World's Best Scientists 2026 revealed!
Giuseppe Spano

Giuseppe Spano

D-Index & Metrics

Biology and Biochemistry

D-Index
67
Citations
13102
World Ranking
8366
National Ranking
222

Overview

Giuseppe Spano is affiliated with the University of Foggia in Italy and has contributed extensively to the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology. Their research outputs prominently intersect several subfields including Food Science, Molecular Biology, Nutrition and Dietetics, Plant Science, and Animal Science and Zoology.

Their work has primarily focused on themes such as probiotics and fermented foods, microbial metabolites in food biotechnology, and the compositional properties of food. Additional topics addressed in their research include gut microbiota and health, protein hydrolysis and bioactive peptides, fermentation and sensory analysis, as well as horticultural and viticultural research.

Frequent co-authors in Giuseppe Spano's publications include Vittorio Capozzi, Pasquale Russo, Nicola De Simone, Mariagiovanna Fragasso, and Daniela Fiocco. These collaborations reflect sustained research partnerships within related domains.

Their research is regularly published in venues such as Foods, Food Bioscience, Microorganisms, Fermentation, and Probiotics and Antimicrobial Proteins. The frequency of publications in these journals indicates a consistent engagement with scholarly communication focused on food science and microbiology.

Selected recent papers illustrate the range of Giuseppe Spano's research interests:

  • Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest, 2020, Foods
  • Bioprospecting Antimicrobials from Lactiplantibacillus plantarum: Key Factors Underlying Its Probiotic Action, 2021, International Journal of Molecular Sciences
  • Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis, 2021, Foods
  • Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes, 2020, Applied Microbiology and Biotechnology
  • Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit, 2021, Microorganisms

Best Publications

  • Biogenic amines in fermented foods

    G. Spano;P. Russo;A. Lonvaud-Funel;P. Lucas

  • Lactobacillus plantarum and Its Probiotic and Food Potentialities

    Hamza Ait Seddik;Farida Bendali;Frédérique Gancel;Ismail Fliss

  • Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

    Graziano Caggianiello;Michiel Kleerebezem;Giuseppe Spano

  • Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.

    Vittorio Capozzi;Pasquale Russo;María Teresa Dueñas;Paloma López

  • Physiological characterization of ‘stay green’ mutants in durum wheat

    G. Spano;N. Di Fonzo;C. Perrotta;C. Platani

  • Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms.

    Mattia Pia Arena;Amandine Silvain;Giovanni Normanno;Francesco Grieco

  • Factors Affecting Quality and Safety of Fresh-Cut Produce

    G A Francis;A Gallone;G J Nychas;J N Sofos

  • Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

    Pasquale Russo;Mattia Pia Arena;Daniela Fiocco;Vittorio Capozzi

  • Microbial terroir and food innovation: The case of yeast biodiversity in wine.

    Vittorio Capozzi;Carmela Garofalo;Maria Assunta Chiriatti;Francesco Grieco

  • Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.

    M. Coton;A. Romano;G. Spano;K. Ziegler

  • Spontaneous Food Fermentations and Potential Risks for Human Health

    Vittorio Capozzi;Mariagiovanna Fragasso;Rossana Romaniello;Carmen Berbegal

  • Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine

    Vittorio Capozzi;Pasquale Russo;Victor Ladero;María Fernández

  • Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms

    Pasquale Russo;Paloma López;Vittorio Capozzi;Pilar Fernández de Palencia

  • Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread.

    Pasquale Russo;Vittorio Capozzi;Mattia Pia Arena;Giuseppina Spadaccino

  • Biotechnological production of vitamin B2-enriched bread and pasta.

    Vittorio Capozzi;Valeria Menga;Anna Maria Digesù;Pasquale De Vita

  • Environmental Stress Response in Wine Lactic Acid Bacteria: Beyond Bacillus subtilis

    G Spano;S Massa

  • Biogenic amine in wines

    L. Beneduce;A. Romano;V. Capozzi;P. Lucas

  • The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.

    Mariana Tristezza;Maria Tufariello;Vittorio Capozzi;Giuseppe Spano

  • Bacterial Stressors in Minimally Processed Food

    Vittorio Capozzi;Daniela Fiocco;Maria Luisa Amodio;Anna Gallone

  • Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

    Ludovic Roudil;Pasquale Russo;Carmen Berbegal;Warren Albertin

Frequent Co-Authors

Vittorio Capozzi
Vittorio Capozzi National Research Council (CNR)
Pasquale Russo
Pasquale Russo University of Milan
Paloma López
Paloma López Spanish National Research Council
Franco Biasioli
Franco Biasioli Fondazione Edmund Mach
Jean Guzzo
Jean Guzzo University of Burgundy
Luigi Cattivelli
Luigi Cattivelli The Canadian Real Estate Association
Djamel Drider
Djamel Drider University of Lille
Sandra Torriani
Sandra Torriani University of Verona
Emmanuel Coton
Emmanuel Coton University of Western Brittany
Patrick F. Fox
Patrick F. Fox University College Cork

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:

Best Scientists Citing Giuseppe Spano

Trending Scientists

Recently Published Articles