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Lista de obras de Michele Faccia

A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina

scientific article published on 01 June 2005

Application of Abscisic Acid (S-ABA) to ‘Crimson Seedless’ Grape Berries in a Mediterranean Climate: Effects on Color, Chemical Characteristics, Metabolic Profile, and S-ABA Concentration

article by Giuseppe Ferrara et al published 22 January 2013 in Journal of Plant Growth Regulation

Application of Agri-Food By-Products in Cheesemaking

artículo científico publicado en 2023

Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage

artículo científico publicado en 2010

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

artículo científico publicado en 2020

Chemical and Technological Characterization of Dairy Products

artículo científico publicado en 2020

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

artículo científico publicado en 2019

Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese

artículo científico publicado en 2013

Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk.

artículo científico publicado en 2017

Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine

artículo científico publicado en 2022

Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.

artículo científico publicado en 2010

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

artículo científico publicado en 2019

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

scientific article published on 12 October 2020

Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

article

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

artículo científico publicado en 2012

Milk Products from Minor Dairy Species: A Review

artículo científico publicado en 2020

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

artículo científico publicado en 2007

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

artículo científico publicado en 2020

Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk.

artículo científico publicado en 2009

Packaging optimisation to prolong the shelf life of fiordilatte cheese

scientific article published on 28 January 2015

Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

article

Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

article

Production of cheese from donkey milk as influenced by addition of transglutaminase

scientific article published on 25 September 2019

Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.

artículo científico publicado en 2014

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

artículo científico publicado en 2002

Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams.

artículo científico publicado en 2004

Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk.

artículo científico publicado en 2012

Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis.

artículo científico publicado en 2006

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

artículo científico publicado en 2020

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

artículo científico publicado en 2020

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

artículo científico publicado en 2008

Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring.

artículo científico publicado en 2016

Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese

artículo científico publicado en 2018

Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology

scientific article published on 15 January 2020

Technological attempts at producing cheese from donkey milk

artículo científico publicado en 2018

The Flavor of Dairy Products from Grass-Fed Cows

scientific article published on 27 August 2020

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