World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
48
Citations
10212
World Ranking
18295
National Ranking
534

Russell Keast 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 Russell Keast 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: 145 publications — 24th percentile

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

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

Russell Keast 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 Russell Keast 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: 48 D-Index — 7th percentile

7% of scientists in this discipline score the same or lower.

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

Overview

Russell Keast is affiliated with Deakin University in Australia and has a research focus primarily within Agricultural and Biological Sciences as well as Nursing. Their work encompasses several subfields including Food Science, Nutrition and Dietetics, Sensory Systems, Public Health, Environmental and Occupational Health, and Animal Science and Zoology.

The scientist's research contributions cover a variety of topics such as Biochemical Analysis and Sensing Techniques, Sensory Analysis and Statistical Methods, Olfactory and Sensory Function Studies, Meat and Animal Product Quality, Multisensory Perception and Integration, Consumer Attitudes and Food Labeling, and Fermentation and Sensory Analysis.

Russell Keast has published multiple papers in frequently appearing venues. Notable journals include Food Quality and Preference with 10 publications, Journal of Food Science with 6, Journal of the Science of Food and Agriculture with 4, Nutrients with 4, and Journal of Agricultural and Food Chemistry with 4 papers.

Recent papers by the scientist include the following:

  • Encapsulation of essential oils and their application in antimicrobial active packaging, 2022, Food Control
  • Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example, 2020, Comprehensive Reviews in Food Science and Food Safety
  • Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example, 2020, Foods
  • Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals, 2022, Reviews in Aquaculture
  • Consumer Acceptance of Brown and White Rice Varieties, 2021, Foods

The scientist has collaborated frequently with other researchers. The most frequent coauthors are:

  • Djin Gie Liem (17 collaborations)
  • Catherine G. Russell (14 collaborations)
  • Yaqi Meng (14 collaborations)
  • Robert A. Shellie (10 collaborations)
  • Shirani Gamlath (10 collaborations)

Best Publications

  • Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.

    Gary K. Beauchamp;Russell S. J. Keast;Russell S. J. Keast;Diane Morel;Jianming Lin

  • Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

    Sara Cicerale;Lisa Lucas;Russell Keast

  • Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.

    S. Cicerale;L. J. Lucas;R. S. J. Keast

  • Chemistry and health of olive oil phenolics.

    Sara Cicerale;Xavier A Conlan;Andrew J Sinclair;Russell S J Keast

  • Oral sensitivity to fatty acids, food consumption and BMI in human subjects

    Jessica E. Stewart;Christine Feinle-Bisset;Matthew Golding;Conor Delahunty

  • Reducing Sodium in Foods: The Effect on Flavor

    Djin Gie Liem;Fatemeh Miremadi;Russell S. J. Keast

  • Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal.

    Lisa Lucas;Aaron Russell;Russell Keast

  • Recent fat intake modulates fat taste sensitivity in lean and overweight subjects

    J E Stewart;R S J Keast

  • Oral sensitivity to oleic acid is associated with fat intake and body mass index

    Jessica E. Stewart;Lisa P. Newman;Russell S.J. Keast

  • Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease.

    Lisa Parkinson;Russell Keast

  • The importance of taste on dietary choice, behaviour and intake in a group of young adults.

    S. Kourouniotis;R.S.J. Keast;L.J. Riddell;K. Lacy

  • Is fat the sixth taste primary? Evidence and implications

    Russell S.J. Keast;Andrew Costanzo

  • Mechanism of fat taste perception: Association with diet and obesity.

    Dongli Liu;Nicholas Archer;Konsta Duesing;Garry Hannan

  • Health labelling can influence taste perception and use of table salt for reduced-sodium products.

    Djin Gie Liem;Fatemeh Miremadi;Elizabeth H Zandstra;Russell S J Keast

  • Sugar reduction without compromising sensory perception. An impossible dream

    Scott C. Hutchings;Julia Y. Q. Low;Russell S. J. Keast

  • Fatty acid detection during food consumption and digestion: Associations with ingestive behavior and obesity

    Jessica E. Stewart;Christine Feinle-Bisset;Russell S.J. Keast

  • The influence of sodium on liking and consumption of salty food.

    Lisa Lucas;Lynn Riddell;Gie Liem;Susie Whitelock

  • Modification of the bitterness of caffeine

    Russell S.J. Keast

  • The Role of Sweet Taste in Satiation and Satiety

    Yu Qing Low;Kathleen Lacy;Russell Keast

  • Caffeine as a flavor additive in soft-drinks.

    Russell S.J. Keast;Lynnette J. Riddell

Frequent Co-Authors

Paul A. S. Breslin
Paul A. S. Breslin Monell Chemical Senses Center
Giovanni M. Turchini
Giovanni M. Turchini Deakin University
Neil W. Barnett
Neil W. Barnett Deakin University
Amos B. Smith
Amos B. Smith University of Pennsylvania
Andrew J. Sinclair
Andrew J. Sinclair Deakin University
Peter M. Clifton
Peter M. Clifton University of South Australia
Boyd Swinburn
Boyd Swinburn University of Auckland
Gary K. Beauchamp
Gary K. Beauchamp Monell Chemical Senses Center
Brett D. Glencross
Brett D. Glencross University of Stirling
Sena S. De Silva
Sena S. De Silva Deakin University

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