Marcello FIDALEO

Associate Professor

University of Tuscia

Italy

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About

Marcello FIDALEO is an Associate Professor at the University of Tuscia, Italy. His research areas include food science advancements, particularly related to the management of Phenylketonuria, and the production and quality assessment of food products using innovative techniques such as NMR-based metabolomics. Additionally, he investigates processes in food preservation and the sensory attributes of traditional Italian products, demonstrating a commitment to both practical applications and theoretical advancements in the field.

Articles (10)

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2025

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2025

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2025

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2025

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2024

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2023

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2022

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2022

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ITALY

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Marcello FIDALEO

Research Interests

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About

Articles (10)

NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources

Laccase Production by Trametes pubescens from Citrus Industry By-Products

Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review

Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax

Effective Ethyl Carbamate Prevention in Red Wines by Treatment with Immobilized Acid Urease

Experimental study and modeling of a packed bed bioreactor for urea removal in wines

Application of Design of Experiments to the Analysis of Fruit Juice Deacidification using Electrodialysis with Monopolar Membranes

Effect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese

Monitoring the hot-air drying process of organically grown apples (cv. Gala) using computer vision

Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis

Collaborators (6)

Roberto Moscetti

Francesco Buonocore

DIANA DE SANTIS

Nicoletta Antonella Miele

Marco Esti

Federica Spina

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