All Stories

  1. Microwave-Assisted Extraction/UHPLC-Q-Orbitrap-MS-Based Lipidomic Workflow for Comprehensive Study of Lipids in Soft Cheese

    Article • Foods, March 2024, MDPI AG

    Dr Marco Iammarino

  2. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

    Article • Foods, January 2024, MDPI AG

    Dr Marco Iammarino

  3. Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses

    Article • Foods, January 2024, MDPI AG

    Dr Marco Iammarino

  4. Monitoring of Animal Feed Contamination by Mycotoxins: Results of Five Years of Official Control by an Accredited Italian Laboratory

    Article • Microorganisms, January 2024, MDPI AG

    Dr Marco Iammarino

  5. Novel Approaches in Food Preservation and Their Impact on the Food System

    Article • Foods, November 2023, MDPI AG

    Dr Marco Iammarino

  6. Efficient Determination of Actinoid Elements in Food, Feeds, and Water by Single Extracting Resin and Alpha Spectrometry Detection

    Article • Food Analytical Methods, October 2023, Springer Science + Business Media

    Dr Marco Iammarino

  7. Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy)

    Article • Fermentation, October 2023, MDPI AG

    Dr Marco Iammarino

  8. Volatolomic approach by HS-SPME/GC–MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese

    Article • Food Chemistry, October 2023, Elsevier

    Dr Marco Iammarino

  9. Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection

    Article • Italian Journal of Food Safety, August 2023, PAGEPress Publications

    Dr Marco Iammarino

  10. Untargeted Lipidomics and Chemometric Tools for the Characterization and Discrimination of Irradiated Camembert Cheese Analyzed by UHPLC-Q-Orbitrap-MS

    Article • Foods, May 2023, MDPI AG

    Dr Marco Iammarino

  11. Photo-Stimulated Luminescence Approach for Effective Identification of Irradiated Fruit

    Article • Applied Sciences, May 2023, MDPI AG

    Dr Marco Iammarino

  12. Risk assessment of N‐nitrosamines in food

    Article • EFSA Journal, March 2023, Wiley

    Dr Marco Iammarino

  13. Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment

    Article • Foods, February 2023, MDPI AG

    Dr Marco Iammarino

  14. Characterization and Quantification of Arsenic Species in Foodstuffs of Plant Origin by HPLC/ICP-MS

    Article • Life, February 2023, MDPI AG

    Dr Marco Iammarino

  15. Identification of mechanically separated meat using multivariate analysis of 43 trace elements detected by inductively coupled mass spectrometry: A validated approach

    Article • Food Chemistry, December 2022, Elsevier

    Dr Marco Iammarino

  16. Natural toxins and processing contaminants in food

    Article • International Journal of Food Science & Technology, November 2022, Wiley

    Dr Marco Iammarino

  17. Editorial: Novel chemical, microbiological and physical approaches in food safety control

    Article • Frontiers in Nutrition, November 2022, Frontiers

    Dr Marco Iammarino

  18. Optimizing accelerated solvent extraction combined with liquid chromatography-Orbitrap mass spectrometry for efficient lipid profile characterization of mozzarella cheese

    Article • Food Chemistry, November 2022, Elsevier

    Dr Marco Iammarino

  19. Analysis of Bisphenol A migration from microwaveable polycarbonate cups into coffee during microwave heating

    Article • International Journal of Food Science & Technology, October 2022, Wiley

    Dr Marco Iammarino

  20. Effect of different cooking treatments on the residual level of sulphites in shrimps

    Article • Italian Journal of Food Safety, September 2022, PAGEPress Publications

    Dr Marco Iammarino

  21. Determination of Nitrate and Nitrite in Swiss Chard (Beta vulgaris L. subsp. vulgaris) and Wild Rocket (Diplotaxis tenuifolia (L.) DC.) and Food Safety Evaluations

    Article • Foods, August 2022, MDPI AG

    Dr Marco Iammarino

  22. Advanced Analysis Techniques of Food Contaminants and Risk Assessment—Editorial

    Article • Applied Sciences, May 2022, MDPI AG

    Dr Marco Iammarino

  23. Aflatoxins contamination in nuts for direct human consumption: analytical findings from three years of official control in Italy

