Maria Martuscelli

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis

Fausto Gardini, Maria Martuscelli, Marisa Carmela Caruso et al. · International Journal of Food Microbiology · 2001 · 265 citations

Enterococcus Faecalis, Biogenic Amine Production, Nacl Concentration +7

Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

Eugenio Parente, Maria Martuscelli, Fausto Gardini et al. · Journal of Applied Microbiology · 2001 · 148 citations

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

Clemencia Chaves‐López, Annalisa Serio, Antonello Paparella et al. · Food Microbiology · 2014 · 142 citations

Probiotic, Food Fermentation, Microbial Cultures +8

Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

Maria Martuscelli, Maria Antonietta Crudele, Fausto Gardini et al. · Letters in Applied Microbiology · 2000 · 135 citations

Food Chemistry, Fifty Strains, Biosynthesis +14

Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

Maria Martuscelli, Fausto Gardini, Sandra Torriani et al. · International Dairy Journal · 2005 · 104 citations

Biomanufacturing, Engineering, Food Fermentation +5