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Francesco Addeo

D-Index & Metrics

Biology and Biochemistry

D-Index
56
Citations
8796
World Ranking
14657
National Ranking
451

Francesco Addeo 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 Francesco Addeo 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: 413 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 848 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 949 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 840 scientists 207–216 publications: 733 scientists 217–226 publications: 708 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: 417 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: 196 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: 59 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: 198 publications — 49th percentile

49% of scientists in this discipline score the same or lower.

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

Francesco Addeo 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 Francesco Addeo sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 316 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 899 scientists 52–53 D-Index: 1,025 scientists 54–55 D-Index: 1,149 scientists 56–57 D-Index: 1,235 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,162 scientists 62–63 D-Index: 1,130 scientists 64–65 D-Index: 1,031 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 714 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: 71 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: 56 D-Index — 28th percentile

28% of scientists in this discipline score the same or lower.

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

Overview

Francesco Addeo is affiliated with the University of Naples Federico II in Italy. Their research primarily focuses on agricultural and biological sciences, with significant contributions also in biochemistry, genetics, and molecular biology. The scientist's work spans multiple subfields, notably food science, molecular biology, nutrition and dietetics, agronomy and crop science, and immunology and allergy.

The main topics covered by Francesco Addeo's research include probiotics and fermented foods, protein hydrolysis and bioactive peptides, identification and quantification in food, infant nutrition and health, milk quality and mastitis in dairy cows, fermentation and sensory analysis, and food allergy and anaphylaxis research.

Their recent publications include the following papers:

  • Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products, 2021, Food Chemistry
  • Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion, 2023, Current Opinion in Food Science
  • In vivo absorptomics: Identification of bovine milk-derived peptides in human plasma after milk intake, 2022, Food Chemistry
  • Antibacterial potential of donkey's milk disclosed by untargeted proteomics, 2020, Journal of Proteomics
  • Proteolysis and Process-Induced Modifications in Synbiotic Yogurt Investigated by Peptidomics and Phosphopeptidomics, 2020, Journal of Agricultural and Food Chemistry

Frequent co-authors in their publications include Gianluca Picariello, Simonetta Caira, Andrea Scaloni, Gabriella Pinto, and Sabrina De Pascale.

Francesco Addeo's work is often published in the following venues:

  • Food Chemistry
  • Foods
  • Food Research International
  • Food Bioscience
  • Current Opinion in Food Science

Best Publications

  • Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4

    M. Gobbetti;P. Ferranti;E. Smacchi;F. Goffredi

  • 1H and 13C NMR of virgin olive oil. An overview

    Raffaele Sacchi;Francesco Addeo;Livio Paolillo

  • Grana Padano cheese aroma

    Luigi Moio;Francesco Addeo

  • Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications.

    Gianluca Picariello;Pasquale Ferranti;Olga Fierro;Gianfranco Mamone

  • Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese

    Francesco Addeo;Lina Chianese;Antonio Salzano;Raffaele Sacchi

  • Identification of N-linked glycoproteins in human milk by hydrophilic interaction liquid chromatography and mass spectrometry.

    Gianluca Picariello;Pasquale Ferranti;Gianfranco Mamone;Peter Roepstorff

  • Odour-impact compounds of Gorgonzola cheese

    Luigi Moio;Paola Piombino;Francesco Addeo

  • Analysis of food proteins and peptides by mass spectrometry-based techniques.

    Gianfranco Mamone;Gianluca Picariello;Simonetta Caira;Francesco Addeo

  • Neutral volatile compounds in the raw milks from different species

    Luigi Moio;Jocelyne Dekimpe;Patrick Etievant;Francesco Addeo

  • Comparative study of the amino acid sequences of the caseinomacropeptides from seven species

    Jean-Claude Mercier;Jean-Marc Chobert;Francesco Addeo

  • Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides.

