World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
69
Citations
14143
World Ranking
6334
National Ranking
49

Charlotte Jacobsen 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 Charlotte Jacobsen 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: 360 publications — 75th percentile

75% of scientists in this discipline score the same or lower.

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

Charlotte Jacobsen 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 Charlotte Jacobsen 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

Charlotte Jacobsen is affiliated with the Technical University of Denmark in Denmark. Their research spans multiple topics within agricultural, biological, and biochemical sciences, with significant contributions to food science and molecular biology.

The main fields of study for Charlotte Jacobsen include Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Their work intersects various subfields such as Food Science, Molecular Biology, Aquatic Science, Animal Science and Zoology, and Renewable Energy, Sustainability and the Environment.

The primary research topics covered by Jacobsen focus on Protein Hydrolysis and Bioactive Peptides, Proteins in Food Systems, Meat and Animal Product Quality, Seaweed-derived Bioactive Compounds, Algal Biology and Biofuel Production, Aquaculture Nutrition and Growth, and Food Chemistry and Fat Analysis.

Their recent papers include:

  • Enzyme-assisted extraction and characterization of protein from red seaweed Palmaria palmata, 2020, Algal Research
  • Emerging Technologies for the Extraction of Marine Phenolics: Opportunities and Challenges, 2020, Marine Drugs
  • Microalgae Nannochloropsis oceanica as a future new natural source of vitamin D3, 2020, Food Chemistry
  • Oxidation and oxidative stability in emulsions, 2023, Comprehensive Reviews in Food Science and Food Safety
  • Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams, 2020, Scientific Reports

Jacobsen frequently publishes in journals and venues such as SSRN Electronic Journal, Marine Drugs, Food Chemistry, Algal Research, and Foods.

Frequent co-authors include:

  • Betül Yeşiltaş
  • Ann-Dorit Moltke Sørensen
  • Pedro J. García-Moreno
  • Simon Gregersen Echers
  • Michael T. Overgaard

Best Publications

  • Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast.

    K.H. Sabeena Farvin;Charlotte Jacobsen

  • Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater

    Hamed Safafar;Jonathan Myerson van Wagenen;Per Møller;Charlotte Jacobsen

  • Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

    Charlotte Jacobsen;Mette Bruni Let;Nina Skall Nielsen;Anne S. Meyer

  • Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

    Sylvie Eymard;Caroline P. Baron;Charlotte Jacobsen

  • Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions

    K.H. Sabeena Farvin;Caroline P. Baron;Nina Skall Nielsen;Jeanette Otte

  • Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss).

    Caroline Baron;Inger Vibeke Holst Kjærsgård;Flemming Jessen;Charlotte Jacobsen

  • Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

    K.H. Sabeena Farvin;Helene Drejer Grejsen;Charlotte Jacobsen

  • Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

    K.H. Sabeena Farvin;Caroline P. Baron;Nina Skall Nielsen;Charlotte Jacobsen

  • Peptides: Production, bioactivity, functionality, and applications

    Mona Hajfathalian;Sakhi Ghelichi;Pedro J García-Moreno;Ann-Dorit Moltke Sørensen

  • Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

    K.H. Sabeena Farvin;Lisa Lystbæk Andersen;Henrik Hauch Nielsen;Charlotte Jacobsen

  • Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays

    Bena-Marie Lue;Nina Skall Nielsen;Charlotte Jacobsen;Lars Hellgren

  • Sensory impact of lipid oxidation in complex food systems

    Charlotte Jacobsen

  • Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions.

    K.H. Sabeena Farvin;Lisa Lystbæk Andersen;Jeanette Otte;Henrik Hauch Nielsen

  • Oxidative Stability of Marine Phospholipids in the Liposomal Form and Their Applications

    Henna Fung Sieng Lu;Nina Skall Nielsen;M. Timm-Heinrich;Charlotte Jacobsen

  • Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions

    Ann-Dorit Moltke Sørensen;Anne-Mette Haahr;Eleonora Miquel Becker;Leif H Skibsted

  • Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.

    Gudipati Venkateshwarlu;Mette B. Let;and Anne S. Meyer;Charlotte Jacobsen

  • Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.

    Mette Bruni Let;Charlotte Jacobsen;Anne S. Meyer

  • Oxidation in fish-oil-enriched mayonnaise 2 : Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis

    Charlotte Jacobsen;Karsten Hartvigsen;Pia Lund;Jens Adler-Nissen

  • Oxidation in Fish Oil Enriched Mayonnaise: Ascorbic Acid and Low pH Increase Oxidative Deterioration

    Charlotte Jacobsen;Maike Timm;Anne S. Meyer

  • Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration.

    Charlotte Jacobsen;Karsten Hartvigsen;Marianne K. Thomsen;Lotte F. Hansen

  • Source, extraction, characterization and applications of novel antioxidants from seaweed.

    Charlotte Jacobsen;Ann-Dorit Moltke Sørensen;Susan Løvstad Holdt;Casimir C. Akoh

  • Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

    Min Hu;Charlotte Jacobsen

Frequent Co-Authors

Anne S. Meyer
Anne S. Meyer Technical University of Denmark
Xuebing Xu
Xuebing Xu Aarhus University
Zheng Guo
Zheng Guo Aarhus University
Michael Toft Overgaard
Michael Toft Overgaard Aalborg University
Pierre Villeneuve
Pierre Villeneuve Montpellier SupAgro
Leif H. Skibsted
Leif H. Skibsted University of Copenhagen
Jose M. Lagaron
Jose M. Lagaron Spanish National Research Council
Casimir C. Akoh
Casimir C. Akoh University of Georgia
Marianne Thomsen
Marianne Thomsen Aarhus University
Geneviève Corraze
Geneviève Corraze University of Pau and the Adour Region

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