World's Best Scientists 2026 revealed!
Carmelo García Barroso

Carmelo García Barroso

D-Index & Metrics

Chemistry

D-Index
55
Citations
11172
World Ranking
12094
National Ranking
458

Carmelo García Barroso 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 Carmelo García Barroso 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: 185 publications — 27th percentile

27% of scientists in this discipline score the same or lower.

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

Carmelo García Barroso 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 Carmelo García Barroso 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: 55 D-Index — 33rd percentile

33% of scientists in this discipline score the same or lower.

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

Overview

Carmelo García Barroso was affiliated with the University of Cádiz in Spain. Their research focused on agricultural and biological sciences, with particular contributions to food science and plant science. The subfields of study encompassed food science, plant science, biochemistry, molecular biology, and aquatic science.

The main topics covered in their work included:

  • Fermentation and Sensory Analysis
  • Horticultural and Viticultural Research
  • Phytochemicals and Antioxidant Activities
  • Plant biochemistry and biosynthesis
  • Seaweed-derived Bioactive Compounds
  • Wine Industry and Tourism
  • Ion Channels and Receptors

Frequent publication venues for their research included:

  • Foods
  • Journal of the Science of Food and Agriculture
  • Food Chemistry
  • Food Research International
  • Agronomy

Some of Carmelo García Barroso's recent papers were:

  • Use of Alternative Wood for the Ageing of Brandy de Jerez, 2020, Foods
  • Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels, 2020, Food Research International
  • Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.), 2020, Agronomy
  • Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types, 2020, LWT
  • Characterization and differentiation of seaweeds on the basis of their volatile composition, 2020, Food Chemistry

The scientist collaborated frequently with other researchers, notably with:

  • Enrique Durán
  • Remedios Castro
  • M Dodero
  • Dominico A. Guillén-Sánchez
  • M. Valme García-Moreno

Best Publications

  • Ultrasound-assisted extraction of soy isoflavones

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Ultrasound assisted extraction of phenolic compounds from grapes.

    Ceferino Carrera;Ana Ruiz-Rodríguez;Miguel Palma;Carmelo G. Barroso

  • Investigation on phenolic compounds stability during microwave-assisted extraction

    Ali Liazid;Miguel Palma;Jamal Brigui;Carmelo G. Barroso

  • Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content.

    Angeles M Alonso;Dominico A Guillén;Carmelo G Barroso;Belén Puertas

  • Ultrasound-assisted extraction of capsaicinoids from peppers

    G F Barbero;A Liazid;M Palma;C G Barroso

  • Microwave assisted extraction of anthocyanins from grape skins

    A. Liazid;R.F. Guerrero;E. Cantos;M. Palma

  • Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

    Estrella Espada-Bellido;Marta Ferreiro-González;Ceferino Carrera;Miguel Palma

  • Pressurized liquid extraction of isoflavones from soybeans

    M.A. Rostagno;M. Palma;C.G. Barroso

  • Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products

    M. Palma;C.G. Barroso

  • Study of the polyphenol content of red and white grape varieties by liquid chromatography-mass spectrometry and its relationship to antioxidant power.

    Ángeles M. Alonso Borbalán;Luisa Zorro;Dominico A. Guillén;Carmelo Garcı́a Barroso

  • Stability of phenolic compounds during extraction with superheated solvents.

    Miguel Palma;Zulema Piñeiro;Carmelo G Barroso

  • Determination of catechins by means of extraction with pressurized liquids

    Zulema Piñeiro;Miguel Palma;Carmelo G Barroso

  • Microwave assisted extraction of soy isoflavones.

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content.

    Angeles M. Alonso;Cristina Dominguez;Dominico A. Guillen;Carmelo G. Barroso

  • Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection

    Gerardo F. Barbero;Miguel Palma;Carmelo G. Barroso

  • Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

    Gerardo F. Barbero;Aurora G. Ruiz;Ali Liazid;Miguel Palma

  • Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products.

    Yolanda Carmona-Jiménez;M. Valme García-Moreno;Jose M. Igartuburu;Carmelo Garcia Barroso

  • Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

    Ángeles M Alonso;Remedios Castro;M.Carmen Rodrı́guez;Dominico A Guillén

  • Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics.

    Marta Ferreiro-González;Estrella Espada-Bellido;Lucía Guillén-Cueto;Miguel Palma

  • Analysis of Low Molecular Weight Carbohydrates in Food and Beverages: A Review

    C. Martínez Montero;M.C. Rodríguez Dodero;D.A. Guillén Sánchez;C.G. Barroso

  • Pressurized Liquid Extraction of Capsaicinoids from Peppers

    Gerardo F Barbero;Miguel Palma;Carmelo G Barroso

Frequent Co-Authors

Miguel Palma
Miguel Palma University of Cádiz
Rafael Cela
Rafael Cela University of Santiago de Compostela
Francisco A. Macías
Francisco A. Macías University of Cádiz
Helena Teixeira Godoy
Helena Teixeira Godoy State University of Campinas

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