Production of cheese from donkey milk as influenced by addition of transglutaminase
D'Alessandro, A.G., Martemucci, G., Loizzo, P., Faccia, M.
Published in Journal of dairy science (01.12.2019)
Published in Journal of dairy science (01.12.2019)
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Journal Article
Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma
Faccia, M., Maggiolino, A., Natrella, G., Zizzadoro, C., Mazzone, A., Poulopoulou, I., Bragaglio, A., De Palo, P.
Published in Journal of dairy science (01.10.2022)
Published in Journal of dairy science (01.10.2022)
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Journal Article
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk
Trani, A., Gambacorta, G., Loizzo, P., Cassone, A., Fasciano, C., Zambrini, A.V., Faccia, M.
Published in Food chemistry (15.10.2017)
Published in Food chemistry (15.10.2017)
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Journal Article
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology
Natrella, G., Faccia, M., Lorenzo, J.M., De Palo, P., Gambacorta, G.
Published in Journal of dairy science (01.03.2020)
Published in Journal of dairy science (01.03.2020)
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Journal Article
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring
Trani, A., Gambacorta, G., Loizzo, P., Cassone, A., Faccia, M.
Published in Journal of dairy science (01.08.2016)
Published in Journal of dairy science (01.08.2016)
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Journal Article
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli
Minervini, F., Siragusa, S., Faccia, M., Dal Bello, F., Gobbetti, M., De Angelis, M.
Published in Journal of dairy science (01.02.2012)
Published in Journal of dairy science (01.02.2012)
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Journal Article
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries
Ferrara, G., Mazzeo, A., Matarrese, A.M.S., Pacucci, C., Punzi, R., Faccia, M., Trani, A., Gambacorta, G.
Published in Australian journal of grape and wine research (01.02.2015)
Published in Australian journal of grape and wine research (01.02.2015)
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Journal Article
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks
Faccia, M., Trani, A., Gambacorta, G., Loizzo, P., Cassone, A., Caponio, F.
Published in Journal of dairy science (01.03.2015)
Published in Journal of dairy science (01.03.2015)
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Journal Article
A new method to produce synbiotic Fiordilatte cheese
Angiolillo, L., Conte, A., Faccia, M., Zambrini, A.V., Del Nobile, M.A.
Published in Innovative food science & emerging technologies (01.04.2014)
Published in Innovative food science & emerging technologies (01.04.2014)
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Journal Article
Biochemical patterns in ovine cheese: Influence of probiotic strains
Albenzio, M., Santillo, A., Caroprese, M., Marino, R., Trani, A., Faccia, M.
Published in Journal of dairy science (01.08.2010)
Published in Journal of dairy science (01.08.2010)
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Journal Article
Influence of winemaking technologies on phenolic composition of Italian red wines
Gambacorta, G., Antonacci, D., Pati, S., la Gatta, M., Faccia, M., Coletta, A., La Notte, E.
Published in European food research & technology (01.12.2011)
Published in European food research & technology (01.12.2011)
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Journal Article
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese
Lucera, A., Mastromatteo, M., Conte, A., Zambrini, A.V., Faccia, M., Del Nobile, M.A.
Published in Food packaging and shelf life (01.03.2014)
Published in Food packaging and shelf life (01.03.2014)
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Journal Article
Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking
Faccia, M., Trani, A., Loizzo, P., Gagliardi, R., La Gatta, B., Di Luccia, A.
Published in Food control (01.08.2014)
Published in Food control (01.08.2014)
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Journal Article
VOLATILES AND ACCEPTABILITY OF LIQUEURS FROM KUMQUAT AND GRAPEFRUIT
Summo, C, Trani, A, Faccia, M, Caponio, F, Gambacorta, G
Published in Italian journal of food science (01.01.2016)
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Published in Italian journal of food science (01.01.2016)
Journal Article
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet
Faccia, M., Picariello, G., Trani, A., Loizzo, P., Gambacorta, G., Lamacchia, C., Di Luccia, A.
Published in European food research & technology (01.03.2012)
Published in European food research & technology (01.03.2012)
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Journal Article
Occurrence of β-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk
Di Luccia, A., Picariello, G., Trani, A., Alviti, G., Loizzo, P., Faccia, M., Addeo, F.
Published in Journal of dairy science (01.04.2009)
Published in Journal of dairy science (01.04.2009)
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Journal Article
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses
de Candia, S., De Angelis, M., Dunlea, E., Minervini, F., McSweeney, P.L.H., Faccia, M., Gobbetti, M.
Published in International journal of food microbiology (01.11.2007)
Published in International journal of food microbiology (01.11.2007)
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