D-Index & Metrics Best Publications

Domenico Lafiandra

Tuscia University
Italy

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 Citations Publications World Ranking National Ranking

Biology and Biochemistry D-index 46 Citations 7,144 153 World Ranking 15277 National Ranking 469

Overview

What is he best known for?

The fields of study he is best known for:

Gene
Enzyme
DNA

His primary areas of study are Glutenin, Protein subunit, Biochemistry, Genetics and Gene. His research in Glutenin intersects with topics in Biotechnology, Locus and Gliadin. His biological study spans a wide range of topics, including Storage protein, Amino acid, Molecular biology and Gluten.

His research investigates the connection between Biochemistry and topics such as Plant protein that intersect with problems in Molecular mass and Albumin. His Genetics study incorporates themes from Amylose and Starch. His research in Gene is mostly focused on Chromosome.

His most cited work include:

Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength. (249 citations)
The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. (223 citations)
Genetics of wheat gluten proteins. (195 citations)

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

Domenico Lafiandra mainly focuses on Glutenin, Gene, Genetics, Biochemistry and Food science. His study in Glutenin is interdisciplinary in nature, drawing from both Storage protein, Gliadin, Gluten and Locus. His biological study deals with issues like Botany, which deal with fields such as Ploidy.

Domenico Lafiandra interconnects Polyacrylamide gel electrophoresis, Molecular biology and Starch synthase in the investigation of issues within Gene. The Food science study which covers Cultivar that intersects with Backcrossing and Grain quality. His studies in Protein subunit integrate themes in fields like Gel electrophoresis, Nucleic acid sequence, Molecular mass and Plant protein.

He most often published in these fields:

Glutenin (50.32%)
Gene (29.94%)
Genetics (29.30%)

What were the highlights of his more recent work (between 2012-2021)?

Food science (22.29%)
Glutenin (50.32%)
Starch (14.01%)

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

Domenico Lafiandra spends much of his time researching Food science, Glutenin, Starch, Cultivar and Gene. His Food science research includes themes of Mutant and Introgression. His study on Glutenin is covered under Protein subunit.

His work in Protein subunit tackles topics such as Backcrossing which are related to areas like Total protein. In his work, Endosperm, Carbohydrate, Cereal grain and Obesity is strongly intertwined with Polysaccharide, which is a subfield of Starch. Domenico Lafiandra has included themes like Amino acid and Biotechnology in his Gene study.

Between 2012 and 2021, his most popular works were:

Improving cereal grain carbohydrates for diet and health (115 citations)
TILLING mutants of durum wheat result in a high amylose phenotype and provide information on alternative splicing mechanisms. (38 citations)
How much does transgenesis affect wheat allergenicity?: Assessment in two GM lines over-expressing endogenous genes (25 citations)

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

Gene
Enzyme
DNA

Domenico Lafiandra mainly investigates Food science, Genetics, Starch, Agronomy and Cultivar. His Food science study combines topics from a wide range of disciplines, such as Total protein, Glutenin and Backcrossing. His study connects Peptide and Genetics.

The concepts of his Starch study are interwoven with issues in Biotechnology and Polysaccharide. The various areas that Domenico Lafiandra examines in his Biotechnology study include TILLING and Dietary fibre. His Cultivar research incorporates themes from Respiratory allergy, Protein subunit, Quality characteristics and Crop.

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

Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength.

N.E. Pogna;J.-C. Autran;F. Mellini;D. Lafiandra.
Journal of Cereal Science (1990)

396 Citations

The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties.

Peter R Shewry;Nigel G Halford;Arthur S Tatham;Yves Popineau.
Advances in food and nutrition research (2003)

328 Citations

Genetics of wheat gluten proteins.

Peter R Shewry;Nigel G Halford;Domenico Lafiandra.
Advances in Genetics (2003)

326 Citations

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Peter R Shewry;Yves Popineau;Domenico Lafiandra;Peter Belton.
Trends in Food Science and Technology (2000)

307 Citations

Characterization of a Low-Molecular-Weight Glutenin Subunit Gene from Bread Wheat and the Corresponding Protein That Represents a Major Subunit of the Glutenin Polymer

Stefania Masci;Renato D'Ovidio;Domenico Lafiandra;Donald D. Kasarda.
Plant Physiology (1998)

215 Citations

Improving cereal grain carbohydrates for diet and health

Domenico Lafiandra;Gabriele Riccardi;Peter R. Shewry.
Journal of Cereal Science (2014)

210 Citations

Increasing the amylose content of durum wheat through silencing of the SBEIIa genes

Francesco Sestili;Michela Janni;Angela Doherty;Ermelinda Botticella.
BMC Plant Biology (2010)

180 Citations

Accumulation of protein subunits and their polymers in developing grains of hexaploid wheats

Ram B. Gupta;Stefania Masci;Domenico Lafiandra;Harbans S. Bariana.
Journal of Experimental Botany (1996)

175 Citations

Evidence for a direct causal effect of low molecular weight subunits of glutenins on gluten viscoelasticity in durum wheats

N. Pogna;D. Lafiandra;P. Feillet;J.C. Autran.
Journal of Cereal Science (1988)

165 Citations

Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat

M. Ciaffi;L. Tozzi;B. Borghi;M. Corbellini.
Journal of Cereal Science (1996)

164 Citations

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Frequent Co-Authors

External Links

Personal Website for Domenico Lafiandra