Pubblicazioni su SCOPUS
1) 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. Journal of Dairy Science, in press. DOI: 10.3168/jds.2018-14424.
2) Tremonte P., Gambacorta G., Pannella G., Trani A., Succi M., La Gatta B., Tipaldi L., Grazia L., Sorrentino E., Coppola R., Di Luccia A. 2018. NaCl replacement with KCl affects lipolysis, microbiological and sensorial features of Soppressata Molisana. European Journal of Lipid Science and Technology, in press. DOI: 10.1002/ejlt.201700449.
3) Filannino P., Di Cagno R., Trani A., Cantatore V., Gambacorta G., Gobbetti M. 2017. Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.). Journal of Functional Foods. 39:175-185. DOI: org/10.1016/j.jff.2017.10.022.
4) Trani A., Gambacorta G., Loizzo P., Cassone A., Fasciano C., Zambrini A.V., Faccia M. 2017. Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk. Food Chemistry, 233:385-390. DOI: org/10.1016/j.foodchem.2017.04.134.
5) 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. Innovative Food Science and Emerging Technologies, 43:54–59. DOI: 10.1016/j.ifset.2017.07.029.
6) Paqualone A., Punzi A., Trani A., Summo C., Paradiso V.M., Caponio F., Gambacorta G. 2017. Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product. International Journal of Food Science and Technology, DOI:10.1111./ijfs.13486.
7) Campanella D., Rizzello C.G., Fasciano C., Gambacorta G., Pinto D., Marzani B., Scarano N., De Angelis M, Gobbetti M. 2017. Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. Food Microbiology, 65:25-35. DOI: org/10.1016/j.fm.2017.01.019.
8) Pasqualone A., Gambacorta G., Summo C., Caponio F., Di Miceli G., Flagella Z., Marrese P.P., Piro G., Perrotta C., De Bellis L., Lenucci M.S. 2016. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chemistry, 213:545-553. DOI: org/10.1016/j.foodchem.2016.07.006.
9) Sanzani S.M., Miazzi M.M., Di Rienzo V., Fanelli V., Gambacorta G., Taurino M.R., Montemurro C. 2016. A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts. Toxins. 8, A.N. 235. DOI: 10.3390/toxins8080235. Cod. Scopus: 2-s2.0-84982272464.
10) 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. DOI: 10.3168/jds.2016.10899.
11) Ferrara G., Mazzeo A., Matarrese A.M.S., Pacucci C., Trani A., Fidelibus M.W., Gambacorta G. 2016. Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue. Frontiers in Plant Science A.N. 620. DOI: 10.3389/fpls.2016.00620.
12) Trani A., Gambacorta G., Gomes T.F., Loizzo P., Cassone A., Faccia M. 2016. Production snd characterization of reduced-fat and PUFA-enriched Burrata cheese. Journal of Dairy Research. 83:236-241. DOI: 10.1017/S0022029916000078. Cod. Scopus: 2-s2.0-84979609942.
13) 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 African Journal of Enology and Viticulture, 37:139-148. DOI: org/10.21548/37-2-1002.
14) Trani A., Gambacorta G., Loizzo P., Cassone A., Faccia M. 2016. A study for the characterization of the Apulian Treccia (brad-shaped mozzarella cheese) produced using a natural whey starter (Un contributo alla caratterizzazione della Treccia Pugliese a sieroinnesto). Industrie Alimentari, 55:3-10. ISSN 0019-901X. Cod. Scopus: 2-s2.0-85028765415.
15) Summo C., Trani A., Faccia M., Caponio F., Gambacorta G. 2016. Volatiles and acceptability of liqueurs from kumquat and grapefruit. Italian Journal of Food Science, 28:258-270. DOI: HTTP://DX.DOI.ORG/10.14674/1120-1770%2FIJFS.V230.