    Pasquale Ferranti;Maria Vittoria Traisci;Gianluca Picariello;Antonella Nasi

  • The frontiers of mass spectrometry-based techniques in food allergenomics

    Gianluca Picariello;Gianfranco Mamone;Francesco Addeo;Pasquale Ferranti

  • Primary structure of ovine alpha s1-caseins: localization of phosphorylation sites and characterization of genetic variants A, C and D.

    Pasquale Ferranti;Antonio Malorni;Gianpaolo Nitti;Pasquale Laezza

  • Odorous Constituents of Ovine Milk in Relationship to Diet

    L. Moio;L. Rillo;A. Ledda;F. Addeo

  • Proton nuclear magnetic resonance rapid and structure-specific determination ofω-3 polyunsaturated fatty acids in fish lipids

    Raffaele Sacchi;Isabel Medina;Santiago P. Aubourg;Francesco Addeo

  • Role of intestinal brush border peptidases in the simulated digestion of milk proteins

    Gianluca Picariello;Beatriz Miralles;Gianfranco Mamone;Laura Sánchez-Rivera

  • Protein digestomics: Integrated platforms to study food-protein digestion and derived functional and active peptides

    Gianluca Picariello;Gianfranco Mamone;Chiara Nitride;Francesco Addeo

  • Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins.

    Gianluca Picariello;Giuseppe Iacomino;Gianfranco Mamone;Pasquale Ferranti

  • Proteomic analysis in allergy and intolerance to wheat products

    Gianfranco Mamone;Gianluca Picariello;Francesco Addeo;Pasquale Ferranti

  • Mass spectrometry in the study of anthocyanins and their derivatives: differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry

    Pierluca Mazzuca;Pasquale Ferranti;Gianluca Picariello;Lina Chianese

Frequent Co-Authors

Pasquale Ferranti
Pasquale Ferranti University of Naples Federico II
Luigi Moio
Luigi Moio University of Naples Federico II
Andrea Scaloni
Andrea Scaloni National Academies of Sciences, Engineering, and Medicine
Patrice Martin
Patrice Martin INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Erasmo Neviani
Erasmo Neviani University of Parma
Peter Roepstorff
Peter Roepstorff University of Southern Denmark
Gennaro Marino
Gennaro Marino University of Naples Federico II
Santiago P. Aubourg
Santiago P. Aubourg Spanish National Research Council
Salvatore Auricchio
Salvatore Auricchio University of Naples Federico II
Jean-Marc Chobert
Jean-Marc Chobert INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

External Links

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Best Scientists Citing Francesco Addeo

Pasquale Ferranti

Pasquale Ferranti

University of Naples Federico II

Publications: 53

Isidra Recio

Isidra Recio

Spanish National Research Council

Publications: 31

Patrick F. Fox

Patrick F. Fox

University College Cork

Publications: 28

Didier Dupont

Didier Dupont

Institut Agro, France

Publications: 27

Mercedes Ramos

Mercedes Ramos

Spanish National Research Council

Publications: 23

María D. Guillén

María D. Guillén

University of the Basque Country

Publications: 19

Patrice Martin

Patrice Martin

INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

Publications: 17

Stefano Sforza

Stefano Sforza

University of Parma

Publications: 17

Marco Gobbetti

Marco Gobbetti

Free University of Bozen-Bolzano

Publications: 16

Erasmo Neviani

Erasmo Neviani

University of Parma

Publications: 16

Paul L.H. McSweeney

Paul L.H. McSweeney

University College Cork

Publications: 16

Richard J. FitzGerald

Richard J. FitzGerald

University of Limerick

Publications: 15

Monica Gatti

Monica Gatti

University of Parma

Publications: 15

Salvatore Auricchio

Salvatore Auricchio

University of Naples Federico II

Publications: 15

Carlito B. Lebrilla

Carlito B. Lebrilla

University of California, Davis

Publications: 14

J. Bruce German

J. Bruce German

University of California, Davis

Publications: 12

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