Chemical and Technological Characterization of Dairy Products

by Michele Faccia
Published 2020-10-01

The Flavor of Dairy Products from Grass-Fed Cows

by Michele Faccia
Published 2020-08-01

Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition

by Michele Faccia, Daniele Apruzzese, Pierluigi Passaro
Published 2019-08-01

The Impact of Early Basal Leaf Removal at Different Sides of the Canopy on Aglianico Grape Quality

by Luigi Tarricone, Michele Faccia, Gianvito Masi, Giuseppe Gambacorta
Published 2020-12-01

<i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh P...

by Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
Published 2021-07-01

Milk Products from Minor Dairy Species: A Review

by Michele Faccia, Angela Gabriella D’Alessandro, Andrea Summer, Yonas Hailu
Published 2020-07-01

Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian

by Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer
Published 2020-08-01

Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

by Piero Franceschi, Michele Faccia, Massimo Malacarne, Paolo Formaggioni, Andrea Summer
Published 2020-02-01

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

by Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Published 2021-04-01

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

by Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer
Published 2021-03-01

Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

by Giuseppe Gambacorta, Antonio Trani, Cristina Fasciano, Vito Michele Paradiso, Michele Faccia
Published 2019-02-01

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

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

by Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, Angela Gabriella D’Alessandro
Published 2019-12-01

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

by Piero Franceschi, Massimo Malacarne, Michele Faccia, Attilio Rossoni, Enrico Santus, Andrea Summer, Paolo Formaggioni
Published 2020-01-01

Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

by Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia, Giovanna Battelli, Milena Brasca, Andrea Summer
Published 2020-03-01

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

by Denise Innosa, Andrea Ianni, Michele Faccia, Camillo Martino, Lisa Grotta, Maria Antonietta Saletti, Francesco Pomilio, Giuseppe Martino
Published 2020-11-01

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

Supercritical CO₂ Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

by Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio
Published 2021-01-01