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

D-Index & Metrics

Microbiology

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

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

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

For students exploring microbiology, there are several related online degrees that can broaden career prospects. Many find programs with easy admission online MPH programs appealing, as they provide public health knowledge that complements microbiology studies and opens doors to roles in epidemiology and health policy.

Others may pursue specialized certifications such as the ccls certification, which prepares graduates for careers supporting children in healthcare settings, often working alongside microbiologists in clinical environments.

For students concerned about past challenges, there are excellent options, including online degrees for felons that help individuals with records gain valuable credentials and restart their educational and professional journeys.

Additionally, microbiology graduates interested in healthcare can consider advanced paths like functional medicine nurse practitioner programs. These programs blend medical knowledge with holistic health approaches, creating unique career opportunities within the health and wellness sectors.

Best Scientists Citing Raffaella Di Cagno

Trending Scientists

Recently Published Articles