Elenco principali pubblicazioni ultimo quinquennio
1. CILIBERTI M.G., SANTILLO A., MARINO R., CIANI E., CAROPRRESE M., RILLO L., MATASSINO D., SEVI A., ALBENZIO M. (2021) – Lamb meat quality and carcass evaluation of five autochthonous sheep breeds: towards biodiversity protection. Animal 11 doi.org./103390/ani11113222.
2. CAROPRESE M., CILIBERTI M.G., ALBENZIO M., SEVI A. (2021) Heat stress associated changes in the immune system related response in sheep. In V. Sejian et al. (eds.) Climate change and livestock production: recent advances and future perspectives. Springer doi.org/10.1007/978-981-16-9836-1_5.
3. DELLA MALVA A., MAGGIOLINO A., DE PALO P., ALBENZIO M., LORENZO J.M., SEVI A., MARINO R. (2022) – Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns amd meat organoleptic characteristics in different horse muscle during aging. Meat science 184 doi.org./10.1016/j.meatsci.2021.108686
4. SMILI H., BECILA S., DELLA MALVA A., REDJEB A., ALBENZIO M., SEVI A., SANTILLO A., BADELHADJ B., ADAMOU A., BOUDJELLAL A., MARINO R. (2022) – Postmortem muscle protein changes as a tool for monitoring sahraoui dromedary meat quality characteristics. Foods 11 doi.org./10390/foods11050732.
5. MARINO R., DELLA MALVA A., MAGGIOLINO A., DE PALO P., D’ANGELO F., LORENZO J.M., SEVI A., ALBENZIO M., (2022) Nuritional profile of donkey and horse meat: effect of muscle and aging time. Animals 12 doi.org./10390/ani12060746.
6. DI CORCIA M., TARTAGLIA N., POLITO R., AMBROSI A., MESSINA G., FRANCAVILLA V.C., CINCIONE R.I., DELLA MALVA A., CILIBERTI M.G., SEVI A., MESSINA G., ALBENZIO M. (2022) Functional properties of meat in athletes’ performance and recovery. International journal of environmental research and public health 19 doi.org/103390/ijerph19095145.
7. CILIBERTI M.G., SANTILLO A., POLITO A.N., MESSINA G., DELLA MALVA A., CAROPRESE M., SEVI A., ALBENZIO M. (2022) Cytokine patterns of peripheral blood mononuclear cells isolated from children affected by generalized epilepsy treated with different protein fractions of meat sources. Nutrients 14 doi.org/10390/nu14112243.
8. CIAMPI F., GANDY J., CILIBERTI M.G., SEVI A., ALBENZIO M., SANTILLO A. (2022) Pomegranate (Punica granatum) by-product extract influences the oxylipids profile in primary bovine aortic endothelial cells in a model of oxidative stress. Frontiers 3 doi/103389/fanim2022837279.
9. CILIBERTI M.G., FRANCAVILLA M., ALBENZIO M., INGHESE C., SANTILLO A., SEVI A. (2022) Green extraction of bioactive compounds from wine lees and their bio-responses on immune modulation using in vitro sheep model. Journal of dairy science 105: 4335-4353.
10. DELLA MALVA A., GAGAOUA M., SANTILLO A., DE PALO P., SEVI A., ALBENZIO M. (2022) – First insights about the uncerlying mechanisms of Martana Franca donkey meat tenderization durin aging: a proteomic approach. Meat science 193: doi.org/10.1016/j.meatsci./2022.108925
11. SANTILLO A., CILIBERTI M.G., CIAMPI F., LUCIANO G., NATALELLO A., MENCI R., CACCAMO M., SEVI A., ALBENZIO M. (2022) – Feeding tannins to dairy cows in different seasons improves the oxidative status of blood plasma and the antioxidant capacity of cheese. Journal of Dairy Science, 105, doi.org/10.3168/jds.2022-22256.
12. DELLA MALVA A., SANTILLO A., PRIOLO A., MARINO R., CILIBERTI M.G., SEVI A., ALBENZIO m. (2023)- Effect of hazelnut skin by-product supplementation in lambs’ diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms. Journal of Proteomics, 271, https://doi.org/10.1016/j.jprot.2022.104757.
13. MARINO R., DELLA MALVA A., CAROPRESE M., DE PILLI T., ALESSANDRINO O., PICARIELLO G., SEVI A., ALBENZIO M. (2023) - Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process. Meat Science, 200: doi.org/10.1016/j.meatsci./2023.109147.
