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 Buenaventura Guamis sits on this spectrum.
This scientist: 169 publications — 36th percentile
36% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,028 publications or more.
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 Buenaventura Guamis sits on this spectrum.
This scientist: 61 D-Index — 44th percentile
44% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 167 D-Index or more.
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:
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).
Antonio J. Trujillo;Marta Capellas;Jordi Saldo;Ramón Gervilla
B. Miñarro;E. Albanell;N. Aguilar;B. Guamis
N. Cruz;M. Capellas;M. Hernández;A.J. Trujillo
J. Pereda;V. Ferragut;J.M. Quevedo;B. Guamis
Ángela Suárez-Jacobo;Corinna E. Rüfer;Ramón Gervilla;Buenaventura Guamis
Martı́n N Buffa;Antonio J Trujillo;Marta Pavia;Buenaventura Guamis
Tomás J. López-Pedemonte;Artur X. Roig-Sagués;Antonio J. Trujillo;Marta Capellas
Fábio H. Poliseli-Scopel;Manuela Hernández-Herrero;Buenaventura Guamis;Victoria Ferragut
A. Zamora;B. Guamis
R. Gervilla;V. Ferragut;B. Guamis
A. Zamora;V. Ferragut;P.D. Jaramillo;B. Guamis
R. Gervilla;M. Capellas;V. Ferragut;B. Guamis
J. Yuste;M. Mor-Mur;M. Capellas;B. Guamis
Dora C. Valencia-Flores;Manuela Hernández-Herrero;Buenaventura Guamis;Victoria Ferragut
Essam Hebishy;Martin Buffa;Buenaventura Guamis;Anabel Blasco-Moreno
M. Serra;A.J. Trujillo;B. Guamis;V. Ferragut
A.J Trujillo;M Capellas;M Buffa;C Royo
Karlis Briviba;Volker Gräf;Elke Walz;Buenaventura Guamis
N.S. Cruz;M. Capellas;D.P. Jaramillo;A.J. Trujillo
E. Ponce;R. Pla;M. Mor-Mur;R. Gervilla
If you think any of the details on this page are incorrect, let us know.
University of Regensburg
University of Warwick
University of South Florida
Rice University
Yale University
Max Planck Society
Hanscom Air Force Base
University of Antwerp
Ghent University
Oregon State University
University of Michigan–Ann Arbor
University of Victoria
University of Nottingham
Newcastle University
National Oceanic and Atmospheric Administration
Wuhan Institute of Technology
