World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
63
Citations
13238
World Ranking
10282
National Ranking
355

Trust Beta 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 Trust Beta 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: 183 publications — 42nd percentile

42% of scientists in this discipline score the same or lower.

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

Trust Beta 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 Trust Beta 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: 63 D-Index — 49th percentile

49% of scientists in this discipline score the same or lower.

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

Overview

Trust Beta is affiliated with the University of Manitoba in Canada, focusing primarily on research within Agricultural and Biological Sciences, Medicine, and Nursing. Their work spans multiple subfields including Food Science, Nutrition and Dietetics, Biochemistry, Plant Science, and Molecular Biology.

The scientist's research interests cover several main topics, notably Phytochemicals and Antioxidant Activities, Food Composition and Properties, Proteins in Food Systems, Seed and Plant Biochemistry, Fermentation and Sensory Analysis, Microbial Metabolites in Food Biotechnology, and Phytase and its Applications.

Trust Beta has published extensively in various academic journals, with frequent contributions to:

  • Food Chemistry
  • Foods
  • Journal of Cereal Science
  • Cereal Chemistry
  • Starch - Stärke

Recent publications by Trust Beta demonstrate a focus on anthocyanins and their biological effects, as well as bioaccessibility of phenolic compounds. Notable papers include:

  • "Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability" (2021, Trends in Food Science & Technology)
  • "Hypoglycemic and hypolipidemic effects of blueberry anthocyanins by AMPK activation: In vitro and in vivo studies" (2021, Redox Biology)
  • "Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues" (2020, Food Chemistry)
  • "A comparative analysis on the anthocyanin composition of 74 blueberry cultivars from China" (2021, Journal of Food Composition and Analysis)
  • "Bioaccessibility of phenolic acids in Canadian hulless barley varieties" (2021, Food Chemistry)

Throughout their career, Trust Beta has frequently collaborated with several co-authors, including:

  • Franklin B. Apea-Bah
  • Daniela D. Herrera-Balandrano
  • Polyanna Silveira Hornung
  • Wuyang Huang
  • Pamela Drawbridge

Best Publications

  • Bioactive compounds and bioactivities of ginger (zingiber officinale roscoe)

    Qian Qian Mao;Xiao Yu Xu;Shi Yu Cao;Ren You Gan

  • Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions

    Trust Beta;Shin Nam;Jim E. Dexter;Harry D. Sapirstein

  • Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat.

    Archie Mpofu;Harry D Sapirstein;Trust Beta

  • Measurement of anthocyanins and other phytochemicals in purple wheat.

    Farah S. Hosseinian;Wende Li;Trust Beta

  • Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice.

    Yuehan Pang;Sulaiman Ahmed;Yanjie Xu;Trust Beta

  • Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids

    Yang Qiu;Qin Liu;Qin Liu;Trust Beta

  • Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)

    Yafang Shao;Yafang Shao;Feifei Xu;Xiao Sun;Jinsong Bao

  • Antioxidant properties of diverse cereal grains: A review on in-vitro and in-vivo studies

    Kabo Masisi;Trust Beta;Mohammed H Moghadasian

  • A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods.

    K.A. Ross;T. Beta;S.D. Arntfield

  • Effect of thermal processing on antioxidant properties of purple wheat bran

    Wende Li;Wende Li;Mark D. Pickard;Trust Beta

  • Profile of phenolic compounds and antioxidant activity of finger millet varieties.

    Jinle Xiang;Franklin B. Apea-Bah;Victoria U. Ndolo;Mangani C. Katundu

  • Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice.

    Yafang Shao;Zhanqiang Hu;Yonghong Yu;Renxiang Mou

  • Free radical scavenging properties and phenolic content of Chinese black-grained wheat

    Wende Li;Fang Shan;Shancheng Sun;Harold Corke

  • Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals

    Weiwei Guo;Trust Beta

  • Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds.

    Qin Liu;Qin Liu;Yang Qiu;Trust Beta

  • Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

    J.R.N. Taylor;Peter S. Belton;Trust Beta;Kwaku Gyebi Duodu

  • Starch properties as affected by sorghum grain chemistry

    Trust Beta;Harold Corke;Lloyd W Rooney;John R N Taylor

  • Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

    Wende Li;Arnold W. Hydamaka;Lynda Lowry;Trust Beta

  • Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages

    Giovana Bonat Celli;Adaucto Bellarmino Pereira-Netto;Trust Beta

  • Saskatoon and Wild Blueberries Have Higher Anthocyanin Contents than Other Manitoba Berries

    Farah S. Hosseinian;Trust Beta

Frequent Co-Authors

Harold Corke
Harold Corke Technion – Israel Institute of Technology
Lloyd W. Rooney
Lloyd W. Rooney Texas A&M University
John R. N. Taylor
John R. N. Taylor University of Pretoria
Massimo Blandino
Massimo Blandino University of Turin
Jinsong Bao
Jinsong Bao Zhejiang University
Ehsan Khafipour
Ehsan Khafipour Cargill (United States)
Amedeo Reyneri
Amedeo Reyneri University of Turin
Ren-You Gan
Ren-You Gan Hong Kong Polytechnic University
Guadalupe Loarca-Piña
Guadalupe Loarca-Piña Autonomous University of Queretaro
L. Jackson Roberts
L. Jackson Roberts Vanderbilt University

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