World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
57
Citations
8969
World Ranking
14079
National Ranking
418

Vittorio Capozzi publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Vittorio Capozzi sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 178 publications — 40th percentile

40% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Vittorio Capozzi D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Vittorio Capozzi sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 57 D-Index — 31st percentile

31% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Vittorio Capozzi is affiliated with the National Research Council (CNR) in Italy, contributing extensively to the field of Agricultural and Biological Sciences with a particular focus on Food Science, Plant Science, Nutrition and Dietetics, Molecular Biology, and Biotechnology. Their research integrates multidisciplinary approaches spanning microbiology, food technology, and plant sciences.

The scientist's work is concentrated on a range of topics including:

  • Probiotics and Fermented Foods
  • Fermentation and Sensory Analysis
  • Horticultural and Viticultural Research
  • Microbial Metabolites in Food Biotechnology
  • Meat and Animal Product Quality
  • Advanced Chemical Sensor Technologies
  • Food composition and properties

Among recent publications attributed to their broader research environment and related collaborative work are:

  • "Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest," 2020, published in Foods
  • "Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview," 2022, published in Foods
  • "Bioprospecting Antimicrobials from Lactiplantibacillus plantarum: Key Factors Underlying Its Probiotic Action," 2021, published in International Journal of Molecular Sciences
  • "Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits," 2021, published in Fermentation
  • "Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance," 2020, published in Microorganisms

The scientist frequently collaborates with several co-authors, among whom are:

  • Giuseppe Spano
  • Pasquale Russo
  • Mariagiovanna Fragasso
  • Francesco Grieco
  • Nicola De Simone

Writings involving Vittorio Capozzi often appear in scientific journals such as Fermentation, Foods, Microorganisms, Food Bioscience, and Molecules, with the highest number of publications in Fermentation and Foods.

Capozzi's extensive research output highlights a broad intersection of microbiology and food biotechnology, particularly in the areas of probiotic application and fermentation processes. This work supports advancements in food quality, safety, and shelf-life enhancement, demonstrating intersections with plant science and food technology.

Best Publications

  • Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.

    Vittorio Capozzi;Pasquale Russo;María Teresa Dueñas;Paloma López

  • Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

    Pasquale Russo;Mattia Pia Arena;Daniela Fiocco;Vittorio Capozzi

  • Microbial terroir and food innovation: The case of yeast biodiversity in wine.

    Vittorio Capozzi;Carmela Garofalo;Maria Assunta Chiriatti;Francesco Grieco

  • Spontaneous Food Fermentations and Potential Risks for Human Health

    Vittorio Capozzi;Mariagiovanna Fragasso;Rossana Romaniello;Carmen Berbegal

  • Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine

    Vittorio Capozzi;Pasquale Russo;Victor Ladero;María Fernández

  • Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms

    Pasquale Russo;Paloma López;Vittorio Capozzi;Pilar Fernández de Palencia

  • Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread.

    Pasquale Russo;Vittorio Capozzi;Mattia Pia Arena;Giuseppina Spadaccino

  • Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest.

    Nicola De Simone;Bernardo Pace;Francesco Grieco;Michela Chimienti

  • Biotechnological production of vitamin B2-enriched bread and pasta.

    Vittorio Capozzi;Valeria Menga;Anna Maria Digesù;Pasquale De Vita

  • Biogenic amine in wines

    L. Beneduce;A. Romano;V. Capozzi;P. Lucas

  • Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria

    Mattia P. Arena;Graziano Caggianiello;Daniela Fiocco;Pasquale Russo

  • How probiotics face food stress: They get by with a little help.

    Daniela Fiocco;Angela Longo;Mattia Pia Arena;Pasquale Russo

  • The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.

    Mariana Tristezza;Maria Tufariello;Vittorio Capozzi;Giuseppe Spano

  • Bacterial Stressors in Minimally Processed Food

    Vittorio Capozzi;Daniela Fiocco;Maria Luisa Amodio;Anna Gallone

  • Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

    Ludovic Roudil;Pasquale Russo;Carmen Berbegal;Warren Albertin

  • Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis

    P Bove;Pasquale Russo;Vittorio Capozzi;A Gallone

  • Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum

    D. Fiocco;V. Capozzi;P. Goffin;Pascal Hols

  • Microbial Resources and Enological Significance: Opportunities and Benefits

    Leonardo Petruzzi;Vittorio Capozzi;Carmen Berbegal;Maria R. Corbo

  • Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

    Mariana Tristezza;Cosimo Vetrano;Gianluca Bleve;Giuseppe Spano

  • Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines

    V. Capozzi;P. Russo;L. Beneduce;S. Weidmann

Frequent Co-Authors

Giuseppe Spano
Giuseppe Spano University of Foggia
Pasquale Russo
Pasquale Russo University of Milan
Franco Biasioli
Franco Biasioli Fondazione Edmund Mach
Paloma López
Paloma López Spanish National Research Council
Jean Guzzo
Jean Guzzo University of Burgundy
Luigi Cattivelli
Luigi Cattivelli The Canadian Real Estate Association
Tilmann D. Märk
Tilmann D. Märk University of Innsbruck
Djamel Drider
Djamel Drider University of Lille
Giovanna E. Felis
Giovanna E. Felis University of Verona
Sandra Torriani
Sandra Torriani University of Verona

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