World's Best Scientists 2026 revealed!
Aldo Corsetti

Aldo Corsetti

D-Index & Metrics

Biology and Biochemistry

D-Index
62
Citations
13468
World Ranking
10823
National Ranking
306

Aldo Corsetti publication distribution in Biology and Biochemistry in 2026

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 Aldo Corsetti sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 173 publications — 38th percentile

38% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Aldo Corsetti D-index placement in Biology and Biochemistry in 2026

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 Aldo Corsetti sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 62 D-Index — 46th percentile

46% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Aldo Corsetti is affiliated with the University of Teramo in Italy and has contributed extensively to research in Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their work mainly intersects the fields of Food Science, Molecular Biology, Nutrition and Dietetics, Organic Chemistry, and Genetics.

Their research topics focus on probiotics and fermented foods, gut microbiota and health, microbial metabolites in food biotechnology, protein hydrolysis and bioactive peptides, edible oils quality and analysis, food composition and properties, and digestive system and related health.

Recent publications authored or co-authored by Aldo Corsetti include:

  • Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods, 2021, Microorganisms
  • Beneficial bile acid metabolism from Lactobacillus plantarum of food origin, 2020, Scientific Reports
  • Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods, 2021, Foods
  • Table Olives More than a Fermented Food, 2020, Foods
  • Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis, 2020, Scientific Reports

Frequent co-authors collaborating with Aldo Corsetti include:

  • Roberta Prete
  • Natalia García-González
  • Natalia Battista
  • Cormac G. M. Gahan
  • Mohammad Khairul Alam

The most common venues for their research publications are:

  • Frontiers in Microbiology
  • Foods
  • Scientific Reports
  • FEMS Microbiology Letters
  • LWT

Best Publications

  • Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

    Paola Lavermicocca;Francesca Valerio;Antonio Evidente;Silvia Lazzaroni

  • Lactobacilli in sourdough fermentation

    Aldo Corsetti;Luca Settanni

  • Application of bacteriocins in vegetable food biopreservation.

    Luca Settanni;Aldo Corsetti

  • Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

    Aldo Corsetti;M. Gobbetti;J. Rossi;P. Damiani

  • Biochemistry and physiology of sourdough lactic acid bacteria

    M. Gobbetti;M. De Angelis;A. Corsetti;R. Di Cagno

  • Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.

    M Gobbetti;L Stepaniak;M De Angelis;A Corsetti

  • Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.

    A. Corsetti;P. Lavermicocca;M. Morea;F. Baruzzi

  • Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.

    Aldo Corsetti;M. Gobbetti;B. De Marco;F. Balestrieri

  • Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

    A. Corsetti;M. Gobbetti;F. Balestrieri;F. Paoletti

  • Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

    M. De Angelis;A. Corsetti;N. Tosti;J. Rossi

  • The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids.

    M Gobbetti;A Corsetti;J Rossi

  • Lactobacillus sanfrancisco a key sourdough lactic acid bacterium : a review

    M. Gobbetti;A. Corsetti

  • The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates

    M. Gobbetti;A. Corsetti;J. Rossi

  • The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review

    L. Settanni;A. Corsetti

  • Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

    A. Corsetti;J. Rossi;M. Gobbetti

  • Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

    M Albenzio;M.R Corbo;S.U Rehman;P.F Fox

  • Production of Crescenza Cheese by Incorporation of Bifidobacteria

    M. Gobbetti;A. Corsetti;E. Smacchi;A. Zocchetti

  • The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

    P. Damiani;M. Gobbetti;L. Cossignani;A. Corsetti

  • Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum

    Raffaella Di Cagno;Maria De Angelis;Antonio Limitone;Fabio Minervini

  • Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

    Raffaella Di Cagno;Jean Banks;Liz Sheehan;Patrick F. Fox

Frequent Co-Authors

Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Giovanna Suzzi
Giovanna Suzzi University of Teramo
Luca Settanni
Luca Settanni University of Palermo
Patrick F. Fox
Patrick F. Fox University College Cork
Maurizio Servili
Maurizio Servili University of Perugia
Maria Elisabetta Guerzoni
Maria Elisabetta Guerzoni University of Bologna
Maria Rosaria Corbo
Maria Rosaria Corbo University of Foggia
Fausto Gardini
Fausto Gardini University of Bologna
Raffaella Di Cagno
Raffaella Di Cagno Free University of Bozen-Bolzano
Douwe van Sinderen
Douwe van Sinderen University College Cork

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