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D-Index & Metrics

Biology and Biochemistry

D-Index
61
Citations
11610
World Ranking
11488
National Ranking
332

Pasquale Ferranti publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Pasquale Ferranti sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 413 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 848 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 949 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 840 scientists 207–216 publications: 733 scientists 217–226 publications: 708 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 417 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 196 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 59 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 313 publications — 80th percentile

80% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Pasquale Ferranti D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Pasquale Ferranti sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 316 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 899 scientists 52–53 D-Index: 1,025 scientists 54–55 D-Index: 1,149 scientists 56–57 D-Index: 1,235 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,162 scientists 62–63 D-Index: 1,130 scientists 64–65 D-Index: 1,031 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 714 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 71 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 61 D-Index — 44th percentile

44% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Pasquale Ferranti is affiliated with the University of Naples Federico II in Italy. Their research spans multiple fields with a significant focus on agricultural and biological sciences, medicine, and biochemistry, genetics, and molecular biology. Subfields of study include food science, molecular biology, nutrition and dietetics, immunology and allergy, and plant science.

The scientist's recent publications reflect an emphasis on food systems, protein hydrolysis, food composition, and bioactive peptides. Notable published works include:

  • Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol, 2020, Food Research International
  • Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry, 2021, Current Opinion in Food Science
  • New ingredients and alternatives to durum wheat semolina for a high quality dried pasta, 2021, Current Opinion in Food Science
  • Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications, 2022, Journal of Cleaner Production
  • Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products, 2021, Food Chemistry

Frequent co-authors collaborating with Pasquale Ferranti include:

  • Giovanni D'Auria
  • Gianfranco Mamone
  • Chiara Nitride
  • Gianluca Picariello
  • Luigia Di Stasio

The main publication venues for this scientist's work comprise:

  • Food Research International
  • Foods
  • Current Opinion in Food Science
  • Food Chemistry
  • LWT

Research topics frequently addressed by Ferranti involve:

  • Proteins in Food Systems
  • Protein Hydrolysis and Bioactive Peptides
  • Food composition and properties
  • Food Allergy and Anaphylaxis Research
  • Probiotics and Fermented Foods
  • Microbial Metabolites in Food Biotechnology
  • Agriculture Sustainability and Environmental Impact

Best Publications

  • 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

  • Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

    Danilo Ercolini;Federica Russo;Antonella Nasi;Pasquale Ferranti

  • Towards a new gliadin reference material-isolation and characterisation

    R. van Eckert;R. van Eckert;E. Berghofer;P.J. Ciclitira;F. Chirdo

  • Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.

    Danilo Ercolini;Annalisa Casaburi;Antonella Nasi;Ilario Ferrocino

  • Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications.

    Gianluca Picariello;Pasquale Ferranti;Olga Fierro;Gianfranco Mamone

  • Changes in the proteome of Salmonella enterica serovar Thompson as stress adaptation to sublethal concentrations of thymol

    Rosangela Di Pasqua;Gianfranco Mamone;Pasquale Ferranti;Danilo Ercolini

  • Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

    Francesca De Filippis;Alessandro Genovese;Pasquale Ferranti;Jack A. Gilbert

  • Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese

    Francesco Addeo;Lina Chianese;Antonio Salzano;Raffaele Sacchi

  • Identification of N-linked glycoproteins in human milk by hydrophilic interaction liquid chromatography and mass spectrometry.

    Gianluca Picariello;Pasquale Ferranti;Gianfranco Mamone;Peter Roepstorff

  • Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates

    Gianfranco Mamone;Gianluca Picariello;Alessia Ramondo;Maria Adalgisa Nicolai

  • Analysis of food proteins and peptides by mass spectrometry-based techniques.

    Gianfranco Mamone;Gianluca Picariello;Simonetta Caira;Francesco Addeo

  • Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides.

    Pasquale Ferranti;Maria Vittoria Traisci;Gianluca Picariello;Antonella Nasi

  • The evolution of analytical chemistry methods in foodomics.

    Monica Gallo;Pasquale Ferranti;Pasquale Ferranti

  • The frontiers of mass spectrometry-based techniques in food allergenomics

    Gianluca Picariello;Gianfranco Mamone;Francesco Addeo;Pasquale Ferranti

  • Novel bioactive lipodepsipeptides from Pseudomonas syringae: the pseudomycins

    A. Ballio;F. Bossa;D. Di Giorgio;P. Ferranti

  • Primary structure of ovine alpha s1-caseins: localization of phosphorylation sites and characterization of genetic variants A, C and D.

    Pasquale Ferranti;Antonio Malorni;Gianpaolo Nitti;Pasquale Laezza

  • Role of intestinal brush border peptidases in the simulated digestion of milk proteins

    Gianluca Picariello;Beatriz Miralles;Gianfranco Mamone;Laura Sánchez-Rivera

  • Proteomic approaches to study structure, functions and toxicity of legume seeds lectins. Perspectives for the assessment of food quality and safety.

    Antonella Nasi;Gianluca Picariello;Pasquale Ferranti

  • Protein digestomics: Integrated platforms to study food-protein digestion and derived functional and active peptides

    Gianluca Picariello;Gianfranco Mamone;Chiara Nitride;Francesco Addeo

  • Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins.

    Gianluca Picariello;Giuseppe Iacomino;Gianfranco Mamone;Pasquale Ferranti

Frequent Co-Authors

Francesco Addeo
Francesco Addeo University of Naples Federico II
Gennaro Marino
Gennaro Marino University of Naples Federico II
Andrea Scaloni
Andrea Scaloni National Academies of Sciences, Engineering, and Medicine
Piero Pucci
Piero Pucci University of Naples Federico II
Alan R. Mackie
Alan R. Mackie University of Leeds
Alberto Ritieni
Alberto Ritieni University of Naples Federico II
Michele Caraglia
Michele Caraglia University of Campania "Luigi Vanvitelli"
Loredano Pollegioni
Loredano Pollegioni University of Insubria
Danilo Ercolini
Danilo Ercolini University of Naples Federico II
Gary A. Strobel
Gary A. Strobel Montana State University

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