Michele Faccia

ResearcherID Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 31

Top Venues

Foods (Basel, Switzerland)

Animals : an open access journal from MDPI

Antioxidants (Basel, Switzerland)

Molecules (Basel, Switzerland)

Università degli Studi di Bari

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

Affiliation History

Università degli Studi di Bari

Italy

Associate Professor :: Department of Soil, Plant and Food Sciences

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)
Michele Faccia, Giuseppe Natrella
Dairy Products: Processing Technology and Sensory Properties. 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)
Michele Faccia, Giuseppe Natrella
Dairy Products: Processing Technology and Sensory Properties. 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)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (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)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (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)
Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, Carmine Summo
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods (Basel, Switzerland) 11 (3) (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)
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Davide De Angelis, Giuseppe Natrella, Carmine Summo, Michele Faccia
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. Journal of the science of food and agriculture 102 (12) (2022)
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer
Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis. Animals : an open access journal from MDPI 11 (3) (2021)
Marcio Vargas-Ramella, Mirian Pateiro, Aristide Maggiolino, Michele Faccia, Daniel Franco, Pasquale De Palo, José Manuel Lorenzo Rodriguez
Buffalo Milk as a Source of Probiotic Functional Products. Microorganisms 9 (11) (2021)
Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods. Molecules (Basel, Switzerland) 26 (3) (2021)
Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods (Basel, Switzerland) 10 (4) (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)
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Michele Faccia
Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review. Journal of the science of food and agriculture 102 (1) (2021)
Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
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. Molecules (Basel, Switzerland) 26 (15) (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)
Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer
Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian. Animals : an open access journal from MDPI 10 (8) (2020)
Michele Faccia
Chemical and Technological Characterization of Dairy Products. Foods (Basel, Switzerland) 9 (10) (2020)
Michele Faccia
The Flavor of Dairy Products from Grass-Fed Cows. Foods (Basel, Switzerland) 9 (9) (2020)
Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia, Giovanna Battelli, Milena Brasca, Andrea Summer
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. Foods (Basel, Switzerland) 9 (4) (2020)
Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, Angela Gabriella D'Alessandro
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk. Foods (Basel, Switzerland) 9 (1) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Michele Faccia