16) Trani A., Loizzo P., Calvano C.D., Cassone A., Gambacorta G., Zambrini A.V., Zambonin C.G., Faccia M. 2016. Effects of a Lactobacillus acidophilus D2 enriched diet on yolk protein in hen eggs. European Poultry Science, 80, ISSN 1612-9199, DOI: 10.1399/eps.2016.124.
17) Pasqualone A., Bianco A.M., Paradiso V.M., Summo C., Gambacorta G., Caponio F., Blanco A. 2015. Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, 180:64-70. DOI: 10.1016/j.foodchem.2015.02.025.
18) Pasqualone A., Delvecchio L.N., Gambacorta G., Laddomada B., Urso V., Mazzaglia A., Ruisi P., Di Miceli G. 2015. Effect of supplementation with wheat bran aqueous extracts obtained by ultrasound-assisted technologies on the sensory properties and the antioxidant activity of dry pasta. Natural Product Communications, 10:1739-1742.
19) Ferrara G., Mazzeo A., Matarrese A.M.S., Pacucci C., Punzi R., Faccia M., Trani A., Gambacorta G. 2015. Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries. Australian Journal of Grape and Wine Research, 21:18-29. DOI: 10.1111/ajgw.12112.
20) Faccia M., Gambacorta G., Gomes T., Trani A. 2015. Volatile compounds in Apulian milks from farms with different feeding regimen. Industrie Alimentari, 54:5-9.
21) Faccia M., Trani A., Gambacorta G., Loizzo P., Cassone A., Caponio F. 2015. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks. Journal of Dairy Science, 98:1402-1410. DOI: 10.3168/jds.2014-7953.
22) Paqualone A., Bianco A.M., Paradiso V.M., Summo C., Gambacorta G., Caponio F. 2014. Physico-chemical, sensory and volatile profile of biscuits enriched with grape marc extract. Food Research International, 65:385-393. DOI: 10.1016/j.foodres.2014.07.014.
23) Ferrara G., Giancaspro A., Mazzeo A., Giove S.L., Matarrese A.M.S., Pacucci C., Punzi R., Trani A., Gambacorta G., Blanco A., Gadaleta A. 2014. Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy. Scientia Horticulturae, 178:70-78. DOI: 10.1016/j.scienta.2014.08.007.
24) De Pascali S.A., Coletta A., Del Cocco L., Basile T., Gambacorta G., Fanizzi F.P. 2014. Viticultural practice and winemaking effects on metabolic profile of Negroamaro. Food Chemistry, 161:112-119. DOI: 10.1016/j.foodchem.2014.03.128.
25) Punzi R., Paradiso A., Fasciano C., Trani A., Faccia M., de Pinto M.C., Gambacorta G. 2014. Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products. Natural Product Communications, 9:1315-1318.
26) 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. International Journal of Food Science and Technology, 48:2215-2227. DOI: 10.1111/ijfs.12207.
27) Clodoveo M.L., Durante V. La Notte D., Punzi R., Gambacorta G. 2013. Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency. European Journal of Lipid Science and Technology, 115:1052-1069. DOI: 10.1002/ejlt.201200426.
28) Ferrara G., Mazzeo A., Matarrese A.M.S., 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. Journal of Plant Growth Regulation, 32:491-505. 10.1007/s00344-012-9316-2.
29) Mangia N.P., Trani A., Di Luccia A., Faccia M., Gambacorta G., Fancello F., Deiana P. 2013. Effects of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological properties of the Sardinian fermented sausage. European Food Research and Technology, 236:557-566. DOI: 10.1007/s00217-013-1915-z.
30) Toci A.T., Crupi P., Gambacorta G., Di palmo T., Antonacci D., Coletta A. 2012. Free and bound aroma compounds characterization by GC-MS of Negramaro wine as affected by soil management. Journal of Mass Spectrometry, 47:1104-1112. DOI: 10.1002/jms.3045.
