D-Index & Metrics Best Publications
Luca Simone Cocolin

Luca Simone Cocolin

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Microbiology D-index 55 Citations 8,638 157 World Ranking 1564 National Ranking 35

Overview

What is he best known for?

The fields of study he is best known for:

  • Bacteria
  • Enzyme
  • Gene

Luca Simone Cocolin mainly investigates Food science, Fermentation, Microbiology, Bacteria and Yeast. His work deals with themes such as Fermentation in food processing, Biotechnology, Microbial ecology, Food spoilage and Food microbiology, which intersect with Food science. His Fermentation study incorporates themes from Temperature gradient gel electrophoresis and 16S ribosomal RNA.

His study in Microbiology is interdisciplinary in nature, drawing from both Listeria monocytogenes, Lactobacillus plantarum, Polymerase chain reaction and Lactococcus. His Yeast research includes themes of Ribosomal RNA, Wine and Botany. The various areas that Luca Simone Cocolin examines in his Wine study include Candida zemplinina and Ethanol fermentation.

His most cited work include:

  • High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. (532 citations)
  • Direct profiling of the yeast dynamics in wine fermentations. (401 citations)
  • Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages (285 citations)

What are the main themes of his work throughout his whole career to date?

His scientific interests lie mostly in Food science, Microbiology, Fermentation, Bacteria and Listeria monocytogenes. His Food science research integrates issues from Biotechnology, Lactococcus lactis and Food microbiology. As a member of one scientific family, Luca Simone Cocolin mostly works in the field of Microbiology, focusing on Polymerase chain reaction and, on occasion, Molecular biology.

In his research on the topic of Fermentation, Botany is strongly related with Yeast. Luca Simone Cocolin is studying Lactic acid, which is a component of Bacteria. He combines subjects such as Candida zemplinina and Saccharomyces cerevisiae with his study of Wine.

He most often published in these fields:

  • Food science (49.90%)
  • Microbiology (29.62%)
  • Fermentation (27.04%)

What were the highlights of his more recent work (between 2016-2021)?

  • Food science (49.90%)
  • Fermentation (27.04%)
  • Bacteria (16.30%)

In recent papers he was focusing on the following fields of study:

Luca Simone Cocolin mainly focuses on Food science, Fermentation, Bacteria, Yeast and Wine. He has researched Food science in several fields, including Food spoilage, Biotechnology, Lactococcus lactis and Saccharomyces cerevisiae. His biological study spans a wide range of topics, including Lactobacillus plantarum, Lactobacillus fermentum and Starter.

His Bacteria research is multidisciplinary, incorporating elements of Penicillium and Microbiology. The concepts of his Microbiology study are interwoven with issues in Listeria monocytogenes, Enterococcus faecalis, Staphylococcus aureus and Lactobacillus. His Yeast research is multidisciplinary, relying on both Bacterial growth and Horticulture.

Between 2016 and 2021, his most popular works were:

  • Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets (97 citations)
  • Changes in the gut microbiota composition during pregnancy in patients with gestational diabetes mellitus (GDM) (47 citations)
  • Brettanomyces bruxellensis yeasts: impact on wine and winemaking. (38 citations)

In his most recent research, the most cited papers focused on:

  • Bacteria
  • Enzyme
  • Gene

Luca Simone Cocolin mainly focuses on Food science, Fermentation, Wine, Yeast and Biotechnology. His Food science study combines topics in areas such as Food spoilage and Bacteria. His studies deal with areas such as Saccharomyces cerevisiae, Microorganism, Titratable acid, Lactobacillus fermentum and Starter as well as Fermentation.

His Lactobacillus fermentum research incorporates themes from Probiotic and Microbiology. His work in Microbiology covers topics such as Lachnospiraceae which are related to areas like Gut flora. The Biotechnology study combines topics in areas such as Complex ecosystem, Food microbiology, Multi omics and Biochemical engineering.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.

Francesca De Filippis;Nicoletta Pellegrini;Lucia Vannini;Ian B Jeffery.
Gut (2016)

739 Citations

Direct profiling of the yeast dynamics in wine fermentations.

Luca Simone Cocolin;L. F. Bisson;D. A. Mills.
Fems Microbiology Letters (2000)

549 Citations

Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages

Luca Cocolin;Marisa Manzano;Carlo Cantoni;Giuseppe Comi.
Applied and Environmental Microbiology (2001)

431 Citations

Characterisation of naturally fermented sausages produced in the North East of Italy

Giuseppe Comi;Rosalinda Urso;Lucilla Iacumin;Kalliopi Rantsiou.
Meat Science (2005)

327 Citations

Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations

David A. Mills;Eric A. Johannsen;Luca Cocolin.
Applied and Environmental Microbiology (2002)

289 Citations

Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

Kalliopi Rantsiou;Rosalinda Urso;Lucilla Iacumin;Carlo Cantoni.
Applied and Environmental Microbiology (2005)

260 Citations

Use of WL Medium to Profile Native Flora Fermentations

Christina L. Pallmann;James A. Brown;Tammi L. Olineka;Luca Simone Cocolin.
American Journal of Enology and Viticulture (2001)

257 Citations

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.
Applied and Environmental Microbiology (2004)

223 Citations

Design and Evaluation of PCR Primers for Analysis of Bacterial Populations in Wine by Denaturing Gradient Gel Electrophoresis

Isabel Lopez;Fernanda Ruiz-Larrea;Luca Cocolin;Erica Orr.
Applied and Environmental Microbiology (2003)

215 Citations

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

Luca Simone Cocolin;Valentina Alessandria;Paola Dolci;Roberta Gorra.
International Journal of Food Microbiology (2013)

210 Citations

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