World's Best Scientists 2026 revealed!
Fausto Gardini

Fausto Gardini

D-Index & Metrics

Biology and Biochemistry

D-Index
55
Citations
10804
World Ranking
15063
National Ranking
465

Fausto Gardini 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 Fausto Gardini 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: 230 publications — 61st percentile

61% of scientists in this discipline score the same or lower.

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

Fausto Gardini 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 Fausto Gardini 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: 55 D-Index — 25th percentile

25% of scientists in this discipline score the same or lower.

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

Overview

Fausto Gardini is affiliated with the University of Bologna in Italy. Their research primarily spans the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Within these broader areas, their work focuses on subfields such as Molecular Biology, Food Science, Animal Science and Zoology, Biotechnology, and Biochemistry.

The scientific contributions of Fausto Gardini cover a range of topics related to food quality and safety, with particular attention to meat and animal product quality, probiotics and fermented foods, and the study of protein hydrolysis and bioactive peptides. Additional research interests include polyamine metabolism and applications, essential oils and antimicrobial activity, identification and quantification in food, and Listeria monocytogenes in food safety.

Frequent coauthors include Federica Barbieri, Chiara Montanari, Giulia Tabanelli, Vida Šimat, and Daniela Bassi.

Gardini has published extensively in several peer-reviewed journals. The most frequent publication venues are:

  • Foods
  • LWT
  • Scientific Reports
  • Food Research International
  • Fermentation

Selected recent papers by Fausto Gardini include:

  • "Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts", 2023, published in Antioxidants
  • "Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese", 2020, published in Food Research International
  • "Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity", 2021, published in Foods
  • "Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products", 2021, published in Advances in Food and Nutrition Research
  • "Safety and technological issues of dry fermented sausages produced without nitrate and nitrite", 2022, published in Food Research International

Best Publications

  • Biogenic amines in dry fermented sausages: a review

    Giovanna Suzzi;Fausto Gardini

  • Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

    R Lanciotti;A Gianotti;F Patrignani;N Belletti

  • Biogenic Amine Production by Lactic Acid Bacteria: A Review.

    Federica Barbieri;Chiara Montanari;Fausto Gardini;Giulia Tabanelli

  • Technological Factors Affecting Biogenic Amine Content in Foods: A Review

    Fausto Gardini;Yesim Özogul;Giovanna Suzzi;Giulia Tabanelli

  • Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.

    Fausto Gardini;Maria Martuscelli;Marisa Carmela Caruso;Fernanda Galgano

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

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

  • A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino).

    G. Suzzi;M. Caruso;F. Gardini;A. Lombardi

  • Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae.

    Nicoletta Belletti;Maurice Ndagijimana;C. Sisto;Maria Elisabetta Guerzoni

  • Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties.

    M. Ghaderi-Ghahfarokhi;M. Barzegar;M.A. Sahari;H. Ahmadi Gavlighi

  • Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

    M. Martuscelli;M.A. Crudele;F. Gardini;G. Suzzi

  • Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

    F. Gardini;R. Tofalo;N. Belletti;L. Iucci

  • Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples

    Rosalba Lanciotti;Nicoletta Belletti;Francesca Patrignani;Andrea Gianotti

  • Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration

    Rosalba Lanciotti;Milena Sinigaglia;Fausto Gardini;Lucia Vannini

  • Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.

    Lorenzo Siroli;Francesca Patrignani;Diana Isabella Serrazanetti;Giulia Tabanelli

  • A survey of yeasts in traditional sausages of southern Italy.

    Fausto Gardini;Giovanna Suzzi;Angiolella Lombardi;Fernanda Galgano

  • Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

    M. Martuscelli;F. Gardini;S. Torriani;D. Mastrocola

  • Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

    Francesca Patrignani;Lorenzo Siroli;Diana I. Serrazanetti;Fausto Gardini

  • Effect of hexanal on the shelf life of fresh apple slices

    Rosalba Lanciotti;Maria Rosaria Corbo;Fausto Gardini;Milena Sinigaglia

  • Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

    Nicoletta Belletti;Sylvain Sado Kamdem;Giulia Tabanelli;Rosalba Lanciotti

  • Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit-based salads.

    Nicoletta Belletti;Rosalba Lanciotti;Francesca Patrignani;Fausto Gardini

Frequent Co-Authors

Maria Elisabetta Guerzoni
Maria Elisabetta Guerzoni University of Bologna
Giovanna Suzzi
Giovanna Suzzi University of Teramo
Sandra Torriani
Sandra Torriani University of Verona
Milena Sinigaglia
Milena Sinigaglia University of Foggia
Jorge Reinheimer
Jorge Reinheimer National Scientific and Technical Research Council
Gabriel Vinderola
Gabriel Vinderola National University of the Littoral
Monica Gatti
Monica Gatti University of Parma
Erasmo Neviani
Erasmo Neviani University of Parma
Maddalena Rossi
Maddalena Rossi University of Modena and Reggio Emilia
Maria Fiorenza Caboni
Maria Fiorenza Caboni University of Bologna

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

Exploring Biology and Biochemistry in the USA opens doors to a range of dynamic career pathways, including medical coding, health information management, and related fields. Among these, understanding the distinction between ccs vs cpc certification can help you choose the right certification for your career goals in health data management.

Online degrees, such as those offered by health information management online degree programs, provide flexible options to gain essential skills from home. These programs prepare graduates for roles supporting modern healthcare systems.

If you’re considering a coding or billing career, it’s worth knowing how much does a medical coder make. Salary prospects are competitive and often come with potential for remote work.

For a balanced perspective, explore the medical billing and coding outlook before choosing this pathway. Understanding both the benefits and challenges will help you make an informed decision about entering these fast-growing fields.

Best Scientists Citing Fausto Gardini

Trending Scientists

Recently Published Articles