Books By Marcella Barbera, Giovanni Gurnari - Author

Marcella Barbera is a chemist working for the Regional Agency for the Environmental Protection (ARPA, Sicilia) as an expert analytical technician for environmental analyses. She worked as a research chemist in collaboration with the DEMETRA Department of the University of Palermo, Italy. She has also worked with private laboratories, with a major focus in analytical methods on different food matrices. In particular, topics of her recent research comprise the study of biogenic amines and the selection of amine-degrading non-starter lactic acid bacteria in Sicilian cheeses. Her published works include “Inhibitory Activity and Chemical Characterization of  Daucus carota subsp. maximus Essential Oils’  (2017),  “Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)” (2017),  and the book “Chemical Profiles of Industrial Cow’s Milk Curds” (SpringerBriefs in Chemistry of Foods). Giovanni Gurnari has been in charge of water engineering activit