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D-Index & Metrics

Biology and Biochemistry

D-Index
51
Citations
7528
World Ranking
17348
National Ranking
551

Eugenio Parente 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 Eugenio Parente 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: 150 publications — 27th percentile

27% of scientists in this discipline score the same or lower.

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

Eugenio Parente 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 Eugenio Parente 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: 51 D-Index — 14th percentile

14% of scientists in this discipline score the same or lower.

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

Overview

Eugenio Parente is affiliated with the University of Basilicata in Italy. Their research spans multiple areas within Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology, with a strong focus on Food Science and Molecular Biology.

The scientist has contributed extensively to topics including:

  • Probiotics and Fermented Foods
  • Gut microbiota and health
  • Fermentation and Sensory Analysis
  • Genomics and Phylogenetic Studies
  • Milk Quality and Mastitis in Dairy Cows
  • Edible Oils Quality and Analysis
  • Oral microbiology and periodontitis research

Eugenio Parente's recent publications illustrate a focus on microbiota, cheese microbiology, and fermented food production. Selected papers include:

  • "The microbiota of dairy milk: A review", 2020, International Dairy Journal
  • "A review of methods for the inference and experimental confirmation of microbial association networks in cheese", 2022, International Journal of Food Microbiology
  • "Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments", 2023, International Journal of Food Microbiology

These works highlight the role of microbial communities in food quality and safety as well as the application of genomic and metataxonomic techniques in food microbiology.

Frequent co-authors collaborating with Eugenio Parente include:

  • Annamaria Ricciardi (19 joint publications)
  • Teresa Zotta (17 joint publications)
  • Marilisa Giavalisco (9 joint publications)
  • Raffaella Di Cagno (2 joint publications)
  • Marco Gobbetti (2 joint publications)

The main venues for publication feature journals recognized in the domain of food microbiology and biological sciences. These include:

  • International Journal of Food Microbiology (5 publications)
  • bioRxiv (Cold Spring Harbor Laboratory) (4 publications)
  • International Dairy Journal (2 publications)
  • Foods (2 publications)
  • Microorganisms (2 publications)

The research program reflects interdisciplinarity through subfields such as Agronomy and Crop Science and Organic Chemistry in addition to primary emphases on Food Science and Molecular Biology.

Best Publications

  • Production, recovery and purification of bacteriocins from lactic acid bacteria

    E. Parente;A. Ricciardi

  • Metagenomics insights into food fermentations

    Francesca De Filippis;Eugenio Parente;Danilo Ercolini

  • Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.

    E. Parente;M. Martuscelli;F. Gardini;S. Grieco

  • Starter cultures: General aspects

    Eugenio Parente;Timothy M. Cogan;Ian B. Powell

  • A comparison of methods for the measurement of bacteriocin activity

    Eugenio Parente;Carla Brienza;Marcella Moles;Annamaria Ricciardi

  • Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 14ONWC during batch fermentation

    E. Parente;A. Ricciardi;G. Addario

  • Influence of pH on the production of enterocin 1146 during batch fermentation

    E. Parente;Annamaria Ricciardi

  • A comparison of factors affecting the production of two bacteriocins from lactic acid bacteria

    E. Parente;C. Hill

  • Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry.

    Teresa Zotta;Eugenio Parente;Annamaria Ricciardi

  • Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study

    Eugenio Parente;Felicia Ciocia;Annamaria Ricciardi;Teresa Zotta

  • The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk

    S. Coppola;E. Parente;S. Dumontet;Antonella La Peccerella

  • Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages.

    G. Blaiotta;C. Pennacchia;F. Villani;A. Ricciardi

  • Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy).

    E. Parente;S. Grieco;M.A. Crudele

  • Recent Past, Present, and Future of the Food Microbiome.

    Francesca De Filippis;Eugenio Parente;Danilo Ercolini

  • Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

    M.G. Bonomo;A. Ricciardi;T. Zotta;E. Parente

  • Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

    M. De Angelis;R. Di Cagno;G. Gallo;M. Curci

  • Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

    Anna Reale;Tiziana Di Renzo;Franca Rossi;Teresa Zotta

  • The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth

    Eugenio Parente;Maria Annunziata Giglio;Annamaria Ricciardi;Francesca Clementi

  • Functional properties of Lactobacillus plantarum strains: A multivariate screening study

    Angela Guidone;Teresa Zotta;Reynolds P. Ross;Reynolds P. Ross;Catherine Stanton;Catherine Stanton

  • Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

    Annamaria Ricciardi;Eugenio Parente;Maria Antonietta Crudele;Federica Zanetti

Frequent Co-Authors

Francesca De Filippis
Francesca De Filippis University of Naples Federico II
Danilo Ercolini
Danilo Ercolini University of Naples Federico II
Francesco Villani
Francesco Villani University of Naples Federico II
Paul L.H. McSweeney
Paul L.H. McSweeney University College Cork
Fausto Gardini
Fausto Gardini University of Bologna
Mary C. Rea
Mary C. Rea Teagasc - The Irish Agriculture and Food Development Authority
Catherine Stanton
Catherine Stanton Teagasc - The Irish Agriculture and Food Development Authority
Colin Hill
Colin Hill University College Cork
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Luca Simone Cocolin
Luca Simone Cocolin University of Turin

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