World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
53
Citations
8213
World Ranking
16340
National Ranking
362

Margarita Medina publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Margarita Medina sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 176 publications — 39th percentile

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

The last bar groups every scientist with 1,028 publications or more.

Margarita Medina D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Margarita Medina sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 53 D-Index — 19th percentile

19% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Margarita Medina is affiliated with the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria in Spain. Their research spans several interconnected fields in life sciences, notably within Biochemistry, Genetics, and Molecular Biology as well as Agricultural and Biological Sciences. The scientist's work focuses extensively on biotechnology, food science, molecular biology, animal science, and ecology.

The primary research topics covered by Margarita Medina include:

  • Listeria monocytogenes in Food Safety
  • Microbial Inactivation Methods
  • Probiotics and Fermented Foods
  • Meat and Animal Product Quality
  • Essential Oils and Antimicrobial Activity
  • Bacteriophages and Microbial Interactions
  • Genomics and Phylogenetic Studies

They have contributed to numerous peer-reviewed articles, some of the recent publications are:

  • "Staphylococcus aureus in the Processing Environment of Cured Meat Products" (2023) published in Foods
  • "Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities" (2020) published in Food Microbiology
  • "Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants" (2021) published in Food Microbiology
  • "Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese" (2020) published in Journal of Dairy Science
  • "Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing" (2020) published in LWT

Frequent co-authors in their publications include:

  • Aida Pérez-Baltar
  • Juan Luís Arqués
  • Ángela Peirotén
  • Susana Langa
  • Ana García-Lafuente

The scientist publishes regularly in specialized venues related to food microbiology and dairy sciences. Key publication venues are:

  • Foods
  • Food Microbiology
  • LWT
  • Microbiology Resource Announcements
  • Journal of Dairy Science

The body of work by Margarita Medina reflects an emphasis on microbial safety and quality of food products, with a particular attention to pathogens affecting meat products and fermented dairy items. Their contributions address microbial ecology and control strategies essential for food safety management, employing molecular techniques and genomic analyses.

Best Publications

  • Characterization of the lactic acid bacteria in artisanal dairy products

    Timothy M. Cogan;Manuela Barbosa;Eric Beuvier;Bruna Bianchi-Salvadori

  • Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk.

    Eva Rodrı́guez;Beatriz González;Pilar Gaya;Manuel Nuñez

  • Bioactivation of Phytoestrogens: Intestinal Bacteria and Health.

    J M Landete;J Arqués;M Medina;P Gaya

  • Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens.

    Juan L. Arqués;Eva Rodríguez;Susana Langa;José María Landete

  • Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese

    E. Rodrı́guez;J. Calzada;J.L. Arqués;J.M. Rodrı́guez

  • Antimicrobial activity of reuterin in combination with nisin against food-borne pathogens

    Juan L Arqués;Javier Fernández;Pilar Gaya;Manuel Nuñez

  • A quantitative study of enterotoxin production by sheep milk staphylococci.

    L Bautista;P Gaya;M Medina;M Nuñez

  • Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese.

    M. Nuñez;J.L. Rodríguez;E. García;P. Gaya

  • Phytoestrogen Metabolism by Adult Human Gut Microbiota

    Pilar Gaya;Margarita Medina;Abel Sánchez-Jiménez;José Mᵃ Landete

  • Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system

    Juan L. Arqués;Eva Rodríguez;Manuel Nuñez;Margarita Medina

  • Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese

    Eva Rodriguez;Juan L. Arques;Manuel Nuñez;Pilar Gaya

  • Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk.

    Paloma Zapico;Margarita Medina;Pilar Gaya;Manuel Nuñez

  • Changes in the microflora of La Serena ewes' milk cheese during ripening

    Buensuceso Fernandez Del Pozo;Pilar Gaya;Margarita Medina;M. Asunción Rodríguez-Marín

  • Antimicrobial activity of nisin, reuterin, and the lactoperoxidase system on Listeria monocytogenes and Staphylococcus aureus in cuajada, a semisolid dairy product manufactured in Spain.

    J.L. Arqués;E. Rodríguez;M. Nuñez;M. Medina

  • Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk

    Juan L. Arqués;Eva Rodríguez;Manuel Nuñez;Margarita Medina

  • Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening

    Buensuceso Fernandez Del Pozo;Pilar Gaya;Margarita Medina;M. Asunción Rodríguez-Marín

  • Accelerated Ripening of Ewes’ Milk Manchego Cheese: The Effect of Elevated Ripening Temperatures

    P. Gaya;M. Medina;M.A. Rodriguez-Marin;M. Nuñez

  • Reuterin production by lactobacilli isolated from pig faeces and evaluation of probiotic traits

    E. Rodríguez;J.L. Arqués;R. Rodríguez;M. Nuñez

  • Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese

    J.L. Arqués;E. Rodríguez;P. Gaya;M. Medina

  • The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese

    M. Nuñez;C. García-Aser;M.A. Rodríguez-Martin;M. Medina

Frequent Co-Authors

Pilar Gaya
Pilar Gaya Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Angel F. Mohedano
Angel F. Mohedano Autonomous University of Madrid
Juan M. Rodríguez
Juan M. Rodríguez Complutense University of Madrid
Juan A. Ordóñez
Juan A. Ordóñez Complutense University of Madrid
Leonides Fernández
Leonides Fernández Complutense University of Madrid
Abelardo Margolles
Abelardo Margolles Spanish National Research Council
Rosa Aznar
Rosa Aznar University of Valencia
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Pablo E. Hernández
Pablo E. Hernández Complutense University of Madrid
Kalliopi Rantsiou
Kalliopi Rantsiou University of Turin

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