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Paulo Cezar Bastianello Campagnol

Paulo Cezar Bastianello Campagnol

D-Index & Metrics

Animal Science and Veterinary

D-Index
47
Citations
5903
World Ranking
753
National Ranking
14

Paulo Cezar Bastianello Campagnol 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 Paulo Cezar Bastianello Campagnol 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: 145 publications — 54th percentile

54% of scientists in this discipline score the same or lower.

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

Paulo Cezar Bastianello Campagnol 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 Paulo Cezar Bastianello Campagnol 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: 47 D-Index — 77th percentile

77% of scientists in this discipline score the same or lower.

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

Best Publications

  • Application of pulsed electric fields in meat and fish processing industries: An overview

    Belen Gómez;Paulo E.S. Munekata;Mohsen Gavahian;Francisco J. Barba

  • Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

    Rubén Domínguez;Laura Purriños;Cristina Pérez-Santaescolástica;Mirian Pateiro

  • Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    María López-Pedrouso;José M Lorenzo;Beatriz Gullón;Paulo Cezar Bastianello Campagnol

  • Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.

    Suelem Lima da Silva;Júlia Tomazzetti Amaral;Marcely Ribeiro;Elen Endler Sebastião

  • Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

    Unknown

  • Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

    Larissa Aparecida Agostinho dos Santos Alves;José Manuel Lorenzo;Carlos Antonio Alvarenga Gonçalves;Bibiana Alves dos Santos

  • Is it possible to produce a low-fat burger with a healthy n−6/n−3 PUFA ratio without affecting the technological and sensory properties?

    Rosane Teresinha Heck;Raquel Guidetti Vendruscolo;Mariana de Araújo Etchepare;Alexandre José Cichoski

  • Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.

    Rosane Teresinha Heck;Erick Saldaña;José Manuel Lorenzo;Leticia Pereira Correa

  • The effect of yeast extract addition on quality of fermented sausages at low NaCl content.

    Unknown

  • Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

    Jose M. Lorenzo;Paulo Eduardo Sichetti Munekata;Mirian Pateiro;Paulo Cezar Bastianello Campagnol

  • Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

    Susana Ripollés;Paulo Cezar Bastianello Campagnol;Mónica Armenteros;M-Concepción Aristoy

  • Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

    Unknown

  • Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

    Francisco Allan L. De Carvalho;Francisco Allan L. De Carvalho;Paulo E.S. Munekata;Mirian Pateiro;Paulo Cezar Bastianello Campagnol

  • Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.

    Unknown

  • Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl.

    Unknown

  • Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

    Larissa Aparecida Agostinho dos Santos Alves;José Manuel Lorenzo;Carlos Antonio Alvarenga Gonçalves;Bibiana Alves dos Santos

  • Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.

    Unknown

  • Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Patricia Gullón;Gonzalo Astray;Beatriz Gullón;Daniel Franco

  • Ultrasound: A new approach to reduce phosphate content of meat emulsions.

    Mariana Basso Pinton;Leticia Pereira Correa;Michelle Maria Xavier Facchi;Rosane Teresinha Heck

  • Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview

    Mariana Basso Pinton;Bibiana Alves dos Santos;José Manuel Lorenzo;Alexandre José Cichoski

Frequent Co-Authors

José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Paulo E.S. Munekata
Paulo E.S. Munekata Centro Tecnologico de la Carne
Igor Tomasevic
Igor Tomasevic University of Belgrade
Francisco J. Barba
Francisco J. Barba University of Valencia
Erico M.M. Flores
Erico M.M. Flores Universidade Federal de Santa Maria
Adriano G. Cruz
Adriano G. Cruz Federal University of Rio de Janeiro
Mohammed Gagaoua
Mohammed Gagaoua Institut Agro Rennes-Angers
Fidel Toldrá
Fidel Toldrá Spanish National Research Council
M-Concepción Aristoy
M-Concepción Aristoy Spanish National Research Council
Luigi Lucini
Luigi Lucini Catholic University of the Sacred Heart

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Related Online Degrees & Career Pathways

Exploring a career in Animal Science and Veterinary fields often opens doors to diverse opportunities that extend beyond traditional roles. For those interested in holistic animal care, understanding human behavior and support systems can be highly valuable. Programs that offer a pathway to become a drug counselor online can surprisingly complement animal-related professions by enhancing compassionate communication skills.

Additionally, careers focused on improving the welfare of animals can involve working closely with families and communities. Pursuing an online masters in marriage and family therapy could provide critical insights into family dynamics, which can be essential when addressing animal-assisted therapy or pets’ roles in family well-being.

For those seeking advanced academic and research opportunities, identifying the counseling PhD programs available online allows flexibility and specialized knowledge that can intersect with veterinary behavioral studies, further expanding possibilities for scholar-practitioners.

If you are passionate about animals, consider exploring the careers with animals that align with your interests and lifestyle. From veterinary technician roles to wildlife management and beyond, these degrees provide the foundation for meaningful work in preserving and enriching animal life.

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