World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
69
Citations
20654
World Ranking
6106
National Ranking
18

Yrjö H. Roos publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Yrjö H. Roos sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 263 publications — 53rd percentile

53% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Yrjö H. Roos D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Yrjö H. Roos sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 69 D-Index — 66th percentile

66% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Yrjö H. Roos is affiliated with University College Cork in Ireland and has contributed extensively to the fields of Agricultural and Biological Sciences and Medicine. Their research portfolio includes significant work in Food Science, Public Health, Environmental and Occupational Health, Dermatology, Plant Science, and Molecular Biology.

The scientist's work encompasses several main topics such as:

  • Agricultural safety and regulations
  • Occupational exposure and asthma
  • Proteins in Food Systems
  • Contact Dermatitis and Allergies
  • Genetically Modified Organisms Research
  • Microencapsulation and Drying Processes
  • Effects and risks of endocrine disrupting chemicals

Recent publications include:

  • "Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese," 2021, Future Foods
  • "Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties," 2023, Foods
  • "Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies," 2024, Trends in Food Science & Technology
  • "Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules," 2020, Food and Bioproducts Processing
  • "Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives," 2020, Food Engineering Reviews

Frequent co-authors who have collaborated extensively with Yrjö H. Roos are:

  • José Manuel Barat Baviera
  • Francesco Catania
  • Alicja Mortensen
  • Gabriele Gadermaier
  • Ralf Greiner

Key publication venues include:

  • EFSA Journal
  • Food Hydrocolloids
  • Foods
  • LWT
  • Journal of Food Engineering

Yrjö H. Roos has also contributed to book literature with a publication titled Delivering Functionality in Foods released by Springer Nature in 2022.

Best Publications

  • Phase Transitions in Foods

    Yrjo H Roos

  • Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

    Yrjö Roos;Marcus Karel

  • Melting and glass transitions of low molecular weight carbohydrates

    Yrjö Roos

  • Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions

    Yrjö Roos;Marcus Karel

  • Phase transitions of mixtures of amorphous polysaccharides and sugars

    Yrjö Roos;Marcus Karel

  • Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films

    Riku A. Talja;Harry Helén;Yrjö H. Roos;Kirsi Jouppila

  • Use and application of gelatin as potential biodegradable packaging materials for food products.

    Z.A. Nur Hanani;Y.H. Roos;J.P. Kerry

  • Applying state diagrams to food processing and development.

    Y Roos;M Karel

  • Glass Transitions and Crystallization in Milk Powders

    K. Jouppila;Y.H. Roos

  • Glass transition temperature and its relevance in food processing.

    Yrjö H. Roos

  • Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials

    Yrjö Roos;Marcus Karel

  • WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY

    Yrjö H. Roos

  • Amorphous state and delayed ice formation in sucrose solutions

    Y. Roos;M. Karel

  • Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage

    Gaber Zayed;Yrjo H. Roos

  • Characterization of food polymers using state diagrams

    Yrjö Roos

  • Importance of glass transition and water activity to spray drying and stability of dairy powders

    Yrjö H. Roos

  • Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.

    C. Vega;Y.H. Roos

  • Glass transitions in low moisture and foods : Effects on shelf life and quality

    Y. H. Roos;M. Karel;J. L. Kokini

  • Water Sorption and Time-Dependent Phenomena of Milk Powders

    K. Jouppila;Y.H. Roos

  • Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

    Yasunobu Shimada;Yrjo Roos;Marcus Karel

Frequent Co-Authors

Like Mao
Like Mao China Agricultural University
Joseph P. Kerry
Joseph P. Kerry University College Cork
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Theodore P. Labuza
Theodore P. Labuza University of Minnesota
Catherine Stanton
Catherine Stanton Teagasc - The Irish Agriculture and Food Development Authority
Costas G. Biliaderis
Costas G. Biliaderis Aristotle University of Thessaloniki
Hely Tuorila
Hely Tuorila University of Helsinki
Michael A. Morris
Michael A. Morris Trinity College Dublin
Joseph Wang
Joseph Wang University of California, San Diego

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