Monica Gatti

6.1k total citations
119 papers, 4.0k citations indexed

About

Monica Gatti is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Monica Gatti has authored 119 papers receiving a total of 4.0k indexed citations (citations by other indexed papers that have themselves been cited), including 102 papers in Food Science, 73 papers in Molecular Biology and 24 papers in Nutrition and Dietetics. Recurrent topics in Monica Gatti's work include Probiotics and Fermented Foods (96 papers), Protein Hydrolysis and Bioactive Peptides (36 papers) and Meat and Animal Product Quality (21 papers). Monica Gatti is often cited by papers focused on Probiotics and Fermented Foods (96 papers), Protein Hydrolysis and Bioactive Peptides (36 papers) and Meat and Animal Product Quality (21 papers). Monica Gatti collaborates with scholars based in Italy, Brazil and Russia. Monica Gatti's co-authors include Erasmo Neviani, Benedetta Bottari, Camilla Lazzi, Elena Bancalari, Valentina Bernini, Danilo Ercolini, Germano Mucchetti, Giorgio Giraffa, Francesca De Filippis and Antonietta La Storia and has published in prestigious journals such as PLoS ONE, Applied and Environmental Microbiology and Applied Microbiology and Biotechnology.

In The Last Decade

Monica Gatti

117 papers receiving 3.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Monica Gatti Italy 38 2.9k 2.3k 823 603 418 119 4.0k
Paola Mattarelli Italy 25 2.8k 1.0× 2.4k 1.1× 1.1k 1.3× 630 1.0× 174 0.4× 93 4.6k
Camilla Lazzi Italy 32 2.0k 0.7× 2.2k 1.0× 670 0.8× 345 0.6× 196 0.5× 88 3.7k
Mary C. Rea Ireland 42 3.6k 1.2× 3.8k 1.7× 938 1.1× 727 1.2× 302 0.7× 114 6.6k
Antonietta La Storia Italy 36 1.9k 0.7× 2.3k 1.0× 533 0.6× 798 1.3× 154 0.4× 47 4.9k
Paula M. O’Connor Ireland 45 3.4k 1.1× 3.7k 1.6× 853 1.0× 614 1.0× 477 1.1× 141 6.1k
Lai‐Yu Kwok China 43 2.9k 1.0× 3.6k 1.6× 1.0k 1.3× 427 0.7× 275 0.7× 196 5.5k
Konrad J. Domig Austria 34 1.8k 0.6× 1.6k 0.7× 617 0.7× 634 1.1× 167 0.4× 133 4.4k
Ilario Ferrocino Italy 39 2.3k 0.8× 2.6k 1.1× 503 0.6× 1.3k 2.1× 175 0.4× 173 5.8k
Erasmo Neviani Italy 47 4.5k 1.5× 4.4k 1.9× 1.2k 1.5× 814 1.3× 546 1.3× 180 7.2k
Hugh M. B. Harris Ireland 20 2.1k 0.7× 2.2k 1.0× 903 1.1× 296 0.5× 150 0.4× 27 3.5k

Countries citing papers authored by Monica Gatti

Since Specialization
Citations

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

Fields of papers citing papers by Monica Gatti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Monica Gatti

This figure shows the co-authorship network connecting the top 25 collaborators of Monica Gatti. A scholar is included among the top collaborators of Monica Gatti 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 Monica Gatti. Monica Gatti is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Siroli, Lorenzo, et al.. (2025). Lactic acid fermentation of non-conventional plant-based protein extract. Food Research International. 208. 116174–116174. 4 indexed citations
2.
Neviani, Erasmo, et al.. (2024). Impedometric analysis applied to food microbiology. Current Opinion in Food Science. 57. 101152–101152. 5 indexed citations
3.
Fuso, Andrea, Elena Bancalari, Vincenzo Castellone, et al.. (2023). Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics. Foods. 12(1). 215–215. 29 indexed citations
4.
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
5.
Alinovi, Marcello, Paolo D’Incecco, Monica Gatti, et al.. (2023). Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods. 12(17). 3302–3302. 1 indexed citations
6.
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
7.
D’Incecco, Paolo, Monica Gatti, Johannes A. Hogenboom, et al.. (2016). Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses. Food Microbiology. 57. 16–22. 32 indexed citations
8.
Vago, Paola, Francesco Casolo, Nicola Lovecchio, Lucia Colombo, & Monica Gatti. (2013). ANXIETY AND INJURIES IN SOCCER PLAYERS. British Journal of Sports Medicine. 47(10). e3.85–e3. 6 indexed citations
9.
Bernini, Valentina, et al.. (2010). A Polyphasic Approach To Detect Enterotoxigenic Staphylococcus aureusand Diarrheagenic Escherichia coliin Raw Milk Italian Cheeses by Multiplex PCR. Journal of Food Protection. 73(12). 2281–2284. 3 indexed citations
10.
Lindner, Juliano De Dea, et al.. (2010). Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains. International Journal of Food Microbiology. 144(3). 569–572. 33 indexed citations
11.
Belletti, Nicoletta, Monica Gatti, Benedetta Bottari, et al.. (2009). Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses. Journal of Food Protection. 72(10). 2162–2169. 77 indexed citations
12.
Gatti, Monica, Juliano De Dea Lindner, Fausto Gardini, et al.. (2008). A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening. Journal of Dairy Science. 91(11). 4129–4137. 20 indexed citations
13.
Caira, Simonetta, Pasquale Ferranti, Monica Gatti, et al.. (2003). Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus. Journal of Dairy Research. 70(3). 315–325. 8 indexed citations
14.
Giraffa, Giorgio, Christian Andrighetto, Monica Gatti, et al.. (2003). Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin. International Journal of Food Microbiology. 91(2). 129–139. 52 indexed citations
15.
Gatti, Monica, et al.. (2002). A comparative study of stress and burnout among staff caregivers in nursing homes and acute geriatric wards. International Journal of Geriatric Psychiatry. 18(1). 78–85. 107 indexed citations
16.
Giraffa, Giorgio, et al.. (2001). Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products. Journal of Applied Microbiology. 91(5). 937–943. 54 indexed citations
17.
Mucchetti, Germano, Francesco Locci, Monica Gatti, et al.. (2000). Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese. Journal of Dairy Science. 83(4). 659–665. 37 indexed citations
18.
Gatti, Monica, Maria Emanuela Fornasari, Germano Mucchetti, Francesco Addeo, & Erasmo Neviani. (2000). Growth of lactic acid bacteria and kinetics of release of some related peptidase activities in hard cooked cheeses produced following different thermal cycles of cheese-making.. 51(3). 133–142. 1 indexed citations
19.
Gatti, Monica, et al.. (1999). Relationship between acidification capacity in milk, presence of yeast extract, proteolytic and peptidase activities in Lactobacillus helveticus species. 17(1). 23–31. 2 indexed citations
20.
Long, Miao, et al.. (1999). The influence of temperature on the autolytic activity of thermophilic lactobacilli. 17(1). 33–38. 3 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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