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Chemistry
Chile
2026

D-Index & Metrics

Chemistry

D-Index
63
Citations
14710
World Ranking
8394
National Ranking
2

José Miguel Aguilera 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 Miguel Aguilera 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: 169 publications — 21st percentile

21% of scientists in this discipline score the same or lower.

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

José Miguel Aguilera 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 Miguel Aguilera 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.

Research.com Recognitions

  • 2026 - Research.com Chemistry in Chile Leader Award
  • 1991 - Fellow of John Simon Guggenheim Memorial Foundation

Overview

José Miguel Aguilera is affiliated with the Pontificia Universidad Católica de Chile in Chile. Their research primarily spans the field of Agricultural and Biological Sciences, with a focus on several subfields including Food Science, Aquatic Science, Nutrition and Dietetics, Biochemistry, and Plant Science.

The main topics of their work include:

  • Seaweed-derived Bioactive Compounds
  • Phytochemicals and Antioxidant Activities
  • Protein Hydrolysis and Bioactive Peptides
  • Food Industry and Aquatic Biology
  • Food composition and properties
  • Seed and Plant Biochemistry
  • Algal biology and biofuel production

The scientist has a record of publications in frequent venues such as:

  • Trends in Food Science & Technology
  • Journal of Applied Phycology
  • Antioxidants
  • Food Reviews International
  • Review of Policy Research

Recent papers authored by José Miguel Aguilera include:

  • "Natural laboratories in emerging countries and comparative advantages in science: Evidence from Chile", 2021, Review of Policy Research
  • "Rational food design and food microstructure", 2022, Trends in Food Science & Technology
  • "Wild berries and related wild small fruits as traditional healthy foods", 2022, Critical Reviews in Food Science and Nutrition

Coauthor collaborations are a notable aspect of their work, with frequent collaborators including Jaime Ortíz, Valentina Figueroa, María Carolina Moreno, Tamar Toledo, and Andrea Bunger.

In addition to journal papers, José Miguel Aguilera has contributed to book publications with Springer Nature, including the book titled "Delivering Functionality in Foods" published in 2022.

José Miguel Aguilera received the award of Fellow of the John Simon Guggenheim Memorial Foundation in 1991.

Best Publications

  • Food microstructure affects the bioavailability of several nutrients.

    J. Parada;J.M. Aguilera

  • Microstructural principles of food processing and engineering

    José Miguel Aguilera;David W. Stanley

  • An improved equation for predicting the solubility of vegetable oils in supercritical carbon dioxide

    Jose M. Del Valle;Jose M. Aguilera

  • Calibrated color measurements of agricultural foods using image analysis

    Fernando Mendoza;Petr Dejmek;José M. Aguilera

  • Caking phenomena in amorphous food powders

    JoséM. Aguilera;JoséM. del Valle;Marcus Karel

  • Ice morphology: fundamentals and technological applications in foods.

    Guillermo Petzold;José M. Aguilera

  • Chia seeds: Microstructure, mucilage extraction and hydration

    Loreto A. Muñoz;Loreto A. Muñoz;Angel Cobos;Olga Díaz;José Miguel Aguilera

  • Structure Oil‐Absorption Relationships During Deep‐Fat Frying

    P. B Ouchon;J. M. Aguilera;D. L. Pyle

  • The food matrix: implications in processing, nutrition and health

    José Miguel Aguilera

  • Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food

    Loreto A. Muñoz;Angel Cobos;Olga Diaz;José Miguel Aguilera

  • A Physicochemical Model for Extrusion of Corn Starch

    Unknown

  • Food dehydration and product structure

    José Miguel Aguilera;Amparo Chiralt;Pedro Fito

  • Texture-modified foods for the elderly: Status, technology and opportunities

    José Miguel Aguilera;Dong June Park

  • Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate

    L.A. Muñoz;L.A. Muñoz;J.M. Aguilera;L. Rodriguez-Turienzo;A. Cobos

  • Color of Salmon Fillets By Computer Vision and Sensory Panel

    R. A. Quevedo;J. M. Aguilera;F. Pedreschi

  • Engineering and Food for the 21st Century

    Jorge Welti-Chanes;Gustavo V. Barbosa-Cánovas;José Miguel Aguilera

  • Applications of Microfluidic Devices in Food Engineering

    O. Skurtys;J. M. Aguilera

  • Microstructural analysis of frying potatoes

    Pedro Bouchon;José M. Aguilera

  • A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITION

    Unknown

  • Properties of Mixed and Filled-type Dairy Gels

    Jose Miguel Aguilera;Heinz-Gerhard Kessler

  • Structure and Texture Properties of Fried Potato Products

    Misael L. Miranda;José M. Aguilera

  • Aerated food gels: fabrication and potential applications

    R.N. Zúñiga;J.M. Aguilera

  • Glass transitions and shrinkage during drying and storage of osmosed apple pieces

    J.M. del Valle;T.R.M. Cuadros;J.M. Aguilera

  • Oil Absorption During Frying of Frozen Parfried Potatoes

    J.M. Aguilera;H. Gloria-Hernandez

  • Microstructural changes of potato cells and starch granules heated in oil

    José Miguel Aguilera;Laura Cadoche;Carlos López;G. Gutierrez

  • Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

    Elizabeth Troncoso;José Miguel Aguilera;David Julian McClements

  • Review: starch matrices and the glycemic response.

    J. Parada;J.M. Aguilera

Frequent Co-Authors

Domingo Mery
Domingo Mery Pontificia Universidad Católica de Chile
Amparo Chiralt
Amparo Chiralt Universitat Politècnica de València
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Charles S. Brennan
Charles S. Brennan RMIT University
Santiago P. Aubourg
Santiago P. Aubourg Spanish National Research Council
Enrique Brandan
Enrique Brandan San Sebastián University
John E. Kinsella
John E. Kinsella Cornell University
Susana Fiszman
Susana Fiszman Spanish National Research Council
Eduardo Agosin
Eduardo Agosin Pontificia Universidad Católica de Chile

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