World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
41
Citations
5637
World Ranking
17793
National Ranking
160

Makoto Matsushita 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 Makoto Matsushita 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: 203 publications — 34th percentile

34% of scientists in this discipline score the same or lower.

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

Makoto Matsushita 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 Makoto Matsushita 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: 41 D-Index — 2nd percentile

2% of scientists in this discipline score the same or lower.

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

Overview

Makoto Matsushita is affiliated with the State University of Maringa in Brazil. Their research primarily focuses on the field of Chemistry with 25 publications contributing to this broad area. Within Chemistry, their work spans several subfields including Analytical Chemistry, Organic Chemistry, Food Science, Biochemistry, and Biomedical Engineering.

The scientist's research interests center on several main topics: Spectroscopy and Chemometric Analyses, Phytochemicals and Antioxidant Activities, Edible Oils Quality and Analysis, Advanced Chemical Sensor Technologies, Analytical Chemistry and Chromatography, Food Chemistry and Fat Analysis, and Free Radicals and Antioxidants.

Makoto Matsushita has contributed articles to various academic journals, with frequent publications in the following venues:

  • Journal of the Brazilian Chemical Society (4 publications)
  • Journal of Food Processing and Preservation (2 publications)
  • SSRN Electronic Journal (2 publications)
  • Industrial Crops and Products (1 publication)
  • International Journal of Biological Macromolecules (1 publication)

Notable recent papers authored by or associated with Makoto Matsushita include:

  • Ultra-high-performance liquid chromatography supports a new reaction mechanism between free radicals and ferulic acid with antimicrobial and antioxidant activities, 2020, Industrial Crops and Products
  • Removal of Cu(II) from aqueous solutions imparted by a pectin-based film: Cytocompatibility, antimicrobial, kinetic, and equilibrium studies, 2020, International Journal of Biological Macromolecules
  • Comparison between ultra-homogenisation and ultrasound for extraction of phenolic compounds from teff (Eragrostis tef (Zucc.)), 2020, International Journal of Food Science & Technology
  • Quality and composition of three palm oils isolated by clean and sustainable process, 2020, Journal of Cleaner Production
  • Cashew nut oil extracted with compressed propane under different experimental conditions: Evaluation of lipid composition, 2020, Journal of Food Processing and Preservation

The scientist collaborates frequently with several coauthors, including:

  • Thays R. Gonçalves
  • Patrícia Valderrama
  • Paulo Henrique Março
  • Sharise B.R. Berton
  • Alessandro F. Martins

Best Publications

  • Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil

    Damila R. Morais;Eliza M. Rotta;Sheisa C. Sargi;Elton G. Bonafe

  • The influence of feed supply time on the fatty acid profile of Nile tilapia (Oreochromis niloticus) fed on a diet enriched with n-3 fatty acids

    K.C Justi;C Hayashi;J.V Visentainer;N.E de Souza

  • Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids

    M.C. Milinsk;A.E. Murakami;S.T.M. Gomes;M. Matsushita

  • θ3 fatty acids in freshwater fish from south brazil

    A. D. Andrade;A. F. Rubira;M. Matsushita;N. E. Souza

  • Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp.

    Justi Kc;Visentainer Jv;Evelázio de Souza N;Matsushita M

  • Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture system

    Roseli das Graças Padre;Juliana Aparecida Aricetti;Fernanda Barros Moreira;Ivone Yurika Mizubuti

  • Evaluation of carcass characteristics and meat chemical composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture systems

    Fernanda Barros Moreira;Nilson Evelázio de Souza;Makoto Matsushita;Ivanor Nunes do Prado

  • Comparative analysis of eight esterification methods in the quantitative determination of vegetable oil fatty acid methyl esters (FAME)

    Maria Cristina Milinsk;Makoto Matsushita;Jesuí V. Visentainer;Cláudio C. de Oliveira

  • Characteristic Levels of Some Heavy Metals from Brazilian Canned Sardines (Sardinella brasiliensis)

    César R.T. Tarley;Wendell K.T. Coltro;Makoto Matsushita;Nilson E. de Souza

  • Trans fatty acid-forming processes in foods: a review

    Clayton A. Martin;Maria C. Milinsk;Jesuí V. Visentainer;Makoto Matsushita

  • Subcritical extraction of flaxseed oil with n-propane: composition and purity.

    Ana Beatriz Zanqui;Damila Rodrigues de Morais;Claudia Marques da Silva;Jandyson Machado Santos

  • Evaluation of nutritional compounds in new amaranth and quinoa cultivars

    Sylvio Vicentin Palombini;Thiago Claus;Swami Arêa Maruyama;Aline Kirie Gohara

  • Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study

    Polyana Batoqui França Biondo;Joana Schuelter Boeing;Érica Oliveira Barizão;Nilson Evelazio de Souza

  • Production Performance and Milk Composition of Dairy Cows Fed Whole or Ground Flaxseed With or Without Monensin

    D.C. da Silva;G.T. Santos;A.F. Branco;J.C. Damasceno

  • Proximate composition and fatty acid profile of Bombyx mori L. chrysalis toast

    Nadia R. Pereira;Osvaldo Ferrarese-Filho;Makoto Matsushita;Nilson E. de Souza

  • Effects of feed protein and lipid contents on fatty acid profile of snail (Helix aspersa maxima) meat

    Maria Cristina Milinsk;Roseli das Graças Padre;Carmino Hayashi;Claudio Celestino de Oliveira

  • Trans fatty acid content of Brazilian biscuits

    Clayton Antunes Martin;Rodolfo Carapelli;Jesuí Vergílio Visantainer;Makoto Matsushita

  • Biosensor Based on Xanthine Oxidase for Monitoring Hypoxanthine in Fish Meat

    Helena S. Nakatani;Luciane V. dos Santos;Cristiano P. Pelegrine;Sandra Terezinha Marques Gomes

  • Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

    Aloisio H.P. Souza;Rúbia C.G. Corrêa;Lillian Barros;Ricardo C. Calhelha

  • Analysis of fatty acids in Longissimus muscle of steers of different genetic breeds finished in pasture systems

    Roseli das Graças Padre;Juliana Aparecida Aricetti;Sandra Terezinha Marques Gomes;Rafael Henrique de Tonissi Buschinelli de Goes

  • Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce

    César R.T Tarley;Jesui V Visentainer;Makoto Matsushita;Nilson E de Souza

  • Proximate compositions, mineral contents and fatty acid compositions of native Amazonian fruits

    Alessandra Berto;Alex Fiori da Silva;Jesuí Vergilio Visentainer;Makoto Matsushita

Frequent Co-Authors

Jesuí Vergílio Visentainer
Jesuí Vergílio Visentainer State University of Maringa
Ivanor Nunes do Prado
Ivanor Nunes do Prado State University of Maringa
Claudio Oliveira
Claudio Oliveira Sao Paulo State University
Geraldo Tadeu dos Santos
Geraldo Tadeu dos Santos State University of Maringa
Marcos N. Eberlin
Marcos N. Eberlin Universidade Presbiteriana Mackenzie
Massami Shimokomaki
Massami Shimokomaki Londrina State University
Polyana Pizzi Rotta
Polyana Pizzi Rotta Universidade Federal de Viçosa
Alice Eiko Murakami
Alice Eiko Murakami State University of Maringa
Hélène V. Petit
Hélène V. Petit Agriculture and Agriculture-Food Canada
Ronaldo Lopes Oliveira
Ronaldo Lopes Oliveira Federal University of Bahia

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