Pubblicazioni

1 Leone AM, Gambacorta G, Faccia M, Greco S. 1995. Residue decay of some pesticides in artichokes. It. J. Food Sci. 7, 299-303 2 Santoro M, Faccia M. 1996. Degradation of the protein fraction in a cheese fortified with whey proteins. Neth Milk Dairy J. 50, 61-68 3 Santoro M, Faccia M. 1998. Influence of mould size and rennet on proteolysis and composition of Canestrato Pugliese cheese. It. J. Food Sci 10, 217-228 4 Pinto F, Faccia M, De Petro R, D’Onghia F, Zezza L. (2002) “Conservazione e valorizzazione dell’asino di Martina Franca: influenza dell’integrazione alimentare su alcune caratteristcihe quanti-qualitative del latte. Influenza del mangime concentrato”. Progr in Nutrition 4, 131-138. 5 Liuzzi VA, Gambacorta G, Faccia M. (2002). Decline of pesticide residues in artichoke (Cynara Scolymus L.): influence of globe covering on the harvesting time. Fres. Envir. Bull. 11, 10-13 6 De Angelis M, Curtin AC, McSweeney PLH, Faccia M, Gobbetti M. (2002). Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking. J Dairy Res 69, 255-267 7 Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M. (2002). Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Appl Environ Microb 68, 623-633 8 Faccia M, Gambacorta G, Liuzzi VA, Alviti G, Di Luccia A. (2003). Influence of cheese weight and rennet of composition and proteolysis of Canestrato Pugliese. II. Soluble nitrogen characterization. It. J. Food Sci. 15, 75-84 Russo G., Liuzzi V.A., Faccia M., D’Andrea L. 2004. Characterization of five clones of 'Uva di Troia' vine. Acta Horticulturae, 652, 97-102 10 Di Luccia A., Cacace G., Alviti G., Faccia M., Liuzzi VA., Vonghia G. (2003). Influence of cooking process on protein fractions in cooked ham and mortadella. It. J. Anim. Sci. 2/Supp. 1, 376-378. 11 De Angelis M, Gallo G, Corbo MR, McSweeney PLH, Faccia M, Giovine M, Gobbetti M (2003). Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. Int. J. Food Microbiol. 87, 259-270 12 Di Cagno R, Tamborrino A, Gallo G, Leone C, De Angelis M, Faccia M, Amirante P, Gobbetti M. (2004). Uses of mares’ milk in manufacture of fermented milks. Int. Dairy J. 14, 767-775. 13 Di Cagno R, Upadhyay VK, McSweeney PLH, Corbo MR, Faccia M, Gobbetti M (2004).Microbiological, compositional and biochemical characterisation of PDO Canestrato Pugliese cheese It. J Food Sci.16, 45-58 14 Gambacorta G, Del Nobile MA, Tamagnone P, Leonardi M, Faccia M, La Notte E. (2004). Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties. It. J. Food Sci 16, 417- 428. 15 Di Luccia, A, D'alessandro, Ag, Faccia M., M, Negro, D, Simone, N, Martemucci, G (2005). Composition of whey proteins in ass milk during the early 60 days of lactation. It. J. Anim. Sci., 4/2, 444 16 Gambacorta G, Faccia M, Lamacchia C, Di Luccia A, La Notte E. (2005) Pesticide residues in tomato grown in open field. Food Control 16, 629-632. 17 Di Luccia A, Picariello G, Cacace G, Scaloni A, Faccia M, Liuzzi VA, Alviti G, Spagna Musso S. (2005) Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams. Meat Sci., 69, 479-491. 18 Di Luccia A, Alviti G, Lamacchia C, Faccia M, Gambacorta G, Liuzzi V, Spagna Musso S (2005). Effects of the hydration process on water-soluble proteins of preserved cod products. Food Chem., 93, 385-393. 19 Di Luccia A, Lamacchia C., Fares C., Mamone G., Gambacorta G., Faccia M., Di Fonzo N., La Notte E. (2005). A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina. J. Anal. Envir. Cult. Heritage Chem., 95, 405-414 20 R. Lovino, A. Baiano, S. Pati, M. Faccia and G. Gambacorta. (2006). Phenolic composition of red grapes grown in Southern Italy. It. J. Food Sci 18,177-186 21 Picariello G, De Martino A, Mamone G. Ferranti P, Addeo F. Faccia M, Spagna Musso S. Di Luccia A (2006). Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis. J. Chromatography B, 883, 101-108. 22 Gambacorta G., Previtali MA, Baiano A., Lamacchia C., Pati S., Faccia M., La Notte E. (2006) Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic. Italian Journal of Food Science, 18, 501-507. 23 Faccia M, Gambacorta G, Caponio F., La Gatta B., Di Luccia A. (2007). Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk Int. J. Food Sci. Technol., 42. 427-433; 24 Gambacorta G., Faccia M., Pati S., Lamacchia C., Baiano A.,. La Notte E (2007). Changes In The Chemical And Sensorial Profile Of Extra Virgin Olive Oils Flavored With Herbs And Spices During Storage. J. Food Lipids, 14, 202-215; 25 De Candia S, De Angelis M, Dunlea E, Minervini F, Mcsweeney PLH, Faccia M, Gobbetti M (2007). Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses. Int. J. Food Microbiol. 119,182-191; 26 Trani A, Barone CMA, Faccia M, Loizzo P, Alviti G, Spagna musso S, Di Luccia A (2007) Determination of volatile organic compounds responsible for flavour in coked river buffalo meat It. J. Anim. Sci., 6,/2, 1153-1156 ; 27 De Angelis M, De Candia S, Calasso MP, Faccia M, Guinee TP, Simonetti MC, Gobbetti M (2008). Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese. Int J Food Microbiol 125, 123-132; 28 Di Luccia A, Picariello G, Trani A, Loizzo P, Faccia M, Addeo F (2009). Occurrence of Beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk. J. Dairy Sci., 92,1319-1329 29 Faccia M., Trani A, Di Luccia A. (2009) Relationships between milk quality and acidification in the production of table Mozzarella without starters. J. Dairy Sci. 92, 4211-4217. 30 G. Gambacorta, M. Faccia, M.A. Previtali, S. Pati, E. La Notte, A. Baiano (2010). Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) During Storage. J. Food Sci. 75, 229-235 31 Faccia M, Gambacorta G, Quinto M, Di Luccia A (2010). Lead and cadmium in some milk and milk-based mozzarella cheeses from Apulia, Italy It. J.Food Sci. 2, 150-155 32 Albenzio M., Santillo A., Trani A., Faccia M. Biochemical patterns in Ovine Cheese: Influence Of Probiotic Strains (2010). J. Dairy Sci, 93, 3487–3496 33 Trani A, Gambacorta G, Loizzo P, Alviti G, Schena A, Faccia M, Aquilanti L, Santarelli S, Di Luccia A (2010). Biochemical traits of “Ciauscolo”, a spreadable typical 1 Italian dry-cured sausage. J. Food Sci 75, 514–524 34 Bilancia MT, Caponio F, Summo C, Gomes T, Faccia M (2011). Chemical-physical characteristics of buffalo yoghurt marketed in Italy. Milchwissenschaft 66, 178-181 35 Gambacorta G, Antonacci D, La Gatta M, Faccia M, La Gatta B, Pati S, Coletta A, La Notte E (2011) Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation. It. J. Food Sci. 4, 381-394 36 Gambacorta G, Faccia M, Antonacci D, La Gatta M, La Gatta B, Pati S, Coletta A, La Notte E (2011) Influence of winemaking technologies on phenolic composition of Italian red wines. Eur. Food Res. Technol. 223, 1057-1066 37 Faccia M, Picariello L, Gambacorta G, Trani A, Loizzo P, Lamacchia C, Di Luccia A (2012). Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. Eur. Food Res.Technol., 234, 527-533 38 Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M (2012). Manufacture of high-moisture mozzarella cheese by incorporation of probiotic lactobacilli. J. Dairy Sci. 95, 508-520 39 Gambacorta G, Faccia M, Trani A, Lamacchia C, Gomes T (2012). Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils. Eur J Lipid Sci Technol, 114, 958-967 40 Faccia M, M Mastromatteo, A Conte, MA Del Nobile (2012). Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristic of mozzarella cheese. J Dairy Res 79, 390-396 41 Calvano CD, Monopoli A, Loizzo P, Faccia M, Zambonin CG (2013). A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow milk. J. Agr. Food Chem., 6 , 1609-1617 42 Ferrara G, Mazzeo A, Pacucci C, Pacifico A, Gambacorta G, Faccia M, Trani A, Gallo V, Cafagna I, Mastrorilli P (2013). 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. J. Plant Growth Regul., 32, 491-505 43 Mangia NP, Trani A, Di Luccia A, Faccia M, Gambacorta G, Deiana P (2013). Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage. Eur. Food Res. Technol., 236, 557 -566 44 Faccia M, Angiolillo L, Mastromatteo M, Conte A and Del Nobile M A (2013). The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese. Int J Dairy Technol 66, 373-381 45 Coletta, A, Trani, A, Faccia, M., Punzi, R, Dipalmo, T, Crupi, P, Antonacci, D, Gambacorta, G. (2013) Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines. Intern. J. Food Sci. Technol., 48, 2215-2227 46 Mastromatteo M, Conte A, Faccia M, Del Nobile MA, Zambrini AV (2014). Combined effect of active coating and modified atmosphere packaging to prolonging the shelf life of “Low Moisture” mozzarella cheese. J. Dairy Sci., 97, 36-45 47 Lucera A, Mastromatteo M, Conte A, Zambrini VA, Faccia M, Del Nobile MA (2014). Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese. Food Packag. Shelf Life, 1, 25-29 48 Faccia M, Trani A, Loizzo P, Gagliardi R, La Gatta B, Di Luccia A (2014). Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking. Food Control, 42, 101-108 49 Angiolillo L, Conte A, Faccia M, Zambrini AV, Del Nobile MA (2014). A new method to produce synbiotic Fiordilatte cheese. Innovative Food Sci. Emerging Technol., 22,. 180-187 50 Punzi R, Paradiso A, Fasciano C, Faccia M, Gambacorta G (2014) Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products. Nat. Prod. Comm 9, 1315-1318 51 Ferrara G, Mazzeo A, Matarrese AMS, Pacucci C, Punzi R, Faccia M, Trani A, Gambacorta G (2015) Application of abscisic acid and sucrose to improve colour, antocyanine content and antioxidant activity of cv. Crimson Seedless grape berries. Austr. J. Grape Wine Res. 2015, 21, 18-29 52 Faccia M, Trani A, Gambacorta G, Loizzo P, Cassone A, Caponio F (2015) Production technology and characterization of Fiordilatte cheese from ovine and caprine milk. J. Dairy Sci., 2015,98,1402-1410 53 Mastromatteo M, Lucera A, Esposto D, Conte A, Faccia M, Zambrini AV, Del Nobile MA (2015). Packaging optimisation to prolong the shelf life of fiordilatte cheese. J Dairy Res., 82, 143-150 54 Faccia M, Gambacorta G, Gomes T, Trani A (2015) Composti volatili in latti pugliesi da allevamenti con diverso regime alimentare. Ind. Alim., 559, 5-9 55 Trani A, Loizzo P; Calvano CD; Cassone A; Gambacorta G;. Zambrini AV Zambonin CG, Faccia M (2016). The effects of Lactobacillus acidophilus D2 enriched diet on yolk proteins of layers hen eggs. European Poultry Science 80, doi:10.1399/eps.2016.124 56 Trani A, Gambacorta G, Gomes TF, Loizzo P, Cassone A, Faccia M (2016) Production and characterization of reduced-fat and PUFA-enriched Burrata cheese. J. Dairy Res. 83, 236-241. 57 Trani A, Gambacorta G, Gomes TF, Loizzo P, Cassone A, Faccia M (2016) Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto. Ind. Alim., 569, 3-10. 58 Trani A, Gambacorta G, Loizzo P, Cassone A, Faccia M (2016). Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring.J. Dairy Sci., 99, 6080-6085 59 Summo C, Trani A, Faccia M, Caponio F, Gambacorta G (2016). Volatiles and acceptability of liqueurs from kumquat and grapefruit. It. J. Food Sci., 28, 258-270 60 Trani A, Verrastro V, Punzi R, Faccia M, Gambacorta G (2016). Phenols, volatiles and sensory properties of primitivo wines from the" Gioia del Colle" PDO Area. South Afr. J.Enol. Vitic., 37, 139-148. 61 Trani A, Gambacorta G, Loizzo P, Cassone A, Fasciano C, Zambrini VA, Faccia M (2017). Comparison of HPLC-RI, LC-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk . Food Chem, 233, 385-390 62 Gambacorta G, Trani A, Punzi R, Fasciano C, Leo R, Fracchiolla G, Faccia M (2017). Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy. Innov. Food Sci. Emerging Technol., 43, 54-59 63 Faccia M, Trani A, Natrella G, Gambacorta G (2018). Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese. J Dairy Sci, 101,5751-5757 64 Faccia M, Gambacorta G, Martemucci G, Natrella G, D’alessandro AG (2018). Technological attempts at producing cheese from donkey milk. J Dairy Res, 85,327-330 65 Faccia M, Gambacorta G, Natrella G, Caponio F (2019). Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine. Food Control, 100, 287-291 66 Gambacorta G, Trani A, Fasciano C, Paradiso VM, Faccia M. (2019). Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines. Food Sci Nutri, 7,483-491 67 Faccia M, Apruzzese D, Passaro P (2019). Making cheese with caprifig sap in Apulia, Italy: Possible rebirth of an ancient tradition. J Ethn Foods, 6, 6 68 D'Alessandro AG, Martemucci G, Loizzo P, Faccia M (2019). Production of cheese from donkey milk as influenced by addition of transglutaminase. J Dairy Sci, 102,10867-10876 69 Faccia M, Gambacorta G, Natrella G, Squeo G, Difonzo G, Caponio F (2019) Development of a brine for mozzarella preservation. It J Food Sci, 5, 79-84 70 Difonzo G, Squeo G, Calasso M, Pasqualone A, Summo C, Paradiso VM, Silletti R, Gambacorta G, Faccia M, Caponio F (2019). Olive leaf extract as natural preservative. It J Food Sci, 5, 187-191 71 Faccia M, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, D’Alessandro AG.(2020) Chemical-sensory traits of fresh cheese made by Enzymatic Coagulation of Donkey Milk. Foods, 9,16 72 Natrella G, Faccia M, Lorenzo JM, De Palo P, Gambacorta G (2020). Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology. J Dairy Sci 103, 2089-2087. 73 Natrella G, Gambacorta G, De Palo P, Lorenzo MJ, Faccia M (2020). Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella. Mljekarstvo, 70, 50-58. 74 Maggiolino A, Lorenzo Rodriguez JM, Salzano A, Faccia M, Blando F, Perez Serrano M, Angeles Latorre M, Quiñones J, De Palo P. (2020) Effects of aging and dietary supplementation with polyphenols from Pinus Taeda hydrolyzed lignin on quality parameters, fatty acid profile and oxidative stability of beef. Anim Prod Sci, 60,713-724 75 Franceschi P, Faccia M, Malacarne M, Formaggioni P, Summer A (2020) Quantification of cheese yield reduction in manufacturing parmigiano reggiano from milk with non-compliant somatic cells count. Foods, 9, 212 76 Formaggioni P, Malacarne M, Franceschi P, Zucchelli V, Faccia M, Battelli G, Brasca M, Summer, A (2020). 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. Foods, 9, 383 77 Franceschi P, Malacarne M, Faccia M, Rossoni A, Santus E, Formaggioni P, Summer A (2020) New insights in cheese yield capacity between italian brown and italian friesian milks in the production of high moisture Mozzarella. Food Technol Biotechnol, 58, 91-97. 