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  • Massimo Castellari

Castellari, Massimo

Researcher in Food chemistry

Program

Derreres
Publications

  • Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on the nutritional properties, safety, sustainability and costs

    Baune, MC; Januschewski, E; Bussa, M; van de Walle, S; Gifuni, I; Rodrigues, AMC; Cardoso, MH; Van Royen, G; Juadjur, A; Jungbluth, N; Terjung, N;...

    Algal Research. 2025 10.1016/j.algal.2025.103913

  • Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food

    Torrents-Masoliver, Berta; Terriente-Palacios, Carlos; Bover-Cid, Sara; Jofre, Anna; Castellari, Massimo; Ribas-Agusti, Albert

    Food Research International. 2024 10.1016/j.foodres.2024.114439

  • Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

    Boukid, F; Hassoun, A; Zouari, A; Tülbek, MÇ; Mefleh, M; Aït-Kaddour, A; Castellari, M

    Foods. 2023 10.3390/foods12051005

  • Taurine, homotaurine, GABA and hydrophobic amino acids content influences in vitro antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae

    Terriente-Palacios, C; Rubiño, S; Hortós, M; Peteiro, C; Castellari, M

    Scientific Reports. 2022 10.1038/s41598-022-25130-4

  • Seafood alternatives: assessing the nutritional profile of products sold in the global market

    Boukid, F; Baune, MC; Gagaoua, M; Castellari, M

    European Food Research And Technology. 2022 10.1007/s00217-022-04004-z

  • Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products

    Terriente-Palacios, C; Castellari, M

    Food Chemistry. 2022 10.1016/j.foodchem.2021.130770

  • Validation of the DYALS (dysphagia in amyotrophic lateral sclerosis) questionnaire for the evaluation of dysphagia in ALS patients

    Diamanti L; Borrelli P; Dubbioso R; Capasso M; Morelli C; Lunetta C; Petrucci A; Mora G; Volanti P; Inghilleri M; Tremolizzo L; Mandrioli J; Mazzini...

    Neurological Sciences. 2022 10.1007/s10072-021-05775-1

  • Taurine, homotaurine, GABA and hydrophobic amino acids content influences "in vitro" antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae

    Terriente-Palacios C; Rubiño S; Hortós M; Peteiro C; Castellari M

    Scientific Reports. 2022 10.1038/s41598-022-25130-4

  • Fungal bioconversion of brewery by-products: assessment of fatty acids and sterols profiles

    Boukid, F; Pera, J; Parladé, J; Castellari, M

    Quality Assurance And Safety Of Crops & Foods. 2022 10.15586/qas.v14i4.1198

  • Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

    Boukid, Fatma; Comaposada, Josep; Ribas-Agusti, Albert; Castellari, Massimo

    Foods. 2021 10.3390/foods10112550
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