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Stefano Sforza

Stefano Sforza

D-Index & Metrics

Chemistry

D-Index
57
Citations
9927
World Ranking
11278
National Ranking
361

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
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
Monica Borgatti
Monica Borgatti University of Ferrara

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