World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
51
Citations
8574
World Ranking
17249
National Ranking
390

Santiago P. Aubourg 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 Santiago P. Aubourg 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: 288 publications — 76th percentile

76% of scientists in this discipline score the same or lower.

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

Santiago P. Aubourg 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 Santiago P. Aubourg 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: 51 D-Index — 14th percentile

14% of scientists in this discipline score the same or lower.

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

Overview

Santiago P. Aubourg is affiliated with the Spanish National Research Council in Spain and specializes in research within the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology. Their work spans multiple subfields including Animal Science and Zoology, Aquatic Science, Molecular Biology, Nutrition and Dietetics, and Food Science.

Their research topics cover a range of areas focused on meat and animal product quality, aquaculture nutrition and growth, protein hydrolysis and bioactive peptides, fatty acid research and health, cephalopods and marine biology, muscle metabolism, and seaweed-derived bioactive compounds.

Frequent publication venues for Santiago P. Aubourg include:

  • Foods
  • Antioxidants
  • Molecules
  • Marine Drugs
  • International Journal of Food Science & Technology

Notable recent papers published by Santiago P. Aubourg include:

  • Label-free based proteomics analysis of protein changes in frozen whiteleg shrimp (Litopenaeus vannamei) pre-soaked with sodium trimetaphosphate, 2020, Food Research International
  • Kappa-carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia-Hua) during frozen storage, 2020, Journal of Food Science
  • Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis, 2020, Food and Bioprocess Technology
  • Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning, 2020, LWT
  • The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses, 2021, Food Chemistry

Frequent co-authors who have collaborated extensively with Santiago P. Aubourg include Marcos Trigo, Alicia Rodrı́guez, José Manuel Miranda, Ricardo Prego, and Isabel Medina. These collaborations suggest a focus on multidisciplinary approaches within the domains of food science and aquatic organisms.

Best Publications

  • Interaction of malondialdehyde with biological molecules — new trends about reactivity and significance

    Santiago P. Aubourg

  • Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus).

    Carmen A. Campos;Óscar Rodríguez;Vanesa Losada;Santiago P. Aubourg

  • Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice

    Vanesa Losada;Carmen Piñeiro;Jorge Barros-Velázquez;Santiago P. Aubourg

  • Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)

    Santiago P. Aubourg;Carmen Piñeiro;José Manuel Gallardo;J. Barros-Velázquez

  • Quality assessment of sardines during storage by measurement of fluorescent compounds

    Santiago P. Aubourg;Carmen González Sotelo;José Manuel Gallardo

  • Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

    Santiago P Aubourg;Isabel Medina

  • Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima)

    Óscar Rodríguez;J. Barros-Velázquez;Carmen Piñeiro;José Manuel Gallardo

  • Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

    Vilma Quitral;María Luisa Donoso;Jaime Ortiz;María Victoria Herrera

  • Effect of brine pre-treatment on lipid stability of frozen horse mackerel ( Trachurus trachurus )

    Santiago P. Aubourg;Maurizio Ugliano

  • Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

    Parastoo Pourashouri;Bahareh Shabanpour;Seid Hadi Razavi;Seid Mahdi Jafari

  • Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods

    Carmen Piñeiro;Jorge Barros-Velázquez;Santiago P. Aubourg

  • Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids

    Santiago P Aubourg

  • Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets.

    Jaime Ortiz;Roberto Lemus-Mondaca;Antonio Vega-Gálvez;Kong Ah-Hen

  • Proton nuclear magnetic resonance rapid and structure-specific determination ofω-3 polyunsaturated fatty acids in fish lipids

    Raffaele Sacchi;Isabel Medina;Santiago P. Aubourg;Francesco Addeo

  • Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids

    Santiago P. Aubourg;Francisco Pérez-Alonso;José Manuel Gallardo

  • Review: Loss of Quality during the Manufacture of Canned Fish Products

    Santiago P. Aubourg

  • Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

    Óscar Rodrı́guez;Vanesa Losada;Santiago P Aubourg;Jorge Barros-Velázquez

  • Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection

    Santiago P. Aubourg;Carmen G. Sotelo;Ricardo Pérez-Martín

  • Recent Advances in Assessment of Marine Lipid Oxidation by Using Fluorescence

    Santiago P. Aubourg

  • Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

    Santiago P. Aubourg;Ines Lehmann;José Manuel Gallardo

Frequent Co-Authors

Jorge Barros-Velázquez
Jorge Barros-Velázquez University of Santiago de Compostela
José Manuel Gallardo
José Manuel Gallardo Spanish National Research Council
Isabel Medina
Isabel Medina Spanish National Research Council
Ricardo Prego
Ricardo Prego Spanish National Research Council
Roseane Fett
Roseane Fett Universidade Federal de Santa Catarina
Beatriz Martínez
Beatriz Martínez Spanish National Research Council
Julio R. Banga
Julio R. Banga Spanish National Research Council
Seid Mahdi Jafari
Seid Mahdi Jafari Gorgan University of Agricultural Sciences and Natural Resources
Francesco Addeo
Francesco Addeo University of Naples Federico II
Soottawat Benjakul
Soottawat Benjakul Prince of Songkla University

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