78 Wang, K; Pantaleo, A; Herrando, M; Faccia M, Pesmazoglou I, Franchetti BM, Markides CN (2020) Spectral-splitting hybrid PV-thermal (PVT) systems for combined heat and power provision to dairy farms. Ren Energy, 159, 1047-1065 79 Natrella G, Gambacorta G, Faccia M (2020). Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese. Czech J Food Sci, 4, 38, 215-222 80 Faccia M. (2020) The Flavor of Dairy Products from Grass-Fed Cows. Foods, 9, 1188 81 Franceschi, P, Malacarne, M, Formaggioni, P, Faccia, M, Summer, A (2020) Quantification of the effect of the cattle breed on milk cheese yield: Comparison between Italian Brown Swiss and Italian Friesian. Animals, 10 (8) 1331 82 Faccia M; D'Alessandro AG; Summer A; Hailu Y (2020) Milk Products from Minor Dairy Species: A Review Animals, 10, 1260 83 Natrella, G; Gambacorta, G; De Palo, P; Maggiolino, A; Faccia, M (2020) Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems. Int J Food Sci Technol, 55, 3403-3411 84 Natrella G, Difonzo G, Calasso M, Costantino G, Caponio F, Faccia M (2020). Evolution of VOC and sensory characteristics of Stracciatella cheese as affected by different preservatives. Foods, 9, 1446. 85 Innosa D, Ianni A, Faccia M, Martino C, Grotta L, Saletti MA, Pomilio F, Martino G. (2020) Physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves. Animals, 10, 2238. 86 Tarricone l, Faccia M, Mas. G, Gambacorta G (2020). The impact of early basal leaf removal at different sides of the canopy on Aglianico grape quality. Agriculture, 10, 630. 87 Faccia M (2020). Chemical and technological characterization of dairy products. Foods, 9, 1475. 88 Makhlouf, FZ.; Squeo G; Difonzo G, Faccia M, Pasqualone A, Summo C, Barkat, M; Caponio F (2021) Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. J Sci Food Agric., 101, 131-138 89 Difonzo G, Aresta A, Cotugno P, Ragni R, Squeo G, Summo C, Massari F, Pasqualone A, Faccia M, Zambonin C, Caponio F (2021). Supercritical CO2 extraction of phytocompounds from olive pomace subjected to different drying methods. Molecules, 26, 598. 90 Franceschi P, Malacarne M, Formaggioni P, Faccia M, Summer A (2021). Effects of milk storage temperature at the farm on the characteristics of Parmigiano Reggiano cheese: Chemical composition and proteolysis. Animals, 11, 879. 91 Faccia M, Gambacorta G, Pasqualone A, Summo C, Caponio F (2021). Quality characteristics and consumer acceptance of high-moisture mozzarella obtained from heat-treated goat milk. Foods, 10, 833. 92 Faccia M, Natrella G, Loperfido PP, Gambacorta G, Cicco G (2021). Quality Characteristics of Mozzarella Cheese Manufactured with Recycled Stretchwater, LWT, 111554 93 Faccia M, Natrella G, Gambacorta G, (2021). Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid. Int. J. Food Sci. Technol. (early view, open access) doi: 10.1111/ijfs.15091 94 Maggiolino, A.; Sgarro, M.F.; Natrella, G.; Lorenzo, J.M.; Colucci, A.; Faccia, M.; De Palo, P. (2021). Dry-Aged Beef Steaks: Effect of dietary supplementation with Pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability. Foods, 10, 1080. 95 Costantini M, Summo C, Faccia M, Caponio F, Pasqualone A (2021). Kabuli and Apulian black chickpea milling by-products as innovative ingredients to provide high levels of dietary fibre and bioactive compounds in gluten-free fresh pasta. Molecules, 26, 4442. 96 D’Alessandro AG, Martemucci G, Faccia M. (2021) Effects of microbial transglutaminase levels on donkey cheese production. J. Dairy Res., 88, 97 Franceschi, P.; Brasca, M.; Malacarne, M.; Formaggioni, P.; Faccia, M.; Natrella, G.; Summer, A. Effects of the cooling temperature at the farm on milk maturation and cheesemaking process in the manufacture of Parmigiano Reggiano PDO cheese. Animals 2021, 11, 2835. 