arrow
M

Marcella Barbera

University of Palermo
H指数:17
被引数:854

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Upcycling saffron floral by-products as sustainable ingredients for the development of a novel Pecorino-type cheese

利用番红花花部副产品作为可持续成分开发新型佩科里诺型奶酪

2026-09-160
OAAI
A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche

从功能性食品角度探讨甜味烘焙产品:辣木叶对酸面团布里奥什面包发酵、生物活性、产品质量及感官特性的影响

2026-06-300
OAAI
Effect of an Anti-Listeria Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco Cheese

以乳清蛋白为基础并经噬菌体激活的抗李斯特菌可食用涂层对西西里卡内斯特拉托新鲜奶酪品质特性和消费者感知的影响

Foods
IF5.1
2026-02-130
OAAI
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread

探索啤酒花植物副产物中的乳酸菌多样性,以开发用于啤酒花强化酸面团面包的多菌株 starters culture

2025-07-110
PRE