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Rafael Pagán

D-Index & Metrics

Biology and Biochemistry

D-Index
58
Citations
9782
World Ranking
13398
National Ranking
278

Rafael Pagán 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 Rafael Pagán 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: 413 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 848 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 949 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 840 scientists 207–216 publications: 733 scientists 217–226 publications: 708 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: 417 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: 196 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: 59 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: 136 publications — 20th percentile

20% of scientists in this discipline score the same or lower.

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

Rafael Pagán 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 Rafael Pagán sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 316 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 899 scientists 52–53 D-Index: 1,025 scientists 54–55 D-Index: 1,149 scientists 56–57 D-Index: 1,235 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,162 scientists 62–63 D-Index: 1,130 scientists 64–65 D-Index: 1,031 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 714 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: 71 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: 58 D-Index — 34th percentile

34% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Rafael Pagán is affiliated with the University of Zaragoza in Spain. Their research primarily spans the fields of Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences, with a particular focus on Food Science, Molecular Biology, and Biotechnology as subfields of study.

The scientist has published extensively on topics including probiotics and fermented foods, Listeria monocytogenes in food safety, essential oils and antimicrobial activity, pharmaceutical and antibiotic environmental impacts, Salmonella and Campylobacter epidemiology, polyamine metabolism and applications, and microbial inactivation methods.

Frequent coauthors of Rafael Pagán include Diego García-Gonzalo, Daniel Berdejo, Elisa Pagán, Natalia Merino, and María Jesús Serrano.

Rafael Pagán regularly contributes to several scientific journals. Frequent publication venues include Food Research International, International Journal of Food Microbiology, Food Control, LWT, and Foods.

Some of their recent papers are:

  • Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine-producing microbiota, and potential solutions (2021, Comprehensive Reviews in Food Science and Food Safety)
  • The combined effect of essential oils and emerging technologies on food safety and quality (2021, LWT)
  • Development of a new dual electrochemical immunosensor for a rapid and sensitive detection of enrofloxacin in meat samples (2021, Food Chemistry)
  • Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices (2020, International Journal of Food Microbiology)
  • Analytical strategies for the determination of biogenic amines in dairy products (2022, Comprehensive Reviews in Food Science and Food Safety)

Best Publications

  • Microbial inactivation by new technologies of food preservation.

    P. Mañas;R. Pagán

  • Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

    Laura Espina;María Somolinos;Susana Lorán;Pilar Conchello

  • Relationship between Membrane Damage and Cell Death in Pressure-Treated Escherichia coli Cells: Differences between Exponential- and Stationary-Phase Cells and Variation among Strains

    Rafael Pagán;Bernard Mackey

  • Influence of different factors on the output power transferred into medium by ultrasound.

    Javier Raso;Pilar Mañas;Rafael Pagán;Francisco J Sala

  • Influence of temperature and pressure on the lethality of ultrasound.

    J. Raso;R. Pagán;S. Condón;F. J. Sala

  • Evaluation of the chemical composition and antimicrobial activity of Mentha pulegium, Juniperus phoenicea, and Cyperus longus essential oils from Morocco

    Abdenour Ait-Ouazzou;Susana Lorán;Abdelhay Arakrak;Amin Laglaoui

  • The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation

    Abdenour Ait-Ouazzou;Lamia Cherrat;Laura Espina;Susana Lorán

  • Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment

    J. Raso;A. Palop;R. Pagán;S. Condón

  • Inactivation of Escherichia coli by citral

    M Somolinos;D García;S Condón;Bernard Michael Mackey

  • Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco.

    Abdenour Ait-Ouazzou;Susana Lorán;Mohammed Bakkali;Amin Laglaoui

  • Mechanism of Bacterial Inactivation by (+)-Limonene and Its Potential Use in Food Preservation Combined Processes

    Laura Espina;Tilahun K. Gelaw;Sílvia de Lamo-Castellví;Rafael Pagán

  • Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation.

    Lamia Cherrat;Laura Espina;Mohammed Bakkali;Diego García-Gonzalo

  • Resistance ofListeria monocytogenesto ultrasonic waves under pressure at sublethal (manosonication) and lethal (manothermosonication) temperatures

    R. Pagán;P. Mañas;I. Alvarez;S. Condón

  • Pulsed electric fields cause bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigated

    D. García;N. Gómez;P. Mañas;J. Raso

  • Occurrence of sublethal injury after pulsed electric fields depending on the micro-organism, the treatment medium ph and the intensity of the treatment investigated

    D. García;N. Gómez;P. Mañas;S. Condón

  • Bacterial resistance to ultrasonic waves under pressure at nonlethal (manosonication) and lethal (manothermosonication) temperatures.

    R. Pagán;P. Mañas;J. Raso;S. Condón

  • Chemical composition, antioxidant and antimicrobial properties of Mentha pulegium, Lavandula stoechas and Satureja calamintha Scheele essential oils and an evaluation of their bactericidal effect in combined processes

    Lamia Cherrat;Laura Espina;Mohammed Bakkali;Rafael Pagán

  • The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields.

    I. Álvarez;R. Pagán;S. Condón;J. Raso

  • Effects of several factors on the heat-shock-induced thermotolerance of Listeria monocytogenes.

    R Pagán;S Condón;F J Sala

  • Bacterial resistance after pulsed electric fields depending on the treatment medium pH

    D. García;N. Gómez;J. Raso;R. Pagán

Frequent Co-Authors

Santiago Condón
Santiago Condón University of Zaragoza
Evandro Leite de Souza
Evandro Leite de Souza Federal University of Paraíba
Filippo Maggi
Filippo Maggi University of Camerino
Abram Aertsen
Abram Aertsen KU Leuven
Santiago Esplugas
Santiago Esplugas University of Barcelona
Chris W. Michiels
Chris W. Michiels KU Leuven

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Best Scientists Citing Rafael Pagán

Santiago Condón

Santiago Condón

University of Zaragoza

Publications: 61

Donghong Liu

Donghong Liu

Zhejiang University

Publications: 31

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James G. Lyng

University College Dublin

Publications: 28

Xingqian Ye

Xingqian Ye

Zhejiang University

Publications: 27

Olga Martín-Belloso

Olga Martín-Belloso

University of Lleida

Publications: 24

Evandro Leite de Souza

Evandro Leite de Souza

Federal University of Paraíba

Publications: 23

Michael G. Gänzle

Michael G. Gänzle

University of Alberta

Publications: 20

Dong-Hyun Kang

Dong-Hyun Kang

Seoul National University

Publications: 20

Chris W. Michiels

Chris W. Michiels

KU Leuven

Publications: 20

Brijesh K. Tiwari

Brijesh K. Tiwari

Teagasc - The Irish Agriculture and Food Development Authority

Publications: 19

Da-Wen Sun

Da-Wen Sun

University College Dublin

Publications: 18

Dietrich Knorr

Dietrich Knorr

Technical University of Berlin

Publications: 17

Shaojin Wang

Shaojin Wang

Northwest A&F University

Publications: 17

Colin Hill

Colin Hill

University College Cork

Publications: 16

Rudi F. Vogel

Rudi F. Vogel

Technical University of Munich

Publications: 16

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Xin-An Zeng

South China University of Technology

Publications: 16

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