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M

Massimo Castellari

irta

41H指数
134论文数
4.5K被引数
收录论文 62
发表时间
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Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties发酵鹰嘴豆粉替代结构豌豆蛋白在肉模拟品中的应用：对营养、物理化学和感官性质的影响
errFuture Foods
IF8.2
err2026-05-12
err0
errOAAI
errNadia Ayllón-Parra; Ever Hernández-Olivas; Maria Dolors Guàrdia; André Brodkorb; Grau Matas; Massimo Castellari; Pere Gou; Albert Ribas-Agustí
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Partial Replacement of Soybean Protein (30%) with Nannochloropsis oceanica in Broiler Diets: Effects on Growth Performance and Meat Quality用雨生红球藻替代肉鸡日粮中30%大豆蛋白对生长性能和肉品质的影响
errFoods
IF5.1
err2026-02-19
err0
errOAAI
errFanari, Fabio; Gonzalez, Joel; Claret, Anna; Guerrero, Luis; Vila, Borja; Castellari, Massimo
err分享
err收藏
Caprine and bovine cheese whey valorization: high-pressure processing for α-lactalbumin fractionation from whey concentrates
errInternational Dairy Journal
IF3.4
err2026-01-14
err0
errOAAI
errMaría Romo; Ricard Bou; Massimo Castellari; Xavier Felipe
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Enhancing lupin protein isolation: Modulation of extraction parameters to maximize protein and phytochemical recovery, and phytase treatment for improved functionality增强羽扇豆蛋白分离：通过调节提取参数以最大化蛋白质和植物化学物质回收，以及采用植酸酶处理以提高功能特性
errFood Bioscience
IF5.9
err2025-12-17
err0
errOAAI
errPau Taberner-Pibernat; Ricard Bou; Massimo Castellari; José J. Benedito; Jose V. Garcia-Perez; Christina Trigka; Albert Ribas-Agustí
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Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation富含蛋白质的添加湿法螺旋藻生物质的果昔：高压处理（HPP）和质量稳定性评估
errFood and Bioprocess Technology
IF5.8
err2025-12-03
err0
errOAAI
errFabio Fanari; Josep Comaposada; Teresa Aymerich; Anna Claret; Luis Guerrero; Massimo Castellari
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Characterization and Valorization of the Microalgal Co-Product Spirugrass®: Protein Profile, Iron Speciation, and Potential Use as a Supplement for Honeybees微藻副产品Spirugrass®的特性表征与价值化：蛋白质谱、铁种形态及作为蜜蜂补充剂的应用潜力
errMarine Drugs 2025, Vol. 23, Page 443
IF5.4
err2025-11-18
err0
errOAAI
errThomas Dalmonte; Cecilia Rudelli; Daniele Alberoni; Angelica Lembo; Imma Gifuni; Giulia Andreani; Massimo Castellari; Gloria Isani
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Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus蟋蟀粉（Acheta domesticus）的营养和技​​术功能特性及与Pleurotus ostreatus和Rhizopus oligosporus固态发酵的影响
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-06-01
err0
PREAI
errNadia Ayllón-Parra; Massimo Castellari; Pere Gou; Albert Ribas-Agustí
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err收藏
Innovative vs. classical methods for drying heterotrophic Chlorella vulgaris: Impact on the nutritional properties, safety, sustainability and costs创新与传统干燥方法对异养培养的普通小球藻（Chlorella vulgaris）的影响：对营养特性、安全性、可持续性和成本的影响
errALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
IF4.5
err2025-03-01
err2
errOAAI
errBaune, MC; Januschewski, E; Bussa, M; van de Walle, S; Gifuni, I; Rodrigues, AMC; Cardoso, MH; Van Royen, G; Juadjur, A; Jungbluth, N; Terjung, N; Castellari, M; Fanari, F
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Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-10-29
err0
PREAI
errRomo, Maria; D'Auria, Giovanni; Nitride, Chiara; Garro, Giuseppina; Picariello, Gianluca; D'Incecco, Paolo; Pellegrino, Luisa; Sindaco, Marta; Castellari, Massimo; Murphy, Eoin G.; Felipe, Xavier; Ferranti, Pasquale
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Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-07-01
err2
errOAAI
errTorrents-Masoliver, Berta; Terriente-Palacios, Carlos; Bover-Cid, Sara; Jofre, Anna; Castellari, Massimo; Ribas-Agusti, Albert
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Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties
errJOURNAL OF FUNCTIONAL FOODS
IF4
err2023-10-01
err16
errOAAI
errFanari, Fabio; Comaposada, Josep; Boukid, Fatma; Climent, Elia; Coma, Anna Claret; Guerrero, Luis; Castellari, Massimo
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Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2023-01-04
err8
errOAAI
errBou, Ricard; Guerrero, Luis; Lopez, Marilo; Claret, Anna; Lopez-Mas, Laura; Castellari, Massimo
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Taurine, homotaurine, GABA and hydrophobic amino acids content influences in vitro antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae
errSCIENTIFIC REPORTS
IF3.9
err2022-12-02
err9
errOAAI
errTerriente-Palacios, Carlos; Rubino, Susana; Hortos, Maria; Peteiro, Cesar; Castellari, Massimo
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How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?加工技术如何促进蚕豆 (Vicia faba L.) 蛋白在食品生产中的应用？
errEFOOD
IF5.7
err2022-07-04
err23
errOAAI
errBoukid, Fatma; Castellari, Massimo
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Seafood alternatives: assessing the nutritional profile of products sold in the global market
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2022-03-18
err24
errOAAI
errBoukid, Fatma; Baune, Marie-Christin; Gagaoua, Mohammed; Castellari, Massimo
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Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products
errFOOD CHEMISTRY
IF9.8
err2022-01-01
err25
errOAAI
errTerriente-Palacios, Carlos; Castellari, Massimo
err分享
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Grifola frondosa (Maitake) Extract Reduces Fat Accumulation and Improves Health Span in C. elegans through the DAF-16/FOXO and SKN-1/NRF2 Signalling Pathways
errNUTRIENTS
IF5
err2021-11-07
err12
errOAAI
errAranaz, Paula; Pena, Adriana; Vettorazzi, Ariane; Fabra, Maria Jose; Martinez-Abad, Antonio; Lopez-Rubio, Amparo; Pera, Joan; Parlade, Javier; Castellari, Massimo; Milagro, Fermin, I; Gonzalez-Navarro, Carlos J.
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Veggie burgers in the EU market: a nutritional challenge?
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2021-07-02
err35
errOAAI
errBoukid, Fatma; Castellari, Massimo
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.豌豆蛋白成分: (重新) 配制创新食品和饮料的主流成分。
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2021-04-01
err179
errOAAI
errBoukid, Fatma; Rosell, Cristina M.; Castellari, Massimo
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Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2021-03-27
err70
errOAAI
errBoukid, Fatma; Rosell, Cristina M.; Rosene, Sara; Bover-Cid, Sara; Castellari, Massimo
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研究方向

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合作学者
合作期刊
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Cristina M. Rosell
H 指数: 85 · 论文数: 410
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A
Amparo López‐Rubio
H 指数: 74 · 论文数: 293
F
Fermı́n I. Milagro
H 指数: 65 · 论文数: 366
İ
İnmaculada Viñas
H 指数: 60 · 论文数: 238
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