Publications by authors named "Marcella Barbera"

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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.
Enrico Viola, Leandra Leto, Daniela Piazzese, Serena Indelicato, David Bongiorno, Marcella Barbera

Food Res Int· November 2025

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Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese.
Chiara Pisana, Margherita Caccamo, Marcella Barbera, Giovanni Marino, Graziella Serio

Foods· September 2025

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Exploring the Functional Properties of Leaves of Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food Ingredient.
Carlo Greco, Graziella Serio, Enrico Viola, Marcella Barbera, Michele Massimo Mammano

Antioxidants (Basel)· June 2025

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Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in "Suino Nero dei Nebrodi" salamis: Effects on microbiological, physicochemical, and antioxidant properties.
Gabriele Busetta, Giuliana Garofalo, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo

Food Microbiol· April 2025

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Multivariate Strategy for Understanding Soil Features from Rare-Earth Element Profiles: A Focus on Data Normalization.
Marcella Barbera, Sara Gariglio, Cristina Malegori, Paolo Oliveri, Filippo Saiano

ACS Meas Sci Au· April 2025

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Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.
Lino Sciurba, Serena Indelicato, Raimondo Gaglio, Marcella Barbera, Francesco Paolo Marra

Foods· January 2025

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Citrus wastewater as a source of value-added products: Quali-quantitative analysis and in vitro screening on breast cancer cell lines.
Maria Valeria Raimondi, Salvatrice Rigogliuso, Filippo Saiano, Paola Poma, Manuela Labbozzetta, Marcella Barbera

Arch Pharm (Weinheim)· December 2024

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Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.
María Eugenia Chulibert, Pasquale Roppolo, Carla Buzzanca, Antonio Alfonzo, Enrico Viola, Marcella Barbera

Antioxidants (Basel)· October 2024

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Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp.
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, Marcella Barbera, Ilenia Tinebra

Food Microbiol· September 2024

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Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese.
Gabriele Busetta, Giuliana Garofalo, Marcella Barbera, Adriana Di Trana, Salvatore Claps

Food Res Int· July 2023

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Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.
Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, Marcella Barbera, Michele Massimo Mammano

Antioxidants (Basel)· June 2023

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Untreated for the Efficient Adsorption of Ni(II), Pb(II), Cu(II) and Cd(II) Ions from Water.
Marcella Barbera, Serena Indelicato, David Bongiorno, Valentina Censi, Filippo Saiano

Molecules· May 2023

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Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review.
Donatella Aiello, Marcella Barbera, David Bongiorno, Matteo Cammarata, Valentina Censi

Molecules· January 2023

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Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.
Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo

Antioxidants (Basel)· October 2022

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The Pattern of Rare Earth Elements Like a Possible Helpful Tool in Traceability and Geographical Characterization of the Soil-Olive System ( L.).
Marcella Barbera, Filippo Saiano, Livia Tutone, Roberto Massenti, Antonino Pisciotta

Plants (Basel)· September 2022

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Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
Pietro Barbaccia, Gabriele Busetta, Marcella Barbera, Antonio Alfonzo, Giuliana Garofalo

J Appl Microbiol· July 2022

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The distribution of Rare Earth Elements discriminates the growth substrate of Vitis vinifera L.
Marcella Barbera, Pierpaolo Zuddas, Eristanna Palazzolo, Filippo Saiano

Chemosphere· March 2021

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Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition.
Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte

Antioxidants (Basel)· February 2021

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The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio

Foods· February 2021

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Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives.
Marcella Barbera

J AOAC Int· July 2020

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Phenols, Flavors, and the Mediterranean Diet.
Manel Issaoui, Amélia Martins Delgado, Giorgia Caruso, Maria Micali, Marcella Barbera

J AOAC Int· July 2020

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Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.
Raimondo Gaglio, Antonio Alfonzo, Marcella Barbera, Elena Franciosi, Nicola Francesca

Food Microbiol· April 2020

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Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.
Raimondo Gaglio, Marcella Barbera, Aurora Aleo, Ines Lommatzsch, Tommaso La Mantia

Chem Biodivers· May 2017

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Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation.
Nicola Francesca, Marcella Barbera, Alessandra Martorana, Filippo Saiano, Raimondo Gaglio

Food Chem· April 2016

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