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Michael G. Kontominas

Michael G. Kontominas

University of Ioannina
Greece

Award Badge
Biology and Biochemistry
Greece
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
72
Citations
16013
World Ranking
6400
National Ranking
10

Michael G. Kontominas 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 Michael G. Kontominas 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: 213 publications — 55th percentile

55% of scientists in this discipline score the same or lower.

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

Michael G. Kontominas 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 Michael G. Kontominas 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: 72 D-Index — 69th percentile

69% of scientists in this discipline score the same or lower.

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

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Greece Leader Award
  • 2023 - Research.com Biology and Biochemistry in Greece Leader Award
  • 2022 - Research.com Biology and Biochemistry in Greece Leader Award

Overview

Michael G. Kontominas is affiliated with the University of Ioannina in Greece and has a research focus primarily within the field of Agricultural and Biological Sciences.

Their work extensively covers various subfields, including:

  • Food Science
  • Animal Science and Zoology
  • Molecular Biology
  • Plant Science
  • Biomedical Engineering

The scientist's recent published papers include:

  • Use of Alginates as Food Packaging Materials, 2020, Foods
  • Recent Developments in Seafood Packaging Technologies, 2021, Foods
  • Innovative Seafood Preservation Technologies: Recent Developments, 2021, Animals
  • Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread, 2021, Foods
  • Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics, 2021, Foods

Kontominas frequently publishes in these scientific venues:

  • Foods (10 publications)
  • Molecules (4 publications)
  • Journal of Food Composition and Analysis (3 publications)
  • European Food Research and Technology (3 publications)
  • Microchemical Journal (2 publications)

The main areas of Michael G. Kontominas's research address various topics including:

  • Meat and Animal Product Quality
  • Probiotics and Fermented Foods
  • Protein Hydrolysis and Bioactive Peptides
  • Essential Oils and Antimicrobial Activity
  • Nanocomposite Films for Food Packaging
  • Fermentation and Sensory Analysis
  • Edible Oils Quality and Analysis

Collaboration plays a role in the scientist's work, with frequent co-authors being:

  • Anastasia V. Badeka
  • Ioanna S. Kosma
  • Artemis P. Louppis
  • Michalis S. Constantinou
  • Cosmas Nathanailides

Best Publications

  • Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

    Antonios E. Goulas;Michael G. Kontominas

  • Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C

    E. Chouliara;A. Karatapanis;I.N. Savvaidis;M.G. Kontominas

  • Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata) : Biochemical and sensory attributes

    Antonios E. Goulas;Michael G. Kontominas

  • Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

    Ioannis K Karabagias;A Badeka;M G Kontominas

  • Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout

    S Chytiri;I Chouliara;I.N Savvaidis;M.G Kontominas

  • Conventional and in situ transesterification of sunflower seed oil for the production of biodiesel

    K.G. Georgogianni;M.G. Kontominas;P.J. Pomonis;D. Avlonitis

  • Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.

    Maria Kostaki;Vasiliki Giatrakou;Ioannis N. Savvaidis;Michael G. Kontominas

  • Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice

    V Papadopoulos;I Chouliara;A Badeka;I.N Savvaidis

  • Transesterification of rapeseed oil for the production of biodiesel using homogeneous and heterogeneous catalysis

    K.G. Georgogianni;A.K. Katsoulidis;P.J. Pomonis;G. Manos

  • Transesterification of soybean frying oil to biodiesel using heterogeneous catalysts

    K.G. Georgogianni;A.P. Katsoulidis;P.J. Pomonis;M.G. Kontominas

  • Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

    S.F. Mexis;E. Chouliara;M.G. Kontominas

  • Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C

    S. Kykkidou;V. Giatrakou;A. Papavergou;M.G. Kontominas

  • Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics.

    Ioannis K. Karabagias;Anastasia Badeka;Stavros Kontakos;Sofia Karabournioti

  • Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes

    Christiana C. Balamatsia;Apostolos Patsias;Michael G. Kontominas;Ioannis N. Savvaidis

  • Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.

    A. Patsias;I. Chouliara;A. Badeka;I.N. Savvaidis

  • Effect of packaging and storage conditions on quality of shelled walnuts

    S.F. Mexis;A.V. Badeka;K.A. Riganakos;K.X. Karakostas

  • Effect of ozone on microbial, chemical and sensory attributes of shucked mussels

    G. Manousaridis;A. Nerantzaki;E.K. Paleologos;A. Tsiotsias

  • Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)

    E.K. Paleologos;I.N. Savvaidis;M.G. Kontominas

  • Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes

    I Chouliara;I.N Savvaidis;N Panagiotakis;M.G Kontominas

  • Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.

    C.C. Balamatsia;E.K. Paleologos;M.G. Kontominas;I.N. Savvaidis

Frequent Co-Authors

Ioannis N. Savvaidis
Ioannis N. Savvaidis University of Sharjah
Angela Agostiano
Angela Agostiano University of Bari Aldo Moro
Ilias Giannenas
Ilias Giannenas Aristotle University of Thessaloniki
Dimitra Hadjipavlou-Litina
Dimitra Hadjipavlou-Litina Aristotle University of Thessaloniki
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas
Poonam Singh Nee Nigam
Poonam Singh Nee Nigam University of Ulster
Panagiotis N. Skandamis
Panagiotis N. Skandamis Agricultural University of Athens
Konstantinos P. Koutsoumanis
Konstantinos P. Koutsoumanis Aristotle University of Thessaloniki
Amin Mousavi Khaneghah
Amin Mousavi Khaneghah ITMO University
Djamel Drider
Djamel Drider University of Lille

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