World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
48
Citations
8874
World Ranking
15185
National Ranking
413

Rickey Y. Yada 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 Rickey Y. Yada 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: 270 publications — 55th percentile

55% of scientists in this discipline score the same or lower.

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

Rickey Y. Yada 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 Rickey Y. Yada 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: 48 D-Index — 16th percentile

16% of scientists in this discipline score the same or lower.

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

Overview

Rickey Y. Yada is affiliated with the University of British Columbia in Canada and has made significant contributions primarily in the fields of Biochemistry, Genetics and Molecular Biology, as well as Agricultural and Biological Sciences. Their research disseminates across several subfields, including Molecular Biology, Plant Science, Food Science, Biotechnology, and Materials Chemistry.

Their work is prominently featured in multiple scholarly venues, with frequent publications in journals such as Materials Advances, Trends in Food Science & Technology, Comprehensive Reviews in Food Science and Food Safety, Journal of Biological Chemistry, and Enzyme and Microbial Technology.

Rickey Y. Yada's main research topics cover a variety of areas including Malaria Research and Control, Protein Structure and Dynamics, Invertebrate Immune Response Mechanisms, Biochemical and Structural Characterization, Enzyme Production and Characterization, Microplastics and Plastic Pollution, and Food Composition and Properties.

Recent papers authored by or associated with Rickey Y. Yada include:

  • Artificial Intelligence technology in food safety: A behavioral approach, 2022, Trends in Food Science & Technology
  • Horizon scanning and review of the impact of five food and food production models for the global food system in 2050, 2021, Trends in Food Science & Technology
  • Precision cellular agriculture: The future role of recombinantly expressed protein as food, 2022, Comprehensive Reviews in Food Science and Food Safety
  • Seed coat mucilages: Structural, functional/bioactive properties, and genetic information, 2021, Comprehensive Reviews in Food Science and Food Safety
  • Biomedical NiTi and β-Ti Alloys: From Composition, Microstructure and Thermo-Mechanics to Application, 2022, Metals

Collaborations play a role in their published output, with frequent co-authors including John H. Dupuis, Lennie K.Y. Cheung, Derek R. Dee, Brian C. Bryksa, and Ishan Rathore. This network indicates an active engagement with researchers specializing in related scientific areas.

Best Publications

  • ANTHOCYANINS AS FOOD COLORANTS —A REVIEW

    Robert L. Jackman;Rickey Y. Yada;Marvin A. Tung;R. Alex Speers

  • Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review

    John H. Dupuis;John H. Dupuis;Qiang Liu;Rickey Y. Yada

  • Physicochemical properties and in vitro starch digestibility of potato starch/protein blends

    Zhan-Hui Lu;Elizabeth Donner;Rickey Y. Yada;Rickey Y. Yada;Qiang Liu

  • Physicochemical properties of starches during potato growth

    Q. Liu;E. Weber;V. Currie;R. Yada

  • CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMS

    K. L. Parkin;A. Marangoni;R. L. Jackman;R. Y. Yada

  • Low temperature sweetening in susceptible and resistant potatoes: starch structure and composition

    Valerie Barichello;Rickey Y. Yada;Robert H. Coffin;David W. Stanley

  • Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate : influence of pH and NaCl on physicochemical and functional properties

    R.E. Aluko;R.Y. Yada

  • Mechanism of activation of the gastric aspartic proteinases: pepsinogen, progastricsin and prochymosin

    Catherine Richter;Takuji Tanaka;Rickey Y. Yada

  • Proteins in food processing

    Unknown

  • In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada

    Hyun-Jung Chung;Qiang Liu;K. Peter Pauls;Ming Z. Fan

  • Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections

    R.H. Coffin;R.Y. Yada;K.L. Parkin;B. Grodzinski

  • Plant proteases for bioactive peptides release: A review

    M. A. Mazorra-Manzano;J. C. Ramírez-Suarez;R. Y. Yada

  • Proteins in food processing.

    R. Y. Yada

  • Interactions of Vitamin D3 with Bovine β-Lactoglobulin A and β-Casein

    Stephanie A. Forrest;Rickey Y. Yada;Dérick Rousseau

  • A REVIEW: SEPARATION AND CHEMICAL PROPERTIES OF ANTHOCYANINS USED FOR THEIR QUALITATIVE AND QUANTITATIVE ANALYSIS

    Robert L. Jackman;Rickey Y. Yada;Marvin A. Tung

  • Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants—I. Isolation/purification and characterization

    Massimo F. Marcone;Yukio Kakuda;Rickey Y. Yada

  • Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality.

    Robert W. Blenkinsop;Leslie J. Copp;Rickey Y. Yada;Alejandro G. Marangoni

  • Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants II. Structural characterization

    Massimo F. Marcone;Yukio Kakuda;Rickey Y. Yada

  • Feeding the world into the future – food and nutrition security: the role of food science and technology†

    Jenny (Jingxin) Tian;Brian C. Bryksa;Rickey Y. Yada

  • Studies of aggregation behaviours of cereal β-glucans in dilute aqueous solutions by light scattering: Part I. Structure effects

    Wei Li;Steve W. Cui;Qi Wang;Rickey Y. Yada

  • Modulation of phospholipase D and lipoxygenase activities during chilling. Relation to chilling tolerance of maize seedlings

    Reena Grittle Pinhero;Gopinadhan Paliyath;Rickey Y. Yada;Dennis P. Murr

  • Inhibition of phospholipase d

    Gopinadhan Paliyath;Rickey Y. Yada;Dennis P. Murr;Reena Grittle Pinhero

Frequent Co-Authors

Alejandro G. Marangoni
Alejandro G. Marangoni University of Guelph
Qiang Liu
Qiang Liu Agriculture and Agriculture-Food Canada
Massimo F. Marcone
Massimo F. Marcone University of Guelph
Yukio Kakuda
Yukio Kakuda University of Guelph
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Shuryo Nakai
Shuryo Nakai University of British Columbia
Eric D. Brown
Eric D. Brown McMaster University
Yoshiaki Kiso
Yoshiaki Kiso Nagahama Institute of Bio-Science and Technology
Alexander Wlodawer
Alexander Wlodawer National Institutes of Health
Rotimi E. Aluko
Rotimi E. Aluko University of Manitoba

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