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Patrizia Romano

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Biology and Biochemistry 47 18728 17180 596 563 161 7524

Patrizia Romano publications per year

The chart shows the history of publications by Patrizia Romano between 1976 and 2026, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Patrizia Romano published across 51 years, from 1976 to 2026, averaging 4.2 papers a year. Output peaked at 21 publications in 2023. 10 of the 215 publications appeared in the last two years.

No. of publications
5 10 15 20
Bar chart. Horizontal axis: year, 1976 to 2026. Vertical axis: number of publications, 0 to 21. Peak 21 publications in 2023. 1976: 1 publication 1977: 0 publications 1978: 0 publications 1979: 0 publications 1980: 0 publications 1981: 2 publications 1982: 0 publications 1983: 1 publication 1984: 1 publication 1985: 3 publications 1986: 1 publication 1987: 0 publications 1988: 0 publications 1989: 4 publications 1990: 3 publications 1991: 1 publication 1992: 2 publications 1993: 6 publications 1994: 5 publications 1995: 2 publications 1996: 8 publications 1997: 4 publications 1998: 4 publications 1999: 1 publication 2000: 1 publication 2001: 4 publications 2002: 6 publications 2003: 7 publications 2004: 6 publications 2005: 8 publications 2006: 5 publications 2007: 4 publications 2008: 6 publications 2009: 4 publications 2010: 4 publications 2011: 8 publications 2012: 5 publications 2013: 5 publications 2014: 3 publications 2015: 5 publications 2016: 8 publications 2017: 2 publications 2018: 3 publications 2019: 5 publications 2020: 5 publications 2021: 4 publications 2022: 17 publications 2023: 21 publications 2024: 10 publications 2025: 9 publications 2026: 1 publication
1976 2026

215 publications in total across all disciplines

View publications per year as a table
Patrizia Romano: publications per year, 1976 to 2026
Year Publications
1976 1
1977 0
1978 0
1979 0
1980 0
1981 2
1982 0
1983 1
1984 1
1985 3
1986 1
1987 0
1988 0
1989 4
1990 3
1991 1
1992 2
1993 6
1994 5
1995 2
1996 8
1997 4
1998 4
1999 1
2000 1
2001 4
2002 6
2003 7
2004 6
2005 8
2006 5
2007 4
2008 6
2009 4
2010 4
2011 8
2012 5
2013 5
2014 3
2015 5
2016 8
2017 2
2018 3
2019 5
2020 5
2021 4
2022 17
2023 21
2024 10
2025 9
2026 1
Total 215
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Patrizia Romano 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 Patrizia Romano sits on this spectrum.

No. of scientists
200 400 600 800
Bar chart with 100 bars. Horizontal axis: publications, 47–56 to 1,028+. Vertical axis: number of scientists, 0 to 980. Most scientists, 980, have 127–136 publications. The last bar groups every scientist with 1,028 publications or more. The highlighted bar, 157–166 publications, is where this scientist sits. 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 scientist 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientist 1,028+ publications: 100 scientists
47–56 publications 1,028+

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.

View publications distribution as a table
Number of Biology and Biochemistry scientists by publication count, Research.com 2026 ranking edition. Based on 19,587 ranked scientists.
Publications Scientists This scientist
47–56 8
57–66 35
67–76 106
77–86 231
87–96 413
97–106 546
107–116 704
117–126 848
127–136 980
137–146 942
147–156 969
157–166 949 161
167–176 951
177–186 915
187–196 787
197–206 840
207–216 733
217–226 708
227–236 651
237–246 605
247–256 510
257–266 524
267–276 434
277–286 417
287–296 350
297–306 363
307–316 315
317–326 296
327–336 261
337–346 240
347–356 219
357–366 196
367–376 154
377–386 161
387–396 155
397–406 145
407–416 124
417–426 112
427–436 132
437–446 116
447–456 99
457–466 81
467–476 91
477–486 80
487–496 80
497–506 59
507–516 36
517–526 46
527–536 54
537–546 44
547–556 43
557–566 43
567–576 42
577–586 25
587–596 34
597–606 23
607–616 33
617–626 31
627–636 27
637–646 25
647–656 28
657–666 34
667–676 18
677–686 16
687–696 10
697–706 12
707–716 21
717–726 12
727–736 12
737–746 10
747–756 7
757–766 13
767–776 15
777–786 13
787–796 9
797–806 9
807–816 7
817–826 4
827–836 9
837–846 7
847–856 3
857–866 5
867–876 5
877–886 11
887–896 3
897–906 4
907–916 7
917–926 5
927–936 6
937–946 6
947–956 3
957–966 7
967–976 2
977–986 2
987–996 1
997–1,006 5
1,007–1,016 2
1,017–1,026 2
1,027 1
1,028+ 100
Download as CSV

