World's Best Scientists 2026 revealed!
Stefano Sforza

Stefano Sforza

D-Index & Metrics

Chemistry

D-Index
57
Citations
9927
World Ranking
11276
National Ranking
361

Stefano Sforza publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Stefano Sforza sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 230 publications — 43rd percentile

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

The last bar groups every scientist with 1,295 publications or more.

Stefano Sforza D-index placement in Chemistry in 2026

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

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 57 D-Index — 39th percentile

39% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Stefano Sforza is affiliated with the University of Parma in Italy. Their research spans multiple fields within agricultural and biological sciences, biochemistry, genetics and molecular biology, and medicine. The main subfields of study addressed by Sforza include molecular biology, insect science, food science, animal science and zoology, and plant science.

Sforza's scholarly work frequently explores the following main topics:

  • Protein Hydrolysis and Bioactive Peptides
  • Insect Utilization and Effects
  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Insect and Arachnid Ecology and Behavior
  • Animal and Plant Science Education
  • Food Allergy and Anaphylaxis Research

Their recent publications exemplify a focus on insect proteins and their biochemical properties. Selected papers include:

  • "Effect of the Rearing Substrate on Total Protein and Amino Acid Composition in Black Soldier Fly," 2021, Foods
  • "Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates," 2020, Foods
  • "Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates," 2020, Scientific Reports
  • "Protein hydrolysates from Alphitobius diaperinus and Hermetia illucens larvae treated with commercial proteases," 2020, Journal of Insects as Food and Feed
  • "Bioactivity and peptide profile of whey protein hydrolysates obtained from Colombian double-cream cheese production and their products after gastrointestinal digestion," 2021, LWT

Frequent publication venues where Sforza's research appears include Foods, Actas Urológicas Españolas (English Edition), Food Chemistry, Food Research International, and Scientific Reports.

Collaboration is a significant element of Sforza's academic output, with repeated coauthorship alongside researchers such as Barbara Prandi, Tullia Tedeschi, Augusta Caligiani, Giulia Leni, and Andrea Faccini.

Best Publications

  • Bioavailability of trans-resveratrol from red wine in humans

    Paola Vitaglione;Stefano Sforza;Gianni Galaverna;Cristiana Ghidini

  • Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin

    Augusta Caligiani;Angela Marseglia;Giulia Leni;Stefania Baldassarre

  • Recent advances in mycotoxin determination in food and feed by hyphenated chromatographic techniques/mass spectrometry.

    Stefano Sforza;Chiara Dall'Asta;Rosangela Marchelli

  • Applications of liquid chromatography-mass spectrometry for food analysis.

    Vita Di Stefano;Giuseppe Avellone;David Bongiorno;Vincenzo Cunsolo

  • Pectin content and composition from different food waste streams.

    Judith Müller-Maatsch;Mariangela Bencivenni;Augusta Caligiani;Tullia Tedeschi

  • Discovery of the combined oxidative cleavage of plant xylan and cellulose by a new fungal polysaccharide monooxygenase

    Matthias Frommhagen;Stefano Sforza;Stefano Sforza;Adrie H Westphal;Jaap Visser

  • Insights into peptide nucleic acid (PNA) structural features: The crystal structure of a d-lysine-based chiral PNA–DNA duplex

    Valeria Menchise;Giuseppina De Simone;Tullia Tedeschi;Roberto Corradini

  • Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits.

    Neha Babbar;Winnie Dejonghe;Monica Gatti;Stefano Sforza

  • A new integrated membrane process for the production of concentrated blood orange juice : Effect on bioactive compounds and antioxidant activity

    Gianni Galaverna;Gianluca Di Silvestro;Alfredo Cassano;Stefano Sforza

  • Chirality as a tool in nucleic acid recognition: principles and relevance in biotechnology and in medicinal chemistry.

    Roberto Corradini;Stefano Sforza;Tullia Tedeschi;Rosangela Marchelli

  • Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

    Fatma Boukid;Silvia Folloni;Stefano Sforza;Elena Vittadini

  • Enantioselective Fluorescence Sensing of Amino Acids by Modified Cyclodextrins: Role of the Cavity and Sensing Mechanism

    Sara Pagliari;Roberto Corradini;Gianni Galaverna;Stefano Sforza

  • PEPTIDE NUCLEIC ACIDS (PNAS) WITH A FUNCTIONAL BACKBONE

    Ask Püschl;Stefano Sforza;Gerald Haaima;Otto Dahl

  • Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

    Stefano Sforza;Alessandro Pigazzani;Maurizio Motti;Cecilia Porta

  • Anti-gene peptide nucleic acid specifically inhibits MYCN expression in human neuroblastoma cells leading to cell growth inhibition and apoptosis.

    Roberto Tonelli;Stefania Purgato;Consuelo Camerin;Raffaele Fronza

  • Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.

    Stefano Sforza;Gianni Galaverna;Cristina Schivazappa;Rosangela Marchelli

  • Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging

    S. Sforza;V. Cavatorta;F. Lambertini;G. Galaverna

  • Simple and Validated Quantitative 1H NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin

    Judith Müller-Maatsch;Augusta Caligiani;Tullia Tedeschi;Kathy Elst

  • Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity.

    Barbara Prandi;Stefania Baldassarre;Neha Babbar;Elena Bancalari

  • Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams.

    Barbara Prandi;Andrea Faccini;Francesca Lambertini;Mariangela Bencivenni

  • Chiral Peptide Nucleic Acids (PNAs): Helix Handedness and DNA Recognition

    Stefano Sforza;Gerald Haaima;Rosangela Marchelli;Peter E. Nielsen

  • Free and bound fumonisins in gluten-free food products.

    Chiara Dall'Asta;Gianni Galaverna;Mattia Mangia;Stefano Sforza

  • DNA Binding of A D-Lysine-Based Chiral PNA: Direction Control and Mismatch Recognition

    Stefano Sforza;Roberto Corradini;Silvia Ghirardi;Arnaldo Dossena

Frequent Co-Authors

Rosangela Marchelli
Rosangela Marchelli University of Parma
Arnaldo Dossena
Arnaldo Dossena University of Parma
Gianni Galaverna
Gianni Galaverna University of Parma
Harry Gruppen
Harry Gruppen Wageningen University & Research
Chiara Dall’Asta
Chiara Dall’Asta University of Parma
Monica Gatti
Monica Gatti University of Parma
Makoto Komiyama
Makoto Komiyama University of Tokyo
Roberto Gambari
Roberto Gambari University of Ferrara
Erasmo Neviani
Erasmo Neviani University of Parma
Nicoletta Bianchi
Nicoletta Bianchi University of Ferrara

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