World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
27
Citations
3375
World Ranking
2775
National Ranking
155

María I. Cambero publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where María I. Cambero sits on this spectrum.

29–33 publications: 1 scientists 34–38 publications: 6 scientists 39–43 publications: 17 scientists 44–48 publications: 23 scientists 49–53 publications: 28 scientists 54–58 publications: 44 scientists 59–63 publications: 66 scientists 64–68 publications: 75 scientists 69–73 publications: 71 scientists 74–78 publications: 85 scientists 79–83 publications: 108 scientists 84–88 publications: 105 scientists 89–93 publications: 84 scientists 94–98 publications: 103 scientists 99–103 publications: 97 scientists 104–108 publications: 95 scientists 109–113 publications: 89 scientists 114–118 publications: 88 scientists 119–123 publications: 109 scientists 124–128 publications: 93 scientists 129–133 publications: 89 scientists 134–138 publications: 95 scientists 139–143 publications: 92 scientists 144–148 publications: 80 scientists 149–153 publications: 75 scientists 154–158 publications: 74 scientists 159–163 publications: 67 scientists 164–168 publications: 53 scientists 169–173 publications: 62 scientists 174–178 publications: 63 scientists 179–183 publications: 50 scientists 184–188 publications: 55 scientists 189–193 publications: 50 scientists 194–198 publications: 27 scientists 199–203 publications: 44 scientists 204–208 publications: 31 scientists 209–213 publications: 28 scientists 214–218 publications: 38 scientists 219–223 publications: 33 scientists 224–228 publications: 36 scientists 229–233 publications: 29 scientists 234–238 publications: 35 scientists 239–243 publications: 23 scientists 244–248 publications: 24 scientists 249–253 publications: 29 scientists 254–258 publications: 28 scientists 259–263 publications: 21 scientists 264–268 publications: 25 scientists 269–273 publications: 11 scientists 274–278 publications: 18 scientists 279–283 publications: 13 scientists 284–288 publications: 18 scientists 289–293 publications: 10 scientists 294–298 publications: 12 scientists 299–303 publications: 11 scientists 304–308 publications: 15 scientists 309–313 publications: 14 scientists 314–318 publications: 14 scientists 319–323 publications: 8 scientists 324–328 publications: 8 scientists 329–333 publications: 13 scientists 334–338 publications: 14 scientists 339–343 publications: 13 scientists 344–348 publications: 10 scientists 349–353 publications: 11 scientists 354–358 publications: 5 scientists 359–363 publications: 8 scientists 364–368 publications: 8 scientists 369–373 publications: 6 scientists 374–378 publications: 7 scientists 379–383 publications: 8 scientists 384–388 publications: 3 scientists 389–393 publications: 4 scientists 394–398 publications: 5 scientists 399–403 publications: 8 scientists 404–408 publications: 5 scientists 409–413 publications: 4 scientists 414–418 publications: 3 scientists 419–423 publications: 8 scientists 424–428 publications: 5 scientists 429–433 publications: 3 scientists 434–438 publications: 5 scientists 439–441 publications: 5 scientists 442+ publications: 99 scientists
29 publications 442+

This scientist: 95 publications — 24th percentile

24% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 442 publications or more.

María I. Cambero D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where María I. Cambero sits on this spectrum.

20 D-Index: 5 scientists 21 D-Index: 22 scientists 22 D-Index: 31 scientists 23 D-Index: 44 scientists 24 D-Index: 53 scientists 25 D-Index: 66 scientists 26 D-Index: 80 scientists 27 D-Index: 101 scientists 28 D-Index: 106 scientists 29 D-Index: 116 scientists 30 D-Index: 154 scientists 31 D-Index: 158 scientists 32 D-Index: 143 scientists 33 D-Index: 137 scientists 34 D-Index: 126 scientists 35 D-Index: 134 scientists 36 D-Index: 112 scientists 37 D-Index: 115 scientists 38 D-Index: 105 scientists 39 D-Index: 111 scientists 40 D-Index: 107 scientists 41 D-Index: 87 scientists 42 D-Index: 74 scientists 43 D-Index: 62 scientists 44 D-Index: 61 scientists 45 D-Index: 41 scientists 46 D-Index: 51 scientists 47 D-Index: 43 scientists 48 D-Index: 28 scientists 49 D-Index: 47 scientists 50 D-Index: 40 scientists 51 D-Index: 34 scientists 52 D-Index: 33 scientists 53 D-Index: 43 scientists 54 D-Index: 16 scientists 55 D-Index: 32 scientists 56 D-Index: 21 scientists 57 D-Index: 18 scientists 58 D-Index: 28 scientists 59 D-Index: 33 scientists 60 D-Index: 17 scientists 61 D-Index: 21 scientists 62 D-Index: 18 scientists 63 D-Index: 21 scientists 64 D-Index: 9 scientists 65 D-Index: 20 scientists 66 D-Index: 11 scientists 67 D-Index: 16 scientists 68 D-Index: 12 scientists 69 D-Index: 17 scientists 70 D-Index: 13 scientists 71 D-Index: 15 scientists 72 D-Index: 11 scientists 73 D-Index: 11 scientists 74 D-Index: 14 scientists 75 D-Index: 5 scientists 76 D-Index: 6 scientists 77+ D-Index: 100 scientists
20 D-Index 77+

This scientist: 27 D-Index — 13th percentile

13% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 77 D-Index or more.

Best Publications

  • Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

    Manuela Fernández;Juan Antonio Ordóñez;Isabel Cambero;Carlos Santos

  • Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics.

    A.M. Herrero;J.A. Ordóñez;Romero de Avila;B. Herranz

  • Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

    Ana M. Herrero;M. I. Cambero;J.A. Ordóñez;L. de la Hoz

  • Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.

    A.M. Herrero;L. de la Hoz;J.A. Ordóñez;B. Herranz

  • Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

    L. Hoz;M. D’Arrigo;I. Cambero;J.A. Ordóñez

  • Volatile compounds of dry hams from Iberian pigs

    María O. López;Lorenzo de la Hoz;María I. Cambero;Emiliano Gallardo

  • Flavor Compounds of Beef Broth as Affected by Cooking Temperature

    Unknown

  • Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

    M. Dolores Romero de Ávila;M. Isabel Cambero;Juan A. Ordóñez;Lorenzo de la Hoz

  • Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging.

    Unknown

  • Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle.

    L Hoz;C.J Lopez-Bote;M.I Cambero;M D'Arrigo

  • Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

    M.C. Cabeza;L. de la Hoz;R. Velasco;M.I. Cambero

  • Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

    E Soto;L Hoz;J A Ordóñez;E M Hierro

  • Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality

    M. Fernández;L. de la Hoz;O. Díaz;M.I. Cambero

  • Effect of fat-enriched diets on rabbit meat fatty acid composition

    Angel Cobos;María I. Cambero;Juan A Ordóñez;Lorenzo De La Hoz

  • Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets.

    C. Santos;L. Hoz;M.I. Cambero;M.C. Cabeza

  • Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat

    M. D’Arrigo;L. Hoz;C. J. Lopez-Bote;I. Cambero

  • Beef broth flavour: relation of components with the flavour developed at different cooking temperatures

    Unknown

  • Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 1. Microbial, physico-chemical and lipolytic changes

    M. Fernández;L. de la Hoz;O. Díaz;M.I. Cambero

  • 1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization.

    Ana Belén García-García;Santosh Lamichhane;David Castejón;Mª Isabel Cambero

  • Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat.

    J. Segura;R. Escudero;M.D. Romero de Ávila;M.I. Cambero

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