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Chemistry

D-Index
41
Citations
5637
World Ranking
17795
National Ranking
160

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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