World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
53
Citations
8968
World Ranking
13187
National Ranking
509

Mónica Flores 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 Mónica Flores 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: 130 publications — 8th percentile

8% of scientists in this discipline score the same or lower.

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

Mónica Flores 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 Mónica Flores 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: 53 D-Index — 28th percentile

28% of scientists in this discipline score the same or lower.

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

Overview

Mónica Flores is affiliated with the Spanish National Research Council in Spain. Their research primarily spans the Agricultural and Biological Sciences, with a particular focus on Food Science, Animal Science and Zoology, Molecular Biology, Nutrition and Dietetics, and Insect Science.

Their work covers several main topics within these fields, including:

  • Meat and Animal Product Quality
  • Fermentation and Sensory Analysis
  • Food Quality and Safety Studies
  • Protein Hydrolysis and Bioactive Peptides
  • Polyamine Metabolism and Applications
  • Biochemical Analysis and Sensing Techniques
  • Olfactory and Sensory Function Studies

Mónica Flores has published extensively in several scientific journals. The most frequent venues for their publications include:

  • Meat Science
  • Foods
  • Journal of the Science of Food and Agriculture
  • LWT
  • Molecules

Notable recent papers include:

  • "Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects," 2021, Meat Science
  • "Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages," 2021, Food Chemistry

Their research collaboration network involves frequent coauthors such as Carmela Belloch, Laura Perea-Sanz, Lei Li, Ana Salvador, and José Javier López-Díez.

Mónica Flores focuses on exploring the biochemical and sensory properties of meat and meat alternatives, with detailed studies on aroma and fermentation effects in meat products. Their investigations also include the impact of microbial inoculation on flavor profiles and safety aspects within dry fermented sausages and related animal products.

Their contributions provide insights into protein hydrolysis mechanisms and the role of biological compounds in meat flavor development. The integration of sensory analysis techniques with molecular biology underpins much of their scientific output, aimed at understanding and improving meat quality and consumer safety.

Best Publications

  • The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham

    Fidel Toldrá;Mónica Flores

  • Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

    Mónica Flores;Casey C. Grimm;Fidel Toldrá;Arthur M. Spanier

  • Dry-cured ham flavour: enzymatic generation and process influence

    Fidel Toldrá;Mónica Flores;Yolanda Sanz

  • Contribution of muscle aminopeptidases to flavor development in dry-cured ham

    Fidel Toldrá;M-Concepción Aristoy;Mónica Flores

  • Understanding the implications of current health trends on the aroma of wet and dry cured meat products

    Mónica Flores

  • Effect of fat content on aroma generation during processing of dry fermented sausages.

    Alicia Olivares;José Luis Navarro;Mónica Flores

  • Microbial enzymatic activities for improved fermented meats

    Mónica Flores;Fidel Toldrá

  • The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

    Aurora Marco;José Luis Navarro;Mónica Flores

  • Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

    Mónica Flores;M-Asunción Durá;Aurora Marco;Fidel Toldrá

  • Salt reduction in slow fermented sausages affects the generation of aroma active compounds.

    Sara Corral;Ana Salvador;Mónica Flores

  • Sensory acceptability of slow fermented sausages based on fat content and ripening time

    Alicia Olivares;José Luis Navarro;Ana Salvador;Mónica Flores

  • Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.

    Aurora Marco;José Luis Navarro;Mónica Flores

  • Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage.

    Alicia Olivares;José Luis Navarro;Mónica Flores

  • Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time

    Mónica Flores;M-Concepcion Aristoy;Arthur M. Spanier;Fidel Toldrá

  • Yeast strains as potential aroma enhancers in dry fermented sausages.

    Mónica Flores;Sara Corral;Liliana Cano-García;Ana Salvador

  • The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors

    A.M. Spanier;M. Flores;K.W. McMillin;T.D. Bidner

  • Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin.

    Marco Campus;Mónica Flores;Antonio Martinez;Fidel Toldrá

  • Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages.

    M.A Durá;M Flores;F Toldrá

  • Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.

    Liliana Cano-García;Silvia Rivera-Jiménez;Carmela Belloch;Mónica Flores

  • The use of muscle enzymes as predictors of pork meat quality

    Fidel Toldrá;Mónica Flores

  • Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry‐cured ham

    María Pia Gianelli;Mónica Flores;Fidel Toldrá

Frequent Co-Authors

Fidel Toldrá
Fidel Toldrá Spanish National Research Council
M-Concepción Aristoy
M-Concepción Aristoy Spanish National Research Council
Yolanda Sanz
Yolanda Sanz Spanish National Research Council
José M. Barat
José M. Barat Universitat Politècnica de València
Marjeta Čandek-Potokar
Marjeta Čandek-Potokar University of Maribor
David Smith
David Smith University of Oxford
Jorge Ruiz
Jorge Ruiz University of Extremadura
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Luc De Vuyst
Luc De Vuyst Vrije Universiteit Brussel
Bénédicte Lebret
Bénédicte Lebret Institut Agro, France

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