Giuseppe Natrella

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 17

Top Topics

Microbial Community

Top Venues

Foods (Basel, Switzerland)

Animals : an open access journal from MDPI

This page only lists publications with an associated author ORCID identifier.

Publications

Giuseppe Natrella, Mirco Vacca, Fabio Minervini, Michele Faccia, Maria De Angelis
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies. Foods (Basel, Switzerland) 13 (16) (2024)
Giuseppe Natrella, Mirco Vacca, Fabio Minervini, Michele Faccia, Maria De Angelis
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies. Foods (Basel, Switzerland) 13 (16) (2024)
Giuseppe Natrella, Mirella Noviello, Antonio Trani, Michele Faccia, Giuseppe Gambacorta
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines. Foods (Basel, Switzerland) 12 (3) (2023)
Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese. Foods (Basel, Switzerland) 12 (5) (2023)
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese. Foods (Basel, Switzerland) 12 (9) (2023)
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese. Foods (Basel, Switzerland) 12 (9) (2023)
Giuseppe Natrella, Mirella Noviello, Antonio Trani, Michele Faccia, Giuseppe Gambacorta
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines. Foods (Basel, Switzerland) 12 (3) (2023)
Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese. Foods (Basel, Switzerland) 12 (5) (2023)
Vito Michele Paradiso, Luigi Sanarica, Ignazio Zara, Chiara Pisarra, Giuseppe Gambacorta, Giuseppe Natrella, Massimiliano Cardinale
Cultivar-Dependent Effects of Non- Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy. Foods (Basel, Switzerland) 11 (21) (2022)
Giuseppe Gambacorta, Michele Faccia, Giuseppe Natrella, Mirella Noviello, Gianvito Masi, Luigi Tarricone
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine. Foods (Basel, Switzerland) 11 (19) (2022)
Marina Mefleh, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, Carmine Summo
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods (Basel, Switzerland) 11 (22) (2022)
Najwane Hamie, Luigi Tarricone, Vincenzo Verrastro, Giuseppe Natrella, Michele Faccia, Giuseppe Gambacorta
Assessment of "Sugranineteen" Table Grape Maturation Using Destructive and Auto-Fluorescence Methods. Foods (Basel, Switzerland) 11 (5) (2022)
Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D'amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods (Basel, Switzerland) 10 (8) (2021)
Aristide Maggiolino, Maria Federica Sgarro, Giuseppe Natrella, José Manuel Lorenzo Rodriguez, Annamaria Colucci, Michele Faccia, Pasquale De Palo
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability. Foods (Basel, Switzerland) 10 (5) (2021)
Piero Franceschi, Milena Brasca, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Giuseppe Natrella, Andrea Summer
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese. Animals : an open access journal from MDPI 11 (10) (2021)
Giulia Conversa, Anna Bonasia, Giuseppe Natrella, Corrado Lazzizera, Antonio Elia
Peeling Affects the Nutritional Properties of Carrot Genotypes. Foods (Basel, Switzerland) 11 (1) (2021)
Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives. Foods (Basel, Switzerland) 9 (10) (2020)