World's Best Scientists 2026 revealed!
Vicente Ferreira

Vicente Ferreira

D-Index & Metrics

Chemistry

D-Index
79
Citations
20246
World Ranking
3660
National Ranking
99

Vicente Ferreira 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 Vicente Ferreira 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: 284 publications — 59th percentile

59% of scientists in this discipline score the same or lower.

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

Vicente Ferreira 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 Vicente Ferreira 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: 79 D-Index — 80th percentile

80% of scientists in this discipline score the same or lower.

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

Overview

Vicente Ferreira is affiliated with the University of Zaragoza in Spain and has contributed extensively to research in the Agricultural and Biological Sciences, with a particular emphasis on Food Science and Plant Science. Their work encompasses subfields such as Biochemistry, Biotechnology, and Sensory Systems.

Their primary research topics include:

  • Fermentation and Sensory Analysis
  • Horticultural and Viticultural Research
  • Phytochemicals and Antioxidant Activities
  • Biochemical and biochemical processes
  • Olfactory and Sensory Function Studies
  • Sensory Analysis and Statistical Methods
  • Food Quality and Safety Studies

Vicente Ferreira has published multiple papers across notable venues with a focus on wine aroma and sensory characterization. Recent significant publications include:

  • Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine, 2021, Food Chemistry
  • Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines, 2020, Molecules
  • Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma, 2020, Foods
  • A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma, 2021, Foods
  • Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes, 2020, Food Chemistry

The scientist frequently publishes in journals such as:

  • Food Chemistry
  • Foods
  • OENO One
  • SSRN Electronic Journal
  • Molecules

Regular collaborators in their work include María-Pilar Sáenz-Navajas, Ana Escudero, Ignacio Ontañón, Arancha de-la-Fuente-Blanco, and Amparo Querol.

Best Publications

  • Quantitative determination of the odorants of young red wines from different grape varieties

    Vicente Ferreira;Ricardo López;Juan F Cacho

  • Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

    Ana Escudero;Eva Campo;Laura Fariña;Juan Cacho

  • Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.

    Ricardo López;Margarita Aznar;Juan Cacho;Vicente Ferreira

  • Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.

    Laura Culleré;Ana Escudero;Juan Cacho;Vicente Ferreira

  • Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

    Vicente Ferreira;Natalia Ortín;Ana Escudero;Ricardo López

  • Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

    A Escudero;B Gogorza;M A Melús;N Ortín

  • Volatile components of Zalema white wines

    M. José Gómez-Míguez;Juan F. Cacho;Vicente Ferreira;Isabel M. Vicario

  • Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts.

    Catalina Ortega;Ricardo López;Juan Cacho;Vicente Ferreira

  • Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

    Margarita Aznar;Ricardo Lopez;Juan F. Cacho;Vicente Ferreira

  • Relationship between Varietal Amino Acid Profile of Grapes and Wine Aromatic Composition. Experiments with Model Solutions and Chemometric Study

    Purificacion Hernandez-Orte;Juan F. Cacho;Vicente Ferreira

  • Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.

    Margarita Aznar;Ricardo López;Juan Cacho;Vicente Ferreira

  • Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants

    A Escudero;E Asensio;J Cacho;V Ferreira

  • An assessment of the role played by some oxidation-related aldehydes in wine aroma

    Laura Cullere;Juan Cacho;Vicente Ferreira

  • Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

    Ricardo López;Vicente Ferreira;Purificación Hernández;Juan F Cacho

  • Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.

    Eva Campo;Vicente Ferreira;and Ana Escudero;Juan Cacho

  • Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions

    Natalia Loscos;Purificacion Hernandez-Orte;Juan Cacho;Vicente Ferreira

  • Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

    Vicente Ferreira;Purificación Fernández;Cristina Peña;Ana Escudero

  • Clues about the role of methional as character impact odorant of some oxidized wines.

    Ana Escudero;Purificacion Hernandez-Orte;Juan Cacho;Vicente Ferreira

  • Analysis for wine C5-C8 aldehydes through the determination of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge

    Laura Culleré;Juan Cacho;Vicente Ferreira

  • Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography-olfactometry.

    Laura Culleré;Vicente Ferreira;Berenger Chevret;María E. Venturini

  • Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines

    Eva Campo;Vicente Ferreira;Ana Escudero;José C. Marqués

Frequent Co-Authors

Juan Cacho
Juan Cacho University of Zaragoza
M.M. Campo
M.M. Campo University of Zaragoza
Cristina Nerín
Cristina Nerín University of Zaragoza
Amparo Querol
Amparo Querol Spanish National Research Council
Carlos Sañudo
Carlos Sañudo University of Zaragoza
Robert S. T. Linforth
Robert S. T. Linforth University of Nottingham
Francisco J. Heredia
Francisco J. Heredia University of Seville
Isak S. Pretorius
Isak S. Pretorius Macquarie University
Sílvia M. Rocha
Sílvia M. Rocha University of Aveiro
Ana M. Troncoso
Ana M. Troncoso University of Seville

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