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List of works by 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

scientific article published on 7 March 2023

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

scientific article published on August 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

scientific article published on 26 March 2020

Chemical and Technological Characterization of Dairy Products

scientific article published on 16 October 2020

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

scientific article published on 23 December 2019

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

scientific article published on 13 November 2013

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

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

scientific article published in 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.

scientific article published in April 2010

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

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

scientific article published on 12 October 2020

Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese ⬇️

scientific article published on July 5, 2012

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.

scientific article published in February 2012

Milk Products from Minor Dairy Species: A Review

scientific article published on 24 July 2020

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

scientific article

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

scientific article published on 01 March 2020

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

scientific article

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.

scientific article published on 26 December 2014

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

scientific article published on February 2002

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

scientific article

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

scientific article

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

scientific article published on 28 February 2006

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

scientific article published on 18 February 2020

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

scientific article published on 01 August 2020

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

scientific article

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: 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

scientific article published on 20 June 2018

The Flavor of Dairy Products from Grass-Fed Cows

scientific article published on 27 August 2020

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