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Chemistry
Mexico
2026

D-Index & Metrics

Chemistry

D-Index
75
Citations
19065
World Ranking
4468
National Ranking
1

Luis A. Bello-Pérez 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 Luis A. Bello-Pérez 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: 375 publications — 77th percentile

77% of scientists in this discipline score the same or lower.

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

Luis A. Bello-Pérez 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 Luis A. Bello-Pérez 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: 75 D-Index — 76th percentile

76% 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 Mexico Leader Award
  • 2025 - Research.com Chemistry in Mexico Leader Award
  • 2022 - Research.com Chemistry in Mexico Leader Award

Overview

Luis A. Bello-Pérez is affiliated with the Instituto Politécnico Nacional in Mexico. Their research primarily focuses on the fields of Nursing and Agricultural and Biological Sciences, with significant contributions to Nutrition and Dietetics and Food Science.

The scientist's work covers a variety of topics, including:

  • Food composition and properties
  • Microbial metabolites in food biotechnology
  • Polysaccharides composition and applications
  • Proteins in food systems
  • Phytase and its applications
  • Nanocomposite films for food packaging
  • Seed and plant biochemistry

Bello-Pérez has published extensively in several academic venues. The most frequent publication outlets include:

  • Starch - Stärke
  • Food Hydrocolloids
  • LWT
  • International Journal of Biological Macromolecules
  • SSRN Electronic Journal

Their recent publications illustrate specific areas of study within food science and starch research. Selected papers include:

  • "Can starch-polyphenol V-type complexes be considered as resistant starch?", 2021, Food Hydrocolloids
  • "Self-assembled and assembled starch V-type complexes for the development of functional foodstuffs: A review", 2021, Food Hydrocolloids
  • "Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization", 2020, Food Chemistry
  • "Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours", 2021, Journal of Functional Foods
  • "Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour", 2021, LWT

Throughout their career, Bello-Pérez has collaborated with various researchers. Frequent co-authors include:

  • Edith Agama-Acevedo
  • José Álvarez-Ramírez
  • Juscelino Tovar
  • Tomy J. Gutiérrez
  • Josué Moreno-Zaragoza

Best Publications

  • Isolation and partial characterization of banana starches.

    Luis A. Bello-Pérez;Edith Agama-Acevedo;Laura Sánchez-Hernández;Octavio Paredes-López

  • Composition, Digestibility and Application in Breadmaking of Banana Flour

    E. Juarez-Garcia;E. Agama-Acevedo;S.G. Sáyago-Ayerdi;S.L. Rodríguez-Ambriz

  • Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

    Nely Vergara-Valencia;Eliana Granados-Pérez;Edith Agama-Acevedo;Juscelino Tovar

  • Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

    Maribel Ovando-Martinez;Sonia Sáyago-Ayerdi;Edith Agama-Acevedo;Isabel Goñi

  • 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

  • Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

    S.L. Rodríguez-Ambriz;J.J. Islas-Hernández;E. Agama-Acevedo;J. Tovar

  • Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches

    Claudia A. Romero-Bastida;Luis A. Bello-Pérez;María A. García;Miriam N. Martino

  • Starch Structure Influences Its Digestibility: A Review

    Perla A. Magallanes-Cruz;Pamela C. Flores-Silva;Luis A. Bello-Perez

  • Antifungal effects of chitosan with different molecular weights on in vitro development of Rhizopus stolonifer (Ehrenb.:Fr.) Vuill

    A.N. Hernández-Lauzardo;S. Bautista-Baños;M.G. Velázquez-del Valle;M.G. Méndez-Montealvo

  • Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

    T.B. Tribess;J.P. Hernández-Uribe;M.G.C. Méndez-Montealvo;E.W. Menezes

  • Macromolecular Features of Starches Determined by Aqueous High-performance Size Exclusion Chromatography

    L.A Bello-Pérez;P Roger;B Baud;P Colonna

  • Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

    J.A. Gallegos-Infante;N.E. Rocha-Guzman;R.F. Gonzalez-Laredo;L.A. Ochoa-Martínez

  • Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

    Alejandro Aparicio-Saguilán;Sonia G. Sáyago-Ayerdi;Apolonio Vargas-Torres;Juscelino Tovar

  • Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch (Musa paradisiaca)

    Roselis Carmona-Garcia;Mirna M. Sanchez-Rivera;Guadalupe Méndez-Montealvo;Bellanira Garza-Montoya

  • Amylopectin: Structural, gelatinisation and retrogradation studies

    O. Paredes-López;L.A. Bello-Pérez;M.G. López

  • Resistant Starch-rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization

    Alejandro Aparicio-Saguilán;Emmanuel Flores-Huicochea;Juscelino Tovar;Francisco García-Suárez

  • Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

    Edith Agama-Acevedo;José J. Islas-Hernández;Glenda Pacheco-Vargas;Perla Osorio-Díaz

  • Partial characterization of banana starches oxidized by different levels of sodium hypochlorite

    M.M. Sánchez-Rivera;F.J.L. García-Suárez;M. Velázquez del Valle;F. Gutierrez-Meraz

  • Rendimiento del proceso de extracción de almidón a partir de frutos de plátano (Musa paradisiaca). Estudio en planta piloto

    Emigdia Flores Gorosquer;Francisco J García-Suárez;Emmanuel Flores Huicochea;María C. Núñez-Santiago

  • Starch digestibility: past, present, and future

    Luis A Bello-Perez;Pamela C Flores-Silva;Edith Agama-Acevedo;Juscelino Tovar

  • Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch

    Luis A. Bello-Pérez;Edith Agama-Acevedo;Paul B. Zamudio-Flores;Guadalupe Mendez-Montealvo

Frequent Co-Authors

Jose Alvarez-Ramirez
Jose Alvarez-Ramirez Universidad Autónoma Metropolitana
Octavio Paredes-López
Octavio Paredes-López Instituto Politécnico Nacional
Eduardo J. Vernon-Carter
Eduardo J. Vernon-Carter Universidad Autónoma Metropolitana
Ya-Jane Wang
Ya-Jane Wang University of Arkansas at Fayetteville
Cuauhtémoc Reyes-Moreno
Cuauhtémoc Reyes-Moreno Autonomous University of Sinaloa
Bruce R. Hamaker
Bruce R. Hamaker Purdue University West Lafayette
Senay Simsek
Senay Simsek Purdue University West Lafayette
Isabel Goñi
Isabel Goñi Complutense University of Madrid
Guadalupe Loarca-Piña
Guadalupe Loarca-Piña Autonomous University of Queretaro
Gustavo A. González-Aguilar
Gustavo A. González-Aguilar United States Department of Agriculture

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