D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 45 Citations 7,163 130 World Ranking 10473 National Ranking 410
Biology and Biochemistry D-index 41 Citations 7,110 130 World Ranking 15707 National Ranking 340

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Botany
  • Biochemistry

Food science, Biochemistry, Chromatography, Flavonoid and Phenols are his primary areas of study. His research in Food science intersects with topics in DPPH, Antioxidant and Flavonols. His studies examine the connections between Biochemistry and genetics, as well as such issues in Brassica oleracea, with regards to Brassica, Glycosylation and Legume.

His Chromatography study combines topics in areas such as Myricetin, Glycoside and Wine. His Flavonoid study combines topics from a wide range of disciplines, such as Anthocyanin, Cyanidin, Polyphenol and Bioavailability. His study in Phenols is interdisciplinary in nature, drawing from both Peroxidase, Hydroxycinnamic acid, Digestion and Vitamin C.

His most cited work include:

  • Bioavailability in humans of the flavanones hesperidin and narirutin after the ingestion of two doses of orange juice (303 citations)
  • Anthocyanin Metabolism in Rats and Their Distribution to Digestive Area, Kidney, and Brain (245 citations)
  • In Vitro Availability of Flavonoids and Other Phenolics in Orange Juice (215 citations)

What are the main themes of his work throughout his whole career to date?

Angel Gil-Izquierdo mostly deals with Food science, Biochemistry, Chromatography, Oxidative stress and Botany. His Food science research is multidisciplinary, relying on both DPPH, Polyphenol, Antioxidant and Bioavailability. His research investigates the link between Chromatography and topics such as Glycoside that cross with problems in Kaempferol.

The study incorporates disciplines such as Urine, Physical exercise and Pharmacology in addition to Oxidative stress. The concepts of his Botany study are interwoven with issues in Horticulture and Chemical composition. In his study, Pasteurization is strongly linked to Orange, which falls under the umbrella field of Orange juice.

He most often published in these fields:

  • Food science (36.90%)
  • Biochemistry (22.62%)
  • Chromatography (20.83%)

What were the highlights of his more recent work (between 2017-2021)?

  • Food science (36.90%)
  • Oxidative stress (16.07%)
  • Antioxidant (13.10%)

In recent papers he was focusing on the following fields of study:

Angel Gil-Izquierdo spends much of his time researching Food science, Oxidative stress, Antioxidant, Biochemistry and Deficit irrigation. His Food science research is multidisciplinary, incorporating elements of Urine, Theobroma, Bioavailability and Polyunsaturated fatty acid. His Oxidative stress research focuses on Inflammation and how it relates to Bioinformatics and Dietary supplementation.

In general Antioxidant, his work in DPPH is often linked to Ficus exasperata linking many areas of study. His work on Polyphenol, Enzyme and Apoptosis as part of general Biochemistry study is frequently linked to Caspase 3, bridging the gap between disciplines. His work on Proanthocyanidin and Ellagic acid as part of general Polyphenol study is frequently linked to Mixed inhibition, therefore connecting diverse disciplines of science.

Between 2017 and 2021, his most popular works were:

  • Oxidized LDL triggers changes in oxidative stress and inflammatory biomarkers in human macrophages. (63 citations)
  • Nanoparticles and Controlled Delivery for Bioactive Compounds: Outlining Challenges for New "Smart-Foods" for Health. (51 citations)
  • Profiling phlorotannins from Fucus spp. of the Northern Portuguese coastline: Chemical approach by HPLC-DAD-ESI/MS n and UPLC-ESI-QTOF/MS (30 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Botany
  • Biochemistry

Angel Gil-Izquierdo mostly deals with Oxidative stress, Food science, Phlorotannin, Inflammation and Biochemistry. His Oxidative stress research incorporates elements of Offspring, Reactive oxygen species, Receptor, CD36 and Oxylipin. He interconnects Arachidonic acid and Free amino in the investigation of issues within Food science.

His Phlorotannin research includes elements of Allergic response, Phloroglucinol, Degranulation, Nutraceutical and Enzyme. Angel Gil-Izquierdo has researched Inflammation in several fields, including Dietary supplementation and Bioinformatics. His work on Biochemistry deals in particular with Excretion, Polyphenol, Isoprostanes, Aronia and Urine.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Bioavailability in humans of the flavanones hesperidin and narirutin after the ingestion of two doses of orange juice

C Manach;C Morand;A Gil-Izquierdo;C Bouteloup-Demange.
European Journal of Clinical Nutrition (2003)

436 Citations

Anthocyanin Metabolism in Rats and Their Distribution to Digestive Area, Kidney, and Brain

Séverine Talavéra;Catherine Felgines;Odile Texier;Catherine Besson.
Journal of Agricultural and Food Chemistry (2005)

353 Citations

Characterization of the interglycosidic linkage in di-, tri-, tetra- and pentaglycosylated flavonoids and differentiation of positional isomers by liquid chromatography/electrospray ionization tandem mass spectrometry.

Federico Ferreres;Rafael Llorach;Ángel Gil-Izquierdo.
Journal of Mass Spectrometry (2004)

312 Citations

In Vitro Availability of Flavonoids and Other Phenolics in Orange Juice

Angel Gil-Izquierdo;Maria I. Gil;Federico Ferreres;Francisco A. Tomas-Barberan.
Journal of Agricultural and Food Chemistry (2001)

299 Citations

Effect of Processing Techniques at Industrial Scale on Orange Juice Antioxidant and Beneficial Health Compounds

Angel Gil-Izquierdo;Maria I Gil;Federico Ferreres.
Journal of Agricultural and Food Chemistry (2002)

268 Citations

A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans.

Francisco A Tomas-Barberan;Elena Cienfuegos-Jovellanos;Alicia Marín;Begoña Muguerza.
Journal of Agricultural and Food Chemistry (2007)

265 Citations

Bioavailability of phenolic acids

Sophie Lafay;Angel Gil-Izquierdo.
Phytochemistry Reviews (2008)

261 Citations

Chlorogenic Acid Is Absorbed in Its Intact Form in the Stomach of Rats

Sophie Lafay;Angel Gil-Izquierdo;Claudine Manach;Christine Morand.
Journal of Nutrition (2006)

243 Citations

A Comparative Study of Flavonoid Compounds, Vitamin C, and Antioxidant Properties of Baby Leaf Brassicaceae Species

Ascensión Martínez-Sánchez;Angel Gil-Izquierdo;María I Gil;Federico Ferreres.
Journal of Agricultural and Food Chemistry (2008)

221 Citations

Betalains in the era of global agri-food science, technology and nutritional health

Diego A. Moreno;Cristina García-Viguera;José I. Gil;Angel Gil-Izquierdo.
Phytochemistry Reviews (2008)

214 Citations

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