D-Index & Metrics Best Publications

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
Biology and Biochemistry D-index 45 Citations 7,365 217 World Ranking 13297 National Ranking 330

Overview

What is she best known for?

The fields of study she is best known for:

  • Food science
  • Enzyme
  • Biochemistry

Maria Rosaria Corbo mostly deals with Food science, Shelf life, Food spoilage, Biotechnology and Food preservation. Her research in Food science intersects with topics in Antimicrobial and Lactic acid. Maria Rosaria Corbo combines subjects such as Rennet, Fermentation, Lactobacillus and Microbiology with her study of Lactic acid.

She has included themes like Contamination and Botany in her Food spoilage study. Her Biotechnology research incorporates themes from Probiotic, Food structure, Microorganism, Food technology and Starter. Her biological study deals with issues like Psychrotrophic bacteria, which deal with fields such as Controlled atmosphere.

Her most cited work include:

  • Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. (221 citations)
  • Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses (176 citations)
  • Functional Beverages: The Emerging Side of Functional Foods (161 citations)

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

The scientist’s investigation covers issues in Food science, Lactic acid, Starter, Fermentation and Microbiology. Maria Rosaria Corbo studies Shelf life which is a part of Food science. Her studies in Shelf life integrate themes in fields like Microorganism, Food preservation and Antimicrobial.

The study incorporates disciplines such as Biotechnology and Viable count in addition to Starter. Her research integrates issues of Brining and Glycerol in her study of Fermentation. Her Yeast research includes themes of Ochratoxin A and Wine.

She most often published in these fields:

  • Food science (71.94%)
  • Lactic acid (16.21%)
  • Starter (15.81%)

What were the highlights of her more recent work (between 2015-2021)?

  • Food science (71.94%)
  • Fermentation (15.81%)
  • Starter (15.81%)

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

Her scientific interests lie mostly in Food science, Fermentation, Starter, Probiotic and Biotechnology. Maria Rosaria Corbo studies Food science, focusing on Viable count in particular. Her Fermentation research integrates issues from Food spoilage, Gluten and Lactic acid.

Her Starter course of study focuses on Ethanol fermentation and Fruit juice. Her Probiotic study combines topics from a wide range of disciplines, such as Listeria monocytogenes, Lactobacillus and Microbiology. Her Biotechnology research focuses on Food industry and how it relates to Bioremediation.

Between 2015 and 2021, her most popular works were:

  • Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview (59 citations)
  • Microbial Resources and Enological Significance: Opportunities and Benefits (55 citations)
  • Advances in Chemical and Biological Methods to Identify Microorganisms-From Past to Present (49 citations)

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

  • Food science
  • Enzyme
  • Biochemistry

Maria Rosaria Corbo focuses on Food science, Biotechnology, Starter, Lactic acid and Probiotic. In her research, Identification is intimately related to Microorganism, which falls under the overarching field of Food science. Her Biotechnology research is multidisciplinary, relying on both Wine and Sustainability.

The Starter study combines topics in areas such as Microbiological quality and Malolactic fermentation. Within one scientific family, she focuses on topics pertaining to Fermentation under Lactic acid, and may sometimes address concerns connected to Staphylococcus xylosus, Mucor and Antimicrobial. Maria Rosaria Corbo works mostly in the field of Probiotic, limiting it down to concerns involving Microbiology and, occasionally, Staphylococcus aureus and Gluten.

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

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.
International Journal of Food Microbiology (2003)

320 Citations

Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

M. De Angelis;A. Corsetti;N. Tosti;J. Rossi.
Applied and Environmental Microbiology (2001)

245 Citations

Functional Beverages: The Emerging Side of Functional Foods

Maria Rosaria Corbo;Antonio Bevilacqua;Leonardo Petruzzi;Francesco Pio Casanova.
Comprehensive Reviews in Food Science and Food Safety (2014)

244 Citations

A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications.

G.G. Buonocore;M.A. Del Nobile;A. Panizza;M.R. Corbo.
Journal of Controlled Release (2003)

218 Citations

Prolonging microbial shelf life of foods through the use of natural compounds and non‐thermal approaches – a review

Maria Rosaria Corbo;Antonio Bevilacqua;Daniela Campaniello;Daniela D’Amato.
International Journal of Food Science and Technology (2009)

213 Citations

A novel approach for calculating shelf life of minimally processed vegetables.

Maria Rosaria Corbo;Matteo Alessandro Del Nobile;Milena Grazia Rita Sinigaglia.
International Journal of Food Microbiology (2006)

197 Citations

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

M Albenzio;M.R Corbo;S.U Rehman;P.F Fox.
International Journal of Food Microbiology (2001)

189 Citations

Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.

M.R. Corbo;M. Albenzio;M. De Angelis;A. Sevi.
Journal of Dairy Science (2001)

186 Citations

Bioactivity of essential oils: a review on their interaction with food components.

M. Perricone;E. Arace;Maria Rosaria Corbo;Milena Grazia Rita Sinigaglia.
Frontiers in Microbiology (2015)

177 Citations

Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries.

D. Campaniello;A. Bevilacqua;M. Sinigaglia;M.R. Corbo.
Food Microbiology (2008)

168 Citations

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Best Scientists Citing Maria Rosaria Corbo

Marco Gobbetti

Marco Gobbetti

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Raffaella Di Cagno

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Vittorio Capozzi

National Academies of Sciences, Engineering, and Medicine

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Milena Sinigaglia

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Olga Martín-Belloso

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Adriano G. Cruz

Rio de Janeiro Federal Institute of Education, Science and Technology

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Robert Soliva-Fortuny

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Giancarlo Moschetti

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Anderson S. Sant'Ana

Anderson S. Sant'Ana

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