Influence of phosphorus management on melon ( Cucumis melo L.) fruit quality.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 8, p. 2715, doi. 10.1002/jsfa.7390
- By:
- Publication type:
- Article
Works by Martuscelli, Maria
Results: 28
1
2
Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 8, p. 748, doi. 10.3390/fermentation9080748
- By:
- Publication type:
- Article
3
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout ( Oncorhynchus mykiss) fillets.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 10, p. 3268, doi. 10.1007/s13197-017-2773-7
- By:
- Publication type:
- Article
4
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7771, doi. 10.1007/s13197-015-1957-2
- By:
- Publication type:
- Article
5
Biogenic amines during ripening in ‘Semicotto Caprino’ cheese: role of enterococci.
- Published in:
- International Journal of Food Science & Technology, 2001, v. 36, n. 2, p. 153, doi. 10.1046/j.1365-2621.2001.00443.x
- By:
- Publication type:
- Article
6
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3420, doi. 10.1007/s11947-012-1028-x
- By:
- Publication type:
- Article
7
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review.
- Published in:
- Foods, 2025, v. 14, n. 8, p. 1333, doi. 10.3390/foods14081333
- By:
- Publication type:
- Article
8
Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product.
- Published in:
- Foods, 2024, v. 13, n. 17, p. 2815, doi. 10.3390/foods13172815
- By:
- Publication type:
- Article
9
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.
- Published in:
- Foods, 2024, v. 13, n. 15, p. 2457, doi. 10.3390/foods13152457
- By:
- Publication type:
- Article
10
New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4057, doi. 10.3390/foods12224057
- By:
- Publication type:
- Article
11
Who Cares about Biogenic Amines?
- Published in:
- Foods, 2023, v. 12, n. 21, p. 3900, doi. 10.3390/foods12213900
- By:
- Publication type:
- Article
12
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2442, doi. 10.3390/foods12132442
- By:
- Publication type:
- Article
13
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives.
- Published in:
- Foods, 2022, v. 11, n. 6, p. 788, doi. 10.3390/foods11060788
- By:
- Publication type:
- Article
14
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".
- Published in:
- Foods, 2022, v. 11, n. 1, p. 3, doi. 10.3390/foods11010003
- By:
- Publication type:
- Article
15
The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1833, doi. 10.3390/foods10081833
- By:
- Publication type:
- Article
16
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1367, doi. 10.3390/foods10061367
- By:
- Publication type:
- Article
17
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1243, doi. 10.3390/foods10061243
- By:
- Publication type:
- Article
18
Biogenic Amines' Content in Safe and Quality Food.
- Published in:
- 2021
- By:
- Publication type:
- Editorial
19
Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.
- Published in:
- Foods, 2020, v. 9, n. 9, p. 1286, doi. 10.3390/foods9091286
- By:
- Publication type:
- Article
20
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 1111, doi. 10.3390/foods9081111
- By:
- Publication type:
- Article
21
Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 520, doi. 10.3390/foods9040520
- By:
- Publication type:
- Article
22
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy).
- Published in:
- Annals of Microbiology, 2007, v. 57, n. 4, p. 545, doi. 10.1007/BF03175353
- By:
- Publication type:
- Article
23
BOCA A BOCA NEGATIVO NAS MÍDIAS SOCIAIS E O COMPORTAMENTO DO CONSUMIDOR: ESTUDO COM PAIS DE ALUNOS DE ESCOLAS PARTICULARES DE BELO HORIZONTE.
- Published in:
- REMark: Revista Brasileira de Marketing, 2019, v. 18, n. 4, p. 1, doi. 10.5585/remark.v18i4.16381
- By:
- Publication type:
- Article
24
Food Choices in Snacking Moments and Biogenic Amines Exposure: A Preliminary Observation of Children from the Abruzzo Region †.
- Published in:
- Biology & Life Sciences Forum, 2023, v. 26, p. 102, doi. 10.3390/Foods2023-15038
- By:
- Publication type:
- Article
25
Rational engineering of Escherichia coli strain for stable and enhanced biosynthesis of pinene.
- Published in:
- Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2024.1527113
- By:
- Publication type:
- Article
26
SATISFAÇÃO E COMPROMETIMENTO DOS MÉDICOS: ESTUDO EM INSTITUIÇÕES HOSPITALARES.
- Published in:
- Revista de Administraçãao da UNIMEP, 2020, v. 18, n. 4, p. 112
- By:
- Publication type:
- Article
27
Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation.
- Published in:
- Microorganisms, 2021, v. 9, n. 1, p. 28, doi. 10.3390/microorganisms9010028
- By:
- Publication type:
- Article
28
Potential of the cocoa shell to improve the quality properties of a burger‐like meat product.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16752
- By:
- Publication type:
- Article