Alberto Berardo

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Alberto Berardo, Hannelore De Maere, Despoina Angeliki Stavropoulou et al. · Meat Science · 2016 · 116 citations

Food Chemistry, Food Fermentation, Health Sciences +10

Protein oxidation affects proteolysis in a meat model system

Alberto Berardo, Erik Claeys, Els Vossen et al. · Meat Science · 2015 · 97 citations

Meat Model System, Biochemistry, Metabolism +3

Actin proteolysis during ripening of dry fermented sausages at different pH values

Alberto Berardo, Bart Devreese, Hannelore De Maere et al. · Food Chemistry · 2016 · 70 citations · Full text

Different Ph Values, Food Fermentation, Biochemistry +6

Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines

Thomas Van Hecke, An Wouters, Caroline Rombouts et al. · Journal of Agricultural and Food Chemistry · 2016 · 47 citations

Nutrition, Food Analysis, Pathology +20

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo et al. · International Journal of Food Microbiology · 2018 · 28 citations

Staphylococcus Carnosus, Staphylococcus Xylosus, Food Preservation +6