research undertakings, including:

  • Dietrich Knorr
  • Luz Sanguansri
  • Danyang Ying
  • Martin Cole
  • Mya Myintzu Hlaing

Best Publications

  • Nanoscale materials development - a food industry perspective

    Peerasak Sanguansri;Mary Ann Augustin

  • Nano- and micro-structured assemblies for encapsulation of food ingredients

    Mary Ann Augustin;Yacine Hemar

  • Wheat-gluten uses and industry needs.

    L. Day;M.A. Augustin;I.L. Batey;C.W. Wrigley

  • The science of food security.

    Martin Barry Cole;Mary Ann Augustin;Michael John Robertson;John Michael Manners

  • Maillard Reaction Products as Encapsulants for Fish Oil Powders

    Mary Ann Augustin;Luz Sanguansri;Ortwin Bode

  • Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios

    A Puvanenthiran;R.P.W Williams;M.A Augustin

  • Synbiotic Microcapsules That Enhance Microbial Viability during Nonrefrigerated Storage and Gastrointestinal Transit

    Ross Crittenden;Rangika Weerakkody;Luz Sanguansri;MaryAnn Augustin

  • Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents.

    Punsandani Udabage;Ian R. McKINNON;Mary-Ann Augustin

  • Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

    Benjamin T. Wong;Benjamin T. Wong;Li Day;Mary Ann Augustin

  • Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

    Dan Yang Ying;Mei Chi Phoon;Luz Sanguansri;Rangika Weerakkody

  • Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin

    Sudheera Polavarapu;Christine M. Oliver;Said Ajlouni;Mary Ann Augustin

  • β-Lactoglobulin–dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability

    Unknown

  • Binding of resveratrol with sodium caseinate in aqueous solutions

    Durga P. Acharya;Luz Sanguansri;Mary Ann Augustin

  • FTIR investigation of spray-dried milk protein concentrate powders

    Ashwini Kher;Punsandani Udabage;Ian Robert McKinnon;Donald McNaughton

  • Fermentation for tailoring the technological and health related functionality of food products.

    Netsanet Shiferaw Terefe;Mary Ann Augustin

  • Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk.

    P Udabage;Ian R McKinnon;Mary-Ann Augustin

  • Innovation in precision fermentation for food ingredients

    Unknown

  • Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

    Dan Yang Ying;Stephanie Schwander;Rangika Weerakkody;Luz Sanguansri

  • Nano- and micro-encapsulated systems for enhancing the delivery of resveratrol.

    Mary Ann Augustin;Luz Sanguansri;Trevor Lockett

  • Structural Rearrangement of β-Lactoglobulin at Different Oil–Water Interfaces and Its Effect on Emulsion Stability

    Jiali Zhai;Tim J. Wooster;Søren V. Hoffmann;Tzong-Hsien Lee

  • Polyphenoloxidase from guava (Psidium guajava L.)

    M. A. Augustin;Hasanah M. Ghazali;Hasimah Hashim

  • Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

    DanYang Ying;Jing Sun;Luz Sanguansri;Rangika Weerakkody

  • Encapsulation of food ingredients

    Mary Ann Augustin;Luz Sanguansri

  • Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures

    Wu Li;Ruili Yang;Ruili Yang;Danyang Ying;Jiawen Yu

  • Nanostructured materials in the food industry.

    Mary Ann Augustin;Peerasak Sanguansri

Frequent Co-Authors

Li Day
Li Day AgResearch
Donald McNaughton
Donald McNaughton Monash University
Yacine Hemar
Yacine Hemar University of Auckland
Bayden R. Wood
Bayden R. Wood Monash University
Marie-Isabel Aguilar
Marie-Isabel Aguilar Monash University
Paul R. Gooley
Paul R. Gooley University of Melbourne
Dietrich Knorr
Dietrich Knorr Technical University of Berlin
Alan L. Kelly
Alan L. Kelly University College Cork
Christopher S. McSweeney
Christopher S. McSweeney Commonwealth Scientific and Industrial Research Organisation
Martin J. Auldist
Martin J. Auldist Victoria University

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