World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
56
Citations
9168
World Ranking
14637
National Ranking
1154

Chemistry

D-Index
56
Citations
9126
World Ranking
11858
National Ranking
671

Robert S. T. Linforth 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 S. T. Linforth 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: 178 publications — 24th percentile

24% of scientists in this discipline score the same or lower.

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

Robert S. T. Linforth 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 S. T. Linforth 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: 56 D-Index — 36th percentile

36% of scientists in this discipline score the same or lower.

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

Overview

Robert S. T. Linforth is affiliated with the University of Nottingham in the United Kingdom. Their research primarily spans the fields of Agricultural and Biological Sciences and Nursing, with significant contributions in related subfields such as Nutrition and Dietetics, Food Science, Animal Science and Zoology, Molecular Biology, and Sensory Systems.

The scientist's work focuses on key topics including Biochemical Analysis and Sensing Techniques, Meat and Animal Product Quality, Fermentation and Sensory Analysis, Sensory Analysis and Statistical Methods, Food Composition and Properties, Fungal and Yeast Genetics Research, and Olfactory and Sensory Function Studies.

Robert S. T. Linforth has published research in several respected scientific journals. Frequent publication venues include Food Chemistry, Scientific Reports, Food Research International, TUGraz OPEN Library (Graz University of Technology), and Food & Function.

Some recent papers authored or co-authored by Linforth are:

  • A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis, 2020, Food & Function
  • Influence of essential inorganic elements on flavour formation during yeast fermentation, 2021, Food Chemistry
  • Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics, 2020, Scientific Reports
  • The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits, 2021, Food Chemistry X
  • The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation, 2022, Food Research International

Linforth frequently collaborates with other researchers. Key co-authors include Ian D. Fisk, Charfedinne Ayed, Tim Foster, Normando Ribeiro-Filho, and Chris Powell.

Best Publications

  • LuxS: its role in central metabolism and the in vitro synthesis of 4-hydroxy-5-methyl-3(2H)-furanone.

    Klaus Winzer;Kim R. Hardie;Nicola Burgess;Neil Doherty

  • The Effect of Viscosity on the Perception of Flavour

    Tracy A Hollowood;R S T Linforth;A J Taylor

  • Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release.

    A.J. Taylor;R.S.T. Linforth;B.A. Harvey;A. Blake

  • Altering the Fat Content Affects Flavor Release in a Model Yogurt System

    Michael S. Brauss;Robert S. T. Linforth;Isabelle Cayeux;Brian Harvey

  • Effect of Sucrose on the Perceived Flavor Intensity of Chewing Gum

    J. M. Davidson;R. S. T. Linforth;T. A. Hollowood;A. J. Taylor

  • Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels.

    Inger Baek;Rob S.T. Linforth;Anthony Blake;Andrew J. Taylor

  • The wilty tomato mutants flacca and sitiens are impaired in the oxidation of ABA‐aldehyde to ABA

    I. B. Taylor;R. S. T. Linforth;R. J. Al-Naieb;W. R. Bowman

  • Oral Shear Stress Predicts Flavour Perception in Viscous Solutions

    David J. Cook;Tracey A. Hollowood;Robert S.T. Linforth;Andrew J. Taylor

  • Photocatalytic CO2 reduction using an internally illuminated monolith photoreactor

    Pei-Yin Liou;Shang-Chien Chen;Jeffrey C. S. Wu;Dong Liu

  • Influence of harvest date and light integral on the development of strawberry flavour compounds.

    R. Watson;C. J. Wright;T. McBurney;A. J. Taylor

  • Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release.

    M. Hodgson;R. S. T. Linforth;A. J. Taylor

  • Flavour release in the mouth

    A.J. Taylor;R.S.T. Linforth

  • Retronasal transport of aroma compounds.

    Rob Linforth;Fiona Martin;Michelle Carey;Jim Davidson

  • Volatile release from an emulsion: headspace and in-mouth studies.

    K. Doyen;M. Carey;R. S. T. Linforth;M. Marin

  • Abscisic-acid-deficient mutants at the aba gene locus of Arabidopsis thaliana are impaired in the epoxidation of zeaxanthin

    S. C. Duckham;R. S. T. Linforth;I. B. Taylor

  • Food Flavour Technology

    Andrew J. Taylor;Robert S. T. Linforth

  • Amino acid and fatty acid composition of follicular fluid as predictors of in-vitro embryo development.

    K D Sinclair;L A Lunn;W Y Kwong;K Wonnacott

  • Perception of taste intensity in solutions of random-coil polysaccharides above and below c∗

    David J Cook;Tracey A Hollowood;Robert S.T Linforth;Andrew J Taylor

  • Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.

    Putu Virgina Partha Devanthi;Robert Linforth;Helen Onyeaka;Konstantinos Gkatzionis

  • Effect of β-cyclodextrin on aroma release and flavor perception

    Avinash Kant;Robert S T Linforth;Joanne Hort;Andrew J Taylor

  • Persistence of Volatile Compounds in the Breath after Their Consumption in Aqueous Solutions

    Rob Linforth;Andy J. Taylor

  • Effects of hydrocolloid thickeners on the perception of savory flavors.

    David J. Cook;Robert S. T. Linforth;Andrew J. Taylor

Frequent Co-Authors

Andrew M. Taylor
Andrew M. Taylor University College London
Ian C.W. Hardy
Ian C.W. Hardy University of Helsinki
David A. Gray
David A. Gray University of Nottingham
Neil S. Graham
Neil S. Graham University of Nottingham
Stephen E. Harding
Stephen E. Harding University of Nottingham
Craig J. Sturrock
Craig J. Sturrock University of Nottingham
Ian F. Connerton
Ian F. Connerton University of Nottingham
Toby J. A. Bruce
Toby J. A. Bruce Keele University
Peter Hedden
Peter Hedden Rothamsted Research
Bethia H. King
Bethia H. King Northern Illinois University

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

Studying chemistry in the USA opens doors to diverse career paths, especially when combined with specialized fields like forensic science. For those interested in legal and criminal investigations, pursuing a forensic psychology master's programs online can provide a unique blend of chemistry and psychology expertise, enhancing employability in forensic settings.

Many graduates explore forensic careers, leveraging their chemistry background to analyze evidence and contribute to criminal investigations. These roles often require interdisciplinary knowledge and can lead to opportunities in law enforcement and private labs.

When considering the educational investment, understanding criminal justice degree cost is crucial. Online programs frequently offer flexible and affordable options, allowing students to balance tuition fees with career advancement.

For those starting out or seeking quicker entry into the workforce, online criminal justice associate degree programs provide foundational knowledge that can complement a chemistry background, especially in roles related to crime scene analysis and forensic support.

Best Scientists Citing Robert S. T. Linforth

Trending Scientists

Recently Published Articles