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Journal of Food Science|May 4, 2011
Synergic antimicrobial activity of lysozyme, nisin, and EDTA against Listeria monocytogenes in ostrich meat pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.Journal of Food Science|May 25, 2010
Use of lysozyme, nisin, and EDTA combined treatments for maintaining quality of packed ostrich pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.Meat Science|April 27, 2010
Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.Frontiers in Microbiology|October 13, 2012
Food applications of natural antimicrobial compoundsAnnalisa Lucera, Cristina Costa, Amalia Conte, et al.Journal of Food Science and Technology|September 20, 2018
Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheeseCristina Costa, Annalisa Lucera, Valeria Marinelli, et al.Antioxidants (Basel, Switzerland)|April 26, 2018
Fruit and Vegetable By-Products to Fortify Spreadable CheeseAnnalisa Lucera, Cristina Costa, Valeria Marinelli, et al.Foods (Basel, Switzerland)|June 2, 2021
Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculusMaria Grazia Melilli, Cristina Costa, Annalisa Lucera, et al.Journal of Food Science and Technology|March 8, 2021
Strategies for fortified sustainable food: the case of watermelon-based candyValeria Marinelli, Annalisa Lucera, Anna Lucia Incoronato, et al.The Journal of Dairy Research|January 29, 2015
Packaging optimisation to prolong the shelf life of fiordilatte cheeseMarianna Mastromatteo, Annalisa Lucera, Daniela Esposto, et al.Pageof 1