Marcella Barbera

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Antonio Alfonzo, Alessandra Martorana, Valeria Guarrasi et al. · Food Control · 2016 · 66 citations

Food Chemistry, Food Quality, Food Preservatives +4

Phenols, Flavors, and the Mediterranean Diet

Manel Issaoui, Amélia Martins Delgado, Giorgia Caruso et al. · Journal of AOAC International · 2020 · 62 citations · Full text

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Nicola Francesca, Marcella Barbera, Alessandra Martorana et al. · Food Chemistry · 2015 · 49 citations

Phenolic Compounds, Polyphenolics, Botany +10

Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties

Raimondo Gaglio, Marcella Barbera, Luisa Tesoriere et al. · Innovative Food Science & Emerging Technologies · 2021 · 42 citations

Food Chemistry, Nutrition, Powdered Insects +6

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

Raimondo Gaglio, Antonio Alfonzo, Marcella Barbera et al. · Food Microbiology · 2019 · 41 citations · Full text

Food Fermentation, Pistachio Powder, Lactic Acid Bacteria +8