Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

by Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia
Published 2020-10-01

Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

by Giuseppe Natrella, Giuseppe Gambacorta, Pasquale De Palo, Jose Manuel Lorenzo, Michele Faccia
Published 2020-01-01

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with <i>Pinus taeda</i> Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

by Aristide Maggiolino, Maria Federica Sgarro, Giuseppe Natrella, Josè Manuel Lorenzo, Annamaria Colucci, Michele Faccia, Pasquale De Palo
Published 2021-05-01

Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (<i>Punica granatum</i> L.) Wines Obtained by Different Cultivar×Yeast Combinations

by Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D’amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni
Published 2021-08-01