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Olga Martín-Belloso

Olga Martín-Belloso

University of Lleida
Spain

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Best Female Scientists
2025
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Biology and Biochemistry
Spain
2026

D-Index & Metrics

Best Female Scientists

D-Index
108
Citations
37398
World Ranking
987
National Ranking
13

Biology and Biochemistry

D-Index
110
Citations
38874
World Ranking
976
National Ranking
6

Olga Martín-Belloso 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 Olga Martín-Belloso 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: 385 publications — 89th percentile

89% of scientists in this discipline score the same or lower.

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

Olga Martín-Belloso 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 Olga Martín-Belloso 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: 110 D-Index — 95th percentile

95% 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 Spain Leader Award
  • 2025 - Research.com Best Female Scientists Award
  • 2025 - Research.com Biology and Biochemistry in Spain Leader Award
  • 2023 - Research.com Biology and Biochemistry in Spain Leader Award
  • 2022 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

Olga Martín-Belloso is affiliated with the University of Lleida in Spain. Their research primarily focuses on the Agricultural and Biological Sciences, with significant contributions in Food Science, Biochemistry, Nutrition and Dietetics, Plant Science, and Biotechnology. The cumulative body of work reflects a multidisciplinary approach to food systems, bioactive compounds, and processing technologies.

The scientist's research themes include:

  • Proteins in Food Systems
  • Phytochemicals and Antioxidant Activities
  • Microbial Inactivation Methods
  • Food Chemistry and Fat Analysis
  • Magnetic and Electromagnetic Effects
  • Microencapsulation and Drying Processes
  • Meat and Animal Product Quality

Olga Martín-Belloso has published extensively in scientific journals. Frequent publication venues include:

  • Foods
  • Food Chemistry
  • Food Hydrocolloids
  • Antioxidants
  • LWT

Several recent papers demonstrate the scope and depth of their research:

  • "Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots" (2020) in Postharvest Biology and Technology
  • "k-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity" (2021) in Food Hydrocolloids
  • "Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties" (2021) in Biomolecules
  • "Valorization of agro-food by-products and their potential therapeutic applications" (2021) in Food and Bioproducts Processing
  • "Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients" (2022) in Antioxidants

Collaboration is a notable feature of their work. Frequent co-authors include:

  • Robert Soliva-Fortuny
  • Laura Salvia-Trujillo
  • Pedro Elez-Martínez
  • Isabel Odriozola-Serrano
  • Gemma Oms-Oliu

Best Publications

  • New advances in extending the shelf-life of fresh-cut fruits: a review.

    Robert C Soliva-Fortuny;Olga Martı́n-Belloso

  • Current applications and new opportunities for the use of pulsed electric fields in food science and industry

    Francisco J. Barba;Oleksii Parniakov;Sofia A. Pereira;Artur Wiktor

  • Comparison of some biochemical characteristics of different citrus fruits

    Shela Gorinstein;Olga Martı́n-Belloso;Yong-Seo Park;Ratiporn Haruenkit

  • Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties

    Alejandra Acevedo-Fani;Laura Salvia-Trujillo;María Alejandra Rojas-Graü;Olga Martín-Belloso

  • Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

    María Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

    L. Salvia-Trujillo;C. Qian;O. Martín-Belloso;D.J. McClements

  • Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

    Gemma Oms-Oliu;Mª Alejandra Rojas-Graü;Laura Alandes González;Paula Varela

  • Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples.

    Shela Gorinstein;Zofia Zachwieja;Maria Folta;Henryk Barton

  • Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples

    María A. Rojas-Graü;Rosa M. Raybaudi-Massilia;Robert C. Soliva-Fortuny;Roberto J. Avena-Bustillos

  • Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films

    Maria A. Rojas-Graü;Roberto J. Avena-Bustillos;Carl Olsen;Mendel Friedman

  • Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon.

    Rosa M Raybaudi-Massilia;Jonathan Mosqueda-Melgar;Olga Martín-Belloso

  • Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

    Rosa M. Raybaudi-Massilia;Jonathan Mosqueda-Melgar;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

    Concepción Sánchez-Moreno;Lucía Plaza;Pedro Elez-Martínez;Begoña De Ancos

  • Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples

    Maria A. Rojas-Graü;Maria S. Tapia;Olga Martín-Belloso

  • Pulsed Light Treatments for Food Preservation. A Review

    Gemma Oms-Oliu;Olga Martín-Belloso;Robert Soliva-Fortuny

  • Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

    Laura Salvia-Trujillo;Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso

  • Comparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals

    Nuria Grigelmo-Miguel;Olga Martı́n-Belloso

  • Use of nisin and other bacteriocins for preservation of dairy products

    A. Sobrino-López;O. Martín-Belloso

  • Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears

    G. Oms-Oliu;R. Soliva-Fortuny;O. Martín-Belloso

  • Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples

    Laura Salvia-Trujillo;M. Alejandra Rojas-Graü;Robert Soliva-Fortuny;Olga Martín-Belloso

Frequent Co-Authors

Robert Soliva-Fortuny
Robert Soliva-Fortuny University of Lleida
Shela Gorinstein
Shela Gorinstein Hebrew University of Jerusalem
Simon Trakhtenberg
Simon Trakhtenberg Kaplan Medical Center
Gustavo A. González-Aguilar
Gustavo A. González-Aguilar United States Department of Agriculture
Teresa Garde-Cerdán
Teresa Garde-Cerdán Instituto de Ciencias de la Vid y del Vino
Rosa M. Lamuela-Raventós
Rosa M. Lamuela-Raventós University of Barcelona
Tara H. McHugh
Tara H. McHugh United States Department of Agriculture
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Mendel Friedman
Mendel Friedman United States Department of Agriculture
Octavio Paredes-López
Octavio Paredes-López Instituto Politécnico Nacional

External Links

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