Aldo Corsetti
Impact in
- Food Science top 0.02%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Nutrition and Dietetics top 0.05%
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
Papers in
- Food Science 119
- Probiotics and Fermented Foods 95
- Fermentation and Sensory Analysis 24
-
- Microbial Metabolites in Food Biotechnology 47
- Food composition and properties 36
- Co-authors
- Marco GobbettiLuca SettanniJ. RossiMaria De AngelisGiovanna SuzziRosanna TofaloRaffaella Di CagnoGiorgia Perpetuini
In The Last Decade
Aldo Corsetti
135 papers receiving 7.7k citations
Hit Papers
Peers
Comparison fields: 5 of 138
- Food Science 6.4k
- Nutrition and Dietetics 3.7k
- Biotechnology 899
- Animal Science and Zoology 896
- Tourism, Leisure and Hospitality Management 84
Countries citing papers authored by Aldo Corsetti
This map shows the geographic impact of Aldo Corsetti's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Aldo Corsetti with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Aldo Corsetti more than expected).
Fields of papers citing papers by Aldo Corsetti
This network shows the impact of papers produced by Aldo Corsetti. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Aldo Corsetti. The network helps show where Aldo Corsetti may publish in the future.
Co-authors
The 25 scholars most cited alongside Aldo Corsetti, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 0 | |
| 2 | 2025 | 0 | |
| 3 | 2024 | 10 | |
| 4 | 2023 | 8 | |
| 5 | 2022 | 18 | |
| 6 | 2021 | 125 | |
| 7 | 2021 | 13 | |
| 8 | 2021 | 139 | |
| 9 | 2014 | 44 | |
| 10 | Biotecnologia dei prodotti lievitati da forno | 2010 | 11 |
| 11 | Microbiology and biochemistry of Caciocavallo Silano cheese | 2001 | 8 |
| 12 | 2001 | 203 | |
| 13 | 2001 | 119 | |
| 14 | Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation | 1999 | 3 |
| 15 | Batteri lattici e lieviti da frumento tenero e farine biologiche - Isolamento ed identificazione | 1998 | 3 |
| 16 | Microbiology and biochemistry of Pecorino Umbro cheese during ripening. | 1997 | 21 |
| 17 | The sourdough Microflora. Characterization of hetero- and homo-fermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced | 1996 | 5 |
| 18 | The sourdough microflora. Characterization of homofermentative lactic acid bacteria based on acidification kinetics and impedance test. | 1995 | 22 |
| 19 | The sourdough microflora. Identification and clustering of lactic acid bacteria and yeasts | 1994 | 1 |
| 20 | Sourdough fermentation in presence of added soluble carbohydrates. | 1994 | 8 |
About Aldo Corsetti
Aldo Corsetti is a scholar working on Food Science, Nutrition and Dietetics, Tourism, Leisure and Hospitality Management, Biotechnology and Animal Science and Zoology, having authored 137 papers that have together received 8.2k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (95 papers), Microbial Metabolites in Food Biotechnology (47 papers), Food composition and properties (36 papers), Fermentation and Sensory Analysis (24 papers), Protein Hydrolysis and Bioactive Peptides (23 papers), Gut microbiota and health (18 papers), Meat and Animal Product Quality (12 papers) and Enzyme Production and Characterization (11 papers). The work is most often cited by research in Food Science (6.4k citations), Nutrition and Dietetics (3.7k citations), Biotechnology (899 citations), Animal Science and Zoology (896 citations) and Tourism, Leisure and Hospitality Management (84 citations). Aldo Corsetti has collaborated with scholars based in Italy, Ireland and France. Frequent co-authors include Marco Gobbetti, Luca Settanni, J. Rossi, Maria De Angelis, Giovanna Suzzi, Rosanna Tofalo, Raffaella Di Cagno, Giorgia Perpetuini, Maria Schirone and Roberta Prete. Their work appears in journals such as Food Microbiology, International Journal of Food Microbiology, Frontiers in Microbiology, Applied and Environmental Microbiology and Journal of Applied Microbiology.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.