World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
62
Citations
11057
World Ranking
11005
National Ranking
212

Chemistry

D-Index
56
Citations
8883
World Ranking
11884
National Ranking
448

Susana Fiszman 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 Susana Fiszman 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: 176 publications — 39th percentile

39% of scientists in this discipline score the same or lower.

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

Susana Fiszman 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 Susana Fiszman 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: 62 D-Index — 46th percentile

46% of scientists in this discipline score the same or lower.

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

Overview

Susana Fiszman is affiliated with the Spanish National Research Council in Spain. Their research primarily spans the Agricultural and Biological Sciences, with a focus on Food Science as the dominant subfield. Additional areas of study include Nutrition and Dietetics, Experimental and Cognitive Psychology, Biomaterials, and Social Psychology.

The scientist's work extensively covers topics such as Sensory Analysis and Statistical Methods, Food Composition and Properties, Multisensory Perception and Integration, Biochemical Analysis and Sensing Techniques, Proteins in Food Systems, Color Perception and Design, and Consumer Packaging Perceptions and Trends.

Frequent coauthors collaborating with Susana Fiszman include Amparo Tárrega, Laura Laguna, Patricia Puerta, Arantxa Rizo, and Carolina Chaya.

Publication venues where their research has appeared multiple times include Food Quality and Preference, Food Hydrocolloids, LWT, Foods, and Current Research in Food Science.

Some notable recent papers authored by or involving Susana Fiszman are:

  • The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers, 2020, Food Quality and Preference
  • Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers, 2020, Current Research in Food Science
  • Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties, 2020, Food Hydrocolloids
  • Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception, 2021, Food Hydrocolloids
  • Oral processing and dynamics of texture perception in commercial gluten-free breads, 2020, Food Research International

Their research output reflects a multidisciplinary approach, integrating sensory science with biochemical and psychological perspectives to investigate food properties and consumer perception.

Best Publications

  • Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

    Gemma Oms-Oliu;Mª Alejandra Rojas-Graü;Laura Alandes González;Paula Varela

  • INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS

    M. Pons;S.M. Fiszman

  • Cocoa fibre and its application as a fat replacer in chocolate muffins

    S. Martínez-Cervera;A. Salvador;B. Muguerza;L. Moulay

  • Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.

    A. Salvador;S.M. Fiszman

  • Hydrocolloids in fried foods. A review

    P. Varela;S.M. Fiszman

  • Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

    A. Salvador;P. Varela;T. Sanz;S.M. Fiszman

  • MAIN FACTORS UNDERLYING CONSUMERS' FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”: UNDERSTANDING OF ATTITUDES TOWARD HEALTHY EATING

    E. Carrillo;P. Varela;A. Salvador;S. Fiszman

  • Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

    R. Baixauli;T. Sanz;A. Salvador;S.M. Fiszman

  • Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

    S. Martínez-Cervera;T. Sanz;A. Salvador;S.M. Fiszman

  • Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

    T. Sanz;A. Salvador;R. Baixauli;S. M. Fiszman

  • Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

    S.M Fiszman;M.A Lluch;A Salvador

  • Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

    Laura Laguna;Ana Salvador;Teresa Sanz;Susana M. Fiszman

  • Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

    A. Albert;P. Varela;A. Salvador;G. Hough

  • Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

    R. Baixauli;A. Salvador;S. M. Fiszman

  • Recent developments in coating batters.

    S.M Fiszman;A Salvador

  • Dynamic rheological characteristics of wheat flour–water doughs. Effect of adding NaCl, sucrose and yeast

    A. Salvador;T. Sanz;S.M. Fiszman

  • Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits

    Elizabeth Carrillo;Paula Varela;Susana Fiszman

  • Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance

    T. Sanz;A. Salvador;A. Jiménez;S. M. Fiszman

  • Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas

    A. Salvador;T. Sanz;S.M. Fiszman

  • How hydrocolloids affect the temporal oral perception of ice cream

    Paula Varela;Aurora Pintor;Susana Fiszman

  • Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

    A. Albert;A. Salvador;P. Schlich;S. Fiszman

  • Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

    P. Varela;S.M. Fiszman

Frequent Co-Authors

Amparo López-Rubio
Amparo López-Rubio Spanish National Research Council
Rosa Aznar
Rosa Aznar University of Valencia
Betina Piqueras-Fiszman
Betina Piqueras-Fiszman Wageningen University & Research
Cristina M. Rosell
Cristina M. Rosell University of Manitoba
Liisa Lähteenmäki
Liisa Lähteenmäki Aarhus University
Juan Carlos Navarro
Juan Carlos Navarro Spanish National Research Council
John G. Flanagan
John G. Flanagan University of California, Berkeley
Robert Soliva-Fortuny
Robert Soliva-Fortuny University of Lleida
Olga Martín-Belloso
Olga Martín-Belloso University of Lleida
María José Fabra
María José Fabra Spanish National Research Council

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