World's Best Scientists 2026 revealed!
Francisco J. Heredia

Francisco J. Heredia

D-Index & Metrics

Chemistry

D-Index
66
Citations
12833
World Ranking
7443
National Ranking
224

Francisco J. Heredia 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 Francisco J. Heredia 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: 248 publications — 49th percentile

49% of scientists in this discipline score the same or lower.

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

Francisco J. Heredia 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 Francisco J. Heredia 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: 66 D-Index — 60th percentile

60% of scientists in this discipline score the same or lower.

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

Overview

Francisco J. Heredia is affiliated with the University of Seville in Spain and has a research focus primarily within the Agricultural and Biological Sciences. Their work encompasses multiple subfields, including Food Science, Biochemistry, Plant Science, Insect Science, and Analytical Chemistry.

The main topics covered in their research include:

  • Fermentation and Sensory Analysis
  • Phytochemicals and Antioxidant Activities
  • Horticultural and Viticultural Research
  • Bee Products Chemical Analysis
  • Meat and Animal Product Quality
  • Spectroscopy and Chemometric Analyses
  • Botanical Research and Applications

Frequent coauthors collaborating with this researcher include:

  • M. Lourdes González-Miret (19 joint publications)
  • Francisco J. Rodríguez-Pulido (15 joint publications)
  • María Jesús Cejudo-Bastante (13 joint publications)
  • Belén Gordillo (11 joint publications)
  • Berta Baca-Bocanegra (8 joint publications)

Their publication record highlights multiple articles appearing in specialized scientific venues, with repeated contributions to the following journals:

  • LWT (9 publications)
  • Foods (8 publications)
  • Food Chemistry (8 publications)
  • Food Research International (3 publications)
  • Food Packaging and Shelf Life (2 publications)

Notable recent papers authored or coauthored include:

  • Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology, 2021, Foods
  • Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content, 2020, Journal of Food Science
  • Optical, structural, mechanical and thermal characterization of antioxidant ethylene vinyl alcohol copolymer films containing betalain-rich beetroot, 2020, Food Packaging and Shelf Life
  • Chemical characteristics and colorimetric properties of non-centrifugal cane sugar ("panela") obtained via different processing technologies, 2020, Food Chemistry
  • Revalorization of residues from the industrial exhaustion of grape by-products, 2022, LWT

Best Publications

  • Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin

    Maria Lourdes Gonzalez-Miret;Anass Terrab;Dolores Hernanz;Maria Angeles Fernandez-Recamales

  • Volatile components of Zalema white wines

    M. José Gómez-Míguez;Juan F. Cacho;Vicente Ferreira;Isabel M. Vicario

  • Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents

    Anass Terrab;Angeles F Recamales;Dolores Hernanz;Francisco J Heredia

  • Characterisation of Moroccan unifloral honeys by their physicochemical characteristics

    Anass Terrab;Maria J Dı́ez;Francisco J Heredia

  • Chromatic characterization of anthocyanins from red grapes—I. pH effect

    F.J Heredia;E.M Francia-Aricha;J.C Rivas-Gonzalo;I.M Vicario

  • Relationship between the colour and the chemical structure of carotenoid pigments

    Antonio J. Meléndez-Martínez;George Britton;Isabel M. Vicario;Francisco J. Heredia

  • Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin.

    Teresa Escribano-Bailón;Marta Álvarez-García;Julian C. Rivas-Gonzalo;Francisco J. Heredia

  • Estabilidad de los pigmentos carotenoides en los alimentos

    Antonio J. Meléndez-Martínez;Isabel M. Vicario;Francisco J Heredia

  • Effects of salinity stress on carotenoids, anthocyanins, and color of diverse tomato genotypes.

    Eva Borghesi;M Lourdes González-Miret;M Luisa Escudero-Gilete;Fernando Malorgio

  • Review: Analysis of carotenoids in orange juice

    Antonio J. Meléndez-Martínez;Isabel M. Vicario;Francisco J. Heredia

  • Influence of different phenolic copigments on the color of malvidin 3-glucoside

    Manuela Gómez-Míguez;Susana González-Manzano;M Teresa Escribano-Bailón;Francisco J Heredia

  • Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: a preliminary approach.

    Julio Nogales-Bueno;José Miguel Hernández-Hierro;Francisco José Rodríguez-Pulido;Francisco José Heredia

  • Characterisation of Moroccan unifloral honeys using multivariate analysis

    Anass Terrab;A. Gustavo González;Maria J. Díez;Francisco J. Heredia

  • Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices.

    Antonio J Meléndez-Martínez;Isabel M Vicario;Francisco J Heredia

  • Colour and flavour changes during osmotic dehydration of fruits

    Coralia Osorio;Martha Sofía Franco;Maria Paola Castaño;Maria Lourdes González-Miret

  • Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

    M. José Gómez-Míguez;Manuela Gómez-Míguez;Isabel M. Vicario;Francisco J. Heredia

  • Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

    Manuela Gómez-Míguez;M. Lourdes González-Miret;Francisco J. Heredia

  • Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

    Nelson H. Hurtado;Alicia L. Morales;M. Lourdes González-Miret;M. Luisa Escudero-Gilete

  • Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening

    Aleyda María Jiménez;Cesar Augusto Sierra;Francisco José Rodríguez-Pulido;María Lourdes González-Miret

  • Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

    Carla M. Stinco;Rocío Fernández-Vázquez;Ma L. Escudero-Gilete;Francisco J. Heredia

  • Palynological, physico-chemical and colour characterization of Moroccan honeys: I. River red gum (Eucalyptus camaldulensis Dehnh) honey

    Anass Terrab;Maria Josefa Díez;Francisco José Heredia

Frequent Co-Authors

Julián C. Rivas-Gonzalo
Julián C. Rivas-Gonzalo University of Salamanca
Ana M. Troncoso
Ana M. Troncoso University of Seville
George Britton
George Britton University of Liverpool
Celestino Santos-Buelga
Celestino Santos-Buelga University of Salamanca
Octavio Paredes-López
Octavio Paredes-López Instituto Politécnico Nacional
Hugh J. Byrne
Hugh J. Byrne Technological University Dublin
Brian Culshaw
Brian Culshaw University of Strathclyde
Anabela Romano
Anabela Romano University of Algarve
Antonio Ferrante
Antonio Ferrante Sant'Anna School of Advanced Studies
Alice Trivellini
Alice Trivellini University of Pisa

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