The chart shows the distribution of publications by all Research.com ranked scientists in the field of Microbiology in 2026. The highlighted bar marks where Lorenzo Morelli sits on this spectrum.
This scientist: 221 publications — 56th percentile
56% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 679 publications or more.
The chart shows the D-index (discipline H-index) distribution of Microbiology scientists ranked by Research.com in 2026. The highlighted bar marks where Lorenzo Morelli sits on this spectrum.
This scientist: 74 D-Index — 72nd percentile
72% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 127 D-Index or more.
Lorenzo Morelli is affiliated with the Catholic University of the Sacred Heart in Italy and has an active research profile in the fields of Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Medicine. Their work spans multiple subfields including Food Science, Molecular Biology, Nutrition and Dietetics, Infectious Diseases, and Plant Science.
Their research focuses heavily on topics such as Probiotics and Fermented Foods, Gut Microbiota and Health, Fermentation and Sensory Analysis, Microbial Metabolites in Food Biotechnology, Horticultural and Viticultural Research, Viral Gastroenteritis Research and Epidemiology, as well as Food Composition and Properties.
Lorenzo Morelli has contributed to numerous publications in a variety of scientific journals and venues. Some of the frequently used publication venues include:
Recent significant papers authored or co-authored by Morelli include the following:
Co-authorship relationships highlight collaborations with several frequent partners, notably:
The extensive publication record and collaborations reflect Morelli's involvement in advancing knowledge in microbiology, food science, and health-related interactions between diet and gut microbiota. The interdisciplinary nature of the work covers molecular characterization, safety perspectives on probiotics, and fermentation processes, contributing to expanding scientific understanding in these areas.
Colin Hill;Francisco Guarner;Gregor Reid;Glenn R. Gibson
S. Salminen;L. Morelli;P. Marteau
Unknown
W P Charteris;P M Kelly;L Morelli;J K Collins
Giacomo Biasucci;Monica Rubini;Sara Riboni;Lorenzo Morelli
Giacomo Biasucci;Belinda Benenati;Lorenzo Morelli;Elena Bessi
Roberto Berni Canani;Pia Cirillo;Paola Roggero;Claudio Romano
Francisco Guarner;Gabriela del Valle Perdigon;Gérard Corthier;Seppo Salminen
M.E. Sanders;L. Morelli;T.A. Tompkins
Unknown
Paolo Aureli;Lucio Capurso;Anna Maria Castellazzi;Mario Clerici
Maya Pineiro;Nils-Georg Asp;Gregor Reid;Sandra Macfarlane
Lorenzo Morelli;Lucio Capurso
G Zuccotti;F Meneghin;A Aceti;G Barone
Giovanni V Coppa;Stefano Bruni;Lorenzo Morelli;Sara Soldi
Ger T. Rijkers;Willem M. De Vos;Robert Jan Brummer;Lorenzo Morelli
W P Charteris;P M Kelly;L Morelli;J K Collins
Eugenia Bruzzese;Maria Luisa Callegari;Valeria Raia;Sara Viscovo
L. Morelli
M. Del Piano;L. Morelli;G.P. Strozzi;S. Allesina
Justyna Urszula Polka;Annalisa Rebecchi;Vincenza Pisacane;Lorenzo Morelli
Marina Elli;Maria Luisa Callegari;Susanna Ferrari;Elena Bessi
Luca Gianotti;Lorenzo Morelli;Francesca Galbiati;Simona Rocchetti
Lorenzo Morelli
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