D-Index & Metrics Best Publications

Raffaella Di Cagno

Free University of Bozen-Bolzano
Italy

D-Index & Metrics 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.

Discipline name Citations Publications World Ranking National Ranking

Microbiology D-index 58 Citations 9,941 102 World Ranking 2337 National Ranking 62

Overview

What is she best known for?

The fields of study Raffaella Di Cagno is best known for:

Bacteria
Enzyme
Lactobacillus

Raffaella Di Cagno is conducting research in Temperature gradient gel electrophoresis and Firmicutes as part of her 16S ribosomal RNA study. Her research on Temperature gradient gel electrophoresis frequently connects to adjacent areas such as 16S ribosomal RNA. Her Food science study frequently links to adjacent areas such as Starter. Her Starter study frequently draws connections to adjacent fields such as Food science. Raffaella Di Cagno brings together Bacteria and Bacteroides to produce work in her papers. In her works, Raffaella Di Cagno performs multidisciplinary study on Genetics and Anatomy. Fermentation is frequently linked to Leavening agent in her study. Raffaella Di Cagno integrates several fields in her works, including Lactic acid and Lactobacillus. Borrowing concepts from Weissella, Raffaella Di Cagno weaves in ideas under Lactobacillus.

Her most cited work include:

High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome (926 citations)
Exploitation of vegetables and fruits through lactic acid fermentation (398 citations)
Contribution of diet to the composition of the human gut microbiota (269 citations)

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

With her scientific publications, her incorporates both Genetics and Ecology. In her research, Raffaella Di Cagno performs multidisciplinary study on Ecology and Genetics. Her Food science study frequently draws parallels with other fields, such as Starter. In her works, Raffaella Di Cagno performs multidisciplinary study on Bacteria and 16S ribosomal RNA. She combines Fermentation and Yeast in her studies. Raffaella Di Cagno undertakes multidisciplinary studies into Yeast and Fermentation in her work. Raffaella Di Cagno integrates Lactic acid and Lactobacillus in her research. She conducted interdisciplinary study in her works that combined Lactobacillus and Lactobacillus plantarum. She regularly links together related areas like Lactic acid in her Lactobacillus plantarum studies.

Raffaella Di Cagno most often published in these fields:

Genetics (79.86%)
Food science (79.17%)
Bacteria (75.69%)

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

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.
Gut (2016)

1060 Citations

Exploitation of vegetables and fruits through lactic acid fermentation

Raffaella Di Cagno;Rossana Coda;Maria De Angelis;Marco Gobbetti.
Food Microbiology (2013)

516 Citations

Contribution of diet to the composition of the human gut microbiota.

Daniela Graf;Raffaella Di Cagno;Frida Fåk;Harry J Flint.
Microbial Ecology in Health and Disease (2015)

500 Citations

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.
Applied and Environmental Microbiology (2004)

323 Citations

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

Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis.
Food Microbiology (2014)

321 Citations

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.
Applied and Environmental Microbiology (2002)

315 Citations

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

Carlo G. Rizzello;Maria De Angelis;Raffaella Di Cagno;Alessandra Camarca.
Applied and Environmental Microbiology (2007)

297 Citations

Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization.

Raffaella Di Cagno;Maria De Angelis;Ilaria De Pasquale;Maurice Ndagijimana.
BMC Microbiology (2011)

296 Citations

Ecological parameters influencing microbial diversity and stability of traditional sourdough.

Fabio Minervini;Maria De Angelis;Raffaella Di Cagno;Marco Gobbetti.
International Journal of Food Microbiology (2014)

194 Citations

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.

Raffaella Di Cagno;Rosalinda F. Surico;Annalisa Paradiso;Maria De Angelis.
International Journal of Food Microbiology (2009)

186 Citations

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Frequent Co-Authors

External Links

Personal Website for Raffaella Di Cagno