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Journal of Food Protection|March 16, 2021
Microbiological Contamination of Ready-to-Eat Algae and Evaluation of Bacillus cereus Behavior by Microbiological Challenge TestFrancesco Martelli, Martina Marrella, Camilla Lazzi, et al.
Foods (Basel, Switzerland)|April 12, 2022
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface MethodologyJasmine Hadj Saadoun, Alessia Levante, Martina Marrella, et al.
Frontiers in Microbiology|August 31, 2023
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing processAlessia Levante, Gaia Bertani, Martina Marrella, et al.
Microorganisms|August 9, 2020
Development of Lactic Acid-Fermented Tomato ProductsAnnalisa Ricci, Martina Marrella, Jasmine Hadj Saadoun, et al.
Foods (Basel, Switzerland)|January 8, 2023
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf LifeMartina Marrella, Gaia Bertani, Annalisa Ricci, et al.
Food Microbiology|February 21, 2026
Evaluation and predictive modelling of okara (poly)phenol metabolite production via lactic acid fermentationVicente Agulló, Martina Marrella, Lorena Sanchez Martinez, et al.
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