Luca Settanni

10.1k total citations
247 papers, 7.9k citations indexed

About

Luca Settanni is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Luca Settanni has authored 247 papers receiving a total of 7.9k indexed citations (citations by other indexed papers that have themselves been cited), including 195 papers in Food Science, 72 papers in Plant Science and 67 papers in Molecular Biology. Recurrent topics in Luca Settanni's work include Probiotics and Fermented Foods (104 papers), Fermentation and Sensory Analysis (61 papers) and Meat and Animal Product Quality (42 papers). Luca Settanni is often cited by papers focused on Probiotics and Fermented Foods (104 papers), Fermentation and Sensory Analysis (61 papers) and Meat and Animal Product Quality (42 papers). Luca Settanni collaborates with scholars based in Italy, Türkiye and Ireland. Luca Settanni's co-authors include Giancarlo Moschetti, Aldo Corsetti, Nicola Francesca, Raimondo Gaglio, Onofrio Corona, Antonio Alfonzo, Elena Franciosi, Alessandro Miceli, Rosa Guarcello and Douwe van Sinderen and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Luca Settanni

237 papers receiving 7.7k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Luca Settanni Italy	50	5.8k	2.5k	2.2k	1.8k	1.1k	247	7.9k
Raffaele Coppola Italy	47	6.1k 1.0×	3.0k 1.2×	1.6k 0.8×	2.3k 1.3×	1.2k 1.1×	214	9.0k
Giancarlo Moschetti Italy	47	4.4k 0.8×	2.3k 0.9×	1.2k 0.5×	1.5k 0.9×	922 0.8×	188	6.2k
Maria Rosaria Corbo Italy	47	4.9k 0.8×	2.2k 0.9×	1.4k 0.6×	2.0k 1.1×	1.1k 1.0×	243	8.0k
Todor Vasiljevic Australia	53	5.8k 1.0×	3.5k 1.4×	2.7k 1.2×	812 0.5×	1.2k 1.1×	198	9.0k
Rosane Freitas Schwan Brazil	59	7.2k 1.2×	2.5k 1.0×	2.1k 1.0×	2.5k 1.4×	920 0.8×	296	11.1k
Esther Sendra Spain	48	3.8k 0.7×	1.0k 0.4×	1.8k 0.9×	2.0k 1.1×	1.7k 1.5×	165	6.8k
Tatiana Colombo Pimentel Brazil	47	4.7k 0.8×	1.9k 0.7×	2.4k 1.1×	725 0.4×	1.4k 1.3×	293	7.5k
Giuseppe Spano Italy	57	6.6k 1.1×	3.5k 1.4×	2.2k 1.0×	2.6k 1.4×	701 0.6×	192	8.9k
Fausto Gardini Italy	47	4.4k 0.8×	3.2k 1.3×	721 0.3×	1.2k 0.6×	1.4k 1.3×	180	6.9k
Filomena Nazzaro Italy	40	4.6k 0.8×	1.7k 0.7×	1.1k 0.5×	2.8k 1.6×	492 0.5×	167	7.5k

Countries citing papers authored by Luca Settanni

Since Specialization

Citations

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

Fields of papers citing papers by Luca Settanni

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luca Settanni

This figure shows the co-authorship network connecting the top 25 collaborators of Luca Settanni. A scholar is included among the top collaborators of Luca Settanni 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 Luca Settanni. Luca Settanni 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

Ingraffia, Rosolino, Gaetano Amato, Alfonso Salvatore Frenda, et al.. (2025). Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception. Journal of Cereal Science. 126. 104303–104303.

Alfonzo, Antonio, Raimondo Gaglio, Elena Franciosi, et al.. (2025). Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare. Foods. 14(21). 3689–3689.

Greco, Carlo, et al.. (2025). Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm. Agriculture. 15(8). 810–810. 4 indexed citations

Gaglio, Raimondo, et al.. (2025). Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products. International Dairy Journal. 166. 106245–106245.

Amato, Filippo, Aldo Todaro, Antonella Maggio, et al.. (2024). Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers. Food Research International. 199. 115328–115328. 1 indexed citations

Barbera, Marcella, Antonio Alfonzo, Elena Franciosi, et al.. (2024). Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties. Food Microbiology. 127. 104684–104684. 1 indexed citations

Alfonzo, Antonio, Ilenia Tinebra, Vittorio Farina, et al.. (2024). Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. Antioxidants. 13(11). 1278–1278. 2 indexed citations

Mannino, Giuseppe, Graziella Serio, Rosario Schicchi, et al.. (2024). Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits. Food Bioscience. 61. 104704–104704. 3 indexed citations

Gaglio, Raimondo, Claudio De Pasquale, Luca Settanni, et al.. (2024). Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives. Food Bioscience. 61. 104816–104816. 2 indexed citations

10.

Lugli, Gabriele Andrea, Marco Ventura, Massimo Todaro, et al.. (2023). Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems. Fermentation. 9(7). 620–620. 3 indexed citations

11.

Mannino, Giuseppe, Graziella Serio, Raimondo Gaglio, et al.. (2023). Biological Activity and Metabolomics of Griffonia simplicifolia Seeds Extracted with Different Methodologies. Antioxidants. 12(9). 1709–1709. 7 indexed citations

12.

Alfonzo, Antonio, Nicola Francesca, Raimondo Gaglio, et al.. (2023). Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives. Fermentation. 9(7). 634–634. 6 indexed citations

13.

Tolone, Marco, Adriana Bonanno, Baldassare Portolano, et al.. (2023). A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture. Foods. 12(18). 3454–3454. 7 indexed citations

14.

Francesca, Nicola, Raffaele Guzzon, Luca Settanni, et al.. (2023). Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma. Food Bioscience. 57. 103500–103500. 3 indexed citations

15.

Gargano, Valeria, Elena Franciosi, Antonio Alfonzo, et al.. (2023). Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads. Food Bioscience. 57. 103478–103478. 3 indexed citations

16.

Mannino, Giuseppe, Fortunato Cirlincione, Raimondo Gaglio, et al.. (2022). Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level. Toxins. 14(5). 293–293. 5 indexed citations

17.

Badalamenti, Natale, Marzia Ingrassia, Raimondo Gaglio, et al.. (2022). Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily. Food Microbiology. 107. 104064–104064. 15 indexed citations

18.

Barbera, Marcella, Antonio Alfonzo, Antonino Ioppolo, et al.. (2022). Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese. Antioxidants. 11(10). 2004–2004. 9 indexed citations

19.

Mannino, Giuseppe, Graziella Serio, Raimondo Gaglio, et al.. (2022). Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder. Foods. 11(17). 2605–2605. 8 indexed citations

20.

Cirlincione, Fortunato, Giuseppe Venturella, Maria Letizia Gargano, et al.. (2021). Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health. International Journal of Gastronomy and Food Science. 27. 100449–100449. 17 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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