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Carlo Giuseppe Rizzello

Carlo Giuseppe Rizzello

Sapienza University of Rome
Italy

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Biology and Biochemistry
Italy
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
80
Citations
17599
World Ranking
4182
National Ranking
88

Carlo Giuseppe Rizzello 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 Carlo Giuseppe Rizzello 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: 204 publications — 51st percentile

51% of scientists in this discipline score the same or lower.

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

Carlo Giuseppe Rizzello 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 Carlo Giuseppe Rizzello 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: 80 D-Index — 80th percentile

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

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

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Italy Leader Award

Overview

Carlo Giuseppe Rizzello is affiliated with Sapienza University of Rome in Italy. Their research primarily spans the fields of Agricultural and Biological Sciences and Nursing, with 88 and 69 publications respectively. Key subfields of interest include Nutrition and Dietetics, Food Science, Molecular Biology, Plant Science, and Animal Science and Zoology.

Their work concentrates on several main research topics:

  • Food composition and properties
  • Probiotics and Fermented Foods
  • Microbial Metabolites in Food Biotechnology
  • Protein Hydrolysis and Bioactive Peptides
  • Phytase and its Applications
  • Proteins in Food Systems
  • Meat and Animal Product Quality

Prominent venues for their publications include Foods, Frontiers in Microbiology, LWT, Microorganisms, and Antioxidants, where they have contributed 14, 9, 7, 7, and 3 articles respectively.

Selected recent papers authored or co-authored by Carlo Giuseppe Rizzello are:

  • Thirty years of knowledge on sourdough fermentation: A systematic review, 2020, Trends in Food Science & Technology
  • Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges, 2021, Foods
  • Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides, 2020, Frontiers in Microbiology
  • Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread, 2021, Food Chemistry
  • Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification, 2021, Foods

Frequent co-authors collaborating with Carlo Giuseppe Rizzello include Michela Verni, Erica Pontonio, Marco Montemurro, Rossana Coda, and Raffaella Di Cagno. The collaborative frequencies are 41, 35, 24, 15, and 11 publications respectively.

In addition to journal articles, Carlo Giuseppe Rizzello has contributed to book publications, notably with Springer Nature, where a book titled Basic Methods and Protocols on Sourdough was published in 2024 and has received citations.

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

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

    Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis

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

    Marco Gobbetti;Fabio Minervini;Carlo G Rizzello

  • 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

  • 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

  • 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

  • Novel insights on the functional/nutritional features of the sourdough fermentation.

    Marco Gobbetti;Maria De Angelis;Raffaella Di Cagno;Maria Calasso

  • Thirty years of knowledge on sourdough fermentation: A systematic review

    Kashika Arora;Hana Ameur;Andrea Polo;Raffaella Di Cagno

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

    Carlo Giuseppe Rizzello;Luana Nionelli;Rossana Coda;Maria De Angelis

  • 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

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

    C.G. Rizzello;I. Losito;M. Gobbetti;T. Carbonara

  • Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours

    Rossana Coda;Carlo Giuseppe Rizzello;Daniela Pinto;Marco Gobbetti

  • Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

    Carlo Giuseppe Rizzello;Davide Tagliazucchi;Elena Babini;Giuseppina Sefora Rutella

  • Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.

    Carlo Giuseppe Rizzello;Angela Cassone;Rossana Coda;Marco Gobbetti

  • Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

    Rossana Coda;Angela Cassone;Carlo G. Rizzello;Luana Nionelli

  • Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.

    Carlo Giuseppe Rizzello;Anna Lorusso;Marco Montemurro;Marco Gobbetti

  • Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

    Carlo Giuseppe Rizzello;Maria Calasso;Daniela Campanella;Maria De Angelis

  • Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

    Raffaella Di Cagno;Giovanna Minervini;Carlo G. Rizzello;Maria De Angelis

  • Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.

    Rossana Coda;Leena Melama;Carlo Giuseppe Rizzello;José Antonio Curiel

  • Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.

    Nionelli Luana;Coda Rossana;José Antonio Curiel;Poutanen Kaisa

Frequent Co-Authors

Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Raffaella Di Cagno
Raffaella Di Cagno Free University of Bozen-Bolzano
Maria De Angelis
Maria De Angelis University of Bari Aldo Moro
Kati Katina
Kati Katina University of Helsinki
Pier Giorgio Zambonin
Pier Giorgio Zambonin University of Bari Aldo Moro
Kaisa Poutanen
Kaisa Poutanen VTT Technical Research Centre of Finland
Francesco Palmisano
Francesco Palmisano University of Bari Aldo Moro
Maurizio Servili
Maurizio Servili University of Perugia
Patrick F. Fox
Patrick F. Fox University College Cork
Manuela Giovannetti
Manuela Giovannetti University of Pisa

External Links

Personal website of Carlo Giuseppe Rizzello

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Best Scientists Citing Carlo Giuseppe Rizzello

Marco Gobbetti

Marco Gobbetti

Free University of Bozen-Bolzano

Publications: 96

Maria De Angelis

Maria De Angelis

University of Bari Aldo Moro

Publications: 66

Elke K. Arendt

Elke K. Arendt

University College Cork

Publications: 51

Raffaella Di Cagno

Raffaella Di Cagno

Free University of Bozen-Bolzano

Publications: 38

Emanuele Zannini

Emanuele Zannini

University College Cork

Publications: 36

Michael G. Gänzle

Michael G. Gänzle

University of Alberta

Publications: 36

Catherine Stanton

Catherine Stanton

Teagasc - The Irish Agriculture and Food Development Authority

Publications: 26

Luc De Vuyst

Luc De Vuyst

Vrije Universiteit Brussel

Publications: 23

Kati Katina

Kati Katina

University of Helsinki

Publications: 20

Kaisa Poutanen

Kaisa Poutanen

VTT Technical Research Centre of Finland

Publications: 18

Vittorio Capozzi

Vittorio Capozzi

National Research Council (CNR)

Publications: 15

Giuseppe Spano

Giuseppe Spano

University of Foggia

Publications: 14

Luca Settanni

Luca Settanni

University of Palermo

Publications: 14

Maria Rosaria Corbo

Maria Rosaria Corbo

University of Foggia

Publications: 14

Nazamid Saari

Nazamid Saari

Universiti Putra Malaysia

Publications: 14

Erasmo Neviani

Erasmo Neviani

University of Parma

Publications: 13

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