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Microbiology
Italy
2026
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Biology and Biochemistry
Italy
2023

D-Index & Metrics

Microbiology

D-Index
120
Citations
44542
World Ranking
147
National Ranking
1

Research.com Recognitions

  • 2026 - Research.com Microbiology in Italy Leader Award
  • 2025 - Research.com Microbiology in Italy Leader Award
  • 2023 - Research.com Biology and Biochemistry in Italy Leader Award
  • 2022 - Research.com Biology and Biochemistry in Italy Leader Award

Overview

Marco Gobbetti is affiliated with the Free University of Bozen-Bolzano in Italy. Their research spans multiple fields, primarily focusing on Agricultural and Biological Sciences, Nursing, and Biochemistry, Genetics, and Molecular Biology.

The scientist's work prominently addresses subfields such as Food Science, Nutrition and Dietetics, Molecular Biology, Plant Science, and Insect Science.

The main topics covered in their research include:

  • Probiotics and Fermented Foods
  • Food composition and properties
  • Microbial Metabolites in Food Biotechnology
  • Gut microbiota and health
  • Fermentation and Sensory Analysis
  • Protein Hydrolysis and Bioactive Peptides
  • Seed and Plant Biochemistry

Marco Gobbetti has published extensively, contributing to several frequent publication venues:

  • Nutrients
  • Food Chemistry
  • International Journal of Food Microbiology
  • Foods
  • Food Research International

Among their recent papers are:

  • The Controversial Role of Human Gut Lachnospiraceae, 2020, Microorganisms
  • Thirty years of knowledge on sourdough fermentation: A systematic review, 2020, Trends in Food Science & Technology
  • Effects of Dietary Fibers on Short-Chain Fatty Acids and Gut Microbiota Composition in Healthy Adults: A Systematic Review, 2022, Nutrients
  • Diet influences the functions of the human intestinal microbiome, 2020, Scientific Reports
  • Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients, 2020, European Journal of Clinical Investigation

They have collaborated frequently with a number of co-authors, including:

  • Raffaella Di Cagno (54 publications)
  • Pasquale Filannino (29 publications)
  • Ali Zein Alabiden Tlais (22 publications)
  • Maria De Angelis (19 publications)
  • Andrea Polo (18 publications)

Marco Gobbetti has contributed to book publications as well, with a notable title published by Springer Nature:

  • Basic Methods and Protocols on Sourdough, 2024

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

  • The Controversial Role of Human Gut Lachnospiraceae.

    Mirco Vacca;Giuseppe Celano;Francesco Maria Calabrese;Piero Portincasa

  • Fecal microbiota and metabolome of children with autism and pervasive developmental disorder not otherwise specified.

    Maria De Angelis;Maria Piccolo;Lucia Vannini;Sonya Siragusa

  • Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

    Paola Lavermicocca;Francesca Valerio;Antonio Evidente;Silvia Lazzaroni

  • Stress Physiology of Lactic Acid Bacteria

    Konstantinos Papadimitriou;Ángel Alegría;Peter A Bron;Maria de Angelis

  • Exploitation of vegetables and fruits through lactic acid fermentation

    Raffaella Di Cagno;Rossana Coda;Maria De Angelis;Marco Gobbetti

  • The sourdough microflora: Interactions of lactic acid bacteria and yeasts

    M Gobbetti

  • Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

    S. Siragusa;M. De Angelis;R. Di Cagno;C. G. Rizzello

  • Environmental stress responses in Lactobacillus: A review

    Maria De Angelis;Marco Gobbetti

  • Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

    Aldo Corsetti;M. Gobbetti;J. Rossi;P. Damiani

  • Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4

    M. Gobbetti;P. Ferranti;E. Smacchi;F. Goffredi

  • Biochemistry and physiology of sourdough lactic acid bacteria

    M. Gobbetti;M. De Angelis;A. Corsetti;R. Di Cagno

  • Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.

    M Gobbetti;L Stepaniak;M De Angelis;A Corsetti

  • How the sourdough may affect the functional features of leavened baked goods.

    Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis

  • Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality

    Michael G. Gänzle;Jussi Loponen;Jussi Loponen;Marco Gobbetti

  • Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

    Maria De Angelis;Giovanna Gallo;Maria Rosaria Corbo;Paul L H McSweeney

  • Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

    Raffaella Di Cagno;Maria De Angelis;Paola Lavermicocca;Massimo De Vincenzi

  • Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

    Marco Gobbetti;Fabio Minervini;Carlo G Rizzello

  • Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets

    Francesca De Filippis;Edoardo Pasolli;Edoardo Pasolli;Adrian Tett;Sonia Tarallo

  • Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

    F. Minervini;F. Minervini;F. Algaron;C. G. Rizzello;P. F. Fox

  • Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

    Raffaella Di Cagno;Maria De Angelis;Salvatore Auricchio;Luigi Greco

Frequent Co-Authors

Maria De Angelis
Maria De Angelis University of Bari Aldo Moro
Carlo Giuseppe Rizzello
Carlo Giuseppe Rizzello Sapienza University of Rome
Raffaella Di Cagno
Raffaella Di Cagno Free University of Bozen-Bolzano
Aldo Corsetti
Aldo Corsetti University of Teramo
Patrick F. Fox
Patrick F. Fox University College Cork
Danilo Ercolini
Danilo Ercolini University of Naples Federico II
Erasmo Neviani
Erasmo Neviani University of Parma
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Maria Rosaria Corbo
Maria Rosaria Corbo University of Foggia
Francesca De Filippis
Francesca De Filippis University of Naples Federico II

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