Valentina Bernini

2.3k total citations
69 papers, 1.8k citations indexed

About

Valentina Bernini is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, Valentina Bernini has authored 69 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Food Science, 30 papers in Molecular Biology and 20 papers in Biotechnology. Recurrent topics in Valentina Bernini's work include Probiotics and Fermented Foods (27 papers), Microbial Inactivation Methods (13 papers) and Listeria monocytogenes in Food Safety (10 papers). Valentina Bernini is often cited by papers focused on Probiotics and Fermented Foods (27 papers), Microbial Inactivation Methods (13 papers) and Listeria monocytogenes in Food Safety (10 papers). Valentina Bernini collaborates with scholars based in Italy, United States and Ireland. Valentina Bernini's co-authors include Erasmo Neviani, Camilla Lazzi, Monica Gatti, Annalisa Ricci, Martina Cirlini, Francesco Martelli, Gianni Galaverna, Benedetta Bottari, Juliano De Dea Lindner and Daniele Del Rio and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Valentina Bernini

65 papers receiving 1.8k citations

Peers

Valentina Bernini

BIOTE

Fengxia Lv China

Ana Belén Flórez Spain

Aisha Abushelaibi United Arab Emirates

Prashant Singh United States

Jung‐Whan Chon South Korea

Benício Alves de Abreu Filho Brazil

Harsh Panwar India

Prakash M. Halami India

Maria Cristina Dantas Vanetti Brazil

Roch‐Chui Yu Taiwan

Fengxia Lv China

Valentina Bernini

893 ×0.8

893 ×1.2

295 ×0.9

278 ×1.0

BIOTE

210 ×1.2

Citations per year, relative to Valentina Bernini Valentina Bernini (= 1×) peers Fengxia Lv

Countries citing papers authored by Valentina Bernini

Since Specialization

Citations

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

Fields of papers citing papers by Valentina Bernini

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Valentina Bernini

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

Matos, Ângelo Paggi, Luciano Molognoni, Thiago Caon, et al.. (2025). Technological advances in fermentation of Chlorella vulgaris and Arthrospira platensis biomass for production of volatile organic compounds with sensorial appeal in foods. Trends in Food Science & Technology. 165. 105341–105341.

Martelli, Francesco, Valentina Bernini, Erasmo Neviani, Vı́tor Vasconcelos, & Ralph Urbatzka. (2024). Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics. Food & Function. 15(10). 5554–5565. 5 indexed citations

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

Rinaldi, Massimiliano, et al.. (2023). Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods. 12(6). 1280–1280. 8 indexed citations

Ricci, Annalisa, Camilla Lazzi, & Valentina Bernini. (2023). Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes. Microorganisms. 11(10). 2568–2568. 4 indexed citations

Saadoun, Jasmine Hadj, Giovanni Sogari, Valentina Bernini, et al.. (2022). A critical review of intrinsic and extrinsic antimicrobial properties of insects. Trends in Food Science & Technology. 122. 40–48. 20 indexed citations

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

Martelli, Francesco, et al.. (2021). Microbiological Contamination of Ready-to-Eat Algae and Evaluation of Bacillus cereus Behavior by Microbiological Challenge Test. Journal of Food Protection. 84(7). 1275–1280. 15 indexed citations

10.

Ricci, Annalisa, Marcello Alinovi, Francesco Martelli, et al.. (2021). Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese. Frontiers in Microbiology. 11. 581934–581934. 11 indexed citations

11.

Ricci, Annalisa, Ana Belén Díaz, Ildefonso Caro, et al.. (2019). Orange peels: from by‐product to resource through lactic acid fermentation. Journal of the Science of Food and Agriculture. 99(15). 6761–6767. 44 indexed citations

12.

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

13.

Bancalari, Elena, Valentina Bernini, Benedetta Bottari, Erasmo Neviani, & Monica Gatti. (2016). Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation. Frontiers in Microbiology. 7. 1628–1628. 43 indexed citations

14.

Lazzi, Camilla, Milena Povolo, Francesco Locci, et al.. (2016). Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano. International Journal of Food Microbiology. 233. 20–28. 47 indexed citations

15.

Mancini, Andrea, Camilla Lazzi, Valentina Bernini, Erasmo Neviani, & Monica Gatti. (2012). Identification of dairy lactic acid bacteria by tRNAAla–23S rDNA-RFLP. Journal of Microbiological Methods. 91(3). 380–390. 12 indexed citations

16.

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

17.

Cagno, Raffaella Di, et al.. (2010). Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits. International Journal of Food Microbiology. 143(3). 246–253. 46 indexed citations

18.

Neviani, Erasmo, Juliano De Dea Lindner, Valentina Bernini, & Monica Gatti. (2009). Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium. Food Microbiology. 26(3). 240–245. 47 indexed citations

19.

Santarelli, Marcela, Monica Gatti, Camilla Lazzi, et al.. (2008). Whey Starter for Grana Padano Cheese: Effect of Technological Parameters on Viability and Composition of the Microbial Community. Journal of Dairy Science. 91(3). 883–891. 36 indexed citations

20.

Ventura, Marco, Carlos Canchaya, Ziding Zhang, et al.. (2006). How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators. FEMS Microbiology Reviews. 30(5). 734–759. 42 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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