Massimo Castellari

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 18

Top Venues

Foods (Basel, Switzerland)

Nutrients

Journal of the science of food and agriculture

Insects

IRTA Tecnología de los Alimentos

Università degli Studi di Bologna (PHD)

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

Affiliation History

IRTA Tecnología de los Alimentos

Spain

researcher :: Food Safety

Universita degli Studi di Bologna Campus di Scienze degli Alimenti

Italy

Ricercatore :: Dip. Scienze degli Alimenti

Education History

Università degli Studi di Bologna

Italy

PHD

Publications

María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G Murphy
Pulse Spray Drying for Bovine Skimmed Milk Powder Production. Foods (Basel, Switzerland) 13 (6) (2024)
María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G Murphy
Pulse Spray Drying for Bovine Skimmed Milk Powder Production. Foods (Basel, Switzerland) 13 (6) (2024)
María Romo, Massimo Castellari, Dinar Fartdinov, Xavier Felipe
Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing. Foods (Basel, Switzerland) 12 (3) (2023)
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods (Basel, Switzerland) 12 (5) (2023)
María Romo, Massimo Castellari, Ricard Bou, Pere Gou, Xavier Felipe
Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing. Foods (Basel, Switzerland) 12 (14) (2023)
María Romo, Massimo Castellari, Dinar Fartdinov, Xavier Felipe
Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing. Foods (Basel, Switzerland) 12 (3) (2023)
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods (Basel, Switzerland) 12 (12) (2023)
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods (Basel, Switzerland) 12 (12) (2023)
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, Massimo Castellari
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods (Basel, Switzerland) 12 (5) (2023)
Fatma Boukid, Massimo Castellari
Algae as Nutritional and Functional Food Sources. Foods (Basel, Switzerland) 12 (1) (2022)
Fatma Boukid, Massimo Castellari
Algae as Nutritional and Functional Food Sources. Foods (Basel, Switzerland) 12 (1) (2022)
Fatma Boukid, Massimo Castellari
Algae as Nutritional and Functional Food Sources. Foods (Basel, Switzerland) 12 (1) (2022)
Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species. Foods (Basel, Switzerland) 10 (11) (2021)
Fatma Boukid, Jordi Riudavets, Lidia Del Arco, Massimo Castellari
Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from Ephestia kuehniella, Tenebrio molitor and Hermetia illucens. Insects 12 (8) (2021)
Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? Foods (Basel, Switzerland) 10 (11) (2021)
Paula Aranaz, Adriana Peña, Ariane Vettorazzi, María José Fabra, Antonio Martínez-Abad, Amparo López-Rubio, Joan Pera, Javier Parladé, Massimo Castellari, Fermin Ignacio Milagro, Carlos Javier González-Navarro
Grifola frondosa (Maitake) Extract Reduces Fat Accumulation and Improves Health Span in C. elegans through the DAF-16/FOXO and SKN-1/NRF2 Signalling Pathways. Nutrients 13 (11) (2021)
Fatma Boukid, Massimo Castellari
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain. Foods (Basel, Switzerland) 10 (1) (2021)
Albert Ribas-Agustí, Isabel Díaz, Carmen Sárraga, Jose A García-Regueiro, Massimo Castellari
Nutritional properties of organic and conventional beef meat at retail. Journal of the science of food and agriculture 99 (9) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Massimo Castellari