World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
80
Citations
22047
World Ranking
4099
National Ranking
2014

Gustavo A. González-Aguilar publication distribution in Biology and Biochemistry in 2026

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 Gustavo A. González-Aguilar sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 324 publications — 82nd percentile

82% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Gustavo A. González-Aguilar D-index placement in Biology and Biochemistry in 2026

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 Gustavo A. González-Aguilar sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 80 D-Index — 80th percentile

80% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Gustavo A. González-Aguilar is affiliated with the United States Department of Agriculture in the United States. Their research spans multiple areas within agricultural and biological sciences, with particular emphasis on plant science, biochemistry, and food science. Their work also intersects with molecular biology and nutrition and dietetics.

The scientist has contributed extensively to research on phytochemicals and antioxidant activities, which is reflected in the high number of publications in this topic. Additional notable areas of research include postharvest quality and shelf life management, essential oils and antimicrobial activity, plant physiology and cultivation studies, botanical research and applications, horticultural and viticultural research, and tea polyphenols and their effects.

Frequent co-authors in their publications include J. Fernando Ayala-Zavala, J. Abraham Domínguez-Ávila, Norma Julieta Salazar-López, Mónica A. Villegas-Ochoa, and Marcelino Montiel-Herrera, indicating extensive collaborative research networks.

Their research findings have been published in several commonly frequented journals and venues, including Foods, Journal of Food Processing and Preservation, Antioxidants, Pathogens, and BIOtecnia.

Selected recent papers by Gustavo A. González-Aguilar include:

  • Available technologies on improving the stability of polyphenols in food processing (2021, Food Frontiers)
  • Avocado fruit and by-products as potential sources of bioactive compounds (2020, Food Research International)
  • Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars (2020, Journal of Food Science and Technology)
  • Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber (2020, Coatings)
  • Single-Cell Protein Production as a Strategy to Reincorporate Food Waste and Agro By-Products Back into the Processing Chain (2022, Bioengineering)

Best Publications

  • Agro-industrial potential of exotic fruit byproducts as a source of food additives

    J.F. Ayala-Zavala;V. Vega-Vega;C. Rosas-Domínguez;H. Palafox-Carlos

  • The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

    Hugo Palafox-Carlos;Jesús Fernando Ayala-Zavala;Gustavo A. González-Aguilar

  • Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit

    J.Fernando Ayala-Zavala;Shiow Y Wang;Chien Y Wang;Gustavo A González-Aguilar

  • Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

    G. Joana Gil-Chávez;José A. Villa;J. Fernando Ayala-Zavala;J. Basilio Heredia

  • Phenolic compounds: their journey after intake

    G. R. Velderrain-Rodríguez;H. Palafox-Carlos;A. Wall-Medrano;J. F. Ayala-Zavala

  • Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

    A. E. Quirós-Sauceda;H. Palafox-Carlos;S. G. Sáyago-Ayerdi;J. F. Ayala-Zavala

  • Methyl jasmonate treatments reduce chilling injury and activate the defense response of guava fruits.

    G.A González-Aguilar;M.E Tiznado-Hernández;R Zavaleta-Gatica;M.A Martı́nez-Téllez

  • Methyl jasmonate and modified atmosphere packaging (MAP) reduce decay and maintain postharvest quality of papaya 'Sunrise'

    G.A. González-Aguilar;J.G. Buta;C.Y. Wang

  • Fruit and vegetable phytochemicals: chemistry, nutritional value and stability

    Laura A De la Rosa;Emilio Alvarez-Parrilla;Gustavo A González-Aguilar

  • Methyl jasmonate reduces chilling injury and maintains postharvest quality of mango fruit.

    G A González-Aguilar;J Fortiz;R Cruz;R Baez

  • Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

    Rosario Maribel Robles-Sánchez;María Alejandra Rojas-Graü;Isabel Odriozola-Serrano;Gustavo González-Aguilar

  • Effect of maturity stage on the content of fatty acids and antioxidant activity of 'Hass' avocado.

    Jose A. Villa-Rodríguez;F. Javier Molina-Corral;J. Fernando Ayala-Zavala;Guadalupe I. Olivas

  • Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

    I. Rodriguez-Garcia;B. A. Silva-Espinoza;L. A. Ortega-Ramirez;J. M. Leyva

  • Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects.

    Francisco J Olivas-Aguirre;Joaquín Rodrigo-García;Nina Del R Martínez-Ruiz;Arely I Cárdenas-Robles

  • Improving antioxidant capacity of fresh-cut mangoes treated with UV-C.

    Gustavo A. González-Aguilar;Mónica A. Villegas-Ochoa;M.A. Martínez-Téllez;A.A. Gardea

  • Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

    Laura E. Gayosso-García Sancho;Elhadi M. Yahia;Gustavo Adolfo González-Aguilar

  • Improving postharvest quality of mango 'Haden' by UV-C treatment

    G.A. González-Aguilar;R. Zavaleta-Gatica;M.E. Tiznado-Hernández

  • Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage

    Dulce M Rivera-Pastrana;Elhadi M Yahia;Gustavo A González-Aguilar

  • Effect of chitosan coating in preventing deterioration and preserving the quality of fresh‐cut papaya ‘Maradol’

    Gustavo A González‐Aguilar;Elisa Valenzuela‐Soto;Jaime Lizardi‐Mendoza;Francisco Goycoolea

  • Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation.

    J.F. Ayala-Zavala;C. Rosas-Domínguez;V. Vega-Vega;G.A. González-Aguilar

Frequent Co-Authors

Elhadi M. Yahia
Elhadi M. Yahia Autonomous University of Queretaro
Chien Y. Wang
Chien Y. Wang United States Department of Agriculture
Olga Martín-Belloso
Olga Martín-Belloso University of Lleida
Shela Gorinstein
Shela Gorinstein Hebrew University of Jerusalem
Guadalupe Loarca-Piña
Guadalupe Loarca-Piña Autonomous University of Queretaro
Shiow Y. Wang
Shiow Y. Wang United States Department of Agriculture
Luis A. Bello-Pérez
Luis A. Bello-Pérez Instituto Politécnico Nacional
Cristóbal N. Aguilar
Cristóbal N. Aguilar Autonomous University of Coahuila
Manuel Viuda-Martos
Manuel Viuda-Martos Miguel Hernandez University
Jeffrey B. Blumberg
Jeffrey B. Blumberg Tufts University

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