World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
56
Citations
8796
World Ranking
14663
National Ranking
452

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

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 or Biochemistry can open doors to a variety of rewarding online degrees and healthcare careers. Many students with a science background pursue further specialization through flexible study options tailored to their interests and schedules.

If you hold a graduate degree in nursing, a 1 year post master's fnp online program can quickly prepare you for advanced practice roles as a Family Nurse Practitioner. For those passionate about nutrition, an online dietitian degree can lead to diverse opportunities in dietetics and wellness.

Registered nurses seeking career advancement often choose an rn to bsn online no clinicals program, which allows them to earn a bachelor’s degree with minimal in-person requirements. Additionally, future healthcare leaders may consider a fast online master's in healthcare management to enhance their management skills and open new paths in healthcare administration.

Online programs provide a flexible, convenient way for Biology and Biochemistry graduates to enter high-demand fields and strengthen their careers in healthcare.

Best Scientists Citing Francesco Addeo

Trending Scientists

Recently Published Articles