Martuscelli M - Search Results

1

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

Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Fusaro I, et al. Among authors: martuscelli m. Front Vet Sci. 2021 Jun 8;8:662079. doi: 10.3389/fvets.2021.662079. eCollection 2021. Front Vet Sci. 2021. PMID: 34169107 Free PMC article.

2

Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy).

Martuscelli M, Arfelli G, Manetta AC, Suzzi G. Martuscelli M, et al. Food Chem. 2013 Oct 1;140(3):590-7. doi: 10.1016/j.foodchem.2013.01.008. Epub 2013 Jan 16. Food Chem. 2013. PMID: 23601412

3

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

Esposito L, Mastrocola D, Martuscelli M. Esposito L, et al. Among authors: martuscelli m. Front Nutr. 2022 Sep 1;9:966790. doi: 10.3389/fnut.2022.966790. eCollection 2022. Front Nutr. 2022. PMID: 36118774 Free PMC article.

4

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

Esposito L, Mastrocola D, Martuscelli M. Esposito L, et al. Among authors: martuscelli m. Front Nutr. 2022 Nov 9;9:1079618. doi: 10.3389/fnut.2022.1079618. eCollection 2022. Front Nutr. 2022. PMID: 36438766 Free PMC article.

5

The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking.

Martuscelli M, Esposito L, Mastrocola D. Martuscelli M, et al. Foods. 2021 Aug 8;10(8):1833. doi: 10.3390/foods10081833. Foods. 2021. PMID: 34441610 Free PMC article.

6

Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages.

Martuscelli M, Crudele MA, Gardini F, Suzzi G. Martuscelli M, et al. Lett Appl Microbiol. 2000 Sep;31(3):228-32. doi: 10.1046/j.1365-2672.2000.00796.x. Lett Appl Microbiol. 2000. PMID: 10972734

7

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.

Gardin F, Martuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F, Guerzoni ME, Suzzi G. Gardin F, et al. Among authors: martuscelli m. Int J Food Microbiol. 2001 Feb 28;64(1-2):105-17. doi: 10.1016/s0168-1605(00)00445-1. Int J Food Microbiol. 2001. PMID: 11252492

8

Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.

Parente E, Martuscelli M, Gardini F, Grieco S, Crudele MA, Suzzi G. Parente E, et al. Among authors: martuscelli m. J Appl Microbiol. 2001 Jun;90(6):882-91. doi: 10.1046/j.1365-2672.2001.01322.x. J Appl Microbiol. 2001. PMID: 11412318

9

Yeasts associated with Manteca.

Suzzi G, Schirone M, Martuscelli M, Gatti M, Fornasari ME, Neviani E. Suzzi G, et al. Among authors: martuscelli m. FEMS Yeast Res. 2003 Apr;3(2):159-66. doi: 10.1016/S1567-1356(02)00183-6. FEMS Yeast Res. 2003. PMID: 12702448

10

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

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