Alessia Levante

855 total citations
34 papers, 648 citations indexed

About

Alessia Levante is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Alessia Levante has authored 34 papers receiving a total of 648 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 18 papers in Molecular Biology and 7 papers in Animal Science and Zoology. Recurrent topics in Alessia Levante's work include Probiotics and Fermented Foods (22 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (7 papers). Alessia Levante is often cited by papers focused on Probiotics and Fermented Foods (22 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (7 papers). Alessia Levante collaborates with scholars based in Italy, Japan and Austria. Alessia Levante's co-authors include Camilla Lazzi, Erasmo Neviani, Monica Gatti, Annalisa Ricci, Martina Cirlini, Gianni Galaverna, Valentina Bernini, Benedetta Bottari, Chiara Dall’Asta and Elena Bancalari and has published in prestigious journals such as SHILAP Revista de lepidopterología, Bioresource Technology and Scientific Reports.

In The Last Decade

Alessia Levante

32 papers receiving 631 citations

Peers

Alessia Levante

ASZ

BIOTE

Jianjun Tian China

Claude P. Champagne Canada

Iole Pitino Italy

Hilde Marit Østlie Norway

Alan J. Marsh Ireland

İsmail Akyol Türkiye

Larissa P. Margalho Brazil

Oktay Yerlıkaya Türkiye

Veronica Gatto Italy

Leticia González Spain

Jianjun Tian China

Alessia Levante

418 ×0.8

318 ×1.0

230 ×2.0

ASZ

107 ×1.0

58 ×0.6

BIOTE

Citations per year, relative to Alessia Levante Alessia Levante (= 1×) peers Jianjun Tian

Countries citing papers authored by Alessia Levante

Since Specialization

Citations

This map shows the geographic impact of Alessia Levante'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 Alessia Levante with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Alessia Levante more than expected).

Fields of papers citing papers by Alessia Levante

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Alessia Levante. 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 Alessia Levante. The network helps show where Alessia Levante may publish in the future.

Co-authorship network of co-authors of Alessia Levante

This figure shows the co-authorship network connecting the top 25 collaborators of Alessia Levante. A scholar is included among the top collaborators of Alessia Levante based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Alessia Levante. Alessia Levante is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Levante, Alessia, Hannes Rußmayer, Hans Marx, et al.. (2025). Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid production. New Biotechnology. 90. 48–55.

Saadoun, Jasmine Hadj, Tommaso Ganino, Alessia Levante, et al.. (2025). Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess. Agronomy. 15(4). 915–915. 1 indexed citations

Saadoun, Jasmine Hadj, Angela Paterna, Alessia Levante, et al.. (2025). Closing the loop in agriculture: Evaluation of the effects of fermented tomato-based biostimulant on Solanum lycopersicum (L.) growth and fruit quality. Plant Science. 363. 112865–112865.

Neviani, Erasmo, Monica Gatti, Fausto Gardini, & Alessia Levante. (2025). Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking. Foods. 14(5). 830–830. 6 indexed citations

Levante, Alessia, et al.. (2025). Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739. Innovative Food Science & Emerging Technologies. 104. 104077–104077. 2 indexed citations

Saadoun, Jasmine Hadj, Francesco Martelli, Annalisa Ricci, et al.. (2024). Design of experiment approach to boost volatile production from kiwi byproducts. Bioresource Technology. 413. 131505–131505. 2 indexed citations

Saadoun, Jasmine Hadj, et al.. (2024). Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions. SHILAP Revista de lepidopterología. 3(4). 1 indexed citations

Neviani, Erasmo, Alessia Levante, & Monica Gatti. (2024). The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?. Fermentation. 10(4). 186–186. 10 indexed citations

Levante, Alessia, Elena Bancalari, Benedetta Bottari, et al.. (2023). Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking. Foods. 12(21). 3949–3949. 4 indexed citations

10.

Bonnici, Vincenzo, Flavio Bertini, Alessia Levante, et al.. (2023). BIOCHAIN: towards a platform for securely sharing microbiological data. Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna). 59–63. 2 indexed citations

11.

Saadoun, Jasmine Hadj, Alessia Levante, Francesca Trapani, et al.. (2022). Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans. Frontiers in Nutrition. 9. 858716–858716. 8 indexed citations

12.

Cavazzini, Davide, et al.. (2022). Functional characterization and transcriptional repression by Lacticaseibacillus paracasei DinJ-YafQ. Applied Microbiology and Biotechnology. 106(21). 7113–7128. 2 indexed citations

13.

Levante, Alessia, Camilla Lazzi, Giannis Vatsellas, et al.. (2021). Genome Sequencing of five Lacticaseibacillus Strains and Analysis of Type I and II Toxin-Antitoxin System Distribution. Microorganisms. 9(3). 648–648. 13 indexed citations

14.

Bottari, Benedetta, Alessia Levante, Elena Bancalari, et al.. (2020). The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality. Frontiers in Microbiology. 11. 581658–581658. 29 indexed citations

15.

Montanini, Barbara, Alessia Levante, Camilla Lazzi, et al.. (2019). Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest. Scientific Reports. 9(1). 7645–7645. 9 indexed citations

16.

Bottari, Benedetta, Alessia Levante, Erasmo Neviani, & Monica Gatti. (2018). How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses. Frontiers in Microbiology. 9. 2866–2866. 32 indexed citations

17.

Ricci, Annalisa, Alessia Levante, Martina Cirlini, et al.. (2018). The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice. Frontiers in Microbiology. 9. 2784–2784. 24 indexed citations

18.

Folli, Claudia, Alessia Levante, Riccardo Percudani, et al.. (2017). Toward the identification of a type I toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus. Scientific Reports. 7(1). 12051–12051. 19 indexed citations

19.

Ricci, Annalisa, Martina Cirlini, Alessia Levante, et al.. (2017). Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains. Food Research International. 105. 412–422. 138 indexed citations

20.

Sardaro, Maria Luisa Savo, Alessia Levante, Valentina Bernini, et al.. (2016). The spxB gene as a target to identify Lactobacillus casei group species in cheese. Food Microbiology. 59. 57–65. 16 indexed citations

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.

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