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Foods (Basel, Switzerland)|January 9, 2021
Biogenic Amines' Content in Safe and Quality FoodMaria Martuscelli, Luigi Esposito, Dino MastrocolaFrontiers in Nutrition|November 28, 2022
Corrigendum: Approaching to biogenic amines as quality markers in packaged chicken meatLuigi Esposito, Dino Mastrocola, Maria MartuscelliFrontiers in Nutrition|September 19, 2022
Approaching to biogenic amines as quality markers in packaged chicken meatLuigi Esposito, Dino Mastrocola, Maria MartuscelliFoods (Basel, Switzerland)|August 27, 2021
The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after CookingMaria Martuscelli, Luigi Esposito, Dino MastrocolaFoods (Basel, Switzerland)|November 14, 2023
Who Cares about Biogenic Amines?Luigi Esposito, Dino Mastrocola, Maria MartuscelliFoods (Basel, Switzerland)|May 13, 2026
The Route of Biogenic Amines in Alcoholic Beverages: A Focus on WineLuigi Esposito, Andrea Piva, Dino Mastrocola, et al.Foods (Basel, Switzerland)|August 23, 2020
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A ReviewMaria Martuscelli, Annalisa Serio, Oriana Capezio, et al.Foods (Basel, Switzerland)|November 25, 2023
New Perspectives to Enhance Wastes and By-Products from Agro-Food ProcessingMaria Martuscelli, Luigi Esposito, Donatella Restuccia, et al.Journal of Food Science and Technology|November 26, 2015
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stabilityMaria Martuscelli, Laura Lupieri, Clemencia Chaves-Lopez, et al.Meat Science|November 9, 2011
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine contentFausto Gardini, Maria Martuscelli, Maria Antonietta Crudele, et al.Pageof 4