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List of works by Antonio Trani

An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria

scholarly article by Fatima Z. Makhlouf et al published December 2018 in Food Research International

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 abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries

Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index.

scientific article published in May 2009

Biochemical patterns in ovine cheese: influence of probiotic strains

scientific article published on August 2010

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

scientific article published on August 2010

Characterization and Genetic Study of the Ovine α S2 -Casein (CSN1S2) Allele B

article

Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy

article

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

scientific article published on 22 April 2017

Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking

Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl

Ecological and Biological Properties of Satureja cuneifolia Ten. and Thymus spinulosus Ten.: Two Wild Officinal Species of Conservation Concern in Apulia (Italy). A Preliminary Survey

scientific article published in 2021

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

scientific article published on 30 January 2019

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Ethephon As a Potential Abscission Agent for Table Grapes: Effects on Pre-Harvest Abscission, Fruit Quality, and Residue

scientific article published on 30 May 2016

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy

article

In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm

scientific article published on 7 August 2015

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

article

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

article

Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.)

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria ⬇️

scientific article published on November 12, 2010

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

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

scientific article

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

article

Phenols, Volatiles and Sensory Properties of Primitivo Wines from the “Gioia Del Colle” PDO Area

article by Antonio Trani et al published October 2016 in South African Journal of Enology and Viticulture

Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain

scientific article published on 28 April 2010

Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability

article

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

article

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

scientific article published on 26 December 2014

Protein aggregation in cooked pork products: New details on the supramolecular organization

scientific article published on 10 May 2019

Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

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

scientific article

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

scientific article published on 28 March 2018

Short communication: Relationships between milk quality and acidification in the production of table Mozzarella without starters

scientific article published in September 2009

Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties

scientific article published on 24 January 2012

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