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Castellari, Massimo

Investigador en Química dels aliments

Programa

Darreres
Publicacions

  • Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

    Fanari, F; Comaposada, J; Aymerich, T; Claret, A; Guerrero, L; Castellari, M

    Food And Bioprocess Technology. 2025 10.1007/s11947-025-04088-x

  • Characterization and Valorization of the Microalgal Co-Product Spirugrass®: Protein Profile, Iron Speciation, and Potential Use as a Supplement for Honeybees

    Dalmonte, T; Rudelli, C; Alberoni, D; Lembo, A; Gifuni, I; Andreani, G; Castellari, M; Isani, G

    Marine Drugs. 2025 10.3390/md23110443

  • Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients☆

    Ayllón-Parra, N; Castellari, M; Gou, PR; Ribas-Agustí, A

    Food Chemistry. 2025 10.1016/j.foodchem.2025.145090

  • Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus

    Ayllón-Parra, N; Castellari, M; Gou, P; Ribas-Agustí, A

    Innovative Food Science & Emerging Technologies. 2025 10.1016/j.ifset.2025.104066

  • Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time

    Fanari, Fabio; Comaposada, Josep; Aymerich, Teresa; Claret, Anna; Guerrero, Luis; Castellari, Massimo

    Foods. 2025 10.3390/foods14071230

  • Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying

    Romo, M; D'Auria, G; Nitride, C; Garro, G; Picariello, G; D'Incecco, P; Pellegrino, L; Sindaco, M; Castellari, M; Murphy, EG; Felipe, X; Ferranti, P

    Food And Bioprocess Technology. 2025 10.1007/s11947-024-03624-5

  • 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, B; Terriente-Palacios, C; Bover-Cid, S; Jofré, A; Castellari, M; Ribas-Agustí, A

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

  • Pulse Spray Drying for Bovine Skimmed Milk Powder Production

    Romo, M; Chutani, D; Fartdinov, D; Panthi, RR; Vahedikia, N; Castellari, M; Felipe, X; Murphy, EG

    Foods. 2024 10.3390/foods13060869

  • Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

    Fanari, Fabio; Comaposada, Josep; Boukid, Fatma; Climent, Elia; Claret Coma, Anna; Guerrero, Luis; Castellari, Massimo

    Journal Of Functional Foods. 2023 10.1016/j.jff.2023.105768

  • Separation of alpha-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

    Romo, M; Castellari, M; Bou, R; Gou, PR; Felipe, X

    Foods. 2023 10.3390/foods12142688

  • Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

    Prandi, B; Boukid, F; Van De Walle, S; Cutroneo, S; Comaposada, J; Van Royen, G; Sforza, S; Tedeschi, T; Castellari, M

    Foods. 2023 10.3390/foods12122395

  • Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

    Bou, R; Guerrero, L; López, M; Claret, A; López-Mas, L; Castellari, M

    Food And Bioprocess Technology. 2023 10.1007/s11947-022-02980-4

  • 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

  • Separation of alpha-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

    Romo, M; Castellari, M; Fartdinov, D; Felipe, X

    Foods. 2023 10.3390/foods12030480

  • 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

  • Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

    Boukid, F; Rosell, CM; Rosene, S; Bover-Cid, S; Castellari, M

    Critical Reviews In Food Science And Nutrition. 2022 10.1080/10408398.2021.1901649

  • 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

  • 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

  • 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

  • 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

  • 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

  • Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

    Boukid, F; Lamri, M; Dar, BN; Garron, M; Castellari, M

    Foods. 2021 10.3390/foods10112782

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

    Boukid, F; Comaposada, J; Ribas-Agustí, A; Castellari, M

    Foods. 2021 10.3390/foods10112550

  • 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

    Aranaz, P; Peña, A; Vettorazzi, A; Fabra, MJ; Martínez-Abad, A; López-Rubio, A; Pera, J; Parladé, J; Castellari, M; Milagro, FI;...

    Nutrients. 2021 10.3390/nu13113968

  • Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

    Boukid, F; Lamri, M; Dar, BN; Garron, M; Castellari, M

    Foods. 2021 10.3390/foods10112782

  • 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

  • Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas

    Hernández-López, I; Valdés, JRB; Castellari, M; Aguiló-Aguayo, I; Morillas-España, A; Sánchez-Zurano, A; Acién-Fernández, FG; Lafarga, T

    Algal Research. 2021 10.1016/j.algal.2021.102361

  • Veggie burgers in the EU market: a nutritional challenge?

    Boukid, F; Castellari, M

    European Food Research And Technology. 2021 10.1007/s00217-021-03808-9

  • Veggie burgers in the EU market: a nutritional challenge?

    Boukid, Fatma; Castellari, Massimo;

    European Food Research And Technology. 2021 10.1007/s00217-021-03808-9

  • Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness

    Méndez, DA; Fabra, MJ; Falcó, I; Sánchez, G; Aranaz, P; Vettorazzi, A; Ribas-Agustí, A; González-Navarro, CJ; Castellari, M; Martínez-Abad, A;...

    Food And Function. 2021 10.1039/d1fo00457c

  • Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness

    Mendez, Daniel Alexander; Fabra, Maria Jose; Falco, Irene; Sanchez, Gloria; Aranaz, Paula; Vettorazzi, Ariane; Ribas-Agusti, Albert;...

    Food & Function. 2021 10.1039/d1fo00457c

  • Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from Ephestia kuehniella, Tenebrio molitor and Hermetia illucens

    Boukid, F; Riudavets, J; del Arco, L; Castellari, M

    Insects. 2021 10.3390/insects12080672

  • Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from Ephestia kuehniella, Tenebrio molitor and Hermetia illucens

    Boukid, F; Riudavets, J; del Arco, L; Castellari, M

    Insects. 2021 10.3390/insects12080672

  • Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

    Boukid, F; Rosell, CM; Castellari, M

    Trends In Food Science & Technology. 2021 10.1016/j.tifs.2021.02.040

  • Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

    Boukid, Fatma; Rosell, Cristina M; Castellari, Massimo

    Trends In Food Science & Technology. 2021 10.1016/j.tifs.2021.02.040

  • Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

    Boukid, F; Castellari, M

    Foods. 2021 10.3390/foods10010173

  • Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

    Boukid, Fatma; Castellari, Massimo

    Foods. 2021 10.3390/foods10010173
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