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Raffaella Di Cagno

libera universitá di bolzano

82H-index
322Paper Count
2.0WCitation Count
Published Papers 176
Publication Date
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Microbial co-cultures within self-generated cellulose scaffolds offer toolkits for controlling plant juice fermentation
errApplied Food Research
IF6.2
err2026-08-20
err0
errOAAI
errAdineh Tajmousavilangerudi; Rosanna Latronico; Ali Zein Alabiden Tlais; Pasquale Filannino; Ilaria De Pasquale; Roberto Comparelli; Domenico Nuzzolese; Vincenzo Cantatore; Marco Gobbetti; Raffaella Di Cagno
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The in vitro supplementation with Sambucus nigra extract promisingly impacts the human gut ecosystem in an individual-dependent way
errFood Bioscience
IF5.9
err2026-02-10
err0
errOAAI
errFrancis Aheto; Lena Granehäll; Olga Nikoloudaki; Martina Ben; Stephan Plattner; Marco Gobbetti; Raffaella Di Cagno; Andrea Polo
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errSave
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes
errFood Chemistry
IF9.8
err2025-12-13
err0
errOAAI
errAli Zein Alabiden Tlais; Ilario Losito; Pasquale Filannino; Elisabetta Trossolo; Stefano Tonini; Giuliana Garofalo; Vittorio Farina; Luca Settanni; Marco Gobbetti; Raffaella Di Cagno
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Development of nutritionally enhanced sourdough bread through Tritordeum bran incorporation and assessment in an in vitro gut simulation
errFuture Foods
IF8.2
err2025-12-11
err0
errOAAI
errBilal Sajid Mushtaq; Olga Nikoloudaki; Martina Ben; Kashika Arora; Ali Zein Alabiden Tlais; Andrea Polo; Raffaella Di Cagno; Marco Gobbetti
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errSave
Pre-digestion of soybeans, fermentation with fructophilic lactic acid bacteria, and in silico analyses to uncover psychobiotic potential
errFood Research International
IF8
err2025-11-19
err0
PREAI
errAmir Shazad; Ali Zein Alabiden Tlais; Elisabetta Trossolo; Sara Casagrande Bacchiocchi; Pasquale Filannino; Daniela Pinto; Marco Gobbetti; Raffaella Di Cagno
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Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides
errFuture Foods
IF8.2
err2025-10-09
err0
errOAAI
errFederica Violetta Conti; Elisabetta Trossolo; Pasquale Filannino; Rosalba Lanciotti; Francesca Patrignani; Margherita D’Alessandro; Marco Gobbetti; Raffaella Di Cagno; Carlo Giuseppe Rizzello; Michela Verni
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Influence of bioactive peptides from fermented red lentil protein isolate on gut microbiota: a dynamic in vitro investigation
errFuture Foods
IF8.2
err2025-09-24
err0
errOAAI
errFederica Mastrolonardo; Stefano Tonini; Lena Granehäll; Andrea Polo; Emanuelle Zanini; Marco Gobbetti; Raffaella Di Cagno; Olga Nikoloudaki
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Unlocking Microbial Interactions: Multi-Plant-based-Substrate Fermentation with Water Kefir Starters for Functional Beverage Innovation
errCurrent Research in Food Science
IF7
err2025-09-03
err0
errOAAI
errAdineh Tajmousavilangerudi; Chiara Viretto; Nicolò Anzelini; Alessandro Stringari; Anna Prati; Michele Larcher; Marco Gobbetti; Raffaella Di Cagno; Ali Zein Alabiden Tlais
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Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages
errFood Research International
IF8
err2025-07-26
err0
errOAAI
errChiara Viretto; Ali Zein Alabiden Tlais; Fabio Tuccillo; Andrea Polo; Kashika Arora; Fabienne Verté; Kati Katina; Raffaella Di Cagno; Marco Gobbetti
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Five years after the lactobacillus reclassification: genomic and functional insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in fermented foods
errTrends in Food Science & Technology
IF15.4
err2025-07-02
err0
PREAI
errWilson J.F. Lemos Junior; Anderson S. Sant’Ana; Raffaella Di Cagno; Stefano Campanaro; Marco Gobbetti
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Corrigendum to: “Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification” [Lebensmittel-Wissenschaft & Technologie, 228 118030]
errLWT
IF0
err2025-07-02
err0
errOAAI
errAli Zein Alabiden Tlais; Elisabetta Trossolo; Alessandro Stringari; Giulia Gramenzi; Pasquale Filannino; Daniela Pinto; Marco Gobbetti; Raffaella Di Cagno
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Comparative evaluation of stability and interfacial characteristics of Pickering emulsions co-stabilized by zein and hydrocolloids: Role of charge profile, emulsifying ability, and rheological properties
errFood Research International
IF8
err2025-06-24
err0
errOAAI
errParham Joolaei Ahranjani; Andrea Polo; Raffaella Di Cagno; Giovanna Ferrentino
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Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts
errMicrobial Biotechnology
IF5.2
err2025-06-09
err0
errOAAI
errAlessandro Stringari; Ali Zein Alabiden Tlais; Stefano Tonini; Daniela Pinto; Giorgia Mondadori; Pasquale Filannino; Raffaella Di Cagno; Marco Gobbetti
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Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err0
errOAAI
errTrossolo, Elisabetta; Tlais, Ali Zein Alabiden; Tonini, Stefano; Filannino, Pasquale; Gobbetti, Marco; Di Cagno, Raffaella
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Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errMario Caponio; Michela Verni; Ali Zein Alabiden Tlais; Edoardo Longo; Erica Pontonio; Raffaella Di Cagno; Carlo Giuseppe Rizzello
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Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errAlessandro Stringari; Ali Zein Alabiden Tlais; Andrea Polo; Hana Ameur; Tiziana De Micheli; Nicoletta Aquaro; Emanuele Zannini; Marco Gobbetti; Raffaella Di Cagno
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Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errAmir Shazad; Ali Zein Alabiden Tlais; Davide Gottardi; Pasquale Filannino; Francesca Patrignani; Rosalba Lanciotti; Marco Gobbetti; Raffaella Di Cagno
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New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota
errFUTURE FOODS
IF8.2
err2024-12-01
err0
errOAAI
errMastrolonardo, Federica; Costantini, Alice; Polo, Andrea; Verni, Michela; Lemos Junior, Wilson Jose Fernandes; Tlais, Ali Zein Alabiden; Nikoloudaki, Olga; Granehall, Lena Birgitta Marie; Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella
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Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-09-01
err1
errOAAI
errNikoloudaki, Olga; Aheto, Francis; Di Cagno, Raffaella; Gobbetti, Marco
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Plant-derived food waste management, valorization, and recycling through sourdough fermentation
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2024-08-01
err0
errOAAI
errPontonio, Erica; Stringari, Alessandro; Di Cagno, Raffaella; Filannino, Pasquale; Rizzello, Carlo Giuseppe; Polo, Andrea; Nikoloudaki, Olga; Gobbetti, Marco
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Research Directions

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Co-authors
Cooperation Journals
C
Christine H. Foyer
H-index: 130 · Papers: 724
M
Marco Gobbetti
H-index: 112 · Papers: 555
D
Douwe van Sinderen
H-index: 111 · Papers: 715
E
Elke K. Arendt
H-index: 103 · Papers: 524
P
Paul W. O’Toole
H-index: 100 · Papers: 426
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