Article in Journal

Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties

Natrella, G., Mancini, L., Miccolis, M., Mottola, A., Ranieri, L., Di Pinto, A., Celano, G., Calabrese, F.M., Faccia, M., De Angelis, M. (2026). Journal of Dairy Science, Volume 109(4).

OwnerUniversità degli Studi di Bari "Aldo Moro"
OPEN ACCESS

March 31, 2026

This research output is related to

Spoke 03

Food safety of traditional and novel foods

Promoting a safe food innovation
Lead organisationUniBa
Spoke leaderMaria De Angelis

WP 3.2

Strategies for risk mitigation in food production, processing, storage and retail

Spoke leader

UniBa

Referred to

Spoke 03

WP 3.1

Assessment of new and re-emerging risks in the food system

Spoke leader

UniBa

Referred to

Spoke 03
Research projectREV_AMINE

Multiomics approach to reveal the metabolic framework for biogenic amines production in traditional fermented foods

Managed by

UniBa

Principal investigators

Giuseppe Celano,Maria De Angelis

Referred to

Spoke 03