World's Best Scientists 2026 revealed!
Thava Vasanthan

Thava Vasanthan

D-Index & Metrics

Biology and Biochemistry

D-Index
46
Citations
7768
World Ranking
18946
National Ranking
661

Thava Vasanthan 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 Thava Vasanthan 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: 124 publications — 14th percentile

14% of scientists in this discipline score the same or lower.

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

Thava Vasanthan 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 Thava Vasanthan 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: 46 D-Index — 4th percentile

4% of scientists in this discipline score the same or lower.

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

Overview

Thava Vasanthan is affiliated with the University of Alberta in Canada. Their research focuses primarily on the intersection of Agricultural and Biological Sciences and Nursing, contributing significantly to Food Science, Nutrition and Dietetics, Plant Science, Animal Science and Zoology, and Biomaterials.

Their main topics of work include:

  • Food composition and properties
  • Proteins in Food Systems
  • Phytase and its Applications
  • Animal Nutrition and Physiology
  • Microbial Metabolites in Food Biotechnology
  • Nanocomposite Films for Food Packaging
  • Microencapsulation and Drying Processes

Thava Vasanthan has published extensively in a number of academic journals. The most frequent publication venues include:

  • Food Hydrocolloids
  • Journal of Animal Science
  • Food Chemistry
  • Animal Feed Science and Technology
  • Food Research International

Some of the recent papers authored or co-authored by Vasanthan are:

  • Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products (2021, Food Research International)
  • Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds (2021, Trends in Food Science & Technology)
  • Effects of Atmospheric-Pressure Cold Plasma Treatment on Deoxynivalenol Degradation, Quality Parameters, and Germination of Barley Grains (2020, Applied Sciences)
  • Diversity of fibers in common foods: Key to advancing dietary research (2023, Food Hydrocolloids)
  • Effect of phosphorylation techniques on structural, thermal, and pasting properties of pulse starches in comparison with corn starch (2020, Food Hydrocolloids)

Frequent co-authors with whom Vasanthan has collaborated include:

  • R. T. Zijlstra
  • Hongmin Dong
  • Brasathe Jeganathan
  • Qing Zhang
  • Jun Gao

Best Publications

  • Effect of defatting on starch structure and physicochemical properties

    T. Vasanthan;R. Hoover

  • Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches.

    Ratnajothi Hoover;Thavaratnam Vasanthan

  • Dietary fiber profile of barley flour as affected by extrusion cooking

    Thava Vasanthan;Jiang Gaosong;Judy Yeung;Jihong Li

  • Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content

    R.N. Waduge;R. Hoover;T. Vasanthan;J. Gao

  • An anticoagulative polysaccharide from an enzymatic hydrolysate of Ecklonia cava

    Yasantha Athukorala;Won-Kyo Jung;Thava Vasanthan;You-Jin Jeon

  • Analysis of phenolic acids in barley by high-performance liquid chromatography.

    Jing Yu;Thava Vasanthan;Feral Temelli

  • Starch from hull-less barley: V. In-vitro susceptibility of waxy, normal, and high-amylose starches towards hydrolysis by alpha-amylases and amyloglucosidase

    J.H Li;T Vasanthan;R Hoover;B.G Rossnagel

  • The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours

    A. Faraj;T. Vasanthan;R. Hoover

  • Plant proteins mitigate in vitro wheat starch digestibility

    Nataly López-Barón;Yuchen Gu;Thava Vasanthan;Ratnajothi Hoover

  • A comparative study of the composition of lipids associated with starch granules from various botanical sources

    T. Vasanthan;R. Hoover

  • Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

    V. Varatharajan;R. Hoover;Jihong Li;T. Vasanthan

  • Starch from hull-less barley: I. Granule morphology, composition and amylopectin structure

    J.H Li;T Vasanthan;B Rossnagel;R Hoover

  • Bioplastics from feather quill.

    Aman Ullah;Thavaratnam Vasanthan;David Bressler;Anastasia L Elias

  • Grain fractionation technologies for cereal beta-glucan concentration

    Thava Vasanthan;Feral Temelli

  • Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products.

    Ehsan Feizollahi;Razieh Sadat Mirmahdi;Alaleh Zoghi;Ruurd T. Zijlstra

  • Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

    Qing Zhang;Qing Zhang;Yangying Zhou;Wenting Yue;Wen Qin

  • Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker

    J.H Li;T Vasanthan

  • Starch from Alberta potatoes: wet-isolation and some physicochemical properties

    T Vasanthan;W Bergthaller;D Driedger;J Yeung

  • Amylolysis of large and small granules of native triticale, wheat and corn starches using a mixture of α-amylase and glucoamylase

    Sabaratnam Naguleswaran;Jihong Li;Thava Vasanthan;David Bressler

  • Studies on the physicochemical properties of native, defatted, and heat-moisture treated pigeon pea (Cajanus cajan L) starch

    Ratnajothi Hoover;Grace Swamidas;Thavaratnam Vasanthan

Frequent Co-Authors

Ratnajothi Hoover
Ratnajothi Hoover Memorial University of Newfoundland
Feral Temelli
Feral Temelli University of Alberta
Lingyun Chen
Lingyun Chen University of Alberta
Ruurd T. Zijlstra
Ruurd T. Zijlstra University of Alberta
You-Jin Jeon
You-Jin Jeon Jeju National University
Brian G. Rossnagel
Brian G. Rossnagel University of Saskatchewan
Won-Kyo Jung
Won-Kyo Jung Pukyong National University
Wenyu Yang
Wenyu Yang Sichuan Agricultural University
Ding-Tao Wu
Ding-Tao Wu Chengdu University
Walter J. J. Gerrits
Walter J. J. Gerrits Wageningen University & Research

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