World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
43
Citations
6032
World Ranking
17300
National Ranking
289

Chahan Yeretzian publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Chahan Yeretzian sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 185 publications — 27th percentile

27% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Chahan Yeretzian D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Chahan Yeretzian sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 43 D-Index — 5th percentile

5% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Chahan Yeretzian is affiliated with the Zurich University of Applied Sciences in Switzerland. Their research spans across multiple fields of study including Medicine and Agricultural and Biological Sciences, with notable contributions to subfields such as Pharmacology, Food Science, Pathology and Forensic Medicine, Biomedical Engineering, and Spectroscopy.

The primary focus areas of their work cover various topics within the food science domain, particularly:

  • Coffee research and impacts
  • Tea Polyphenols and Effects
  • Fermentation and Sensory Analysis
  • Food Chemistry and Fat Analysis
  • Microencapsulation and Drying Processes
  • Nanocomposite Films for Food Packaging
  • Edible Oils Quality and Analysis

Yeretzian has contributed multiple papers published in renowned journals and collections. Some recent publications include:

  • Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film, 2020, Food Packaging and Shelf Life
  • Effects of different coffee storage methods on coffee freshness after opening of packages, 2022, Food Packaging and Shelf Life
  • Modulation of aroma release of instant coffees through microparticles of roasted coffee oil, 2020, Food Chemistry
  • Novel experimental approach to study aroma release upon reconstitution of instant coffee products, 2020, Food Chemistry
  • Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness, 2020, Flavour and Fragrance Journal

The venues where Yeretzian's work is frequently published include:

  • Food Packaging and Shelf Life
  • Food Chemistry
  • Flavour and Fragrance Journal
  • Scientific Reports
  • Zürcher Hochschule für Angewandte Wissenschaften digital collection (Zurich University of Applied Sciences)

Collaborations form an important part of Yeretzian's research, with frequent co-authors being:

  • Samo Smrke
  • Rodolfo Campos Zanin
  • Louise Emy Kurozawa
  • Fábio Yamashita
  • Johanna Jacobi

This combination of research topics, fields, and collaborative efforts positions Yeretzian as an active contributor to scientific knowledge in the intersection of food science, chemistry, and biomedical applications, focusing notably on coffee and tea aromas, lipid oxidation, and food packaging innovations.

Best Publications

  • Synthesis and X-ray structure of a Diels-Alder adduct of C60

    Yves Rubin;Saeed Khan;Daron I. Freedberg;Chahan Yeretzian

  • Comparison of nine common coffee extraction methods: instrumental and sensory analysis

    Alexia N. Gloess;Barbara Schönbächler;Babette Klopprogge;Lucio D`Ambrosio

  • Coalescence reactions of fullerenes

    Chahan Yeretzian;Klavs Hansen;Klavs Hansen;François Diederichi;Robert L. Whetten

  • PTR-MS monitoring of VOCs and BVOCs in food science and technology

    Franco Biasioli;Flavia Gasperi;Chahan Yeretzian;Tilmann D. Märk

  • From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles

    Chahan Yeretzian;Alfons Jordan;Raphael Badoud;Werner Lindinger

  • Sodium cluster ionisation potentials revisited: Higher-resolution measurements for Nax (x<23) and their relation to bonding models

    Manfred M. Kappes;Martin Schär;Ursula Röthlisberger;Chahan Yeretzian

  • Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis.

    F. Biasioli;C. Yeretzian;T. D. Mark;J. Dewulf

  • Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis

    Franco Biasioli;Chahan Yeretzian;Tilmann D. Märk;J. Dewulf

  • Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

    Alexia N. Gloess;Anita Vietri;Flurin Wieland;Samo Smrke

  • Endohedral rare-earth fullerene complexes

    Edward G. Gillan;Chahan Yeretzian;Kyu S. Min;Marcos M. Alvarez

  • Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.

    Ralph Dorfner;Thomas Ferge;Anthonius Kettrup;Ralf Zimmermann

  • Laser mass spectrometry as on-line sensor for industrial process analysis: process control of coffee roasting.

    Ralph Dorfner;Thomas Ferge;Chahan Yeretzian;and Antonius Kettrup

  • Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry

    Chahan Yeretzian;Alfons Jordan;Werner Lindinger

  • Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS.

    Christian Lindinger;Philippe Pollien;Santo Ali;Chahan Yeretzian

  • When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.

    Christian Lindinger;David Labbe;Philippe Pollien;Andreas Rytz

  • Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry

    Dagmar Mayr;Tilmann Märk;Werner Lindinger;Hugues Brevard

  • Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

    Deborah D. Roberts;Philippe Pollien;Nicolas Antille;Christian Lindinger

  • Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

    Ennio Cantergiani;Hugues Brevard;Yves Krebs;Alejandro Feria-Morales

  • Dynamic measurements of partition coefficients using proton-transfer-reaction mass spectrometry (PTR-MS)

    Thomas Karl;Chahan Yeretzian;Alfons Jordan;Werner Lindinger

  • Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food.

    Philippe Pollien;Christian Lindinger;Chahan Yeretzian;Imre Blank

  • NaxAu and CsxAu bimetal clusters: Finite size analogs of sodium–gold and cesium–gold compounds

    Ueli Heiz;Arthur Vayloyan;Ernst Schumacher;Chahan Yeretzian

Frequent Co-Authors

Ralf Zimmermann
Ralf Zimmermann University of Rostock
Robert L. Whetten
Robert L. Whetten Northern Arizona University
Werner Lindinger
Werner Lindinger University of Innsbruck
Tilmann D. Märk
Tilmann D. Märk University of Innsbruck
Antonius Kettrup
Antonius Kettrup Technical University of Munich
Franco Biasioli
Franco Biasioli Fondazione Edmund Mach
Richard B. Kaner
Richard B. Kaner University of California, Los Angeles
Günther K. Bonn
Günther K. Bonn University of Innsbruck
Fabio Yamashita
Fabio Yamashita Londrina State University
Edward W. Schlag
Edward W. Schlag Technical University of Munich

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