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Giuseppe Gambacorta

Showing results (1-10 of 41) with videos related to

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Foods (Basel, Switzerland)|May 13, 2023
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata CheeseGiuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Journal of Dairy Science|November 10, 2021
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheeseMichele Faccia, Giuseppe Natrella, Giuseppe Gambacorta, et al.
Foods (Basel, Switzerland)|March 11, 2023
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard CheeseGiuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, et al.
Foods (Basel, Switzerland)|February 11, 2023
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red WinesGiuseppe Natrella, Mirella Noviello, Antonio Trani, et al.
Foods (Basel, Switzerland)|April 30, 2021
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat MilkMichele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, et al.
Journal of the Science of Food and Agriculture|September 21, 2010
Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivarsAnna Bonasia, Giulia Conversa, Corrado Lazzizera, et al.
Journal of the Science of Food and Agriculture|July 8, 2022
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of 'Sangiovese' trained to TendoneVittorio Alba, Giuseppe Natrella, Giuseppe Gambacorta, et al.
Foods (Basel, Switzerland)|December 28, 2019
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey MilkMichele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, et al.
Plants (Basel, Switzerland)|March 10, 2022
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red WinesDebora Iorio, Giuseppe Gambacorta, Luigi Tarricone, et al.
Food Science & Nutrition|March 9, 2019
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red winesGiuseppe Gambacorta, Antonio Trani, Cristina Fasciano, et al.
Pageof 5

Showing results (1-10 of 41) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|May 13, 2023
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata CheeseGiuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Journal of Dairy Science|November 10, 2021
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheeseMichele Faccia, Giuseppe Natrella, Giuseppe Gambacorta, et al.
Foods (Basel, Switzerland)|March 11, 2023
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard CheeseGiuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, et al.
Foods (Basel, Switzerland)|February 11, 2023
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red WinesGiuseppe Natrella, Mirella Noviello, Antonio Trani, et al.
Foods (Basel, Switzerland)|April 30, 2021
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat MilkMichele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, et al.
Journal of the Science of Food and Agriculture|September 21, 2010
Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivarsAnna Bonasia, Giulia Conversa, Corrado Lazzizera, et al.
Journal of the Science of Food and Agriculture|July 8, 2022
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of 'Sangiovese' trained to TendoneVittorio Alba, Giuseppe Natrella, Giuseppe Gambacorta, et al.
Foods (Basel, Switzerland)|December 28, 2019
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey MilkMichele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, et al.
Plants (Basel, Switzerland)|March 10, 2022
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red WinesDebora Iorio, Giuseppe Gambacorta, Luigi Tarricone, et al.
Food Science & Nutrition|March 9, 2019
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red winesGiuseppe Gambacorta, Antonio Trani, Cristina Fasciano, et al.
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