Hasil Pencarian - Maria Martuscelli

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  1. 1
    Approaching to biogenic amines as quality markers in packaged chicken meat

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

    Diterbitkan 2022-09-01
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  2. 2
    Who Cares about Biogenic Amines?

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

    Diterbitkan 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

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

    Diterbitkan 2021-08-01
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  4. 4
    Biogenic Amines’ Content in Safe and Quality Food

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

    Diterbitkan 2021-01-01
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  5. 5
    Corrigendum: Approaching to biogenic amines as quality markers in packaged chicken meat

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

    Diterbitkan 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

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

    Diterbitkan 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

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

    Diterbitkan 2020-08-01
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  8. 8
    New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing

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

    Diterbitkan 2023-11-01
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  9. 9
    Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region

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

    Diterbitkan 2003-01-01
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  10. 10
    Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient

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

    Diterbitkan 2021-06-01
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  11. 11
    Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

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

    Diterbitkan 2022-03-01
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  12. 12
    Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells

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

    Diterbitkan 2020-04-01
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  13. 13
    Sustainable biosynthesis of lycopene by using evolutionary adaptive recombinant Escherichia coli from orange peel waste

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

    Diterbitkan 2024-07-01
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  14. 14
    Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts

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

    Diterbitkan 2023-06-01
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  15. 15
    Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product

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

    Diterbitkan 2024-09-01
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  16. 16
    Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

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

    Diterbitkan 2020-09-01
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  17. 17
    Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

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

    Diterbitkan 2021-04-01
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  18. 18
    A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market

    A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market oleh Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Dario Compagnone, Giampiero Sacchetti, Dino Mastrocola, Maria Martuscelli

    Diterbitkan 2024-08-01
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  19. 19
    Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

    Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils oleh Isa Fusaro, Damiano Cavallini, Melania Giammarco, Anna Chiara Manetta, Maria Martuscelli, Ludovica Maria Eugenia Mammi, Lydia Lanzoni, Andrea Formigoni, Giorgio Vignola

    Diterbitkan 2021-06-01
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  20. 20
    Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

    Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” oleh Dirk W. Lachenmeier, Steffen Schwarz, Jörg Rieke-Zapp, Ennio Cantergiani, Harshadrai Rawel, María Angeles Martín-Cabrejas, Maria Martuscelli, Vera Gottstein, Simone Angeloni

    Diterbitkan 2021-12-01
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