Search Results - Maria Martuscelli

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  1. 1

    Approaching to biogenic amines as quality markers in packaged chicken meat by Luigi Esposito, Dino Mastrocola, Maria Martuscelli

    Published in Frontiers in Nutrition (2022-09-01)
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  2. 2

    Who Cares about Biogenic Amines? by Luigi Esposito, Dino Mastrocola, Maria Martuscelli

    Published in Foods (2023-10-01)
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  3. 3

    The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking by Maria Martuscelli, Luigi Esposito, Dino Mastrocola

    Published in Foods (2021-08-01)
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  4. 4

    Biogenic Amines’ Content in Safe and Quality Food by Maria Martuscelli, Luigi Esposito, Dino Mastrocola

    Published in Foods (2021-01-01)
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  5. 5

    Corrigendum: Approaching to biogenic amines as quality markers in packaged chicken meat by Luigi Esposito, Dino Mastrocola, Maria Martuscelli

    Published in Frontiers in Nutrition (2022-11-01)
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  6. 6

    Food Choices in Snacking Moments and Biogenic Amines Exposure: A Preliminary Observation of Children from the Abruzzo Region by Luigi Esposito, Dino Mastrocola, Maria Martuscelli

    Published in Biology and Life Sciences Forum (2023-10-01)
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  7. 7

    Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review by Maria Martuscelli, Annalisa Serio, Oriana Capezio, Dino Mastrocola

    Published in Foods (2020-08-01)
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  8. 8

    The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine by Luigi Esposito, Andrea Piva, Dino Mastrocola, Maria Martuscelli

    Published in Foods (2026-04-01)
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  9. 9

    New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing by Maria Martuscelli, Luigi Esposito, Donatella Restuccia, Meijin Guo, Dino Mastrocola

    Published in Foods (2023-11-01)
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  10. 10

    Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region by Fabio Favati, Maria Schirone, Maria Martuscelli, Maria Antonietta Crudele, Fernanda Galgano

    Published in Food Technology and Biotechnology (2003-01-01)
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  11. 11

    Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient by Maria Martuscelli, Luigi Esposito, Carla Daniela Di Mattia, Antonella Ricci, Dino Mastrocola

    Published in Foods (2021-06-01)
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  12. 12

    Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives by Maria Schirone, Luigi Esposito, Federica D’Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella

    Published in Foods (2022-03-01)
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  13. 13

    The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review by Domizia Vescovo, Cesare Manetti, Roberto Ruggieri, Umile Gianfranco Spizzirri, Francesca Aiello, Maria Martuscelli, Donatella Restuccia

    Published in Foods (2025-04-01)
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  14. 14

    Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells by Johannes Delgado-Ospina, Carla Daniela Di Mattia, Antonello Paparella, Dino Mastrocola, Maria Martuscelli, Clemencia Chaves-Lopez

    Published in Foods (2020-04-01)
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  15. 15

    Plant-Derived Exosomes: Nano-Inducers of Cross-Kingdom Regulations by Touseef Ur Rehman, Huiliang Li, Maria Martuscelli, Francesca Aiello, Luigi Esposito, Kamran Ashraf, Meijin Guo, Ali Mohsin

    Published in Pharmaceuticals (2025-07-01)
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  16. 16

    Sustainable biosynthesis of lycopene by using evolutionary adaptive recombinant Escherichia coli from orange peel waste by Muhammad Hammad Hussain, Subra Sajid, Maria Martuscelli, Waleed Aldahmash, Muhammad Zubair Mohsin, Kamran Ashraf, Meijin Guo, Ali Mohsin

    Published in Heliyon (2024-07-01)
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  17. 17

    Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts by Johannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, José Ángel Pérez-Álvarez, Maria Martuscelli, Clemencia Chaves-López

    Published in Foods (2023-06-01)
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  18. 18

    Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product by Luigi Esposito, Nicola Casolani, Marco Ruggeri, Umile Gianfranco Spizzirri, Francesca Aiello, Emilio Chiodo, Maria Martuscelli, Donatella Restuccia, Dino Mastrocola

    Published in Foods (2024-09-01)
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  19. 19

    Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage by Annalisa Serio, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D’Alessandro, Chiara Rossi, Maria Martuscelli, Clemencia Chaves-López, Antonello Paparella

    Published in Foods (2020-09-01)
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  20. 20

    Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain by Johannes Delgado-Ospina, Raquel Lucas-González, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez, Maria Martuscelli, Clemencia Chaves-López

    Published in Heliyon (2021-04-01)
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