World's Best Scientists 2026 revealed!
Giuseppe Comi

Giuseppe Comi

D-Index & Metrics

Biology and Biochemistry

D-Index
53
Citations
10116
World Ranking
16166
National Ranking
504

Giuseppe Comi 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 Giuseppe Comi 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: 217 publications — 56th percentile

56% of scientists in this discipline score the same or lower.

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

Giuseppe Comi 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 Giuseppe Comi 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: 53 D-Index — 19th percentile

19% of scientists in this discipline score the same or lower.

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

Overview

Giuseppe Comi is affiliated with the University of Udine in Italy and has a research focus primarily within Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Their contributions cover a broad spectrum of subfields including Molecular Biology, Food Science, Animal Science and Zoology, Biotechnology, and Plant Science.

Their scholarly work addresses key topics in Meat and Animal Product Quality, Probiotics and Fermented Foods, Protein Hydrolysis and Bioactive Peptides, Polyamine Metabolism and Applications, Fermentation and Sensory Analysis, Gut Microbiota and Health, and Listeria monocytogenes in Food Safety.

Comi's recent publications highlight various aspects of microbiology and food science. Notable papers include:

  • Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider, 2021, Food Microbiology
  • Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy, 2020, Meat Science
  • Lactobacilli, a Weapon to Counteract Pathogens through the Inhibition of Their Virulence Factors, 2022, Journal of Bacteriology
  • Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham, 2020, Microorganisms
  • Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C, 2021, Frontiers in Microbiology

The most frequent publication venues for Comi's work include Microorganisms, Foods, Food Microbiology, Frontiers in Microbiology, and Microbiology Resource Announcements. These journals reflect their specialization at the intersection of microbiology and food-related disciplines.

Collaboration forms an integral part of their research activities, with frequent coauthors including Lucilla Iacumin, Andrea Colautti, Michela Pellegrini, Cristian Bernardi, and Elisabetta Orecchia. These partnerships underscore a network of researchers engaged in related fields.

Best Publications

  • Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae.

    Marilena Marino;Carla Bersani;Giuseppe Comi

  • Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method.

    Marilena Marino;Carla Bersani;Giuseppe Comi

  • Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages

    Luca Cocolin;Marisa Manzano;Carlo Cantoni;Giuseppe Comi

  • Characterisation of naturally fermented sausages produced in the North East of Italy

    Giuseppe Comi;Rosalinda Urso;Lucilla Iacumin;Kalliopi Rantsiou

  • Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

    Kalliopi Rantsiou;Rosalinda Urso;Lucilla Iacumin;Carlo Cantoni

  • Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods

    Luca Cocolin;Kalliopi Rantsiou;Lucilla Iacumin;Rosalinda Urso

  • An application of PCR-DGGE analysis to profile the yeast populations in raw milk

    Luca Cocolin;Daniele Aggio;Marisa Manzano;Carlo Cantoni

  • Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages.

    Lucilla Iacumin;Luca Chiesa;Daria Boscolo;Marisa Manzano

  • Direct Identification in Food Samples of Listeria spp. and Listeria monocytogenes by Molecular Methods

    Luca Cocolin;Kalliopi Rantsiou;Lucilla Iacumin;Carlo Cantoni

  • Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for the Discrimination of Food-Borne Microorganisms

    Maria Fiorella Mazzeo;Alida Sorrentino;Marcello Gaita;Giuseppina Cacace

  • Twelve-Hour PCR-Based Method for Detection of Salmonella spp. in Food

    Raffaella Ferretti;Ilaria Maria Mannazzu;Luca Cocolin;Giuseppe Comi

  • The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process.

    Luca Cocolin;Nadia Innocente;Marialuisa Biasutti;Giuseppe Comi

  • Description of the microflora of sourdoughs by culture-dependent and culture-independent methods

    Lucilla Iacumin;Francesca Cecchini;Marisa Manzano;Milena Osualdini

  • Higher alcohol and acetic acid production by apiculate wine yeasts

    Patrizia Romano;Giovanna Suzzi;G. Comi;R. Zironi

  • Microflora of Feta cheese from four Greek manufacturers.

    Kalliopi Rantsiou;Rosalinda Urso;Paola Dolci;Giuseppe Comi

  • Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines.

    Luca Cocolin;Kalliopi Rantsiou;Lucilla Iacumin;Roberto Zironi

  • A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages.

    Luca Cocolin;Marisa Manzano;Daniele Aggio;Carlo Cantoni

  • Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.

    Rosalinda Urso;Giuseppe Comi;Luca Cocolin

  • Dynamics and characterization of yeasts during natural fermentation of Italian sausages.

    Luca Cocolin;Rosalinda Urso;Kalliopi Rantsiou;Carlo Cantoni

  • Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from Italian goat milk

    Luca Cocolin;Roberto Foschino;Giuseppe Comi;Maria Grazia Fortina

Frequent Co-Authors

Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Kalliopi Rantsiou
Kalliopi Rantsiou University of Turin
Patrizia Romano
Patrizia Romano University of Basilicata
Giovanna Suzzi
Giovanna Suzzi University of Teramo
Maurizio Ciani
Maurizio Ciani Marche Polytechnic University
Sandra Torriani
Sandra Torriani University of Verona
Giancarlo Moschetti
Giancarlo Moschetti University of Palermo
Giuseppe Spano
Giuseppe Spano University of Foggia
Eugenio Parente
Eugenio Parente University of Basilicata
Luca Giorgio Carlo Rolle
Luca Giorgio Carlo Rolle University of Turin

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