Patrizia Romano 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 Patrizia Romano sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 65 bars. Horizontal axis: D-Index, 40–41 to 167+. Vertical axis: number of scientists, 0 to 1,253. Most scientists, 1,253, have 58–59 D-Index. The last bar groups every scientist with 167 D-Index or more. The highlighted bar, 46–47 D-Index, is where this scientist sits. 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
40–41 D-Index 167+

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.

View D-Index distribution as a table
Number of Biology and Biochemistry scientists by D-index, Research.com 2026 ranking edition. Based on 19,587 ranked scientists.
D-Index Scientists This scientist
40–41 80
42–43 183
44–45 316
46–47 504 47
48–49 718
50–51 899
52–53 1,025
54–55 1,149
56–57 1,235
58–59 1,253
60–61 1,162
62–63 1,130
64–65 1,031
66–67 897
68–69 814
70–71 714
72–73 709
74–75 596
76–77 512
78–79 473
80–81 412
82–83 373
84–85 358
86–87 285
88–89 273
90–91 227
92–93 208
94–95 193
96–97 153
98–99 157
100–101 148
102–103 120
104–105 113
106–107 100
108–109 86
110–111 67
112–113 71
114–115 73
116–117 64
118–119 53
120–121 60
122–123 54
124–125 43
126–127 38
128–129 49
130–131 26
132–133 18
134–135 23
136–137 32
138–139 32
140–141 27
142–143 19
144–145 22
146–147 12
148–149 16
150–151 14
152–153 10
154–155 13
156–157 10
158–159 7
160–161 9
162–163 13
164–165 4
166 4
167+ 98
Download as CSV

Overview

What is she best known for?

The fields of study she is best known for:

  • Enzyme
  • Biochemistry
  • Gene

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.

Her most cited work include:

  • Function of yeast species and strains in wine flavour. (471 citations)
  • Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts (210 citations)
  • Origin and Production of Acetoin during Wine Yeast Fermentation. (143 citations)

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

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.

She most often published in these fields:

  • Wine (63.78%)
  • Yeast (55.91%)
  • Food science (49.61%)

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

  • Wine (63.78%)
  • Food science (49.61%)
  • Fermentation (40.94%)

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

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.

Between 2015 and 2021, her most popular works were:

  • Yeast Interactions in Inoculated Wine Fermentation (77 citations)
  • Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. (37 citations)
  • New insights on the use of wine yeasts (34 citations)

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

  • Enzyme
  • Gene
  • Biochemistry

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.

Best Publications

  • Function of yeast species and strains in wine flavour.

    P. Romano;C. Fiore;M. Paraggio;M. Caruso

  • Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts

    Robert K. Mortimer;Patrizia Romano;Giovanna Suzzi;Mario Polsinelli

  • Origin and Production of Acetoin during Wine Yeast Fermentation.

    P Romano;G Suzzi

  • Yeast Interactions in Inoculated Wine Fermentation

    Maurizio Ciani;Angela Capece;Francesca Comitini;Laura Canonico

  • Formation of biogenic amines as criteria for the selection of wine yeasts

    M. Caruso;C. Fiore;M. Contursi;G. Salzano

  • Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, India.

