World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
56
Citations
9932
World Ranking
11764
National Ranking
439

Carmen Rosselló 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 Carmen Rosselló 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: 113 publications — 4th percentile

4% of scientists in this discipline score the same or lower.

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

Carmen Rosselló 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 Carmen Rosselló 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: 56 D-Index — 36th percentile

36% of scientists in this discipline score the same or lower.

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

Overview

Carmen Rosselló is affiliated with the University of the Balearic Islands in Spain. Their research primarily focuses on Agricultural and Biological Sciences, with 29 publications in this field. Within this broad area, their subfields of study include Food Science, Plant Science, Biochemistry, Biotechnology, and Nutrition and Dietetics.

Their main topics of work encompass Food Drying and Modeling, Microencapsulation and Drying Processes, Phytochemicals and Antioxidant Activities, Microbial Inactivation Methods, Cynara cardunculus studies, Botanical Research and Applications, and Medicinal plant effects and applications.

Carmen Rosselló has published articles in various scientific venues, with frequent contributions to:

  • Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22
  • Food Chemistry
  • Ultrasonics Sonochemistry
  • Antioxidants
  • Foods

Among the recent papers associated with Rosselló's research are:

  • "Ultrasound-assisted extraction of ergosterol and antioxidant components from mushroom by-products and the attainment of a β-glucan rich residue," 2020, Food Chemistry
  • "Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying," 2020, Food Chemistry
  • "Ultrasound-Assisted Aqueous Extraction of Biocompounds from Orange Byproduct: Experimental Kinetics and Modeling," 2020, Antioxidants
  • "Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products," 2021, Foods
  • "Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product," 2021, Journal of Food Engineering

Their frequent co-authors include Susana Simal, Valeria Eim, Mónica Umaña, Esperanza Dalmau, and Cristina Ratti. These collaborations reflect a network of researchers working closely on related topics in food science and agricultural research.

Best Publications

  • Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products

    M. Carme Garau;Susana Simal;Carmen Rosselló;Antoni Femenia

  • Compositional features of polysaccharides from Aloe vera (Aloe barbadensis Miller) plant tissues

    Antoni Femenia;Emma S. Sánchez;Susana Simal;Carmen Rosselló

  • Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit

    S. Simal;A. Femenia;M.C. Garau;C. Rosselló

  • Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

    R. Minjares-Fuentes;A. Femenia;M.C. Garau;J.A. Meza-Velázquez

  • Use of ultrasound to increase mass transport rates during osmotic dehydration

    Susana Simal;José Benedito;Emma S. Sánchez;Carmen Rosselló

  • Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling.

    M.R. González-Centeno;F. Comas-Serra;A. Femenia;C. Rosselló

  • Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller

    Antoni Femenia;Pablo Garcı́a-Pascual;Susana Simal;Carmen Rosselló

  • Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems.

    M.R. González-Centeno;C. Rosselló;S. Simal;M.C. Garau

  • Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) – A response surface approach

    María Reyes González-Centeno;Kai Knoerzer;Henry Sabarez;Susana Simal

  • Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution

    J.A. Cárcel;J. Benedito;C. Rosselló;A. Mulet

  • Chemical composition of bitter and sweet apricot kernels

    Antoni Femenia;Carmen Rossello;Antonio Mulet;Jaime Canellas

  • Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties

    Óscar Rodríguez;Juan V. Santacatalina;Susana Simal;Jose V. Garcia-Perez

  • Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)

    Valeria S. Eim;Susana Simal;Carmen Rosselló;Antoni Femenia

  • Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)

    María Reyes González-Centeno;Michael Jourdes;Antoni Femenia;Susana Simal

  • Dehydration of aloe vera: simulation of drying curves and evaluation of functional properties

    S Simal;A Femenı́a;P Llull;C Rosselló

  • DRYING OF CARROTS. I. DRYING MODELS.

    A. Mulet;A. Berna;C. Rossello

  • Drying models for green peas

    S. Simal;A. Mulet;J. Tarrazo;C. Rosselló

  • Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks.

    Valeria S. Eim;Susana Simal;Carmen Rosselló;Antoni Femenia

  • Drying of orange skin: drying kinetics modelling and functional properties

    M.C. Garau;S. Simal;A. Femenia;C. Rosselló

  • Simple modelling of air drying curves of fresh and osmotically pre-dehydrated apple cubes

    S. Simal;E. Deyá;M. Frau;C. Rosselló

Frequent Co-Authors

Antoni Femenia
Antoni Femenia University of the Balearic Islands
Antonio Mulet
Antonio Mulet Universitat Politècnica de València
Juan A. Cárcel
Juan A. Cárcel Universitat Politècnica de València
José V. García-Pérez
José V. García-Pérez Universitat Politècnica de València
Pierre-Louis Teissedre
Pierre-Louis Teissedre University of Bordeaux

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