98 Noviello, M, Gattullo, CE, Faccia, M, Paradiso VM, Gambacorta G. (2021). Application of natural and synthetic zeolites in the oenological field. Food Res Int, 150, 110737. 99 M Vargas-Ramella, M Pateiro, A Maggiolino, M Faccia, D Franco, P De Palo, JM. Lorenzo (2021). Buffalo Milk as a Source of Probiotic Functional Products. Microorganisms, 9, 2303. 100 Mefleh, M, Pasqualone A, Caponio F, Faccia M (2022) Legumes as basic ingredient in the production of Dairy-Free Cheese Alternatives: A Review. J.Sci Food Agric. 102, 1, 8-18. 101 Faccia M, Natrella G, Gambacorta G, Trani A. (2022) Cheese ripening in nonconventional conditions: a multiparameter study applied to P.G.I. Canestrato di Moliterno. J. Dairy Sci, 105, 140-153. 102 G Natrella, G Gambacorta, M Faccia (2022). Influence of the stretching temperature on the volatile compounds and odor intensity of high moisture mozzarella: a model study. International Dairy Journal,105282 103 Pasqualone A., Costantini M, Faccia M, Difonzo G., Caponio F, Summo C (2022). The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods, 11, 482 104 Hamie, N., Tarricone, L., Verrastro, V., Natrella G., Faccia, M., Gambacorta, G. (2022). Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods. Foods, 2022, 11, 663 105 Mefleh, M., Pasqualone, A., Caponio, F., De Angelis, D., Natrella, G., Summo, C. and Faccia, M. (2022), Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel. J Sci Food Agric. https://doi.org/10.1002/jsfa.11902 106 Maggiolino A, Michele Faccia, Benjamin W.B. Holman, David L. Hopkins, Andrea Bragaglio, Giuseppe Natrella, Antonio Mazzone, Pasquale De Palo (2022) The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality, Meat Science, 191, 108865 107 Mariacinzia Rutigliano, Giuseppina Spadaccino, Rosa Gagliardi, Aldo Di Luccia, Michele Faccia, Barbara la Gatta (2022). An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese, International Dairy Journal, 133, 105424 108 Natrella, G., Gambacorta, G., Faccia, M. Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese (2022). Journal of Food Processing and Preservation, e16908 109 M. Faccia, A. Maggiolino, G. Natrella, C. Zizzadoro, A. Mazzone, I. Poulopoulou, A. Bragaglio, P. De Palo (2022). Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma. Journal of Dairy Science, 105, 8143–8157 110 Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia, Massimo Malacarne, Andrea Summer (2022). Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm. Animal Bioscience, in press. https://www.animbiosci.org/journal/view.php?number=24909 111 Gambacorta, G.; Faccia, M.; Natrella, G.; Noviello, M.; Masi, G.; Tarricone, L. Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine. Foods 2022, 11, 3140 112 Mefleh, M.; Faccia, M.; Natrella, G.; De Angelis, D.; Pasqualone, A.; Caponio, F.; Summo, C (2022). Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods, 11, 3578. https://doi.org/10.3390/foods11223578 113 Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia (2023) An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study. International Dairy Journal 114 Natrella, G.; Noviello, M.; Trani, A.; Faccia, M.; Gambacorta, G. The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines. Foods 2023, 12, 648. 115 la Gatta B, Rutigliano MC, Spadaccino G, Di Luccia A, Faccia M, De Franceschi A, Sinigaglia M, Sevi A, Albenzio M. (2023) Assessment of ‘freshness’ in bovine mozzarella cheese. International Dairy Journal, 105623, https://doi.org/10.1016/j.idairyj.2023.105623. urnal, 136, 105499.