    Article • International Journal of Food Science & Technology, April 2022, Wiley

    Dr Marco Iammarino

  24. Fast and Sensitive Radiochemical Method for Sr-90 Determination in Food and Feed by Chromatographic Extraction and Liquid Scintillation Counting

    Article • Food Analytical Methods, January 2022, Springer Science + Business Media

    Dr Marco Iammarino

  25. Electroanalytical characterisation of nitrosamines in different mobile phases as supporting electrolytes

    Article • Microchemical Journal, December 2021, Elsevier

    Dr Marco Iammarino

  26. Nitrate as Food Additives

    Article • November 2021, Taylor & Francis

    Dr Marco Iammarino

  27. Different use of nitrite and nitrate in meats: A survey on typical and commercial Italian products as a contribution to risk assessment

    Article • LWT, October 2021, Elsevier

    Dr Marco Iammarino

  28. Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood

    Article • International Journal of Food Science & Technology, September 2021, Wiley

    Dr Marco Iammarino

  29. Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection

    Article • International Journal of Food Science & Technology, August 2021, Wiley

    Dr Marco Iammarino

  30. Pesticides Contamination of Cereals and Legumes: Monitoring of Samples Marketed in Italy as a Contribution to Risk Assessment

    Article • Applied Sciences, August 2021, MDPI AG

    Dr Marco Iammarino

  31. Going green in food analysis: A rapid and accurate method for the determination of sorbic acid and benzoic acid in foods by capillary ion chromatography with conductivity detection

    Article • LWT, April 2021, Elsevier

    Dr Marco Iammarino

  32. ELISA and UPLC/FLD as Screening and Confirmatory Techniques for T-2/HT-2 Mycotoxin Determination in Cereals

    Article • Applied Sciences, February 2021, MDPI AG

    Dr Marco Iammarino

  33. A 5-Years (2015–2019) Control Activity of an EU Laboratory: Contamination of Histamine in Fish Products and Exposure Assessment

    Article • Applied Sciences, December 2020, MDPI AG

    Dr Marco Iammarino

  34. Aflatoxins in Milk and Dairy Products: Occurrence and Exposure Assessment for the Serbian Population

    Article • Applied Sciences, October 2020, MDPI AG

    Dr Marco Iammarino

  35. The analytical determination of polyphosphates in food: A point-to-point comparison between direct ion chromatography and indirect photometry

    Article • Food Chemistry, September 2020, Elsevier

    Dr Marco Iammarino

  36. Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2020, Wiley

    Dr Marco Iammarino

  37. Recent advances in meat products quality & safety improvements and assurance: Editorial

    Article • International Journal of Food Science & Technology, March 2020, Wiley

    Dr Marco Iammarino

  38. Anion exchange polymeric sorbent coupled to high‐performance liquid chromatography with UV diode array detection for the determination of ten N ‐nitrosamines in meat products: a validated approach

    Article • International Journal of Food Science & Technology, October 2019, Wiley

    Dr Marco Iammarino

  39. Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation

    Article • Journal of Food Science and Technology, September 2019, Springer Science + Business Media

    Dr Marco Iammarino

  40. Innovative techniques for identifying a mechanically separated meat: sample irradiation coupled to electronic spin resonance

    Article • European Food Research and Technology, August 2019, Springer Science + Business Media

    Dr Marco Iammarino

  41. Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC ‐ UV ‐diode array detection as a contribution to risk assessment

    Article • International Journal of Food Science & Technology, July 2019, Wiley

    Dr Marco Iammarino

  42. Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection

    Article • Food Chemistry, July 2019, Elsevier

    Dr Marco Iammarino

  43. Development and Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Products by Capillary Ion Chromatography (CIC)

    Article • Food Analytical Methods, May 2019, Springer Science + Business Media

    Dr Marco Iammarino

  44. Certification of nitrate in spinach powder reference material SPIN-1 by high-precision isotope dilution GC–MS

    Article • Analytical and Bioanalytical Chemistry, May 2019, Springer Science + Business Media

