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Michele Faccia

Showing results (11-20 of 62) with videos related to

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Molecules (Basel, Switzerland)|August 7, 2021
<i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh PastaMichela Costantini, Carmine Summo, Michele Faccia, 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.
Animals : an Open Access Journal From MDPI|August 6, 2020
Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian FriesianPiero Franceschi, Massimo Malacarne, Paolo Formaggioni, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Application of Agri-Food By-Products in CheesemakingGraziana Difonzo, Claudia Antonino, Giacomo Squeo, et al.
Animals : an Open Access Journal From MDPI|April 3, 2021
Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and ProteolysisPiero Franceschi, Massimo Malacarne, Paolo Formaggioni, et al.
The Journal of Dairy Research|August 10, 2012
Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheeseMichele Faccia, Marianna Mastromatteo, Amalia Conte, et al.
Foods (Basel, Switzerland)|February 23, 2020
Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells CountPiero Franceschi, Michele Faccia, Massimo Malacarne, 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.
Antioxidants (Basel, Switzerland)|May 27, 2026
Blueberry Extract as a Source of Natural Antioxidants to Improve Thermal Stability of Standard Sunflower OilPamela Laera, Giacomo Squeo, Roccangelo Silletti, 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 7

Showing results (11-20 of 62) with videos related to

Sort By:
Pageof 7
Molecules (Basel, Switzerland)|August 7, 2021
<i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh PastaMichela Costantini, Carmine Summo, Michele Faccia, 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.
Animals : an Open Access Journal From MDPI|August 6, 2020
Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian FriesianPiero Franceschi, Massimo Malacarne, Paolo Formaggioni, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
Application of Agri-Food By-Products in CheesemakingGraziana Difonzo, Claudia Antonino, Giacomo Squeo, et al.
Animals : an Open Access Journal From MDPI|April 3, 2021
Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and ProteolysisPiero Franceschi, Massimo Malacarne, Paolo Formaggioni, et al.
The Journal of Dairy Research|August 10, 2012
Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheeseMichele Faccia, Marianna Mastromatteo, Amalia Conte, et al.
Foods (Basel, Switzerland)|February 23, 2020
Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells CountPiero Franceschi, Michele Faccia, Massimo Malacarne, 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.
Antioxidants (Basel, Switzerland)|May 27, 2026
Blueberry Extract as a Source of Natural Antioxidants to Improve Thermal Stability of Standard Sunflower OilPamela Laera, Giacomo Squeo, Roccangelo Silletti, 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 7