World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
57
Citations
11203
World Ranking
11116
National Ranking
398

Mar Villamiel 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 Mar Villamiel 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: 191 publications — 29th percentile

29% of scientists in this discipline score the same or lower.

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

Mar Villamiel 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 Mar Villamiel 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: 57 D-Index — 39th percentile

39% of scientists in this discipline score the same or lower.

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

Overview

Mar Villamiel is affiliated with the Spanish National Research Council in Spain. Their research primarily focuses on Agricultural and Biological Sciences with a total of 71 publications in this field. They have also contributed extensively to Nursing, producing 34 publications in this area.

Their work spans several related subfields including Food Science, Nutrition and Dietetics, Plant Science, Biotechnology, and Molecular Biology. The leading subfield of their research is Food Science, with 40 publications, followed by Nutrition and Dietetics with 34 publications.

Mar Villamiel's main research topics cover a range of areas within food biotechnology and plant-derived compounds. These include:

  • Polysaccharides and Plant Cell Walls
  • Microbial Metabolites in Food Biotechnology
  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Proteins in Food Systems
  • Phytochemicals and Antioxidant Activities
  • Digestive system and related health

The scientist has published recent papers focusing on pectin, food quality, and bioactivity enhancement techniques. Notable publications include:

  • Role of pectin in the current trends towards low-glycaemic food consumption (2020) - Food Research International
  • Berry fruits as source of pectin: Conventional and non-conventional extraction techniques (2021) - International Journal of Biological Macromolecules
  • Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods (2021) - Ultrasonics Sonochemistry
  • Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods (2021) - Polysaccharides
  • Integral use of pectin-rich by-products in a biorefinery context: A holistic approach (2022) - Food Hydrocolloids

Mar Villamiel frequently collaborates with several researchers in their field. The most frequent coauthors include:

  • Antonia Montilla
  • Nerea Muñoz-Almagro
  • Álvaro Ferreira-Lazarte
  • Pablo Méndez-Albiñana
  • Marcela Gaytán-Martínez

Their research is commonly published in journals such as the International Journal of Biological Macromolecules (8 publications), Food Chemistry (4), SSRN Electronic Journal (4), Food Hydrocolloids (3), and Carbohydrate Polymers (3).

Best Publications

  • Effect of ultrasound on the technological properties and bioactivity of food: a review.

    Ana Cristina Soria;Mar Villamiel

  • BIOLOGICAL PROPERTIES OF ONIONS AND GARLIC

    Marta Corzo-Martínez;Nieves Corzo;Mar Villamiel

  • Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk.

    M. Villamiel;P. de Jong

  • Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries.

    Juliana Gamboa-Santos;Roberto Megías-Pérez;A. Cristina Soria;Agustín Olano

  • Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

    Laura Jiménez-Castaño;Mar Villamiel;Rosina López-Fandiño

  • Changes in flavour and volatile components during storage of whole and skimmed UHT milk

    E. Valero;M. Villamiel;B. Miralles;J. Sanz

  • Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase® Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating

    Mar Villamiel;Peter de Jong

  • Optimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G)

    Cristina Martínez-Villaluenga;Alejandra Cardelle-Cobas;Nieves Corzo;Agustín Olano

  • Air-borne ultrasound application in the convective drying of strawberry

    Juliana Gamboa-Santos;Antonia Montilla;Juan Andrés Cárcel;Mar Villamiel

  • Study on β-lactoglobulin glycosylation with dextran: effect on solubility and heat stability

    Laura Jiménez-Castaño;Rosina López-Fandiño;Agustín Olano;Mar Villamiel

  • Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods

    Maite Rada-Mendoza;Marı́a Luz Sanz;Agustı́n Olano;Mar Villamiel

  • Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin

    Marta Corzo-Martínez;Ana Cristina Soria;Josefina Belloque;Mar Villamiel

  • In vitro fermentation properties of pectins and enzymatic-modified pectins obtained from different renewable bioresources

    Alvaro Ferreira-Lazarte;Vasiliki Kachrimanidou;Mar Villamiel;Robert A. Rastall

  • Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction.

    Nerea Muñoz-Almagro;Lourdes Valadez-Carmona;José A. Mendiola;Elena Ibáñez

  • Inositols and carbohydrates in different fresh fruit juices

    M.L. Sanz;M. Villamiel;I. Martı́nez-Castro

  • Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods

    Maite Rada-Mendoza;Agustin Olano;Mar Villamiel

  • Changes in antioxidant activity of dehydrated onion and garlic during storage

    F. Javier Moreno;Marta Corzo-Martı´nez;M. Dolores del Castillo;Mar Villamiel

  • Behaviour of citrus pectin during its gastrointestinal digestion and fermentation in a dynamic simulator (simgi

    Alvaro Ferreira-Lazarte;F. Javier Moreno;Carolina Cueva;Irene Gil-Sánchez

  • Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment

    Nerea Muñoz-Almagro;Antonia Montilla;F. Javier Moreno;Mar Villamiel

  • Chemical indicators of heat treatment in fortified and special milks.

    Maite Rada Mendoza;and Agustín Olano;Mar Villamiel

  • Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction

    Laura Jiménez-Castaño;Mar Villamiel;Pedro J. Martín-Álvarez;Agustín Olano

Frequent Co-Authors

Agustín Olano
Agustín Olano Spanish National Research Council
Rosina López-Fandiño
Rosina López-Fandiño Spanish National Research Council
José V. García-Pérez
José V. García-Pérez Universitat Politècnica de València
Rodrigo Moreno
Rodrigo Moreno Spanish National Research Council
Cristina Martínez-Villaluenga
Cristina Martínez-Villaluenga Spanish National Research Council
Peter J. Wilde
Peter J. Wilde Norwich Research Park
Robert A. Rastall
Robert A. Rastall University of Reading
María Luz Sanz
María Luz Sanz Spanish National Research Council
Alan R. Mackie
Alan R. Mackie University of Leeds
Juan A. Cárcel
Juan A. Cárcel Universitat Politècnica de València

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