Chemical and Technological Characterization of Dairy Products von Faccia, Michele

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The Flavor of Dairy Products from Grass-Fed Cows von Faccia, Michele

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Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese von Faccia, Michele, Natrella, Giuseppe, Gambacorta, Giuseppe, Trani, Antonio

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Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta von Costantini, Michela, Summo, Carmine, Faccia, Michele, Caponio, Francesco, Pasqualone, Antonella

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Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine von Noviello, Mirella, Paradiso, Vito Michele, Natrella, Giuseppe, Gambacorta, Giuseppe, Faccia, Michele, Caponio, Francesco

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Dairy Products: Processing Technology and Sensory Properties von Faccia, Michele, Natrella, Giuseppe

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Milk Products from Minor Dairy Species: A Review von Faccia, Michele, D’Alessandro, Angela Gabriella, Summer, Andrea, Hailu, Yonas

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Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods von Difonzo, Graziana, Aresta, Antonella, Cotugno, Pietro, Ragni, Roberta, Squeo, Giacomo, Summo, Carmine, Massari, Federica, Pasqualone, Antonella, Faccia, Michele, Zambonin, Carlo, Caponio, Francesco

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Application of Agri-Food By-Products in Cheesemaking von Difonzo, Graziana, Antonino, Claudia, Squeo, Giacomo, Caponio, Francesco, Faccia, Michele

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Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract von Antonino, Claudia, Difonzo, Graziana, Natrella, Giuseppe, Squeo, Giacomo, Faccia, Michele

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Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese von Natrella, Giuseppe, Gambacorta, Giuseppe, Faccia, Michele

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Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese von Natrella, Giuseppe, Gambacorta, Giuseppe, Squeo, Giacomo, Faccia, Michele

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Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese von Natrella, Giuseppe, Gambacorta, Giuseppe, Faccia, Michele

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A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy von Natrella, Giuseppe, De Palo, Pasquale, Maggiolino, Aristide, Faccia, Michele

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The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines von Natrella, Giuseppe, Noviello, Mirella, Trani, Antonio, Faccia, Michele, Gambacorta, Giuseppe

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Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters von Mefleh, Marina, Faccia, Michele, Natrella, Giuseppe, De Angelis, Davide, Pasqualone, Antonella, Caponio, Francesco, Summo, Carmine

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The Impact of Early Basal Leaf Removal at Different Sides of the Canopy on Aglianico Grape Quality von Tarricone, Luigi, Faccia, Michele, Masi, Gianvito, Gambacorta, Giuseppe

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A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies von Natrella, Giuseppe, Vacca, Mirco, Minervini, Fabio, Faccia, Michele, De Angelis, Maria

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Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis von Mefleh, Marina, Omri, Ghofrane, Limongelli, Rosangela, Minervini, Fabio, Santamaria, Monica, Faccia, Michele

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The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality von Pasqualone, Antonella, Costantini, Michela, Faccia, Michele, Difonzo, Graziana, Caponio, Francesco, Summo, Carmine

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