14. LA GATTA B., RUTIGLIANO M., SPADACCINO G., DI LUCCIA A., FACCIA M., DE FRANCESCHI A., SINIGAGLIA M., SEVI A., ALBENZIO M. (20239 - Assessment of ‘freshness’ in bovine mozzarella cheeseAssessment of ‘freshness’ in bovine mozzarella cheese. International Dairy Journal 141 doi.org/10.1016/j.idairyj.2023.105623.
15. De Devitiis B., Viscecchia R., Seccia A., Nardone G., Carlucci D., Albenzio M, Sevi A., Marino R. (2023) -Improving meat tenderness using exogenous process: The consumer response. Meat Science, 200: doi.org/10.1016/j.meatsci.2023.109164.
16. DELLA MALVA A., GAGAOUA M., SANTILLO A., DI CORCIA M., MARINO R., NATALELLO A., SEVI A., ALBENZIO M. (2023) – In-depth characterization of myofibrillar muscle proteome changfes in lambs fed hazelnut skin by-products. Food Bioscience, 53: doi.org. /10.1016/j.fbio.2023.102836.
17. DELLA MALVA A., GAGAOUA M., SANTILLO A., DI CORCIA M., MARINO R., NATALELLO A., SEVI A., ALBENZIO M. (2023) – In-depth caracterzation of the sarcoplasmic muscle proteome cahanges in lanbs fed hazelnut skin by-products: relationships with meat color. Journal of Proteomics, 287. https://doi.org/10.1016/j.jprot.2023.104997.
18. DE DEVITIIS B., VISCECCHIA R., SECCIA A., NARDONE G., CARLUCCI D., ALBENZIO M., SEVI A., MARINO R. (2023) -Improving meat tenderness using exogenous process: The consumer response. Meat science, 200. https://doi.org/10.1016/j.meatsci.2023.109164.
19. CAROPRESE M., CILIBERTI M.G., MARINO R., SANTILLO A., SEVI A., ALBENZIO M. (2023) - Essential Oil Supplementation in Small Ruminants: A Review on Their Possible Role in Rumen Fermentation, Microbiota, and Animal Production. Dairy, 4, 497-508.
20. CILIBERTI M.G., SANTILLO A., SEVI A., ALBENZIO M., DE LEO V., INGROSSO C., CATUCCI L., CAROPRESE M. (2023) First insight into extracellular vesicle-miRNA characterization in a sheep in vitro model of inflammation. Frontiers in Veterinary Science, 10. https: //doi.org/10.3389 /fvets.2023.1186989.
21. CILIBERTI M.G., ALBENZIO M., SEVI A., FRABBONI L., MARINO R., CAROPRESE M. (2024) Immunomodulatory Role of Rosmarinus officinalis L., Mentha x piperita L., and Lavandula angustifolia L. Essential Oils in Sheep Peripheral Blood Mononuclear Cell. Veterinary Science, 11. https://doi.org/10.3390/vetsci11040157.
22. DELLA MALVA A., SANTILLO A., FRANCAVILLA M., CAROPRESE M., MARINO R., SEVI A., ALBENZIO M. (2024) – Mussel culture farming systems in the northern Gargano coast (Adriatic sea): changes in the nutritional profile of the Mytilus galloprovincialis. Foods, 13. https://doi.org.710.3390/foods13142205
23. SANTILLO A., CILIBERTI M.G., CAROPRESE M., SEVI A., ALBENZIO M. (2024) – fatty acids profile and consumers’ preference of Pecorino cheese manufactured from milk of sheep supplemented with flaxseed and Ascophyllum nodosum. Foods, 13, https://doi.org/10.3390/foods13142165.
24. RUTIGLIANO M., ALBENZIO M., SEVI A., DI LUCCIA A., LA GATTA B. (2024) – High moisture mozzarella cheese features and detection of commercial frauds: a review. International Dairy Journal, 163, https://doi.org/10.1016/j.idairyj.2024.106179
25. MARINO R., CAROPRESE M., SANTILLO A., SEVI A., ALBENZIO M. (2025) – Impact of dietary-forage-to-concentrate ratio on Podolian young bull’s performance and nutritional properties of meat. Animals, 15, https://doi.org/10.3390/ani15020166.