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 Patrizia Romano sits on this spectrum.
This scientist: 161 publications — 32nd percentile
32% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,028 publications or more.
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 Patrizia Romano sits on this spectrum.
This scientist: 47 D-Index — 6th percentile
6% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 167 D-Index or more.
Her primary areas of investigation include Wine, Yeast, Food science, Yeast in winemaking and Fermentation. Her work in Yeast addresses subjects such as Acetaldehyde, which are connected to disciplines such as Glycerol and Ethyl acetate. Her work on Food preservation, Ripening and Mycotoxin as part of general Food science research is frequently linked to Aspergillus candidus, bridging the gap between disciplines.
Her work in Yeast in winemaking addresses issues such as Saccharomyces, which are connected to fields such as Winery and Restriction digest. Her Fermentation research is multidisciplinary, incorporating elements of Acetic acid and Botany. Her work carried out in the field of Saccharomyces cerevisiae brings together such families of science as Fermentation in winemaking, Acetoin and Starter.
The scientist’s investigation covers issues in Wine, Yeast, Food science, Saccharomyces cerevisiae and Fermentation. Her Wine research is multidisciplinary, relying on both Yeast in winemaking, Starter and Botany. The Yeast study combines topics in areas such as Acetoin and Microbiology.
Her work in Food science covers topics such as Isoamyl alcohol which are related to areas like Isobutanol. Patrizia Romano combines subjects such as Genetic variability, Strain and Ascomycota with her study of Saccharomyces cerevisiae. Her Fermentation research focuses on subjects like Metschnikowia pulcherrima, which are linked to Brettanomyces bruxellensis.
Her primary scientific interests are in Wine, Food science, Fermentation, Yeast and Starter. Her biological study spans a wide range of topics, including Genetics and Saccharomyces cerevisiae. Her work focuses on many connections between Genetics and other disciplines, such as Botany, that overlap with her field of interest in Yeast in winemaking.
Her work in Food science tackles topics such as Alcohol which are related to areas like Sugar. Her studies deal with areas such as Organoleptic and Aroma as well as Fermentation. While working on this project, she studies both Yeast and Strain.
Her scientific interests lie mostly in Starter, Food science, Fermentation, Wine and Yeast. Her Starter research incorporates themes from Acetaldehyde, Biotechnology, Ethanol content, Saccharomyces and Aroma. She connects Food science with Development environment in her study.
Her Wine research is multidisciplinary, incorporating perspectives in Genetics, Cultivar and Saccharomyces cerevisiae. She studies Yeast in winemaking, a branch of Saccharomyces cerevisiae. She has researched Yeast in several fields, including Probiotic and Fermentation in food processing.
P. Romano;C. Fiore;M. Paraggio;M. Caruso
Robert K. Mortimer;Patrizia Romano;Giovanna Suzzi;Mario Polsinelli
P Romano;G Suzzi
Maurizio Ciani;Angela Capece;Francesca Comitini;Laura Canonico
M. Caruso;C. Fiore;M. Contursi;G. Salzano
K. Jeyaram;W. Mohendro Singh;Angela Capece;Patrizia Romano
P Romano;Giovanna Suzzi
Patrizia Romano;Giovanna Suzzi;G. Comi;R. Zironi
Fernanda Galgano;Fabio Favati;Malvina Bonadio;Vitina Lorusso
Patrizia Romano;Giovanna Suzzi;Luca Turbanti;Mario Polsinelli
Angela Capece;Rossana Romaniello;Angela Pietrafesa;Gabriella Siesto
Paolo Giudici;Patrizia Romano;Carlo Zambonelli
Angela Capece;Rossana Romaniello;Gabriella Siesto;Rocchina Pietrafesa
Patrizia Romano;Angela Capece;Lene Jespersen
P. Romano;G. Suzzi;G. Comi;R. Zironi
L. Grazia;P. Romano;A. Bagni;D. Roggiani
R. Zironi;P. Romano;G. Suzzi;F. Battistutta
Patrizia Romano;Giovanna Suzzi;Paola Domizio;Fabrizio Fatichenti
H. Csoma;N. Zakany;A. Capece;P. Romano
M. Sipiczki;M. Sipiczki;M. Sipiczki;P. Romano;G. Lipani;I. Miklos
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INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Publications: 23
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