Martuscelli M - Search Results

1

Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

Chaves-López C, Serio A, Mazzarrino G, Martuscelli M, Scarpone E, Paparella A. Chaves-López C, et al. Among authors: martuscelli m. Int J Food Microbiol. 2015 Aug 17;207:49-56. doi: 10.1016/j.ijfoodmicro.2015.04.040. Epub 2015 May 2. Int J Food Microbiol. 2015. PMID: 25996624

2

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

Chaves-López C, De Angelis M, Martuscelli M, Serio A, Paparella A, Suzzi G. Chaves-López C, et al. Among authors: martuscelli m. J Appl Microbiol. 2006 Aug;101(2):353-60. doi: 10.1111/j.1365-2672.2006.02941.x. J Appl Microbiol. 2006. PMID: 16882142

3

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.

Chaves-López C, Serio A, Martuscelli M, Paparella A, Osorio-Cadavid E, Suzzi G. Chaves-López C, et al. Among authors: martuscelli m. Food Microbiol. 2011 Aug;28(5):1041-7. doi: 10.1016/j.fm.2011.02.006. Epub 2011 Mar 21. Food Microbiol. 2011. PMID: 21569950

4

Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content.

Gardini F, Martuscelli M, Crudele MA, Paparella A, Suzzi G. Gardini F, et al. Among authors: martuscelli m. Meat Sci. 2002 Jul;61(3):275-83. doi: 10.1016/s0309-1740(01)00193-0. Meat Sci. 2002. PMID: 22060850

5

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk.

Chaves-López C, Serio A, Paparella A, Martuscelli M, Corsetti A, Tofalo R, Suzzi G. Chaves-López C, et al. Among authors: martuscelli m. Food Microbiol. 2014 Sep;42:117-21. doi: 10.1016/j.fm.2014.03.005. Epub 2014 Mar 16. Food Microbiol. 2014. PMID: 24929726

6

Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.

Martuscelli M, Lupieri L, Chaves-Lopez C, Mastrocola D, Pittia P. Martuscelli M, et al. J Food Sci Technol. 2015 Dec;52(12):7771-82. doi: 10.1007/s13197-015-1957-2. Epub 2015 Jul 25. J Food Sci Technol. 2015. PMID: 26604350 Free PMC article.

7

Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets.

Chaves López C, Serio A, Montalvo C, Ramirez C, Peréz Álvarez JA, Paparella A, Mastrocola D, Martuscelli M. Chaves López C, et al. Among authors: martuscelli m. J Food Sci Technol. 2017 Sep;54(10):3268-3277. doi: 10.1007/s13197-017-2773-7. Epub 2017 Aug 2. J Food Sci Technol. 2017. PMID: 28974812 Free PMC article.

8

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells.

Delgado-Ospina J, Di Mattia CD, Paparella A, Mastrocola D, Martuscelli M, Chaves-Lopez C. Delgado-Ospina J, et al. Among authors: martuscelli m. Foods. 2020 Apr 21;9(4):520. doi: 10.3390/foods9040520. Foods. 2020. PMID: 32326283 Free PMC article.

9

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review.

Martuscelli M, Serio A, Capezio O, Mastrocola D. Martuscelli M, et al. Foods. 2020 Aug 13;9(8):1111. doi: 10.3390/foods9081111. Foods. 2020. PMID: 32823523 Free PMC article. Review.

10

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.

Serio A, Laika J, Maggio F, Sacchetti G, D'Alessandro F, Rossi C, Martuscelli M, Chaves-López C, Paparella A. Serio A, et al. Among authors: martuscelli m. Foods. 2020 Sep 13;9(9):1286. doi: 10.3390/foods9091286. Foods. 2020. PMID: 32933210 Free PMC article.

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