World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
45
Citations
6484
World Ranking
19157
National Ranking
80

Tim Hogg 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 Tim Hogg 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: 128 publications — 16th percentile

16% of scientists in this discipline score the same or lower.

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

Tim Hogg 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 Tim Hogg 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: 45 D-Index — 3rd percentile

3% of scientists in this discipline score the same or lower.

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

Overview

Tim Hogg is affiliated with the Catholic University of Portugal in Portugal. Their research primarily engages with Environmental Science, Agricultural and Biological Sciences, and Business, Management and Accounting. Within these broader fields, their work spans subfields such as Ecology, Food Science, and Tourism, Leisure and Hospitality Management.

Their research topics focus extensively on Agriculture Sustainability and Environmental Impact, Food Waste Reduction and Sustainability, Wine Industry and Tourism, and Fermentation and Sensory Analysis.

Recent scholarly output includes a publication titled Research framework for food security and sustainability, published in 2025 in the journal npj Science of Food. This paper has received citations reflecting engagement from the research community.

Tim Hogg frequently collaborates with several co-authors, including:

  • Maria de Fátima Tavares Poças (2 publications)
  • José António Couto (2 publications)
  • Effie Papargyropoulou (1 publication)
  • John Ingram (1 publication)
  • Guy M. Poppy (1 publication)

Their work has been published predominantly in the venue npj Science of Food, where multiple contributions have appeared.

Best Publications

  • Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.

    Francisco M. Campos;José A. Couto;Ana R. Figueiredo;Ildikó V. Tóth

  • Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

    F.M. Campos;J.A. Couto;T.A. Hogg

  • Incidence of Listeria monocytogenes in different food products commercialized in Portugal

    Cristina Mena;Gonçalo Almeida;Luı́sa Carneiro;Paula Teixeira

  • Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.

    Antonio César Silva Ferreira;Timothy Hogg;Paula Guedes de Pinho

  • Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

    Helena Albano;Svetoslav D. Todorov;Carol A. van Reenen;Tim Hogg

  • Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

    N. Moreira;F. Mendes;P. Guedes de Pinho;T. Hogg

  • Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions

    Cristina Pina;Cristina Santos;José António Couto;Tim Hogg

  • Microbiological profile in Serra ewes' cheese during ripening

    A.C. Macedo;F.X. Malcata;T.A. Hogg

  • Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal

    Ricardo Bessa Martins;Tim Hogg;Juan Gestal Otero

  • Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

    Nathalie Moreira;Filipa Mendes;Tim Hogg;Isabel Vasconcelos

  • Incidence of Listeria spp. in domestic refrigerators in Portugal

    Inês Azevedo;Mafalda Regalo;Cristina Mena;Gonçalo Almeida

  • Microbiological and rheological studies on Portuguese kefir grains

    Manuela E. Pintado;J. A. Lopes Da Silva;Paulo B. Fernandes;F. Xavier Malcata

  • Ability of Lactic Acid Bacteria to Produce Volatile Phenols

    José A. Couto;Francisco M. Campos;Ana R. Figueiredo;Tim A. Hogg

  • Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters.

    Antonio César Silva Ferreira;Paula Guedes de Pinho;Paula Rodrigues;Timothy Hogg

  • Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

    N. Moreira;F. Mendes;O. Pereira;P. Guedes de Pinho

  • Modelling migration from paper into a food simulant

    Maria de Fátima Poças;Jorge C. Oliveira;Joel R. Pereira;Rainer Brandsch

  • Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

    Vânia Ferreira;Joana Barbosa;Sandra Vendeiro;Ana Mota

  • Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in Port Wines

    António César Silva Ferreira;Paula Paula Rodrigues;Timothy Hogg;Paula Guedes de Pinho

  • Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

    N. Moreira;C. Pina;F. Mendes;J.A. Couto

  • Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.

    José António Couto;Filipe Neves;Filipe Neves;Francisco Campos;Tim Hogg

Frequent Co-Authors

Paula Teixeira
Paula Teixeira Catholic University of Portugal
Manuela Pintado
Manuela Pintado Catholic University of Portugal
Gerry Jager
Gerry Jager Wageningen University & Research
Paula Guedes de Pinho
Paula Guedes de Pinho University of Porto
F. Xavier Malcata
F. Xavier Malcata University of Porto
Martin Wiedmann
Martin Wiedmann Cornell University
Svetoslav Dimitrov Todorov
Svetoslav Dimitrov Todorov Universidade de São Paulo
Leon M. T. Dicks
Leon M. T. Dicks Stellenbosch University
Douwe Molenaar
Douwe Molenaar Vrije Universiteit Amsterdam
António Correia
António Correia University of Aveiro

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