World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
55
Citations
10166
World Ranking
12195
National Ranking
100

Susana Casal 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 Susana Casal 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: 245 publications — 48th percentile

48% of scientists in this discipline score the same or lower.

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

Susana Casal 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 Susana Casal 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: 55 D-Index — 33rd percentile

33% of scientists in this discipline score the same or lower.

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

Overview

Susana Casal is affiliated with the University of Porto in Portugal and has contributed extensively to research in agricultural and biological sciences as well as medicine. Their scientific work is primarily focused on food science, public health, animal science, organic chemistry, and plant science.

Their research covers multiple interconnected topics including:

  • Edible oils quality and analysis
  • Meat and animal product quality
  • Essential oils and antimicrobial activity
  • Microbial inactivation methods
  • Nutritional studies and diet
  • Consumer attitudes and food labeling
  • Antioxidant activity and oxidative stress

Casal has published frequently in the following venues:

  • Foods
  • Food Chemistry
  • Molecules
  • European Food Research and Technology
  • Frontiers in Plant Science

Some of the recent scholarly papers authored or coauthored include:

  • "Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion" (2020, Food and Chemical Toxicology)
  • "Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications" (2022, Molecules)
  • "Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization" (2020, Food Research International)
  • "Sugars and artificial sweeteners in soft drinks: A decade of evolution in Portugal" (2020, Food Control)
  • "A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology" (2020, Innovative Food Science & Emerging Technologies)

Their collaborative work is notable, with frequent coauthors including:

  • Rebeca Cruz
  • José Alberto Pereira
  • Jorge A. Saraiva
  • António M. Peres
  • Nuno Rodrigues

Best Publications

  • Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regia L.) Cultivars Grown in Portugal

    Joana S. Amaral;Susana Casal;Jose Ä A. Pereira;Rosa M. Seabra

  • Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal

    Lillian Barros;Paula Baptista;Daniela M. Correia;Susana Casal

  • Olive oil stability under deep-frying conditions.

    Susana Casal;Ricardo Malheiro;Artur Sendas;Beatriz P.P. Oliveira

  • Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health

    Luana Fernandes;Luana Fernandes;Susana Casal;José Alberto Pereira;Jorge A. Saraiva

  • Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties

    Luana Fernandes;Susana Casal;Rebeca Cruz;José Alberto Pereira

  • Espresso Coffee Residues: A Valuable Source of Unextracted Compounds

    Rebeca Cruz;Maria M Cardoso;Luana Fernandes;Marta Oliveira

  • Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content.

    S. Casal;M. B. P. P. Oliveira;M. R. Alves;M. A. Ferreira

  • Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

    Joana S. Amaral;Joana S. Amaral;Susana Casal;Ivana Citová;Alberto Santos

  • HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee

    S. Casal;M. Beatriz Oliveira;Margarida A. Ferreira

  • PAHs content in sunflower, soybean and virgin olive oils : Evaluation in commercial samples and during refining process

    Vitor Hugo Teixeira;Susana Casal;M. Beatriz P.P. Oliveira

  • Antioxidants Do Not Prevent Postexercise Peroxidation and May Delay Muscle Recovery

    Vitor H. Teixeira;Hugo F. Valente;Susana I. Casal;A. Franklim Marques

  • Effects of roasting on hazelnut lipids.

    Joana S. Amaral;Susana Casal;Rosa M. Seabra;Beatriz P. P. Oliveira

  • Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.

    Rita C. Alves;Anabela S. G. Costa;María Jerez;Susana Casal

  • Acrylamide in espresso coffee: Influence of species, roast degree and brew length

    Rita C. Alves;C. Soares;Susana Casal;J.O. Fernandes

  • Simultaneous Determination of Tocopherols and Tocotrienols in Hazelnuts by a Normal Phase Liquid Chromatographic Method

    Joana S. Amaral;Susana Casal;Duarte Torres;Rosa M. Seabra

  • Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity

    Ivo Oliveira;Paula Baptista;Ricardo Malheiro;Susana Casal

  • Brominated flame retardants and seafood safety: a review.

    Rebeca Cruz;Sara C. Cunha;Susana Casal

  • Benefícios do café na saúde: mito ou realidade?

    Rita C. Alves;Susana Casal;Beatriz Oliveira

  • Analysis of heterocyclic aromatic amines in foods by gas chromatography-mass spectrometry as their tert.-butyldimethylsilyl derivatives.

    S Casal;E Mendes;J.O Fernandes;M.B.P.P Oliveira

  • Effect of cooking on olive oil quality attributes

    Carla S.P. Santos;Rebeca Cruz;Sara C. Cunha;Susana Casal

  • Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives

    Ricardo Malheiro;Anabela Sousa;Susana Casal;Albino Bento

Frequent Co-Authors

José Alberto Pereira
José Alberto Pereira Polytechnic Institute of Bragança
Sara C. Cunha
Sara C. Cunha University of Porto
M. Beatriz P.P. Oliveira
M. Beatriz P.P. Oliveira University of Porto
Simone Morais
Simone Morais Polytechnic Institute of Porto
Isabel Ferreira
Isabel Ferreira University of Porto
Branca M. Silva
Branca M. Silva University of Beira Interior
Rosa M. Seabra
Rosa M. Seabra University of Porto
Marco G. Alves
Marco G. Alves University of Aveiro
Isabel C.F.R. Ferreira
Isabel C.F.R. Ferreira Polytechnic Institute of Bragança
Paula Guedes de Pinho
Paula Guedes de Pinho University of Porto

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