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Marcella Barbera

Showing results (11-20 of 30) with videos related to

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Poultry Science|January 25, 2026
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hensGabriele Busetta, Marialetizia Ponte, Marcella Barbera, et al.
Foods (Basel, Switzerland)|September 13, 2025
Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco CheeseChiara Pisana, Margherita Caccamo, Marcella Barbera, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheeseGabriele Busetta, Giuliana Garofalo, Marcella Barbera, et al.
Journal of Applied Microbiology|November 4, 2021
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheesePietro Barbaccia, Gabriele Busetta, Marcella Barbera, et al.
Molecules (Basel, Switzerland)|January 21, 2023
Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A ReviewDonatella Aiello, Marcella Barbera, David Bongiorno, et al.
Foods (Basel, Switzerland)|February 27, 2026
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish CaponataGabriele Busetta, Giuliana Garofalo, Marcella Barbera, et al.
Food Research International (Ottawa, Ont.)|February 18, 2026
Valorization of avocado (cv. Hass) waste powder in industrial-scale sourdough "ciabatta" bread production: Impact on microbial dynamics, quality attributes, and phenolic bioaccessibilityRaimondo Gaglio, Marcella Barbera, Lino Sciurba, et al.
Foods (Basel, Switzerland)|February 13, 2025
Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product FunctionalizationLino Sciurba, Serena Indelicato, Raimondo Gaglio, et al.
Antioxidants (Basel, Switzerland)|March 6, 2021
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder AdditionRaimondo Gaglio, Ignazio Restivo, Marcella Barbera, et al.
Food Microbiology|June 5, 2024
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulpGiuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Pageof 3

Showing results (11-20 of 30) with videos related to

Sort By:
Pageof 3
Poultry Science|January 25, 2026
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hensGabriele Busetta, Marialetizia Ponte, Marcella Barbera, et al.
Foods (Basel, Switzerland)|September 13, 2025
Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco CheeseChiara Pisana, Margherita Caccamo, Marcella Barbera, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheeseGabriele Busetta, Giuliana Garofalo, Marcella Barbera, et al.
Journal of Applied Microbiology|November 4, 2021
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheesePietro Barbaccia, Gabriele Busetta, Marcella Barbera, et al.
Molecules (Basel, Switzerland)|January 21, 2023
Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A ReviewDonatella Aiello, Marcella Barbera, David Bongiorno, et al.
Foods (Basel, Switzerland)|February 27, 2026
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish CaponataGabriele Busetta, Giuliana Garofalo, Marcella Barbera, et al.
Food Research International (Ottawa, Ont.)|February 18, 2026
Valorization of avocado (cv. Hass) waste powder in industrial-scale sourdough "ciabatta" bread production: Impact on microbial dynamics, quality attributes, and phenolic bioaccessibilityRaimondo Gaglio, Marcella Barbera, Lino Sciurba, et al.
Foods (Basel, Switzerland)|February 13, 2025
Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product FunctionalizationLino Sciurba, Serena Indelicato, Raimondo Gaglio, et al.
Antioxidants (Basel, Switzerland)|March 6, 2021
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder AdditionRaimondo Gaglio, Ignazio Restivo, Marcella Barbera, et al.
Food Microbiology|June 5, 2024
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulpGiuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Pageof 3