World's Best Scientists 2026 revealed!
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Biology and Biochemistry
Italy
2023

D-Index & Metrics

Microbiology

D-Index
77
Citations
18222
World Ranking
1367
National Ranking
34

Raffaella Di Cagno publication distribution in Microbiology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Microbiology in 2026. The highlighted bar marks where Raffaella Di Cagno sits on this spectrum.

55–64 publications: 8 scientists 65–74 publications: 29 scientists 75–84 publications: 55 scientists 85–94 publications: 112 scientists 95–104 publications: 137 scientists 105–114 publications: 190 scientists 115–124 publications: 235 scientists 125–134 publications: 234 scientists 135–144 publications: 288 scientists 145–154 publications: 265 scientists 155–164 publications: 264 scientists 165–174 publications: 253 scientists 175–184 publications: 276 scientists 185–194 publications: 190 scientists 195–204 publications: 234 scientists 205–214 publications: 208 scientists 215–224 publications: 198 scientists 225–234 publications: 155 scientists 235–244 publications: 161 scientists 245–254 publications: 160 scientists 255–264 publications: 146 scientists 265–274 publications: 139 scientists 275–284 publications: 148 scientists 285–294 publications: 115 scientists 295–304 publications: 96 scientists 305–314 publications: 88 scientists 315–324 publications: 106 scientists 325–334 publications: 65 scientists 335–344 publications: 76 scientists 345–354 publications: 64 scientists 355–364 publications: 62 scientists 365–374 publications: 65 scientists 375–384 publications: 61 scientists 385–394 publications: 34 scientists 395–404 publications: 44 scientists 405–414 publications: 36 scientists 415–424 publications: 35 scientists 425–434 publications: 29 scientists 435–444 publications: 33 scientists 445–454 publications: 34 scientists 455–464 publications: 25 scientists 465–474 publications: 26 scientists 475–484 publications: 20 scientists 485–494 publications: 19 scientists 495–504 publications: 16 scientists 505–514 publications: 17 scientists 515–524 publications: 23 scientists 525–534 publications: 14 scientists 535–544 publications: 14 scientists 545–554 publications: 18 scientists 555–564 publications: 12 scientists 565–574 publications: 7 scientists 575–584 publications: 9 scientists 585–594 publications: 9 scientists 595–604 publications: 9 scientists 605–614 publications: 7 scientists 615–624 publications: 9 scientists 625–634 publications: 7 scientists 635–644 publications: 4 scientists 645–654 publications: 5 scientists 655–664 publications: 6 scientists 665–674 publications: 7 scientists 675–678 publications: 3 scientists 679+ publications: 99 scientists
55 publications 679+

This scientist: 184 publications — 43rd percentile

43% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 679 publications or more.

Raffaella Di Cagno D-index placement in Microbiology in 2026

The chart shows the D-index (discipline H-index) distribution of Microbiology scientists ranked by Research.com in 2026. The highlighted bar marks where Raffaella Di Cagno sits on this spectrum.

40 D-Index: 30 scientists 41 D-Index: 86 scientists 42 D-Index: 90 scientists 43 D-Index: 117 scientists 44 D-Index: 122 scientists 45 D-Index: 123 scientists 46 D-Index: 108 scientists 47 D-Index: 110 scientists 48 D-Index: 106 scientists 49 D-Index: 109 scientists 50 D-Index: 129 scientists 51 D-Index: 111 scientists 52 D-Index: 116 scientists 53 D-Index: 127 scientists 54 D-Index: 134 scientists 55 D-Index: 134 scientists 56 D-Index: 112 scientists 57 D-Index: 136 scientists 58 D-Index: 162 scientists 59 D-Index: 151 scientists 60 D-Index: 139 scientists 61 D-Index: 123 scientists 62 D-Index: 126 scientists 63 D-Index: 144 scientists 64 D-Index: 109 scientists 65 D-Index: 103 scientists 66 D-Index: 124 scientists 67 D-Index: 112 scientists 68 D-Index: 103 scientists 69 D-Index: 131 scientists 70 D-Index: 94 scientists 71 D-Index: 93 scientists 72 D-Index: 96 scientists 73 D-Index: 92 scientists 74 D-Index: 80 scientists 75 D-Index: 66 scientists 76 D-Index: 87 scientists 77 D-Index: 60 scientists 78 D-Index: 73 scientists 79 D-Index: 59 scientists 80 D-Index: 57 scientists 81 D-Index: 55 scientists 82 D-Index: 47 scientists 83 D-Index: 77 scientists 84 D-Index: 50 scientists 85 D-Index: 45 scientists 86 D-Index: 42 scientists 87 D-Index: 41 scientists 88 D-Index: 32 scientists 89 D-Index: 38 scientists 90 D-Index: 35 scientists 91 D-Index: 34 scientists 92 D-Index: 27 scientists 93 D-Index: 26 scientists 94 D-Index: 33 scientists 95 D-Index: 22 scientists 96 D-Index: 37 scientists 97 D-Index: 22 scientists 98 D-Index: 21 scientists 99 D-Index: 22 scientists 100 D-Index: 30 scientists 101 D-Index: 16 scientists 102 D-Index: 20 scientists 103 D-Index: 17 scientists 104 D-Index: 19 scientists 105 D-Index: 16 scientists 106 D-Index: 19 scientists 107 D-Index: 18 scientists 108 D-Index: 14 scientists 109 D-Index: 10 scientists 110 D-Index: 9 scientists 111 D-Index: 7 scientists 112 D-Index: 11 scientists 113 D-Index: 6 scientists 114 D-Index: 15 scientists 115 D-Index: 10 scientists 116 D-Index: 12 scientists 117 D-Index: 7 scientists 118 D-Index: 10 scientists 119 D-Index: 10 scientists 120 D-Index: 11 scientists 121 D-Index: 2 scientists 122 D-Index: 7 scientists 123 D-Index: 12 scientists 124 D-Index: 5 scientists 125 D-Index: 9 scientists 126 D-Index: 6 scientists 127+ D-Index: 95 scientists
40 D-Index 127+

