Ignacio Ontañón

400 total citations
24 papers, 295 citations indexed

About

Ignacio Ontañón is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Ignacio Ontañón has authored 24 papers receiving a total of 295 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 9 papers in Plant Science and 7 papers in Molecular Biology. Recurrent topics in Ignacio Ontañón's work include Fermentation and Sensory Analysis (14 papers), Horticultural and Viticultural Research (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). Ignacio Ontañón is often cited by papers focused on Fermentation and Sensory Analysis (14 papers), Horticultural and Viticultural Research (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). Ignacio Ontañón collaborates with scholars based in Spain, Italy and Portugal. Ignacio Ontañón's co-authors include Vicente Ferreira, Diego García‐Gonzalo, Rafael Pagán, Mónica Bueno, Vanesa Carrascón, Ana Escudero, Wen Yan, Purificación Hernández-Orte, Ricardo López and Fulvio Mattivi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Ignacio Ontañón

22 papers receiving 286 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Ignacio Ontañón Spain	10	152	139	65	56	36	24	295
Donny Merkx Netherlands	10	126 0.8×	100 0.7×	64 1.0×	97 1.7×	50 1.4×	10	338
Juanjuan Xu China	13	216 1.4×	110 0.8×	81 1.2×	41 0.7×	11 0.3×	29	380
Gal Y. Kreitman United States	7	259 1.7×	47 0.3×	172 2.6×	50 0.9×	71 2.0×	10	336
Junning Fu China	8	140 0.9×	130 0.9×	78 1.2×	43 0.8×	29 0.8×	9	341
Huan Tai Phan Vietnam	10	110 0.7×	69 0.5×	63 1.0×	49 0.9×	40 1.1×	24	324
Xingguo Wang China	9	108 0.7×	108 0.8×	22 0.3×	39 0.7×	35 1.0×	26	289
M. A. M. Zeitoun Egypt	8	219 1.4×	64 0.5×	40 0.6×	91 1.6×	51 1.4×	13	442
Yong Yan China	10	122 0.8×	133 1.0×	39 0.6×	46 0.8×	51 1.4×	15	378
Agata Sumara Poland	10	138 0.9×	200 1.4×	71 1.1×	86 1.5×	13 0.4×	20	393

Countries citing papers authored by Ignacio Ontañón

Since Specialization

Citations

This map shows the geographic impact of Ignacio Ontañón's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ignacio Ontañón with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ignacio Ontañón more than expected).

Fields of papers citing papers by Ignacio Ontañón

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ignacio Ontañón. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ignacio Ontañón. The network helps show where Ignacio Ontañón may publish in the future.

Co-authorship network of co-authors of Ignacio Ontañón

This figure shows the co-authorship network connecting the top 25 collaborators of Ignacio Ontañón. A scholar is included among the top collaborators of Ignacio Ontañón based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ignacio Ontañón. Ignacio Ontañón is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Ontañón, Ignacio, et al.. (2025). The microbiota of cork and yellow stain as a model for a new route for the synthesis of chlorophenols and chloroanisoles from the microbial degradation of suberin and/or lignin. Microbiome. 13(1). 6–6. 2 indexed citations

de-la-Fuente-Blanco, Arancha, et al.. (2025). Systematic identification of novel glycosidic aromatic precursors in winemaking grapes via preparative LC fractionation, target GC and non-targeted UHPLC-MS analysis. Food Chemistry. 499. 147361–147361.

Ontañón, Ignacio, et al.. (2025). Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H₂S) and Methanethiol (MeSH). Journal of Agricultural and Food Chemistry. 73(31). 19684–19692.

Escudero, Ana, et al.. (2024). The role of polyphenols in oxygen consumption and in the accumulation of acetaldehyde and Strecker aldehydes during wine oxidation. Food Chemistry. 466. 142242–142242. 5 indexed citations

Ontañón, Ignacio, et al.. (2024). Alternative strategies for eliminating hydrogen sulfide and methanethiol from wine: results and learnings. OENO One. 58(4). 2 indexed citations

García‐Gonzalo, Diego, et al.. (2023). Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products. Food Research International. 165. 112448–112448. 14 indexed citations

Ferreira, Vicente, et al.. (2023). A method for the quantitative and reversible trapping of sulfidic gases from headspaces and its application to the study of wine reductive off-odors. Food Chemistry. 421. 136092–136092. 5 indexed citations

López, Ricardo, et al.. (2023). A two-run heart-cut multidimensional gas chromatography method using flame ionization and mass spectrometry for automated and robust determination of nearly complete wine aroma-volatile profiles. Journal of Chromatography A. 1713. 464501–464501. 5 indexed citations

García‐Gonzalo, Diego, et al.. (2022). Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process. Food Research International. 160. 111735–111735. 12 indexed citations

10.

Ontañón, Ignacio, et al.. (2022). Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines. Food Research International. 162(Pt B). 112125–112125. 9 indexed citations

11.

Ontañón, Ignacio, et al.. (2022). The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging. LWT. 158. 113111–113111. 8 indexed citations

12.

Savoi, Stefania, Panagiotis Arapitsas, Éric Duchêne, et al.. (2021). Grapevine and Wine Metabolomics-Based Guidelines for FAIR Data and Metadata Management. Metabolites. 11(11). 757–757. 14 indexed citations

13.

García‐Gonzalo, Diego, et al.. (2021). Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions. Comprehensive Reviews in Food Science and Food Safety. 20(2). 1481–1523. 66 indexed citations

14.

Ontañón, Ignacio, et al.. (2020). Liquid Chromatography–Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines. Journal of Agricultural and Food Chemistry. 68(47). 13367–13379. 16 indexed citations

15.

Ontañón, Ignacio, et al.. (2019). Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms. Journal of Chromatography A. 1596. 152–160. 18 indexed citations

16.

Yan, Wen, Ignacio Ontañón, Vicente Ferreira, & Ricardo López. (2018). Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry. Food Chemistry. 255. 235–241. 19 indexed citations

17.

Carrascón, Vanesa, Ignacio Ontañón, Mónica Bueno, & Vicente Ferreira. (2017). Gas chromatography-mass spectrometry strategies for the accurate and sensitive speciation of sulfur dioxide in wine. Journal of Chromatography A. 1504. 27–34. 39 indexed citations

18.

Culleré, Laura, Ignacio Ontañón, Ana Escudero, & Vicente Ferreira. (2016). Straightforward strategy for quantifying rotundone in wine at ngL−1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines. Food Chemistry. 206. 267–273. 12 indexed citations

19.

Ontañón, Ignacio, J. Sanz, Ana Escudero, et al.. (2015). A modified commercial gas chromatograph for the continuous monitoring of the thermal degradation of sunflower oil and off-line solid phase extraction gas–chromatography–mass spectrometry characterization of released volatiles. Journal of Chromatography A. 1388. 52–59. 4 indexed citations

20.

Ontañón, Ignacio, Laura Culleré, Julián Zapata, et al.. (2013). Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds. European Food Research and Technology. 236(6). 1031–1040. 4 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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