基本信息
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Bio
Prof. Maria Martuscelli holds a PhD in Food Biotechnology (University of Basilicata, Potenza, Italy) and a Master in "Experts in Business Management” (Institute G. Tagliacarne, Rome, Italy). Associate professor of the University of the Studies of Teramo, she holds the chair of “Food processing” (for the Bachelor degree programme of Food Science and Technology) and the chair of "Unit Operations and Applications" (for the Bachelor degree programme of Viticulture and Enology), Faculty of Bioscience and Technology for Food, Agriculture and Environment.
She has /has been involved as manager or participant in the scientific projects that were/are carried out supported by public institution (COST, MIUR, MISE, POR, POM, MIPA, FIRB) or private companies (Gelco-Perfetti Van Melle, Puratos, Barilla, Ferrero, Lazzaroni, Wolf Sauris, Torrefazione Adriatica, Amadori).
She is author of 100 scientific publications (46 peer reviewed papers, 50 Proceedings of International Conference, 3 book chapters, 1 book) in Food Science and Food Technology, which recorded citations 1346, H-index 20.
Her current research topic is on the effect of technological process on the occurrence of biogenic amines and other bioactive compounds in foods and by-products.
Research Interests
Papers共 61 篇Author StatisticsCo-AuthorSimilar Experts
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FOOD BIOSCIENCE (2024): 103577
Zebo Liu, Hui Ding,Maria Martuscelli, Saria Sajid,Haifeng Hang,Ali Mohsin,Xiaofeng Zhu,Huijie Sun,Jianye Xia,Zhongping Yin,Yingping Zhuang,Meijin Guo,
LWT-FOOD SCIENCE AND TECHNOLOGY (2024)
Zebo Liu, Hui Ding,Maria Martuscelli, Saria Sajid,Haifeng Hang,Ali Mohsin,Xiaofeng Zhu,Huijie Sun,Jianye Xia,Zhongping Yin,Yingping Zhuang,Meijin Guo,
Foodsno. 22 (2023): 4057-4057
Foods (Basel, Switzerland)no. 13 (2023): 2442-2442
FERMENTATION-BASELno. 8 (2023): 748-748
Foodsno. 21 (2023): 3900-3900
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