World's Best Scientists 2026 revealed!
Lorenzo Cerretani

Lorenzo Cerretani

D-Index & Metrics

Chemistry

D-Index
52
Citations
8819
World Ranking
13594
National Ranking
463

Lorenzo Cerretani publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Lorenzo Cerretani sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 160 publications — 17th percentile

17% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Lorenzo Cerretani D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Lorenzo Cerretani sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 52 D-Index — 26th percentile

26% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Lorenzo Cerretani is affiliated with the University of Bologna in Italy. Their research primarily spans across the Agricultural and Biological Sciences, with a specific concentration on Plant Science, Food Science, Organic Chemistry, Insect Science, and Nutrition and Dietetics.

The research topics that Cerretani has focused on include:

  • Potato Plant Research
  • Plant Pathogens and Resistance
  • Edible Oils Quality and Analysis
  • Pesticide Residue Analysis and Safety
  • Insect and Pesticide Research
  • Pesticide Exposure and Toxicity
  • Biochemical Analysis and Sensing Techniques

Their notable recent publications include:

  • "Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products," 2020, Journal of Food Composition and Analysis
  • "The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach," 2023, Foods
  • "Exploring harmony in extra virgin olive oils and vegetables pairings," 2020, Grasas y Aceites
  • "Sensory properties of iodine-biofortified potatoes," 2021, Italian Journal of Food Science
  • "Fatty acid composition and acrylamide determination of industrial battered vegetables," 2025, Applied Food Research

Cerretani frequently collaborates with several co-authors including Angelo Cichelli, Federica Flamminii, Silvia Minetti, Adriano Mollica, and Maria Piochi. These collaborations often contribute to the multidisciplinary nature of their research themes.

Their work has been published across various journals, such as:

  • Journal of Food Composition and Analysis
  • Foods
  • Grasas y Aceites
  • Applied Food Research
  • Italian Journal of Food Science

Best Publications

  • Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

    Alessandra Bendini;Lorenzo Cerretani;Alegria Carrasco-Pancorbo;Ana Maria Gómez-Caravaca

  • Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.

    A Carrasco-Pancorbo;L Cerretani;A Bendini;A Segura-Carretero

  • Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

    Olfa Baccouri;Mokhtar Guerfel;Bechir Baccouri;Lorenzo Cerretani

  • Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

    Annalisa Rotondi;Alessandra Bendini;Lorenzo Cerretani;Matteo Mari

  • Analytical determination of polyphenols in olive oils.

    Alegria Carrasco-Pancorbo;Lorenzo Cerretani;Alessandra Bendini;Antonio Segura-Carretero

  • Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

    Rubén M. Maggio;Teodoro S. Kaufman;Michele Del Carlo;Lorenzo Cerretani

  • Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.

    Matteo Bonoli;Alessandra Bendini;Lorenzo Cerretani;Giovanni Lercker

  • Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts

    Alessandra Bendini;Lorenzo Cerretani;Luca Pizzolante;Tullia Gallina Toschi

  • Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

    Nicoletta Sinelli;Lorenzo Cerretani;Valentina Di Egidio;Alessandra Bendini

  • Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review.

    Ana M. Gómez-Caravaca;Rubén M. Maggio;Lorenzo Cerretani

  • A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

    Ruben Mariano Maggio;Lorenzo Cerretani;Emma Chiavaro;Teodoro Saul Kaufman

  • PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

    Alessandra Bendini;Lorenzo Cerretani;Fabio Di Virgilio;Paolo Belloni

  • Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

    C. Cevoli;L. Cerretani;A. Gori;M.F. Caboni

  • Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

    Olfa Baccouri;Alessandra Bendini;Lorenzo Cerretani;Mokhtar Guerfel

  • Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

    Tullia Gallina-Toschi;Lorenzo Cerretani;Alessandra Bendini;Matteo Bonoli-Carbognin

  • Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

    Lorenzo Cerretani;Alessandra Bendini;Alessandra Del Caro;Antonio Piga

  • Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

    Emma Chiavaro;Elena Vittadini;Maria Teresa Rodriguez-Estrada;Lorenzo Cerretani

  • Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.

    Alegría Carrasco-Pancorbo;Lorenzo Cerretani;Alessandra Bendini;Antonio Segura-Carretero

  • Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.

    Alessandra Bendini;Lorenzo Cerretani;Samuele Vecchi;‡ and Alegria Carrasco-Pancorbo

  • Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

    Lorenzo Cerretani;Alessandra Bendini;Maria Teresa Rodriguez-Estrada;Elena Vittadini

  • Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods.

    Alessandra Bendini;Matteo Bonoli;Lorenzo Cerretani;Barbara Biguzzi

Frequent Co-Authors

Alessandra Bendini
Alessandra Bendini University of Bologna
Emma Chiavaro
Emma Chiavaro University of Parma
Antonio Segura-Carretero
Antonio Segura-Carretero University of Granada
Maria Fiorenza Caboni
Maria Fiorenza Caboni University of Bologna
Alberto Fernández-Gutiérrez
Alberto Fernández-Gutiérrez University of Granada
Ana María Gómez-Caravaca
Ana María Gómez-Caravaca University of Granada
Dario Compagnone
Dario Compagnone University of Teramo
Francesco Caponio
Francesco Caponio University of Bari Aldo Moro
Michael H. Gordon
Michael H. Gordon University of Reading
Maria-José Motilva
Maria-José Motilva University of La Rioja

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