World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
52
Citations
7595
World Ranking
13714
National Ranking
306

Mark A. Sefton 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 Mark A. Sefton 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: 117 publications — 5th percentile

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

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

Mark A. Sefton 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 Mark A. Sefton 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: 52 D-Index — 26th percentile

26% of scientists in this discipline score the same or lower.

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

Overview

Mark A. Sefton is affiliated with the University of Adelaide in Australia. Their professional focus is within the academic and scientific research community associated with this institution.

There are no recent papers, co-authors, frequent publication venues, book publications, main or subfields of study, or main topics of work provided in the available data regarding Mark A. Sefton's research output.

Similarly, no information on awards or honors has been recorded for this researcher. There is no indication that Mark A. Sefton is deceased, so all references to their profile remain in the present tense.

Best Publications

  • The volatile composition of Chardonnay juices: a study by flavor precursor analysis

    M. A. Sefton;I. L. Francis;P. J. Williams

  • From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

    Claudia Wood;Tracey E Siebert;Mango Parker;Dimitra L Capone

  • Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

    Tracey E. Siebert;Heather E. Smyth;Heather E. Smyth;Heather E. Smyth;Dimitra L. Capone;Dimitra L. Capone;Corinna Neuwöhner;Corinna Neuwöhner

  • Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine.

    Alan P Pollnitz;Kevin H Pardon;Mark A Sefton

  • Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

    Jan H. Swiegers;Dimitra L. Capone;Kevin H. Pardon;Gordon M. Elsey

  • Quantitative analysis of polymeric procyanidins (Tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography.

    Zhongkui Peng;Yoji Hayasaka;Patrick G. Iland;Mark Sefton

  • Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors

    P. Winterhalter;M. A. Sefton;P. J. Williams

  • The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

    G.K. Skouroumounis;M.J. Kwiatkowski;I.L. Francis;H. Oakey

  • Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine – a review

    Mark A. Sefton;Robert F. Simpson

  • Analysis of pigmented polymers in red wine by reverse phase HPLC

    Z. Peng;Z. Peng;P.G. Iland;P.G. Iland;A. Oberholster;A. Oberholster;A. Oberholster;M.A. Sefton;M.A. Sefton

  • Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices†

    I Leigh Francis;Mark A Sefton;Patrick J Williams

  • Free and Bound Volatile Secondary Metabolites of Vitis Vhifera Grape cv. Sauvignon Blanc

    Mark A. Sefton;I. Leigh Francis;Patrick J. Williams

  • The Effects of Sample Preparation and Gas Chromatograph Injection Techniques on the Accuracy of Measuring Guaiacol, 4-Methylguaiacol and Other Volatile Oak Compounds in Oak Extracts by Stable Isotope Dilution Analyses

    Alan P Pollnitz;Kevin H Pardon;Michael Sykes;Mark A Sefton

  • Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages.

    Mark A Sefton;George K Skouroumounis;Gordon M Elsey;Dennis K Taylor

  • Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides.

    George K. Skouroumounis;Mark A. Sefton

  • Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.

    Philip J. Spillman;Alan P. Pollnitz;Dimitra Liacopoulos;Kevin H. Pardon

  • Accumulation of vanillin during barrel-aging of white, red, and model wines.

    Philip J. Spillman;Alan P. Pollnitz;Dimitra Liacopoulos;George K. Skouroumounis

  • First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice.

    Bruno Fedrizzi;Kevin H. Pardon;Mark A. Sefton;Gordon M. Elsey

  • Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon

    M.A. Sefton

  • The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks

    A. P. Pollnitz;Kevin H. Pardon;D. Liacopoulos;George K. Skouroumounis

Frequent Co-Authors

Dimitra L. Capone
Dimitra L. Capone University of Adelaide
Markus Herderich
Markus Herderich Australian Wine Research Institute
Peter Winterhalter
Peter Winterhalter Technische Universität Braunschweig
Isak S. Pretorius
Isak S. Pretorius Macquarie University
Peter B. Høj
Peter B. Høj University of Adelaide
Daniel Cozzolino
Daniel Cozzolino University of Queensland
Takashi Tanaka
Takashi Tanaka Nagasaki University
Christopher J. Sumby
Christopher J. Sumby University of Adelaide
Edward R. T. Tiekink
Edward R. T. Tiekink Sunway University

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