Membro della Giunta di Dipartimento at Dipartimento di Bioscienze e Tecnoloogie Agroalimentari ed Ambientali | Italy
Prof. Maria Martuscelli exemplifies industry impact through pioneering research in food safety, sustainability, and bioprocess innovation. Her leadership in collaborations with global companies and institutions has advanced predictive models, halal product development, and valorization of agro-food byproducts. With over 130 publications and recognized international expertise, she bridges academia and industry, driving measurable innovation and excellence in food science.
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Featured Publications
Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties
– Sustainable Food Technology, 2026
Enhancing antioxidant and bioactive metabolite production in Carthamus tinctorius cell suspension culture through nano-elicitor mediated elicitation
– RSC Advances, 2026
From Waste to Wealth: Unlocking the Potential of Cellulase Characteristics for Food Processing Waste Management
– Review Article
Plant-Derived Exosomes: Nano-Inducers of Cross-Kingdom Regulations
– Review Article
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review
– High-impact Review