Food Science research in Chile

Institutions in Chile above the floor of 40 fractional works in Food Science, ordered by their worldwide rank on research quality, 2022-now.

José Miguel Aguilera, Antonio Vega‐Gálvez and César Burgos‐Díaz rank highest among researchers based in Chile, on their papers in Food Science that reached the world top 10%, beyond the 10% expected.

1. 1José Miguel Aguilera#635,008 worldwide overall21.0 of 70 papers here in the top 10%
2. 2Antonio Vega‐Gálvez#449,847 worldwide overall12.5 of 56 papers here in the top 10%
3. 3César Burgos‐Díaz#574,881 worldwide overall8.0 of 20 papers here in the top 10%
4. 3Andrea I. Moreno‐Switt#272,000 worldwide overall7.3 of 21 papers here in the top 10%
5. 5Miquel Martorell#98,734 worldwide overall8.9 of 14 papers here in the top 10%
6. 6Begoña Giménez#315,450 worldwide overall6.7 of 21 papers here in the top 10%
7. 7Catterina Ferreccio#51,388 worldwide overall4.5 of 8 papers here in the top 10%
8. 7Paz S. Robert#1,655,808 worldwide overall10.6 of 39 papers here in the top 10%
9. 9Franco Pedreschi#1,030,928 worldwide overall9.2 of 38 papers here in the top 10%
10. 10Mauricio Opazo‐Navarrete#901,580 worldwide overall4.4 of 8 papers here in the top 10%
11. 11Carla Arancibia#1,767,412 worldwide overall6.0 of 17 papers here in the top 10%
12. 12Mónica Rubilar#1,269,396 worldwide overall8.3 of 28 papers here in the top 10%
13. 13Kong Ah‐Hen#856,611 worldwide overall5.1 of 15 papers here in the top 10%
14. 14Carlos J. Blondel#649,562 worldwide overall4.1 of 10 papers here in the top 10%
15. 15Francisco A. Cubillos#387,083 worldwide overall5.0 of 21 papers here in the top 10%

Ranked among researchers based in Chile on their work in Food Science alone: how many more of their papers here reached the world top 10% for their subfield and year than the 10% expected.