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Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis.Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk.Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams.Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk.Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intoleranceBiochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage.Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese.Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk.Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese.Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring.Packaging optimisation to prolong the shelf life of fiordilatte cheeseProduction and characterisation of reduced-fat and PUFA-enriched Burrata cheeseApplication of Abscisic Acid (S-ABA) to ‘Crimson Seedless’ Grape Berries in a Mediterranean Climate: Effects on Color, Chemical Characteristics, Metabolic Profile, and S-ABA ConcentrationEffect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausageInfluence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red winesPhenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oilsEffects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red winesA proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolinaTechnological attempts at producing cheese from donkey milkQuantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells CountProduction of cheese from donkey milk as influenced by addition of transglutaminaseCharacterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory PropertiesChemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey MilkShort communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technologyPhenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products
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P50
description
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wetenschapper
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հետազոտող
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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Michele Faccia
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6602783531
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0000-0001-9496-9151