    Massimo Onor, Dr Marco Iammarino

  45. Chromatographic determination of 12 dyes in meat products by HPLC-UV-DIODE array detection

    Article • MethodsX, January 2019, Elsevier

    Dr Marco Iammarino

  46. Determination Of Sulphiting Agents In Raw And Processed Meat

    Article • January 2018, Science Trends

    Dr Marco Iammarino

  47. Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region

    Article • Italian Journal of Food Safety, June 2017, PAGEPress Publications

    Dr Marco Iammarino

  48. Determination of Sulphiting Agents in Raw and Processed Meat: Comparison Between a Modified Monier-Williams Method and the Direct Analysis by Ion Chromatography with Conductometric Detection

    Article • Food Analytical Methods, June 2017, Springer Science + Business Media

    Dr Marco Iammarino

  49. Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory

    Article • Food Additives and Contaminants Part B, January 2017, Taylor & Francis

    Dr Marco Iammarino

  50. Development of innovative analytical methods for meat products safety and quality assurance: The MPSQA project

    Article • Journal of Food Microbiology Safety & Hygiene, January 2017, OMICS Publishing Group

    Dr Marco Iammarino

  51. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    Article • International Journal of Food Science & Technology, December 2016, Wiley

    Dr Marco Iammarino

  52. Application of inductively coupled plasma–mass spectrometry for trace element characterisation of equine meats

    Article • International Journal of Food Properties, November 2016, Taylor & Francis

    Dr Marco Iammarino

  53. Radiostrontium levels in foodstuffs: 4-Years control activity by Italian reference centre, as a contribution to risk assessment

    Article • Food Chemistry, November 2016, Elsevier

    Dr Marco Iammarino

  54. Environmental monitoring of the area surrounding oil wells in Val d’Agri (Italy): element accumulation in bovine and ovine organs

    Article • Environmental Monitoring and Assessment, May 2016, Springer Science + Business Media

    Dr Marco Iammarino

  55. Optimisation and Validation of a Multi-matrix Ultrasensible Radiochemical Method for the Determination of Radiostrontium in Solid Foodstuffs by Liquid Scintillation Counting

    Article • Food Analytical Methods, April 2015, Springer Science + Business Media

    Dr Marco Iammarino

  56. Beta emitter radionuclides (90Sr) contamination in animal feed: validation and application of a radiochemical method by ultra low level liquid scintillation counting

    Article • Italian Journal of Food Safety, February 2015, PAGEPress Publications

    Dr Marco Iammarino

  57. Assessment of lead, cadmium and mercury in seafood marketed in Puglia and Basilicata (Italy) by inductively coupled plasma mass spectrometry

    Article • Food Additives and Contaminants Part B, January 2015, Taylor & Francis

    Dr Marco Iammarino

  58. Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD

    Article • Journal of Food and Nutrition Sciences, January 2015, Science Publishing Group

    Dr Marco Iammarino

  59. Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination

    Article • Journal of Food and Nutrition Sciences, January 2015, Science Publishing Group

    Dr Marco Iammarino

  60. Determination of radiostrontium in milk samples by ultra-low-level liquid scintillation counting: a validated approach

    Article • Food Additives & Contaminants Part A, November 2014, Taylor & Francis

    Dr Marco Iammarino

  61. Recent Advances in the Post-Column Derivatization for the Determination of Mycotoxins in Food Products and Feed Materials by Liquid Chromatography and Fluorescence Detection

    Article • Current Analytical Chemistry, May 2014, Bentham Science Publishers

    Dr Marco Iammarino

  62. Determination of pyrethroids in chicken egg samples: development and validation of a confirmatory analytical method by gas chromatography/mass spectrometry

    Article • International Journal of Food Science & Technology, December 2013, Wiley

    Dr Marco Iammarino

  63. Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection

    Article • Food Additives and Contaminants Part B, November 2013, Taylor & Francis

