The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Francisco J. Barba sits on this spectrum.
This scientist: 446 publications — 93rd percentile
93% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,028 publications or more.
The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Francisco J. Barba sits on this spectrum.
This scientist: 108 D-Index — 95th percentile
95% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 167 D-Index or more.
Francisco J. Barba focuses on Extraction, Food science, Biotechnology, Food industry and Antioxidant. His biological study spans a wide range of topics, including Yield, Ethanol, Polyphenol and Aqueous solution. His Food products, Anthocyanin and Fermentation study, which is part of a larger body of work in Food science, is frequently linked to Ascorbic acid, bridging the gap between disciplines.
Francisco J. Barba combines subjects such as Organoleptic, Food safety, Shelf life and Biochemical engineering with his study of Biotechnology. His Food industry study combines topics in areas such as Waste management, Food processing, Nutraceutical and Solvent. The Antioxidant study which covers Enzyme that intersects with Food technology and Ingredient.
Francisco J. Barba mainly investigates Food science, Extraction, Antioxidant, Polyphenol and Chromatography. His study in the fields of Carotenoid, Shelf life and Fermentation under the domain of Food science overlaps with other disciplines such as Pascalization and Ascorbic acid. His Fermentation study frequently links to other fields, such as Lactic acid.
The various areas that he examines in his Extraction study include Yield, Ethanol, Solvent, Aqueous solution and Response surface methodology. As part of his studies on Antioxidant, Francisco J. Barba often connects relevant subjects like Antimicrobial.
His scientific interests lie mostly in Food science, Extraction, Antioxidant, Food processing and Fermentation. Particularly relevant to Shelf life is his body of work in Food science. His Extraction research is classified as research in Chromatography.
His research investigates the connection between Antioxidant and topics such as Carotenoid that intersect with problems in Anti-inflammatory, Vitamin and Bioavailability. His study in Food processing is interdisciplinary in nature, drawing from both Marketing, Biotechnology, Food industry and Biochemical engineering. He interconnects Biofuel, Fermentation in food processing, Lactic acid and Pulp and paper industry in the investigation of issues within Fermentation.
Francisco J. Barba mostly deals with Food science, Food processing, Shelf life, Biotechnology and Quality. Francisco J. Barba has included themes like Amino acid, Extraction, Polyphenol, Antioxidant and Food spoilage in his Food science study. His studies deal with areas such as Ethanol, Solvent, Lactobacillus casei, Kaempferol and Carotenoid as well as Extraction.
As a member of one scientific family, Francisco J. Barba mostly works in the field of Food processing, focusing on Marketing and, on occasion, Food additive. His work carried out in the field of Biotechnology brings together such families of science as Obesity and Seafood processing. His Quality study integrates concerns from other disciplines, such as Poultry meat, Biopreservation and Biochemical engineering.
Rubén Domínguez;Mirian Pateiro;Mohammed Gagaoua;Francisco J. Barba
Francisco J. Barba;Zhenzhou Zhu;Mohamed Koubaa;Anderson S. Sant'Ana
Daniel Granato;Francisco J. Barba;Danijela Bursać Kovačević;José M. Lorenzo
Francisco J. Barba;Oleksii Parniakov;Sofia A. Pereira;Artur Wiktor
Juana M. Carbonell-Capella;Magdalena Buniowska;Francisco J. Barba;María J. Esteve
Farid Chemat;Maryline Abert Vian;Anne-Sylvie Fabiano-Tixier;Marinela Nutrizio
Mirela Marić;Antonela Ninčević Grassino;Zhenzhou Zhu;Francisco J. Barba
Jose M. Lorenzo;Paulo E.S. Munekata;Belen Gómez;Francisco J. Barba
Mirian Pateiro;Belén Gómez;Paulo E S Munekata;Francisco J Barba
Cecilia Jimenez-Lopez;Cecilia Jimenez-Lopez;Maria Carpena;Catarina Lourenço-Lopes;Maria Gallardo-Gomez
Rubén Domínguez;Francisco J. Barba;Belén Gómez;Predrag Putnik
Pramila Umaraw;Paulo E.S. Munekata;Akhilesh K. Verma;Francisco J. Barba
José Manuel Lorenzo;Mirian Pateiro;Rubén Domínguez;Francisco J. Barba
Shahin Roohinejad;Mohamed Koubaa;Francisco J. Barba;Sania Saljoughian
Elena Roselló-Soto;Mohamed Koubaa;Amine Moubarik;Rita P. Lopes
Elena Roselló-Soto;Charis M. Galanakis;Mladen Brnčić;Vibeke Orlien
Francisco J. Barba;Nooshin Nikmaram;Shahin Roohinejad;Anissa Khelfa
Predrag Putnik;Danijela Bursać Kovačević;Anet Režek Jambrak;Francisco J Barba
Daniel Granato;Domingos Sávio Nunes;Francisco J. Barba
Francisco J. Barba;Nabil Grimi;Eugène Vorobiev
Mirian Pateiro;Francisco J. Barba;Rubén Domínguez;Anderson S. Sant'Ana
Francisco J. Barba;Francisco J. Barba;Netsanet Shiferaw Terefe;Roman Buckow;Dietrich Knorr
If you think any of the details on this page are incorrect, let us know.
Pursuing a degree in Biology or Biochemistry can open doors to a wide range of careers in healthcare, research, and education. For those interested in nutrition and health, consider exploring the top dietetics programs in the us, which prepare graduates for essential roles in hospitals, clinics, or wellness centers.
If you are looking for a faster entry point into healthcare, you might find value in online medical assistant programs that accept financial aid. These accessible programs are ideal for quickly gaining certification and hands-on experience—while minimizing upfront costs thanks to financial aid options.
Current medical assistants can further advance their skills by choosing a medical assistant to lpn program online, bridging the gap to more specialized and higher-paying roles.
Additionally, students looking to accelerate their careers in biology may consider the flexibility and convenience of online biology degree programs. These programs often allow quicker completion times, making it easier to balance studies with work or family commitments.
Whether you’re interested in laboratory research, patient care, or nutrition science, these online pathways make it simpler than ever to gain qualifications and launch a successful career in the life sciences.
McGill University
Polytechnic University of Milan
National Research Council (CNR)
Utrecht University
Beth Israel Deaconess Medical Center
Harvard University
University of Surrey
Autonomous University of Barcelona
Inserm
Pennsylvania State University
Microsoft (United States)
University of Pittsburgh
Harvard University
University of Tokyo
Scripps Research Institute
University of Southern California
