World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
50
Citations
10258
World Ranking
14285
National Ranking
569

Miguel Palma 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 Miguel Palma 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: 229 publications — 43rd percentile

43% of scientists in this discipline score the same or lower.

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

Miguel Palma 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 Miguel Palma 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: 50 D-Index — 21st percentile

21% of scientists in this discipline score the same or lower.

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

Overview

Miguel Palma is affiliated with the University of Cádiz in Spain and has a significant body of research primarily within the fields of Agricultural and Biological Sciences and Medicine.

Their research spans multiple subfields including Food Science, Biochemistry, Plant Science, Pharmacology, and Biomedical Engineering. These areas reflect a focus on the chemical, biological, and technological aspects of food and plant-based studies.

Palma's main research topics include:

  • Phytochemicals and Antioxidant Activities
  • Advanced Chemical Sensor Technologies
  • Fermentation and Sensory Analysis
  • Spectroscopy and Chemometric Analyses
  • Essential Oils and Antimicrobial Activity
  • Horticultural and Viticultural Research
  • Phytochemistry and Biological Activities

Their recent published papers illustrate a concentration on extraction methods and analysis of plant compounds as well as applications of sensor technology in chemical discrimination:

  • "A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)", 2021, Food Chemistry X
  • "Edible Flowers: Antioxidant Compounds and Their Functional Properties", 2021, Horticulturae
  • "Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods", 2021, Antioxidants
  • "Comparison of different processing approaches by SVM and RF on HS-MS eNose and NIR Spectrometry data for the discrimination of gasoline samples", 2021, Microchemical Journal
  • "Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum", 2020, Sensors

Frequent co-authors collaborating with Palma demonstrate ongoing partnerships in their research network. These include:

  • Gerardo F. Barbero
  • Marta Ferreiro-González
  • Ceferino Carrera
  • Widiastuti Setyaningsih
  • María José Aliaño-González

Palma's work is regularly published in a set of journals that reflect their areas of expertise. The most frequent publication venues are:

  • Agronomy
  • Foods
  • Antioxidants
  • Sensors
  • Arabian Journal of Chemistry

This profile outlines Miguel Palma's contributions to food science and related disciplines through research focused on antioxidant properties, extraction methodologies, chemical sensing, and compositional analyses relevant to agricultural and biological products.

Best Publications

  • Ultrasound-assisted extraction of soy isoflavones

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Ultrasound assisted extraction of phenolic compounds from grapes.

    Ceferino Carrera;Ana Ruiz-Rodríguez;Miguel Palma;Carmelo G. Barroso

  • Investigation on phenolic compounds stability during microwave-assisted extraction

    Ali Liazid;Miguel Palma;Jamal Brigui;Carmelo G. Barroso

  • Ultrasound-assisted extraction of capsaicinoids from peppers

    G F Barbero;A Liazid;M Palma;C G Barroso

  • Microwave assisted extraction of anthocyanins from grape skins

    A. Liazid;R.F. Guerrero;E. Cantos;M. Palma

  • Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

    Estrella Espada-Bellido;Marta Ferreiro-González;Ceferino Carrera;Miguel Palma

  • Pressurized liquid extraction of isoflavones from soybeans

    M.A. Rostagno;M. Palma;C.G. Barroso

  • Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products

    M. Palma;C.G. Barroso

  • Stability of phenolic compounds during extraction with superheated solvents.

    Miguel Palma;Zulema Piñeiro;Carmelo G Barroso

  • Determination of catechins by means of extraction with pressurized liquids

    Zulema Piñeiro;Miguel Palma;Carmelo G Barroso

  • Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide.

    M Palma;L.T Taylor

  • Microwave assisted extraction of soy isoflavones.

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection

    Gerardo F. Barbero;Miguel Palma;Carmelo G. Barroso

  • Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

    Gerardo F. Barbero;Aurora G. Ruiz;Ali Liazid;Miguel Palma

  • Fractional extraction of compounds from grape seeds by supercritical fluid extraction and analysis for antimicrobial and agrochemical activities.

    Miguel Palma;Larry T. Taylor;Rosa M. Varela;Stephen J. Cutler

  • Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics.

    Marta Ferreiro-González;Estrella Espada-Bellido;Lucía Guillén-Cueto;Miguel Palma

  • Pressurized Liquid Extraction of Capsaicinoids from Peppers

    Gerardo F Barbero;Miguel Palma;Carmelo G Barroso

  • Phenolic characterisation of red grapes autochthonous to Andalusia

    Raúl F. Guerrero;Ali Liazid;Miguel Palma;Belén Puertas

  • Ultrasound-assisted extraction of isoflavones from soy beverages blended with fruit juices.

    Mauricio A. Rostagno;Miguel Palma;Carmelo G. Barroso

  • Fast determination of capsaicinoids from peppers by High-Performance Liquid Chromatography using a reversed phase Monolithic Column

    G.F. Barbero;A. Liazid;M. Palma;C.G. Barroso

Frequent Co-Authors

Carmelo García Barroso
Carmelo García Barroso University of Cádiz
Francisco A. Macías
Francisco A. Macías University of Cádiz
Larry T. Taylor
Larry T. Taylor Virginia Tech
Helena Teixeira Godoy
Helena Teixeira Godoy State University of Campinas
Angel Gil-Izquierdo
Angel Gil-Izquierdo Spanish National Research Council
Jacek Namieśnik
Jacek Namieśnik Gdańsk University of Technology
Fernando Ojeda
Fernando Ojeda University of Cádiz

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