This scientist: 77 D-Index — 76th percentile

76% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 127 D-Index or more.

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Italy Leader Award

Overview

Raffaella Di Cagno is affiliated with the Free University of Bozen-Bolzano in Italy. Their research output covers a variety of topics primarily situated within Agricultural and Biological Sciences, with significant contributions to Biochemistry, Genetics and Molecular Biology, and Nursing.

The scientist's work explores several main research topics, including:

  • Probiotics and Fermented Foods
  • Food composition and properties
  • Microbial Metabolites in Food Biotechnology
  • Gut microbiota and health
  • Protein Hydrolysis and Bioactive Peptides
  • Fermentation and Sensory Analysis
  • Phytase and its Applications

Subfields within their research include Food Science, Nutrition and Dietetics, Molecular Biology, Plant Science, and Insect Science. Their publication record reflects a consistent focus on these scientific areas through diverse article contributions.

Notable recent papers by Raffaella Di Cagno illustrate the scope and impact of their research:

  • "Thirty years of knowledge on sourdough fermentation: A systematic review," 2020, published in Trends in Food Science & Technology
  • "Diet influences the functions of the human intestinal microbiome," 2020, published in Scientific Reports
  • "High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation," 2020, published in Molecules
  • "Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta," 2021, published in Antioxidants
  • "Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance," 2022, published in Microbiome

Frequent collaborators include:

  • Marco Gobbetti
  • Pasquale Filannino
  • Ali Zein Alabiden Tlais
  • Andrea Polo
  • Olga Nikoloudaki

The scientist's work often appears in journals such as Food Research International, International Journal of Food Microbiology, Foods, Nutrients, and Current Research in Food Science, each accounting for multiple publications.

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

  • Exploitation of vegetables and fruits through lactic acid fermentation

    Raffaella Di Cagno;Rossana Coda;Maria De Angelis;Marco Gobbetti

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

    Daniela Graf;Raffaella Di Cagno;Frida Fåk;Harry J Flint

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

    Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis

  • 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

  • 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

  • Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth.

    Pasquale Filannino;Raffaella Di Cagno;Marco Gobbetti

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

    Raffaella Di Cagno;Maria De Angelis;Ilaria De Pasquale;Maurice Ndagijimana

  • 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

  • Novel insights on the functional/nutritional features of the sourdough fermentation.

    Marco Gobbetti;Maria De Angelis;Raffaella Di Cagno;Maria Calasso

  • Thirty years of knowledge on sourdough fermentation: A systematic review

    Kashika Arora;Hana Ameur;Andrea Polo;Raffaella Di Cagno

  • Ecological parameters influencing microbial diversity and stability of traditional sourdough.

    Fabio Minervini;Maria De Angelis;Raffaella Di Cagno;Marco Gobbetti

  • Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

    Marco Gobbetti;Maria De Angelis;Raffaella Di Cagno;Leonardo Mancini

  • Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet.

    Alice Rosi;Pedro Mena;Nicoletta Pellegrini;Silvia Turroni

  • Microbial ecology dynamics during rye and wheat sourdough preparation

    Danilo Ercolini;Erica Pontonio;Francesca De Filippis;Fabio Minervini

  • 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

  • Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

    Fabio Minervini;Raffaella Di Cagno;Anna Lattanzi;Maria De Angelis

  • Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

    Rossana Coda;Alessia Lanera;Antonio Trani;Marco Gobbetti

  • Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

    Raffaella Di Cagno;Francesco Mazzacane;Carlo Giuseppe Rizzello;Maria De Angelis

  • Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

    Raffaella Di Cagno;Giovanna Minervini;Carlo G. Rizzello;Maria De Angelis

  • Heat Shock Response in Lactobacillus plantarum

    Maria De Angelis;Raffaella Di Cagno;Claude Huet;Carmine Crecchio

Frequent Co-Authors

Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Maria De Angelis
Maria De Angelis University of Bari Aldo Moro
Carlo Giuseppe Rizzello
Carlo Giuseppe Rizzello Sapienza University of Rome
Danilo Ercolini
Danilo Ercolini University of Naples Federico II
Francesca De Filippis
Francesca De Filippis University of Naples Federico II
Patrick F. Fox
Patrick F. Fox University College Cork
Silvia Turroni
Silvia Turroni University of Bologna
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Laura De Gara
Laura De Gara Università Campus Bio-Medico
Erasmo Neviani
Erasmo Neviani University of Parma

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