    Dr Marco Iammarino

  64. Monitoring of nitrites and nitrates levels in leafy vegetables (spinach and lettuce): a contribution to risk assessment

    Article • Journal of the Science of Food and Agriculture, November 2013, Wiley

    Dr Marco Iammarino

  65. Endogenous levels of nitrites and nitrates in wide consumption foodstuffs: Results of five years of official controls and monitoring

    Article • Food Chemistry, October 2013, Elsevier

    Dr Marco Iammarino

  66. Development and Validation of an Ion Chromatography Method for the Simultaneous Determination of Seven Food Additives in Cheeses

    Article • Journal of Analytical Sciences Methods and Instrumentation, January 2013, Scientific Research Publishing, Inc,

    Dr Marco Iammarino

  67. Survey on the presence of90Sr in milk samples by a validated ultra low level liquid scintillation counting (LSC) method

    Article • E3S Web of Conferences, January 2013, EDP Sciences

    Dr Marco Iammarino

  68. A multiresidual method based on ion-exchange chromatography with conductivity detection for the determination of biogenic amines in food and beverages

    Article • Analytical and Bioanalytical Chemistry, October 2012, Springer Science + Business Media

    Dr Marco Iammarino

  69. Determination of deoxynivalenol and nivalenol by liquid chromatography and fluorimetric detection with on-line chemical post-column derivatization

    Article • Talanta, August 2012, Elsevier

    Dr Marco Iammarino

  70. Determination of polyphosphates in products of animal origin: application of a validated ion chromatography method for commercial samples analyses

    Article • European Food Research and Technology, June 2012, Springer Science + Business Media

    Dr Marco Iammarino

  71. Nitrite and nitrate in fresh meats: a contribution to the estimation of admissible maximum limits to introduce in directive 95/2/EC

    Article • International Journal of Food Science & Technology, June 2012, Wiley

    Dr Marco Iammarino

  72. Monitoring on the Presence of Ascorbic Acid in Not Prepacked Fresh Meat Preparations by a Validated HPLC Method

    Article • Journal of Food Research, April 2012, Canadian Center of Science and Education

    Dr Marco Iammarino

  73. Validation and application of multi-residue analysis of eight anticoagulant rodenticides by high-performance liquid chromatography with fluorimetric detection

    Article • Journal of Veterinary Diagnostic Investigation, February 2012, SAGE Publications

    Dr Marco Iammarino

  74. Investigation on the presence of sulphites in fresh meat preparations: Estimation of an allowable maximum limit

    Article • Meat Science, February 2012, Elsevier

    Dr Marco Iammarino

  75. Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit

    Article • Food Additives and Contaminants Part B, December 2011, Taylor & Francis

    Dr Marco Iammarino

  76. Optimization and Validation of a Confirmatory Method for Determination of Ten Sulfonamides in Feeds by LC and UV-Diode Array Detection

    Article • Chromatographia, February 2011, Springer Science + Business Media

    Dr Marco Iammarino

  77. Simultaneous Determination of Aflatoxins B1, B2, G1, and G2 in Foods and Feed Materials

    Article • January 2011, Springer Science + Business Media

    Dr Marco Iammarino

  78. Development of a new analytical method for the determination of sulfites in fresh meats and shrimps by ion-exchange chromatography with conductivity detection

    Article • Analytica Chimica Acta, July 2010, Elsevier

    Dr Marco Iammarino

  79. Technical note: Rapid method for determination of amino acids in milk

    Article • Journal of Dairy Science, June 2010, American Dairy Science Association

    Dr Marco Iammarino

  80. Validation of a confirmatory analytical method for the determination of aflatoxins B1, B2, G1and G2in foods and feed materials by HPLC with on-line photochemical derivatization and fluorescence detection

    Article • Food Additives & Contaminants Part A, October 2009, Taylor & Francis

    Dr Marco Iammarino, Prof. DONATELLA Nardiello

  81. Measurement of Histamine in Seafood by HPLC, CE, and ELISA: Comparison of Three Techniques

    Article • Veterinary Research Communications, August 2005, Springer Science + Business Media

    Dr Marco Iammarino