World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
52
Citations
7930
World Ranking
13694
National Ranking
543

Juan A. Ordóñez 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 Juan A. Ordóñez 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: 147 publications — 13th percentile

13% of scientists in this discipline score the same or lower.

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

Juan A. Ordóñez 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 Juan A. Ordóñez 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: 52 D-Index — 26th percentile

26% of scientists in this discipline score the same or lower.

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

Overview

Juan A. Ordóñez is affiliated with the Complutense University of Madrid in Spain. Their research primarily focuses on the Agricultural and Biological Sciences, with specific attention to Food Science, Biotechnology, and Animal Science and Zoology.

The scientist's recent publications include papers on various topics related to food production and quality. Notable papers by Juan A. Ordóñez are:

  • Current approaches to minimize the late blowing defect of cheese, 2025, Cogent Food & Agriculture
  • Microbiología y bioquímica del queso tipo "Ulloa" y preparación de un "fermento" para su elaboración a partir de leche pasteurizada, 2025, Anales de la Facultad de Veterinaria de León

Juan A. Ordóñez has collaborated frequently with researchers such as Raquel Velasco de Diego and M.C. Cabeza.

The primary themes across their work highlight:

  • Probiotics and Fermented Foods
  • Microbial Inactivation Methods
  • Meat and Animal Product Quality
  • Agricultural and Food Production Studies

Their contributions have appeared mainly in the following publication venues:

  • Cogent Food & Agriculture
  • Anales de la Facultad de Veterinaria de León

Best Publications

  • Changes in the components of dry-fermented sausages during ripening.

    Ordóñez Ja;Hierro Em;Bruna Jm;de la Hoz L

  • Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

    Manuela Fernández;Juan Antonio Ordóñez;Isabel Cambero;Carlos Santos

  • Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs.

    Emma Cantos;Juan Carlos Espin;Clemente Lopez-Bote;Lorenzo De La Hoz

  • Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics.

    A.M. Herrero;J.A. Ordóñez;Romero de Avila;B. Herranz

  • Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

    Ana M. Herrero;M. I. Cambero;J.A. Ordóñez;L. de la Hoz

  • Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis.

    Garcia Ml;Burgos J;Sanz B;Ordoñez Ja

  • Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum.

    José M. Bruna;Juan A. Ordóñez;Manuela Fernández;Beatriz Herranz

  • Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

    Olga Díaz;Manuela Fernandez;Gonzalo D.Garcia De Fernando;Lorenzo de la Hoz

  • Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.

    A.M. Herrero;L. de la Hoz;J.A. Ordóñez;B. Herranz

  • Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

    L. Hoz;M. D’Arrigo;I. Cambero;J.A. Ordóñez

  • Volatile compounds of dry hams from Iberian pigs

    María O. López;Lorenzo de la Hoz;María I. Cambero;Emiliano Gallardo

  • Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta.

    Carmen Pin;Gonzalo D. García de Fernando;Juan A. Ordóñez

  • Accelerated ripening of dry fermented sausages

    Manuela Fernández;Juan A Ordóñez;José M Bruna;Beatriz Herranz

  • The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

    José M Bruna;Eva M Hierro;Lorenzo de la Hoz;Donald S Mottram

  • Contribution of microbial and meat endogenous enzymes to the lipolysis of dry fermented sausages

    Eva Hierro;and Lorenzo de la Hoz;Juan A. Ordóñez

  • Contribution of the Microbial and Meat Endogenous Enzymes to the Free Amino Acid and Amine Contents of Dry Fermented Sausages

    E. Hierro;L. De La Hoz;J. A. Ordonez

  • Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.

    José M. Bruna;Eva M. Hierro;Lorenzo de la Hoz;Donald S. Mottram

  • Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species

    Eva Hierro;Lorenzo de la Hoz;Juan A. Ordóñez

  • Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

    Eva Hierro;Elvira Barroso;Lorenzo de la Hoz;Juan A. Ordóñez

  • A note on the effect of combined ultrasonic and heat treatments on the survival of thermoduric streptococci

    J.A. Ordoñez;B. Sanz;P.E. Hernandez;P. Lopez-Lorenzo

Frequent Co-Authors

Lorenzo de la Hoz
Lorenzo de la Hoz Complutense University of Madrid
María I. Cambero
María I. Cambero Complutense University of Madrid
Manuela Fernández
Manuela Fernández Complutense University of Madrid
Pablo E. Hernández
Pablo E. Hernández Complutense University of Madrid
Clemente J. Lopez-Bote
Clemente J. Lopez-Bote Complutense University of Madrid
Margarita Medina
Margarita Medina Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Donald S. Mottram
Donald S. Mottram University of Reading
Juan A. Cárcel
Juan A. Cárcel Universitat Politècnica de València
Michael W. Peck
Michael W. Peck Norwich Research Park
George-John E. Nychas
George-John E. Nychas Agricultural University of Athens

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