D-Index & Metrics Best Publications

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 65 Citations 11,355 178 World Ranking 6071 National Ranking 153

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Enzyme
  • Biochemistry

The scientist’s investigation covers issues in Fermentation, Food science, Lactic acid, Biochemistry and Lactobacillus plantarum. Carlo Giuseppe Rizzello combines subjects such as Penicillium roqueforti and Butyric acid with his study of Fermentation. His work carried out in the field of Food science brings together such families of science as Probiotic, Bran and Sourdough fermentation.

His research investigates the connection with Lactic acid and areas like Food microbiology which intersect with concerns in Lactobacillus casei. His Enzyme and Peptide study, which is part of a larger body of work in Biochemistry, is frequently linked to gamma-Aminobutyric acid, bridging the gap between disciplines. Carlo Giuseppe Rizzello interconnects Lactococcus lactis, Agar, Yeast and Phytase in the investigation of issues within Lactobacillus plantarum.

His most cited work include:

  • Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses (276 citations)
  • Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species (208 citations)
  • Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease (198 citations)

What are the main themes of his work throughout his whole career to date?

His scientific interests lie mostly in Food science, Fermentation, Lactic acid, Lactobacillus plantarum and Biochemistry. His work focuses on many connections between Food science and other disciplines, such as Yeast, that overlap with his field of interest in Leuconostoc citreum. His Fermentation study also includes

  • Phytase that connect with fields like Gliadin,
  • Lactobacillus brevis together with Legume.

His study on Lactic acid also encompasses disciplines like

  • Phytic acid and related Raffinose,
  • Leavening agent together with Bran. His Lactobacillus plantarum study deals with Lactobacillus intersecting with Lactobacillus pentosus. His study on Enzyme, Peptide and Digestion is often connected to Globulin as part of broader study in Biochemistry.

He most often published in these fields:

  • Food science (77.97%)
  • Fermentation (58.76%)
  • Lactic acid (46.89%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (77.97%)
  • Fermentation (58.76%)
  • Lactic acid (46.89%)

In recent papers he was focusing on the following fields of study:

His main research concerns Food science, Fermentation, Lactic acid, Phytic acid and Shelf life. Carlo Giuseppe Rizzello usually deals with Food science and limits it to topics linked to Yeast and Leuconostoc citreum. His Fermentation research is multidisciplinary, incorporating elements of Lactobacillus plantarum, Dry matter, Lactose, Xylanase and Biological value.

His studies in Lactic acid integrate themes in fields like Legume, Antioxidant and Bacterial growth. The Phytic acid study which covers Probiotic that intersects with Enzymatic hydrolysis and Proteolytic enzymes. Carlo Giuseppe Rizzello usually deals with Shelf life and limits it to topics linked to Food spoilage and Mold, Propionate, Penicillium roqueforti, Preservative and Biopreservation.

Between 2019 and 2021, his most popular works were:

  • The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. (20 citations)
  • Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase (12 citations)
  • Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours (10 citations)

In his most recent research, the most cited papers focused on:

  • Food science
  • Enzyme
  • Biochemistry

Carlo Giuseppe Rizzello mainly focuses on Food science, Fermentation, Lactic acid, Phytic acid and Lactobacillus plantarum. His study connects Yeast and Food science. His biological study focuses on Lactobacillus.

His work carried out in the field of Lactobacillus brings together such families of science as Probiotic, Raffinose, Proteolytic enzymes and Enzymatic hydrolysis. His biological study spans a wide range of topics, including Legume, Xylanase, Biological value and Resistant starch. The concepts of his Lactobacillus plantarum study are interwoven with issues in Pediococcus and Leuconostoc.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

S. Siragusa;M. De Angelis;R. Di Cagno;C. G. Rizzello.
Applied and Environmental Microbiology (2007)

418 Citations

Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

Marco Gobbetti;Fabio Minervini;Carlo G Rizzello.
International Journal of Dairy Technology (2004)

342 Citations

Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

F. Minervini;F. Minervini;F. Algaron;C. G. Rizzello;P. F. Fox.
Applied and Environmental Microbiology (2003)

334 Citations

How the sourdough may affect the functional features of leavened baked goods.

Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis.
Food Microbiology (2014)

321 Citations

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

Carlo G. Rizzello;Maria De Angelis;Raffaella Di Cagno;Alessandra Camarca.
Applied and Environmental Microbiology (2007)

297 Citations

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue.

Maria De Angelis;Carlo G. Rizzello;Alessio Fasano;Maria G. Clemente.
Biochimica et Biophysica Acta (2006)

287 Citations

Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.

C.G. Rizzello;I. Losito;M. Gobbetti;T. Carbonara.
Journal of Dairy Science (2005)

227 Citations

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello;Luana Nionelli;Rossana Coda;Maria De Angelis.
Food Chemistry (2010)

215 Citations

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

Rossana Coda;Carlo Giuseppe Rizzello;Marco Gobbetti.
International Journal of Food Microbiology (2010)

195 Citations

Sourdough lactobacilli and celiac disease.

Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis.
Food Microbiology (2007)

178 Citations

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