    K. Jeyaram;W. Mohendro Singh;Angela Capece;Patrizia Romano

  • Sulfur dioxide and wine microorganisms

    P Romano;Giovanna Suzzi

  • Higher alcohol and acetic acid production by apiculate wine yeasts

    Patrizia Romano;Giovanna Suzzi;G. Comi;R. Zironi

  • Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

    Fernanda Galgano;Fabio Favati;Malvina Bonadio;Vitina Lorusso

  • Acetaldehyde production in Saccharomyces cerevisiae wine yeasts

    Patrizia Romano;Giovanna Suzzi;Luca Turbanti;Mario Polsinelli

  • Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.

    Angela Capece;Rossana Romaniello;Angela Pietrafesa;Gabriella Siesto

  • A biometric study of higher alcohol production in Saccharomyces cerevisiae.

    Paolo Giudici;Patrizia Romano;Carlo Zambonelli

  • Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

    Angela Capece;Rossana Romaniello;Gabriella Siesto;Rocchina Pietrafesa

  • Taxonomic and Ecological Diversity of Food and Beverage Yeasts

    Patrizia Romano;Angela Capece;Lene Jespersen

  • Glycerol and other fermentation products of apiculate wine yeasts

    P. Romano;G. Suzzi;G. Comi;R. Zironi

  • The role of moulds in the ripening process of salami

    L. Grazia;P. Romano;A. Bagni;D. Roggiani

  • Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae

    R. Zironi;P. Romano;G. Suzzi;F. Battistutta

  • Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Strain diversity in non-Saccharomyces wine yeasts.

    Patrizia Romano;Giovanna Suzzi;Paola Domizio;Fabrizio Fatichenti

  • Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis.

    H. Csoma;N. Zakany;A. Capece;P. Romano

  • Analysis of yeasts derived from natural fermentation in a Tokaj winery.

    M. Sipiczki;M. Sipiczki;M. Sipiczki;P. Romano;G. Lipani;I. Miklos

Frequent Co-Authors

Giovanna Suzzi
Giovanna Suzzi University of Teramo
Giuseppe Comi
Giuseppe Comi University of Udine
Robert K. Mortimer
Robert K. Mortimer University of California, Berkeley
Maurizio Ciani
Maurizio Ciani Marche Polytechnic University
Teresa Garde-Cerdán
Teresa Garde-Cerdán Instituto de Ciencias de la Vid y del Vino
Ada Braghieri
Ada Braghieri University of Basilicata
Giancarlo Moschetti
Giancarlo Moschetti University of Palermo
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Francesco Sunseri
Francesco Sunseri University of Reggio Calabria
Jyoti Prakash Tamang
Jyoti Prakash Tamang Sikkim University

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Best Scientists Citing Patrizia Romano

Amparo Querol

Amparo Querol

Spanish National Research Council

Publications: 33

Isak S. Pretorius

Isak S. Pretorius

Macquarie University

Publications: 31

Maurizio Ciani

Maurizio Ciani

Marche Polytechnic University

Publications: 30

Vittorio Capozzi

Vittorio Capozzi

National Research Council (CNR)

Publications: 26

Giovanna Suzzi

Giovanna Suzzi

University of Teramo

Publications: 25

Giuseppe Spano

Giuseppe Spano

University of Foggia

Publications: 24

Sylvie Dequin

Sylvie Dequin

INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

Publications: 23

Eladio Barrio

Eladio Barrio

University of Valencia

Publications: 21

Maria Rosaria Corbo

Maria Rosaria Corbo

University of Foggia

Publications: 21

Milena Sinigaglia

Milena Sinigaglia

University of Foggia

Publications: 19

Luca Simone Cocolin

Luca Simone Cocolin

University of Turin

Publications: 19

Jyoti Prakash Tamang

Jyoti Prakash Tamang

Sikkim University

Publications: 18

Aline Lonvaud-Funel

Aline Lonvaud-Funel

University of Bordeaux

Publications: 15

Albert Mas

Albert Mas

Rovira i Virgili University

Publications: 15

Kalliopi Rantsiou

Kalliopi Rantsiou

University of Turin

Publications: 15

Carlos A. Rosa

Carlos A. Rosa

Universidade Federal de Minas Gerais

Publications: 15

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