World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
57
Citations
12623
World Ranking
13760
National Ranking
5

Nazamid Saari 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 Nazamid Saari 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: 255 publications — 68th percentile

68% of scientists in this discipline score the same or lower.

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

Nazamid Saari 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 Nazamid Saari 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: 57 D-Index — 31st percentile

31% of scientists in this discipline score the same or lower.

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

Overview

Nazamid Saari is affiliated with Universiti Putra Malaysia in Malaysia. Their research primarily spans the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with a significant focus on Food Science and Molecular Biology as subfields.

The scientist's work covers diverse topics within food science, including:

  • Protein Hydrolysis and Bioactive Peptides
  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Probiotics and Fermented Foods
  • Insect Utilization and Effects
  • Food Composition and Properties
  • Hibiscus Plant Research Studies

Nazamid Saari has contributed to numerous publications in frequent venues such as:

  • Food Bioscience
  • Applied Food Research
  • Food Chemistry
  • Molecules
  • International Journal of Food Science & Technology

Selected recent papers authored include:

  • Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder, 2020, Food Research International
  • Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion, 2020, Food Chemistry
  • Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply, 2020, Molecules
  • Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality, 2020, Innovative Food Science & Emerging Technologies
  • Multiepitope-Based Subunit Vaccine Design and Evaluation against Respiratory Syncytial Virus Using Reverse Vaccinology Approach, 2020, Vaccines

The scientist frequently collaborates with several coauthors, with whom they have multiple joint publications. Notable coauthors include:

  • Wan Zunairah Wan Ibadullah
  • Farooq Anwar
  • Mohammad Zarei
  • Sami Saâdi
  • Brisha Arulrajah

Best Publications

  • High-Value Components and Bioactives from Sea Cucumbers for Functional Foods—A Review

    Sara Bordbar;Farooq Anwar;Nazamid Saari

  • Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

    Rahele Ghanbari;Farooq Anwar;Khalid M. Alkharfy;Anwarul Hassan Gilani

  • Microalgae for High-Value Products Towards Human Health and Nutrition.

    Ines Barkia;Nazamid Saari;Schonna R. Manning

  • Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits

    Norshahida Mohamad Shofian;Azizah Abdul Hamid;Azizah Osman;Nazamid Saari

  • Recent advances in food biopeptides: production, biological functionalities and therapeutic applications.

    Sami Saadi;Nazamid Saari;Farooq Anwar;Farooq Anwar;Azizah Abdul Hamid

  • Antioxidative activities of chromatographic fractions obtained from root, fruit and leaf of Mengkudu (Morinda citrifolia L.)

    Z. Mohd Zin;A. Abdul Hamid;A. Osman;N. Saari

  • Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan

    Tahir Mahmood;Farooq Anwar;Mateen Abbas;Mary C. Boyce

  • Simultaneous determination of veterinary antibiotics and hormone in broiler manure, soil and manure compost by liquid chromatography-tandem mass spectrometry.

    Y.B. Ho;Mohamad Pauzi Zakaria;Puziah Abdul Latif;Nazamid Saari

  • Effect of Maturity on Phenolics (Phenolic Acids and Flavonoids) Profile of Strawberry Cultivars and Mulberry Species from Pakistan

    Tahir Mahmood;Farooq Anwar;Mateen Abbas;Nazamid Saari

  • Purification and characterization of membrane-bound peroxidases from Metroxylon sagu

    Galila Hassan Onsa;Nazamid bin Saari;Jinap Selamat;Jamilah Bakar

  • Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun state, Nigeria

    Taiwo Olusesan Akanbi;Nazamid Saari;A. A. Adebowale

  • Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder.

    Fatema Hossain Brishti;Shyan Yea Chay;Kharidah Muhammad;Mohammad Rashedi Ismail-Fitry

  • Anti-Helicobacter pylori and Urease Inhibition Activities of Some Traditional Medicinal Plants

    Muhammad Amin;Farooq Anwar;Fauqia Naz;Tahir Mehmood

  • Purification and properties of polyphenol oxidase from cabbage (Brassica oleracea L.)

    Shuji Fujita;Nazamid bin Saari;Mitsuru Maegawa;Toshisuke Tetsuka

  • Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating

    Azizah Abdul-Hamid;R.R. Raja Sulaiman;A. Osman;N. Saari

  • Ameliorating Effects of Exogenously Applied Proline on Seed Composition, Seed Oil Quality and Oil Antioxidant Activity of Maize (Zea mays L.) under Drought Stress

    Qasim Ali;Farooq Anwar;Muhammad Ashraf;Nazamid Saari

  • Protective effect of Centella asiatica extract and powder on oxidative stress in rats

    Mahanom Hussin;Azizah Abdul-Hamid;Suhaila Mohamad;Nazamid Saari

  • Angiotensin-I Converting Enzyme (ACE) Inhibitory and Anti-Oxidant Activities of Sea Cucumber (Actinopyga lecanora) Hydrolysates

    Raheleh Ghanbari;Mohammad Zarei;Mohammad Zarei;Afshin Ebrahimpour;Azizah Abdul-Hamid

  • Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

    Fatema Hossain Brishti;Shyan Yea Chay;Kharidah Muhammad;Mohammad Rashedi Ismail-Fitry

  • Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

    Fatema Hossain Brishti;Mohammad Zarei;Sharifah Kharidah Syed Muhammad;Ismail Fitry Mohammad Rashedi

Frequent Co-Authors

Farooq Anwar
Farooq Anwar University of Sargodha
Amin Ismail
Amin Ismail Universiti Putra Malaysia
Mohamad Pauzi Zakaria
Mohamad Pauzi Zakaria University of Malaya
Faridah Abas
Faridah Abas Universiti Putra Malaysia
Hasanah Mohd Ghazali
Hasanah Mohd Ghazali Universiti Putra Malaysia
Chin Ping Tan
Chin Ping Tan Universiti Putra Malaysia
Hamed Mirhosseini
Hamed Mirhosseini Archer Daniels Midland (United States)
Alfi Khatib
Alfi Khatib International Islamic University Malaysia
Muhammad Ashraf
Muhammad Ashraf University of Agriculture Faisalabad
Anwarul Hassan Gilani
Anwarul Hassan Gilani Aga Khan University

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