World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
63
Citations
13986
World Ranking
8435
National Ranking
262

José M. Barat 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 José M. Barat 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: 347 publications — 72nd percentile

72% of scientists in this discipline score the same or lower.

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

José M. Barat 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 José M. Barat 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: 63 D-Index — 54th percentile

54% of scientists in this discipline score the same or lower.

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

Overview

José M. Barat is affiliated with the Universitat Politècnica de València in Spain. Their research primarily spans the fields of Medicine and Agricultural and Biological Sciences, with significant contributions to Food Science, Public Health, Environmental and Occupational Health, Dermatology, Health, Toxicology and Mutagenesis, and Plant Science.

The scientist's work covers a range of main research topics, including:

  • Occupational exposure and asthma
  • Agricultural safety and regulations
  • Contact Dermatitis and Allergies
  • Air Quality and Health Impacts
  • Effects and risks of endocrine disrupting chemicals
  • Recycling and Waste Management Techniques
  • Environmental Policies and Emissions

Frequent collaboration is evidenced with several co-authors, notably:

  • Alicja Mortensen
  • Laurence Vernis
  • Claudia Bolognesi
  • Holger Zorn
  • Konrad Grob

José M. Barat has published extensively in key venues, with the most frequent publication outlets including:

  • EFSA Journal
  • LWT
  • Journal of Food Engineering
  • Food Control
  • Foods

Highlighted recent papers include:

  • Re-evaluation of the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs, 2023, EFSA Journal
  • Scientific Guidance for the submission of dossiers on Food Enzymes, 2021, EFSA Journal
  • Food manufacturing processes and technical data used in the exposure assessment of food enzymes, 2023, EFSA Journal
  • Compositional, structural design and nutritional aspects of texture-modified foods for the elderly, 2021, Trends in Food Science & Technology
  • Process-specific technical data used in exposure assessment of food enzymes, 2021, EFSA Journal

Best Publications

  • Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review

    D. Rico;A.B. Martín-Diana;J.M. Barat;C. Barry-Ryan

  • Salt in food processing; usage and reduction: a review

    William Albarracín;Iván C. Sánchez;Raúl Grau;José M. Barat

  • Enzyme-Responsive Intracellular Controlled Release Using Nanometric Silica Mesoporous Supports Capped with “Saccharides”

    Andrea Bernardos;Laura Mondragón;Elena Aznar;M. Dolores Marcos

  • Update of the risk assessment of di-butylphthalate (DBP), butyl-benzyl-phthalate (BBP), bis(2-ethylhexyl)phthalate (DEHP), di-isononylphthalate (DINP) and di-isodecylphthalate (DIDP) for use in food contact materials

    Vittorio Silano;José Manuel Barat Baviera

  • Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

    Ana Fuentes;Isabel Fernández-Segovia;Juan A. Serra;José M. Barat

  • Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

    A.B. Martín-Diana;D. Rico;J.M. Frías;J.M. Barat

  • Vacuum impregnation for development of new dehydrated products

    Pedro Fito;Amparo Chiralt;José M Barat;Ana Andrés

  • Use of vacuum impregnation in food salting process

    A Chiralt;P Fito;J.M Barat;A Andrés

  • Enzyme‐Responsive Controlled Release Using Mesoporous Silica Supports Capped with Lactose

    Andrea Bernardos;Elena Aznar;María Dolores Marcos;Ramón Martínez-Máñez

  • Influence of brine concentration on Atlantic salmon fillet salting

    L. Gallart-Jornet;J.M. Barat;T. Rustad;U. Erikson

  • Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.

    Mónica Armenteros;María-Concepción Aristoy;José Manuel Barat;Fidel Toldrá

  • A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)

    L. Gallart-Jornet;J.M. Barat;T. Rustad;U. Erikson

  • Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

    L. Gallart-Jornet;T. Rustad;J.M. Barat;P. Fito

  • Cod salting manufacturing analysis

    J.M. Barat;S. Rodrı́guez-Barona;A. Andrés;P. Fito

  • Equilibrium in cellular food osmotic solution systems as related to structure.

    Barat Jme;Chiralt A;Fito P

  • Modeling of simultaneous mass transfer and structural changes in fruit tissues

    J.M. Barat;P. Fito;A. Chiralt

  • Vacuum impregnation: a tool in minimally processing of foods

    Amparo Chiralt;Pedro Fito;Ana Andrés;José M. Barat

  • Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts.

    E Blesa;M Aliño;J M Barat;R Grau

  • Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

    Unknown

  • Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

    M. Armenteros;M.C. Aristoy;J.M. Barat;F. Toldrá

  • Influence of Increasing Brine Concentration in the Cod-Salting Process

    J.M. Barat;S. Rodríguez-Barona;A. Andrés;P. Fito

  • Improvement in Texture Using Calcium Lactate and Heat-Shock Treatments for Stored Ready -to- Eat Carrots

    Daniel Rico;Ana Belen Martin-Diana;Jesus Maria Frias;J. Barat

  • Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

    Raúl Grau;Antonio J. Sánchez;Joel Girón;Eugenio Iborra

Frequent Co-Authors

Ramón Martínez-Máñez
Ramón Martínez-Máñez Universitat Politècnica de València
Fidel Toldrá
Fidel Toldrá Spanish National Research Council
Amparo Chiralt
Amparo Chiralt Universitat Politècnica de València
Juan Soto
Juan Soto Universitat Politècnica de València
Félix Sancenón
Félix Sancenón Universitat Politècnica de València
Pedro Amorós
Pedro Amorós University of Valencia
M-Concepción Aristoy
M-Concepción Aristoy Spanish National Research Council
Eduard Llobet
Eduard Llobet Rovira i Virgili University
Mónica Flores
Mónica Flores Spanish National Research Council
Jorge Ruiz
Jorge Ruiz University of Extremadura

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