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Marco Iammarino

Observed names: Iammarino, Marco, M. Iammarino
ORCID: 0000-0003-1728-5949
Observed ORCID: 0000-0003-1728-5949
OpenAlex ID: A5018109628
Risk assessment of N‐nitrosamines in food
2023 · EFSA Panel on Contaminants in the Food Chain (EFSA CONTAM Panel), Dieter Schrenk, et al. · EFSA Journal · 178
Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review
2020 · Teresa D'Amore, Aurelia Di Taranto, et al. · Comprehensive Reviews in Food Science and Food Safety · 137
Monitoring of nitrites and nitrates levels in leafy vegetables (spinach and lettuce): a contribution to risk assessment
2013 · Marco Iammarino, Aurelia Di Taranto, et al. · Journal of the Science of Food and Agriculture · 89
Endogenous levels of nitrites and nitrates in wide consumption foodstuffs: Results of five years of official controls and monitoring
2012 · Marco Iammarino, Aurelia Di Taranto, et al. · Food Chemistry · 80
Nitrite and nitrate in fresh meats: a contribution to the estimation of admissible maximum limits to introduce in directive 95/2/EC
2012 · Marco Iammarino, Aurelia Di Taranto · International Journal of Food Science & Technology · 65
Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection
2019 · Marco Iammarino, Annalisa Mentana, et al. · Food Chemistry · 59
Food contamination from packaging material with special focus on the Bisphenol-A
2024 · Aparna Agarwal, Shivika Gandhi, et al. · Critical Reviews in Biotechnology · 56
A multiresidual method based on ion-exchange chromatography with conductivity detection for the determination of biogenic amines in food and beverages
2012 · Carmen Palermo, Marilena Muscarella, et al. · Analytical and Bioanalytical Chemistry · 53
Technical note: Rapid method for determination of amino acids in milk
2010 · R. Marino, M. Iammarino, et al. · Journal of Dairy Science · 53
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Development of a new analytical method for the determination of sulfites in fresh meats and shrimps by ion-exchange chromatography with conductivity detection
2010 · Marco Iammarino, Aurelia Di Taranto, et al. · Analytica Chimica Acta · 51
How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products
2016 · Marco Iammarino, Rosaria Marino, et al. · International Journal of Food Science & Technology · 48
Validation of a confirmatory analytical method for the determination of aflatoxins B 1 , B 2 , G 1 and G 2 in foods and feed materials by HPLC with on-line photochemical derivatization and fluorescence detection
2009 · Marilena Muscarella, Marco Iammarino, et al. · Food Additives & Contaminants Part A · 39
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
2021 · Teresa D'Amore, Aurelia Di Taranto, et al. · LWT · 38
Development and Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Products by Capillary Ion Chromatography (CIC)
2019 · Teresa D’Amore, Aurelia Di Taranto, et al. · Food Analytical Methods · 38
Pesticides Contamination of Cereals and Legumes: Monitoring of Samples Marketed in Italy as a Contribution to Risk Assessment
2021 · Valeria Nardelli, Valeria D’Amico, et al. · Applied Sciences · 34
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Assessment of lead, cadmium and mercury in seafood marketed in Puglia and Basilicata (Italy) by inductively coupled plasma mass spectrometry
2014 · Oto Miedico, Marco Iammarino, et al. · Food Additives and Contaminants Part B · 33
Different use of nitrite and nitrate in meats: A survey on typical and commercial Italian products as a contribution to risk assessment
2021 · Giovanna Berardi, Marzia Albenzio, et al. · LWT · 31
Measurement of Histamine in Seafood by HPLC, CE, and ELISA: Comparison of Three Techniques
2005 · M. Muscarella, M. Iammarino, et al. · Veterinary Research Communications · 31
Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?
2024 · Marco Iammarino, Rosaria Marino, et al. · Foods · 30
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Volatolomic approach by HS-SPME/GC–MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese
2023 · Rosalia Zianni, Annalisa Mentana, et al. · Food Chemistry · 30
Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit
2011 · Marco Iammarino, Aurelia Di Taranto, et al. · Food Additives and Contaminants Part B · 30
Investigation on the presence of sulphites in fresh meat preparations: Estimation of an allowable maximum limit
2011 · Marco Iammarino, Aurelia Di Taranto, et al. · Meat Science · 29
Characterization and Quantification of Arsenic Species in Foodstuffs of Plant Origin by HPLC/ICP-MS
2023 · Teresa D’Amore, Oto Miedico, et al. · Life · 26
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Aflatoxins in Milk and Dairy Products: Occurrence and Exposure Assessment for the Serbian Population
2020 · Ilija Djekic, Jelena Petrovic, et al. · Applied Sciences · 26
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Determination of Nitrate and Nitrite in Swiss Chard (Beta vulgaris L. subsp. vulgaris) and Wild Rocket (Diplotaxis tenuifolia (L.) DC.) and Food Safety Evaluations
2022 · Marco Iammarino, Giovanna Berardi, et al. · Foods · 25
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Works count: 116
Citation count: 2,067
H-index: 25
I10-index: 63
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