World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
54
Citations
8274
World Ranking
12832
National Ranking
3395

Robert C. Lindsay 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 Robert C. Lindsay 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: 182 publications — 26th percentile

26% of scientists in this discipline score the same or lower.

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

Robert C. Lindsay 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 Robert C. Lindsay 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: 54 D-Index — 31st percentile

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

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

Overview

Robert C. Lindsay is affiliated with the University of Wisconsin-Madison in the United States. Their research spans multiple disciplines including Agricultural and Biological Sciences, Engineering, and Nursing, reflecting an interdisciplinary approach to scientific inquiry.

Their recent scholarly contributions include a publication titled "Nonadiene isomers as potential green flavor components of autoxidizing fish oil", published in 2025 in the journal Discover Food. This work represents the latest entry in their portfolio focused on food science and chemical analysis.

The scientist's research interests center around several main topics:

  • Meat and Animal Product Quality
  • Advanced Chemical Sensor Technologies
  • Biochemical Analysis and Sensing Techniques

Within their fields of study, Robert C. Lindsay has contributed to subfields including Animal Science and Zoology, Biomedical Engineering, and Nutrition and Dietetics. This range demonstrates their involvement in both biological and engineering aspects of research related to food and health sciences.

A number of frequent collaborators have been identified in their work, indicating active participation in multi-author research projects. These coauthors include:

  • Habibollah Faraji
  • Shun Wada
  • Salam A. Ibrahim
  • Majid Aminzare
  • Reza Tahergorabi

All of Robert C. Lindsay's identified papers have been published in the venue Discover Food, which aligns with their focus on food science and related technologies.

Best Publications

  • Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids

    Charlotte P. Brennand;J. Kim. Ha;Robert C. Lindsay

  • Quantification of major free fatty acids in several cheese varieties

    A.H. Woo;S. Kollodge;R.C. Lindsay

  • Evaluation of compounds contributing characterizing fishy flavors in fish oils

    C. Karahadian;R. C. Lindsay

  • Concentrations of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties

    A.H. Woo;R.C. Lindsay

  • Release of Volatile Branched-Chain and Other Fatty Acids from Ruminant Milk Fats by Various Lipases

    J. Kim Ha;R.C. Lindsay

  • Evaluation of the Role of Microbial Strecker-Derived Aroma Compounds in Unclean-Type Flavors of Cheddar Cheese

    H.C. Dunn;R.C. Lindsay

  • Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish

    David B. Josephson;Robert C. Lindsay;David A. Stuiber

  • Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

    Carol Karahadian;David B. Josephson;Robert C. Lindsay

  • Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide

    Hsi-Wen Chin;Robert C. Lindsay

  • Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses

    S.K. Gupta;C. Karahadian;R.C. Lindsay

  • Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses

    J. Kim Ha;R.C. Lindsay

  • Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases

    Hsi-Wen Chin;Robert C. Lindsay

  • Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)

    David B. Josephson;Robert C. Lindsay;David A. Stuiber

  • Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River.

    T P Heil;R C Lindsay

  • Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese

    C. Karahadian;R.C. Lindsay

  • Contribution of penicillium sp. to the flavors of brie and camembert cheese

    C. Karahadian;D.B. Josephson;R.C. Lindsay

  • Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars

    H.-W. Chin;R.C. Lindsay

  • Method for the quantitative analysis of volatile free and total branched-chain fatty acids in cheese and milk fat

    J. Kim Ha;R.C. Lindsay

  • Volatile Alkylphenols and Thiophenol in Species‐related Characterizing Flavors of Red Meats

    J. Kim Ha;R.C. Lindsay

  • Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

    Shai Barbut;Arthur J. Maurer;Robert C. Lindsay

Frequent Co-Authors

Elmer H. Marth
Elmer H. Marth University of Wisconsin–Madison
Philipp W. Simon
Philipp W. Simon University of Wisconsin–Madison
Yeonhwa Park
Yeonhwa Park University of Massachusetts Amherst
Michael W. Pariza
Michael W. Pariza University of Wisconsin–Madison
Shai Barbut
Shai Barbut University of Guelph
Robert G. Cassens
Robert G. Cassens University of Wisconsin–Madison
Richard W. Hartel
Richard W. Hartel University of Wisconsin–Madison
Earl G. Hammond
Earl G. Hammond Iowa State University
Steven J. Schwartz
Steven J. Schwartz The Ohio State University

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Best Scientists Citing Robert C. Lindsay