2026 Luca Settanni: Biology and Biochemistry Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Biology and Biochemistry	57	13870	12761	413	389	285	11329

Overview

Luca Settanni is affiliated with the University of Palermo in Italy. Their research primarily focuses on Agricultural and Biological Sciences, with a specific concentration on Food Science, Plant Science, Nutrition and Dietetics, Molecular Biology, and Biochemistry.

The scientist's work covers several main topics, including:

Probiotics and Fermented Foods
Fermentation and Sensory Analysis
Meat and Animal Product Quality
Phytochemicals and Antioxidant Activities
Protein Hydrolysis and Bioactive Peptides
Horticultural and Viticultural Research
Essential Oils and Antimicrobial Activity

Some notable recent papers authored by Luca Settanni include:

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production, 2021, Food Microbiology
Green composites based on biodegradable polymers and anchovy (Engraulis Encrasicolus) waste suitable for 3D printing applications, 2022, Composites Science and Technology
A review on effects of biological soil crusts on hydrological processes, 2023, Earth-Science Reviews
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat, 2020, Food Research International
Sourdough "ciabatta" bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties, 2021, Innovative Food Science & Emerging Technologies

Luca Settanni collaborates frequently with several researchers, including:

Raimondo Gaglio
Nicola Francesca
Giancarlo Moschetti
Antonio Alfonzo
Giuliana Garofalo

The scientist has published extensively in a number of journals and venues. Frequent publication outlets include:

SSRN Electronic Journal
Foods
International Journal of Food Microbiology
Food Microbiology
Food Research International

Best Publications

Lactobacilli in sourdough fermentation

Aldo Corsetti;Luca Settanni

648
Citations
Application of bacteriocins in vegetable food biopreservation.

Luca Settanni;Aldo Corsetti

565
Citations
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

Luca Settanni;Giancarlo Moschetti

501
Citations
Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding.

Maria De Angelis;Sonya Siragusa;Mariagrazia Berloco;Leonardo Caputo

312
Citations
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

Elena Franciosi;Luca Settanni;Agostino Cavazza;Elisa Poznanski

256
Citations
The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review

L. Settanni;A. Corsetti

225
Citations
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Walter Randazzo;Onofrio Corona;Rosa Guarcello;Nicola Francesca

185
Citations
Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

A. Corsetti;L. Settanni;L. Settanni;D. Van Sinderen

180
Citations
Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily

Luca Settanni;Eristanna Palazzolo;Valeria Guarrasi;Valeria Guarrasi;Aurora Aleo

172
Citations
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain

G. La Scalia;A. Nasca;O. Corona;L. Settanni

169
Citations
Characterization of kefir-like beverages produced from vegetable juices

Onofrio Corona;Walter Randazzo;Alessandro Miceli;Rosa Guarcello

169
Citations
Diversity and technological potential of lactic acid bacteria of wheat flours

Antonio Alfonzo;Giusi Ventimiglia;Onofrio Corona;Rosalia Di Gerlando

149
Citations
Characterization of sourdough lactic acid bacteria based on genotypic and cell‐wall protein analyses

A. Corsetti;M. De Angelis;Franco Dellaglio;A. Paparella

138
Citations
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

Maria Aponte;Giuseppe Blaiotta;Francesco La Croce;Agata Mazzaglia

122
Citations
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese.

L. Settanni;A. Di Grigoli;G. Tornambé;V. Bellina

114
Citations
Lactobacillus rossii sp. nov., isolated from wheat sourdough.

Aldo Corsetti;Luca Settanni;Luca Settanni;Douwe van Sinderen;Giovanna E. Felis

114
Citations
Cultivable microorganisms associated with honeys of different geographical and botanical origin.

Milko Sinacori;Nicola Francesca;Antonio Alfonzo;Margherita Cruciata

112
Citations
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.

Aldo Corsetti;Luca Settanni;Sara Valmorri;Mario Mastrangelo

108
Citations
Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil

M. Militello;L. Settanni;A. Aleo;C. Mammina

107
Citations
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours.

Aldo Corsetti;Luca Settanni;Clemencia Chaves López;Giovanna E. Felis

107
Citations