Maria Martuscelli

Associate Professor

Università degli Studi di Teramo

Italy

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About

Maria Martuscelli is an Associate Professor at Università degli Studi di Teramo, Italy. Her research areas include plant-derived exosomes, functional food ingredients, sensory evaluation of bakery products, and bioactive compounds in cocoa powder. She is actively involved in exploring sustainable biosynthesis processes and the valorization of agro-food by-products.

Articles (18)

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2025

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2020

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2020

Collaborators (16)

Tiziana MONTALCINI

Full Professor of Dietetic Science

Università degli Studi Mediterranea di Reggio Calabria

ITALY

Maria Martuscelli

Research Interests

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About

Articles (18)

The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review

Plant-Derived Exosomes: Nano-Inducers of Cross-Kingdom Regulations

A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market

Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product

Sustainable biosynthesis of lycopene by using evolutionary adaptive recombinant Escherichia coli from orange peel waste

A machine learning approach to uncover nicotinamide and other antioxidants as novel markers for chicken meat quality assessment

Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts

Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features

New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing

Who Cares about Biogenic Amines?

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Biogenic Amines’ Content in Safe and Quality Food

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

Collaborators (16)

Tiziana MONTALCINI

Dario Compagnone

Francesca Aiello

Cesare MANETTI

Nicola Casolani

José Angel Pérez-Alvarez

Clemencia Chaves Lopez

Pierina Visciano

Umile Gianfranco Spizzirri

Carla Daniela Di Mattia

MARIA SCHIRONE

Emilio Chiodo

Paolino Caputo

Maria Lisa Clodoveo

donatella restuccia

Cesare Oliviero Rossi

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