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 Shai Barbut sits on this spectrum.
This scientist: 284 publications — 75th percentile
75% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,028 publications or more.
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 Shai Barbut sits on this spectrum.
This scientist: 71 D-Index — 67th percentile
67% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 167 D-Index or more.
Shai Barbut is affiliated with the University of Guelph in Canada and has a substantial body of research in the field of Agricultural and Biological Sciences. Their work primarily focuses on Animal Science and Zoology, Food Science, Biomaterials, Molecular Biology, and Genetics, covering over 120 publications in these areas.
The scientist has contributed notably to topics including Meat and Animal Product Quality, Animal Nutrition and Physiology, Livestock and Poultry Management, Genetic and Phenotypic Traits in Livestock, Collagen: Extraction and Characterization, Proteins in Food Systems, and Protein Hydrolysis and Bioactive Peptides.
Shai Barbut frequently collaborates with several coauthors, including Emily M. Leishman, Christine F. Baes, Ryley J Vanderhout, Benjamin J. Wood, and Leonardo Susta, indicating a network of research partners engaged in related scientific inquiries.
Their research has been published in various venues with notable recurring journals such as Poultry Science, Journal of Animal Science, SSRN Electronic Journal, Animals, and Food Hydrocolloids. These venues reflect the scope and focus of their work in animal agriculture and food science.
Selected recent papers by Shai Barbut include:
American Meat Science Association Guidelines for Meat Color Measurement, 2022, published in Meat and Muscle Biology;
Collagen use for co-extruded sausage casings - A review, 2020, in Trends in Food Science & Technology;
Quality and Processability of Modern Poultry Meat, 2022, appearing in Animals;
Prevalence of breast muscle myopathies (spaghetti meat, woody breast, white striping) and associated risk factors in broiler chickens from Ontario Canada, 2022, in PLoS ONE;
Meat Industry 4.0: A Distant Future?, 2020, in Animal Frontiers.
Shai Barbut received the Excellence in Nutrition and Meat Sciences award from the Canadian Society of Animal Science in 2000, signaling recognition within their professional community.
Shabtai Barbut
S. Barbut;A.A. Sosnicki;S.M. Lonergan;T. Knapp
Barbut S
Alexander K. Zetzl;Alejandro G. Marangoni;Shai Barbut
S. Barbut;E. A. Foegeding
S. Barbut
S. Barbut;L. Zhang;M. Marcone
MK Youssef;Shai Barbut
M.K. Youssef;S. Barbut
Terri A. Stortz;Alexander K. Zetzl;Shai Barbut;Andrea Cattaruzza
Shai Barbut;David B. Josephson;Arthur J. Maurer
A.G. Marangoni;S. Barbut;S.E. McGauley;M. Marcone
A Gordon;S Barbut
Thamara Laredo;Shai Barbut;Alejandro G. Marangoni
D. Álvarez;S. Barbut
Shai Barbut
Chloe M. O'Sullivan;Shai Barbut;Alejandro G. Marangoni
R.D. McCurdy;S. Barbut;M. Quinton
M. Davidovich-Pinhas;S. Barbut;A.G. Marangoni
G.S. Mittal;R. Nadulski;S. Barbut;S.C. Negi
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