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2025

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D-Index
62
Citations
11358
World Ranking
151
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1

Chemistry

D-Index
65
Citations
11893
World Ranking
7860
National Ranking
242

Paulo E.S. Munekata 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 Paulo E.S. Munekata 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: 161 publications — 18th percentile

18% of scientists in this discipline score the same or lower.

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

Paulo E.S. Munekata 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 Paulo E.S. Munekata 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: 65 D-Index — 58th percentile

58% of scientists in this discipline score the same or lower.

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

Research.com Recognitions

  • 2025 - Research.com Rising Stars Award

Overview

Paulo E.S. Munekata is affiliated with the Centro Tecnologico de la Carne in Spain, focusing on research in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Medicine. Their work spans various subfields including Animal Science and Zoology, Food Science, Molecular Biology, Biochemistry, and Nutrition and Dietetics.

The scientist's research covers several main topics, notably:

  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Protein Hydrolysis and Bioactive Peptides
  • Bee Products Chemical Analysis
  • Advanced Chemical Sensor Technologies
  • Biochemical Analysis and Sensing Techniques
  • Microbial Inactivation Methods

Paulo E.S. Munekata has contributed to numerous publications in a variety of scientific journals, with frequent publication venues that include:

  • Foods (23 publications)
  • Antioxidants (12 publications)
  • Molecules (7 publications)
  • Trends in Food Science & Technology (6 publications)
  • Meat Science (6 publications)

Among recent papers where Paulo E.S. Munekata was involved are:

  • A review of sustainable and intensified techniques for extraction of food and natural products, 2020, Green Chemistry
  • Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products, 2021, Molecules
  • Edible films/coating with tailored properties for active packaging of meat, fish and derived products, 2020, Trends in Food Science & Technology
  • The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains, 2022, Foods
  • Protein Oxidation in Muscle Foods: A Comprehensive Review, 2021, Antioxidants

Co-authorship is a notable aspect of the scientist's collaborations, including frequent work with:

  • José M. Lorenzo
  • Mirian Pateiro
  • Rubén Domínguez
  • Francisco J. Barba
  • Paulo Cezar Bastianello Campagnol

Paulo E.S. Munekata has also contributed to book publications, with titles such as:

  • Production of Traditional Mediterranean Meat Products, 2022, Springer Nature
  • Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound, 2020, Elsevier BV

Best Publications

  • A review of sustainable and intensified techniques for extraction of food and natural products

    Farid Chemat;Maryline Abert Vian;Anne-Sylvie Fabiano-Tixier;Marinela Nutrizio

  • Bioactive peptides as natural antioxidants in food products – A review

    Jose M. Lorenzo;Paulo E.S. Munekata;Belen Gómez;Francisco J. Barba

  • Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products.

    Mirian Pateiro;Belén Gómez;Paulo E S Munekata;Francisco J Barba

  • Edible films/coating with tailored properties for active packaging of meat, fish and derived products

    Pramila Umaraw;Paulo E.S. Munekata;Akhilesh K. Verma;Francisco J. Barba

  • Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.

    Mirian Pateiro;Paulo E.S. Munekata;Anderson S. Sant'Ana;Rubén Domínguez

  • Phenolic compounds of green tea: Health benefits and technological application in food

    José Manuel Lorenzo;Paulo Eduardo Sichetti Munekata

  • Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.

    R. P. P. Fernandes;M. A. Trindade;F. G. Tonin;C. G. Lima

  • Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

    Paulo Eduardo S Munekata;Gabriele Rocchetti;Mirian Pateiro;Luigi Lucini

  • Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.

    José M. Lorenzo;Rubén Agregán;Paulo E. S. Munekata;Daniel Franco

  • Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description

    Jose M. Lorenzo;Paulo E. Munekata;Ruben Dominguez;Mirian Pateiro

  • Natural antioxidants in processing and storage stability of sheep and goat meat products.

    Leda C.M. Cunha;Maria Lúcia G. Monteiro;José M. Lorenzo;Paulo E.S. Munekata

  • Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.

    Paulo E S Munekata;Rubén Domínguez;Sravanthi Budaraju;Elena Roselló-Soto

  • Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review.

    Olalla López-Fernández;Rubén Domínguez;Mirian Pateiro;Paulo E S Munekata

  • Biodegradable active, intelligent, and smart packaging materials for food applications

    Unknown

  • Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

    Julliane Carvalho Barros;Paulo E S Munekata;Francisco Allan Leandro de Carvalho;Mirian Pateiro

  • Tomato as Potential Source of Natural Additives for Meat Industry. A Review.

    Rubén Domínguez;Patricia Gullón;Mirian Pateiro;Paulo E S Munekata

  • Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

    Mohsen Gavahian;Amin Mousavi Khaneghah;José M. Lorenzo;Paulo E.S. Munekata

  • Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties.

    Rubén Domínguez;Leilei Zhang;Gabriele Rocchetti;Luigi Lucini

  • Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions.

    Rubén Agregán;Paulo E. Munekata;Ruben Domínguez;Javier Carballo

  • Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.

    Kazem Alirezalu;Javad Hesari;Zabihollah Nemati;Paulo E.S. Munekata

  • Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.

    Rubén Agregán;Paulo E.S. Munekata;Daniel Franco;Ruben Dominguez

Frequent Co-Authors

José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Francisco J. Barba
Francisco J. Barba University of Valencia
Paulo Cezar Bastianello Campagnol
Paulo Cezar Bastianello Campagnol Universidade Federal de Santa Maria
Igor Tomasevic
Igor Tomasevic University of Belgrade
Wangang Zhang
Wangang Zhang Nanjing Agricultural University
Mohammed Gagaoua
Mohammed Gagaoua Institut Agro Rennes-Angers
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas
Amin Mousavi Khaneghah
Amin Mousavi Khaneghah ITMO University
Luigi Lucini
Luigi Lucini Catholic University of the Sacred Heart
Fidel Toldrá
Fidel Toldrá Spanish National Research Council

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