Universidad de la Republica in the Stanford/Elsevier 2026 list
The Stanford/Elsevier list covers the top 2% most-cited scientists in each subfield. These are the people from this institution on at least one of its two rankings: career-long and single-year (citations from 2025).
16
researchers on the list
1
rank in Uruguay
3,173
rank worldwide, of 38,384
Ranks by number of people on the list; we calculate them from the same data.
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The full list, with each person's rank, subfield, c-score, h-index and citations, in a file for Excel.
Click a name to see the full record. The columns give each person’s rank in their subfield on each list.
| Name | Subfield | Career | Single-year |
|---|---|---|---|
| Ares, Gastón | Food Science | 70 / 107,913 | 57 / 107,913 |
| Flohé, Leopold | Biochemistry & Molecular Biology | 344 / 216,826 | 229 / 216,826 |
| Rey, Ana | Agronomy & Agriculture | 782 / 95,377 | 717 / 95,377 |
| Brida, Juan Gabriel | Sport, Leisure & Tourism | 200 / 11,605 | 425 / 11,605 |
| Signorelli, Santiago | Plant Biology & Botany | — | 1,957 / 204,373 |
| Tosar, Juan Pablo | Developmental Biology | — | 2,483 / 167,121 |
| Ungerfeld, Rodolfo | Dairy & Animal Science | 454 / 78,455 | 877 / 78,455 |
| Romero, Angel Heriberto | Organic Chemistry | — | 2,180 / 188,664 |
| Landini, Gabriel | Dentistry | 1,035 / 101,728 | 1,835 / 101,728 |
| de Stéfani, Eduardo | Oncology & Carcinogenesis | 7,069 / 377,791 | — |
| Ponzoni, Raúl W. | Dairy & Animal Science | 740 / 78,455 | — |
| Gámbaro, Adriana | Food Science | 1,417 / 107,913 | — |
| Cerecetto, Hugo Eduardo | Medicinal & Biomolecular Chemistry | 1,119 / 120,621 | — |
| Seroussi, Gadiel | Networking & Telecommunications | 2,678 / 228,312 | — |
| Nesmachnow, Sergio | Artificial Intelligence & Image Processing | 9,567 / 517,648 | — |
| Díaz, Álvaro | Mycology & Parasitology | — | 635 / 29,175 |
Source: Ioannidis JPA, Elsevier (2026). August 2026 data-update for "Updated science-wide author databases of standardized citation indicators". Mendeley Data, version 9. Licence CC BY-NC 3.0. doi:10.17632/btchxktzyw.9
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