Maria Martuscelli

Loop profile Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 15

Top Venues

Foods (Basel, Switzerland)

Microorganisms

University of Teramo

University of the Studies of Basilicata (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Teramo Feb 01 2005

Italy

Assistant Professor :: Faculty of Bioscience and Technology for Food, Agriculture and Environment

Education History

University of the Studies of Basilicata Nov 01 1997 - Oct 31 2000

Italy

PHD

Chamber of Commerce of Potenza-Italy and Institute G. Tagliacarne (Rome-Italy).

Italy

MSC

University of the Studies of Basilicata Nov 05 1989 - Nov 20 1995

Italy

MSC

Publications

Luigi Esposito, Nicola Casolani, Marco Ruggeri, Umile Gianfranco Spizzirri, Francesca Aiello, Emilio Chiodo, Maria Martuscelli, Donatella Restuccia, Dino Mastrocola
Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product. Foods (Basel, Switzerland) 13 (17) (2024)
Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Dario Compagnone, Giampiero Sacchetti, Dino Mastrocola, Maria Martuscelli
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market. Foods (Basel, Switzerland) 13 (15) (2024)
Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Dario Compagnone, Giampiero Sacchetti, Dino Mastrocola, Maria Martuscelli
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market. Foods (Basel, Switzerland) 13 (15) (2024)
Johannes Delgado Ospina, Luigi Esposito, Junior Bernardo Molina-Hernández, Jose Angel Pérez-Álvarez, Maria Martuscelli, Clemencia Chaves López
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts. Foods (Basel, Switzerland) 12 (13) (2023)
Maria Martuscelli, Luigi Esposito, Donatella Restuccia, Meijin Guo, Dino Mastrocola
New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing. Foods (Basel, Switzerland) 12 (22) (2023)
Luigi Esposito, Dino Mastrocola, Maria Martuscelli
Who Cares about Biogenic Amines? Foods (Basel, Switzerland) 12 (21) (2023)
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives. Foods (Basel, Switzerland) 11 (6) (2022)
Maria Martuscelli, Luigi Esposito, Dino Mastrocola
Biogenic Amines' Content in Safe and Quality Food. Foods (Basel, Switzerland) 10 (1) (2021)
Dirk W Lachenmeier, Steffen Schwarz, Jörg Rieke-Zapp, Ennio Cantergiani, Harshadrai M Rawel, María Angeles Martín-Cabrejas, Maria Martuscelli, Vera Gottstein, Simone Angeloni
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". Foods (Basel, Switzerland) 11 (1) (2021)
Maria Martuscelli, Luigi Esposito, Carla Daniela Di Mattia, Antonella Ricci, Dino Mastrocola
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient. Foods (Basel, Switzerland) 10 (6) (2021)
Maria Martuscelli, Luigi Esposito, Dino Mastrocola
The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking. Foods (Basel, Switzerland) 10 (8) (2021)
Johannes Delgado Ospina, Maria Martuscelli, Carlos David Grande Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, Jose Angel Pérez-Álvarez, Clemencia Chaves López
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods (Basel, Switzerland) 10 (6) (2021)
Annalisa Serio, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D'Alessandro, Chiara Rossi, Maria Martuscelli, Clemencia Chaves López, Antonello Paparella
Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods (Basel, Switzerland) 9 (9) (2020)
Johannes Delgado Ospina, Laura Acquaticci, Junior Bernardo Molina-Hernández, Kalliopi Rantsiou, Maria Martuscelli, Astride Franks Kamgang-Nzekoue, Sauro Vittori, Antonello Paparella, Clemencia Chaves López
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. Microorganisms 9 (1) (2020)
Maria Martuscelli, Annalisa Serio, Oriana Capezio, Dino Mastrocola
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review. Foods (Basel, Switzerland) 9 (8) (2020)

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Publication Activity (10 Years)

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Maria Martuscelli