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Biology and Biochemistry

D-Index
61
Citations
9694
World Ranking
11621
National Ranking
227

Overview

Buenaventura Guamis is affiliated with the Autonomous University of Barcelona in Spain and has contributed extensively to research in Agricultural and Biological Sciences, with additional work in Biochemistry, Genetics and Molecular Biology, and Medicine. Their research spans several subfields, including Food Science, Biotechnology, Biochemistry, Plant Science, and Animal Science and Zoology.

The body of their research focuses on topics such as Fermentation and Sensory Analysis, Microbial Inactivation Methods, Phytochemicals and Antioxidant Activities, Horticultural and Viticultural Research, Meat and Animal Product Quality, Postharvest Quality and Shelf Life Management, and Tea Polyphenols and Effects.

Frequent coauthors in their publications include António Morata, Juan Manuel del Fresno, Iris Loira, Carlos Escott, and Carmen González, with extensive collaborative efforts evident across multiple studies.

Notable recent papers by Buenaventura Guamis reflect a focus on food processing technologies, microbial control, and quality preservation in food and beverages:

  • Guidelines on reporting treatment conditions for emerging technologies in food processing, 2021, Critical Reviews in Food Science and Nutrition
  • Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2, 2020, Frontiers in Nutrition
  • White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality, 2020, Food Chemistry
  • Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine, 2022, Food and Bioprocess Technology
  • Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins, 2023, Antioxidants

Buenaventura Guamis has published frequently in journals such as Critical Reviews in Food Science and Nutrition, Foods, BIO Web of Conferences, Antioxidants, and Frontiers in Nutrition. The publication venues represent platforms covering advances in food science, biotechnology, and antioxidant research.

Their research addresses microbial inactivation methods and sensory analysis related to fermentation, with particular attention to optimizing food quality and safety through emerging technologies like ultra-high pressure homogenization (UHPH) and high hydrostatic pressure (HHP).

Best Publications

  • Applications of high-hydrostatic pressure on milk and dairy products: a review

    Antonio J. Trujillo;Marta Capellas;Jordi Saldo;Ramón Gervilla

  • Effect of legume flours on baking characteristics of gluten-free bread

    B. Miñarro;E. Albanell;N. Aguilar;B. Guamis

  • Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

    N. Cruz;M. Capellas;M. Hernández;A.J. Trujillo

  • Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk.

    J. Pereda;V. Ferragut;J.M. Quevedo;B. Guamis

  • Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice.

    Ángela Suárez-Jacobo;Corinna E. Rüfer;Ramón Gervilla;Buenaventura Guamis

  • Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

    Martı́n N Buffa;Antonio J Trujillo;Marta Pavia;Buenaventura Guamis

  • Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme.

    Tomás J. López-Pedemonte;Artur X. Roig-Sagués;Antonio J. Trujillo;Marta Capellas

  • Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

    Fábio H. Poliseli-Scopel;Manuela Hernández-Herrero;Buenaventura Guamis;Victoria Ferragut

  • Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

    A. Zamora;B. Guamis

  • High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents.

    R. Gervilla;V. Ferragut;B. Guamis

  • Effects of ultra-high pressure homogenization on the cheese-making properties of milk.

    A. Zamora;V. Ferragut;P.D. Jaramillo;B. Guamis

  • Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into Ewe's milk.

    R. Gervilla;M. Capellas;V. Ferragut;B. Guamis

  • Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin

    J. Yuste;M. Mor-Mur;M. Capellas;B. Guamis

  • Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

    Dora C. Valencia-Flores;Manuela Hernández-Herrero;Buenaventura Guamis;Victoria Ferragut

  • Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

    Essam Hebishy;Martin Buffa;Buenaventura Guamis;Anabel Blasco-Moreno

  • Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk

    M. Serra;A.J. Trujillo;B. Guamis;V. Ferragut

  • Application of high pressure treatment for cheese production

    A.J Trujillo;M Capellas;M Buffa;C Royo

  • Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

    Karlis Briviba;Volker Gräf;Elke Walz;Buenaventura Guamis

  • Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

    N.S. Cruz;M. Capellas;D.P. Jaramillo;A.J. Trujillo

  • Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure.

    E. Ponce;R. Pla;M. Mor-Mur;R. Gervilla

Frequent Co-Authors

Esther Sendra
Esther Sendra Miguel Hernandez University
Amparo Chiralt
Amparo Chiralt Universitat Politècnica de València
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Paul L.H. McSweeney
Paul L.H. McSweeney University College Cork
Ramón A. Juste
Ramón A. Juste NEIKER, the Basque Institute for Agricultural Research and Development
Juan Capote
Juan Capote Instituto Canario de Investigaciones Agrarias
G. Aduriz
G. Aduriz NEIKER, the Basque Institute for Agricultural Research and Development
Noemí Castro
Noemí Castro University of Las Palmas de Gran Canaria
Joseba M. Garrido
Joseba M. Garrido NEIKER, the Basque Institute for Agricultural Research and Development
Anastasio Argüello
Anastasio Argüello University of Las Palmas de Gran Canaria

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