World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
51
Citations
8548
World Ranking
14043
National Ranking
18

Ana M.R. Pilosof 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 Ana M.R. Pilosof 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: 164 publications — 19th percentile

19% of scientists in this discipline score the same or lower.

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

Ana M.R. Pilosof 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 Ana M.R. Pilosof 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: 51 D-Index — 23rd percentile

23% of scientists in this discipline score the same or lower.

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

Overview

Ana M.R. Pilosof is a researcher affiliated with the University of Buenos Aires in Argentina. Their work spans several interconnected domains within agricultural and biological sciences and biochemistry, genetics, and molecular biology. The main areas of study include food science, molecular biology, nutrition and dietetics, inorganic chemistry, and organic chemistry.

Their research primarily focuses on mechanisms involving proteins in food systems alongside food chemistry and fat analysis. Other notable topics include protein hydrolysis and bioactive peptides, polysaccharides composition and applications, coconut research and applications, enzyme catalysis and immobilization, and microencapsulation and drying processes.

Frequent co-authors collaborating with Ana M.R. Pilosof include Fernando A. Bellesi, Carolina Arzeni, Julieta N. Naso, Víctor M. Pizones Ruiz-Henestrosa, and Anashareth W. Herrera.

Their publication record comprises work published in specialized venues emphasizing food science and technology. The most common publication venues for their research are:

  • Food Hydrocolloids
  • Food Research International
  • SSRN Electronic Journal
  • Food Hydrocolloids for Health
  • LWT

Recent papers authored or co-authored by Ana M.R. Pilosof include:

  • "Potential implications of food proteins-bile salts interactions" (2021) published in Food Hydrocolloids
  • "Solubilization of lipolysis products in mixed micelles is enhanced in presence of bile salts and Tween 80 as revealed by a model study (oleic acid) and emulsified chia-oil" (2022) published in Food Research International
  • "Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination" (2022) published in LWT
  • "Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis" (2021) published in Food Hydrocolloids
  • "Outstanding performance of gelatin as folic acid carrier: Assessment of photoprotection, bioaccessibility and gelling properties of the protein" (2022) published in Food Hydrocolloids

Best Publications

  • Comparative study of high intensity ultrasound effects on food proteins functionality

    C. Arzeni;K. Martínez;P. Zema;P. Zema;A. Arias

  • Protein–polysaccharide interactions at fluid interfaces

    Juan Miguel Rodríguez Patino;Ana M.R. Pilosof;Ana M.R. Pilosof

  • Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect.

    Rocío Morales;Karina D. Martínez;Víctor M. Pizones Ruiz-Henestrosa;Ana M.R. Pilosof

  • Functionality of egg white proteins as affected by high intensity ultrasound

    Carolina Arzeni;Oscar E. Pérez;Oscar E. Pérez;Ana M.R. Pilosof;Ana M.R. Pilosof

  • Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white

    Oscar E. Perez;Ana M.R. Pilosof

  • Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

    Mariana von Staszewski;Victor M. Pizones Ruiz-Henestrosa;Ana M.R. Pilosof

  • Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

    Mariana von Staszewski;Mariana von Staszewski;Ana M.R. Pilosof;Ana M.R. Pilosof;Rosa J. Jagus

  • Interfacial and foaming properties of soy protein and their hydrolysates

    Karina D. Martínez;Cecilio Carrera Sánchez;Juan M. Rodríguez Patino;Ana M.R. Pilosof

  • Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

    Mariana von Staszewski;Federico L. Jara;Ana L.T.G. Ruiz;Rosa J. Jagus

  • Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

    Silvio David Rodríguez;Mariana Von Staszewski;Ana Maria Renata Pilosof

  • κ -Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties

    R.I. Baeza;D.J. Carp;O.E. Pérez;A.M.R. Pilosof

  • Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

    Maria Julia Spotti;María Julia Martinez;Ana Maria Renata Pilosof;Mario César Candioti

  • Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

    Silvana Alejandra Fioramonti;María Julia Martinez;Ana Maria Renata Pilosof;Amelia Catalina Rubiolo

  • Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air-water interface

    Rosa Baeza;Cecilio Carrera Sanchez;Ana M.R. Pilosof;Juan M. Rodríguez Patino

  • Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams

    K.D. Martinez;R.I. Baeza;F. Millán;A.M.R. Pilosof

  • Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour

    Bruna Menegassi;Ana M.R. Pilosof;José A.G. Arêas

  • Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH

    Nerina Andrea Camino;Ana Maria Renata Pilosof

  • Influence of green tea polyphenols on the colloidal stability and gelation of WPC

    Mariana von Staszewski;Mariana von Staszewski;Rosa J. Jagus;Ana M.R. Pilosof;Ana M.R. Pilosof

  • Rheological properties of food gums as related to their water binding capacity and to soy protein interaction

    V.E. Sánchez;G.B. Bartholomai;A.M.R. Pilosof

  • Enzymatic modification of soy protein concentrates by fungal and bacterial proteases

    L. S. Bernardi Don;A. M. R. Pilosof;G. B. Bartholomai

  • Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields

    P Molinari;A.M.R Pilosof;R.J Jagus

Frequent Co-Authors

Juan M. Rodríguez Patino
Juan M. Rodríguez Patino University of Seville
Manuela Pintado
Manuela Pintado Catholic University of Portugal
María Cristina Añón
María Cristina Añón National University of La Plata
Mar Villamiel
Mar Villamiel Spanish National Research Council
Teresa Requena
Teresa Requena Spanish National Research Council
Silvia N. J. Moreno
Silvia N. J. Moreno University of Georgia
Jean Guy LeBlanc
Jean Guy LeBlanc National Scientific and Technical Research Council

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