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Kalliopi Rantsiou

Kalliopi Rantsiou

D-Index & Metrics

Microbiology

D-Index
56
Citations
9152
World Ranking
3744
National Ranking
115

Overview

Kalliopi Rantsiou is affiliated with the University of Turin in Italy and has an extensive research portfolio primarily within the fields of Agricultural and Biological Sciences, alongside Biochemistry, Genetics, and Molecular Biology. Their work encompasses a range of subfields including Food Science, Molecular Biology, Biotechnology, Animal Science and Zoology, and Plant Science.

The scientist's research topics are diverse and focus mainly on fermentation and sensory analysis, meat and animal product quality, probiotics and fermented foods, gut microbiota and health, Salmonella and Campylobacter epidemiology, horticultural and viticultural research, and Listeria monocytogenes in food safety. This multidisciplinary approach reflects the complex biological and microbial interactions in food science and microbiology.

Rantsiou has contributed to numerous publications, with frequent appearances in several respected scientific journals. The venues with the highest number of publications include:

  • Food Research International
  • International Journal of Food Microbiology
  • Applied and Environmental Microbiology
  • Scientific Reports
  • Frontiers in Microbiology

Among recent published papers, key works include:

  • "Diet influences the functions of the human intestinal microbiome," 2020, Scientific Reports
  • "Microbial interactions in winemaking: Ecological aspects and effect on wine quality," 2022, Trends in Food Science & Technology
  • "The need for an integrated multi-OMICs approach in microbiome science in the food system," 2023, Comprehensive Reviews in Food Science and Food Safety
  • "Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)," 2020, Food Research International
  • "Spatiotemporal Distribution of the Environmental Microbiota in Food Processing Plants as Impacted by Cleaning and Sanitizing Procedures: the Case of Slaughterhouses and Gaseous Ozone," 2020, Applied and Environmental Microbiology

Collaboration plays an important role in their work, with frequent co-authors including:

  • Luca Cocolin
  • Ilario Ferrocino
  • Vasileios Englezos
  • Cristian Botta
  • Valentina Alessandria

This network of collaborators points to interdisciplinary research within microbial ecology, food safety, and related biological sciences. The variety of publication years and venues further highlights an active and ongoing engagement with current developments in these fields.

Best Publications

  • 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

  • Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

    Luca Simone Cocolin;Valentina Alessandria;Paola Dolci;Roberta Gorra

  • Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

    J. Bautista-Gallego;J. Bautista-Gallego;F.N. Arroyo-López;K. Rantsiou;R. Jiménez-Díaz

  • 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

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

    Luca Cocolin;Kalliopi Rantsiou;Lucilla Iacumin;Carlo Cantoni

  • New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review.

    Kalliopi Rantsiou;Luca Cocolin

  • Diet influences the functions of the human intestinal microbiome.

    Maria De Angelis;Ilario Ferrocino;Francesco Maria Calabrese;Francesca De Filippis

  • Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

    Vasileios Englezos;Kalliopi Rantsiou;F. Torchio;Luca Giorgio Carlo Rolle

  • Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR.

    Kalliopi Rantsiou;Valentina Alessandria;Rosalinda Urso;Paola Dolci

  • Microflora of Feta cheese from four Greek manufacturers.

    Kalliopi Rantsiou;Rosalinda Urso;Paola Dolci;Giuseppe Comi

  • Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

    Kalliopi Rantsiou;Paola Dolci;Simone Giacosa;Fabrizio Torchio

  • Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem.

    Luca Simone Cocolin;Paola Dolci;Kalliopi Rantsiou

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

    Luca Cocolin;Kalliopi Rantsiou;Lucilla Iacumin;Roberto Zironi

  • Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

    Ilario Ferrocino;Alberto Bellio;Manuela Giordano;Guerrino Macori

  • Diversity of Candida zemplinina strains from grapes and Italian wines

    Rosanna Tofalo;Maria Schirone;Sandra Torriani;Kalliopi Rantsiou

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

    Luca Cocolin;Rosalinda Urso;Kalliopi Rantsiou;Carlo Cantoni

  • Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches.

    Anna Greppi;Ilario Ferrocino;Antonietta La Storia;Kalliopi Rantsiou

  • Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

    Vasileios Englezos;Kalliopi Rantsiou;Francesco Cravero;Fabrizio Torchio

  • Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

    Kalliopi Rantsiou;Kalliopi Rantsiou;Eleftherios H. Drosinos;Maria Gialitaki;Rosalinda Urso

Frequent Co-Authors

Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Luca Giorgio Carlo Rolle
Luca Giorgio Carlo Rolle University of Turin
Vincenzo Gerbi
Vincenzo Gerbi University of Turin
Giuseppe Comi
Giuseppe Comi University of Udine
Lene Jespersen
Lene Jespersen University of Copenhagen
Danilo Ercolini
Danilo Ercolini University of Naples Federico II
Francesca De Filippis
Francesca De Filippis University of Naples Federico II
Maria De Angelis
Maria De Angelis University of Bari Aldo Moro
Chiara Cordero
Chiara Cordero University of Turin
Mogens Jakobsen
Mogens Jakobsen Technical University of Denmark

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