Barone Carmela Maria Assunta

About

Barone Carmela Maria Assunta is an Associate Professor at Università degli Studi di Napoli Federico II in Italy. Her research predominantly focuses on the nutritional and quality aspects of animal products, particularly in relation to feeding practices and their effects on dairy and meat quality. Recent articles include studies on the impact of cyanobacterium on mozzarella cheese quality and the physicochemical characteristics of Charolais beef. She is also engaged in research surrounding the enhancement of pigment production in microalgae and the sensory properties of traditional cheeses.