31) Gambacorta G., Faccia M., Trani A., La macchia C., Gomes T. 2012. Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils. European Journal of Lipid Science and Technology, 114:958-967. DOI: 10.1002/ejlt.201200043.
32) Faccia M., Picariello G., Trani A., Loizzo P., Gambacorta G., La macchia C., Di Luccia A. 2012. Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. European Food Research and Technology, 234:527-533. DOI: 10.1007/s00217-012-1668-0.
33) Petruzzi L., Bevilacqua A., Ciccarone C., Gambacorta G., Irlante G., Lamacchia C., Sinigaglia M. 2012. Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum. Journal of the Science of Food and Agriculture, 92:343-350. DOI: 10.1002/jsfa.4584.
34) 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. Italian Journal of Food Science, 23:381-394.
35) Gambacorta G., Antonacci D., Pati S., la Gatta M., Faccia M., Coletta A., La Notte E. 2011. Influence of winemaking technologies on phenolic composition of Italian red wines. European Food Research and Technology, 233:1057-1066. DOI: 10.1007/s00217-011-1613-7.
36) Bonasia A., Conversa G, Lazzizera G., Gambacorta G., Elia A. 2010. Morphological and qualitative characterization of globe artichoke head from new seed-propagated cultivars. Journal of the Science of Food and Agriculture, 90:2689-2693. DOI: 10.1002/jsfa.4141.
37) Petruzzi L., Bevilacqua A., Ciccarone C., Gambacorta G., Irlante G., Pati S., Sinigaglia M. 2010. Use of microfungi in the treatment of oak chips: possibile effects on wine. Journal of the Science of Food and Agriculture, 90:2617-2626. DOI: 10.1002/jsfa.4130.
38) Faccia M., Gambacorta G., Quinto M., Di Luccia A. 2010. Lead and cadmium in some milk and milk-basd cheeses from apulia, Italy. Italian Journal of Food Science, 22:150-155.
39) 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 Italian dry-cured sausage. Journal of Food Science, 75:C514-C524. DOI: 10.1111/j.1750-3841.2010.01703.x.
40) Gambacorta G., Faccia M., Previtali M.A., Pati S., La Notte E., Baiano A. 2010. Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) During Storage. Journal of Food Science, 7:C229-C235. DOI: 10.1111/j.1750-3841.2010.01516.x.
41) Baiano A., Terracone C., Gambacorta G., La Notte E. 2009. Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage. JAOCS, Journal of the American Oil Chemists' Society, 86:1083-1092. DOI: 10.1007/s11746-009-1446-8.
42) Baiano A., Terracone C., Gambacorta G., La Notte E. 2009. Evaluation of isoflavone content and antioxidant properties of soy-wheat pasta. International Journal of Food Science and Technology, 44:1304-1313. DOI: 10.1111/j.1365-2621.2009.01959.x.
43) Pati S., Liberatore M.T., Gambacorta G., Antonacci D., La Notte E. 2009. Rapid screening for anthocyanins and anthocyanins dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry. Journal of Chromatography A, 1216:3864-3868. DOI: 10.1016/j.chroma.2009.02.068.
44) Baiano A., Gambacorta G., Terracone C., Previtali M.A., La Notte E. 2009. Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits. Journal of Food Lipids, 16:209-226. DOI: 10.1111/j.1745-4522.2009.01142.x.
45) Baiano A., Terracone C., Gambacorta G., La Notte E. 2009. Phenolic content and antioxidant activity of Primitivo wine: comparison among wine-making technologies. Journal of Food Science, 74:C258-C267. DOI: 10.1111/j.1750-3841.2009.01101.x.
46) Baiano A., Gambacorta G., Terracone C., Previtali M.A., Lamacchia C., La Notte E. 2009. Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage. Journal of Food Science, 74:177-183. DOI: 10.1111/j.1750-3841.2009.01072.x.
47) Gambacorta G., Sinigaglia M., Schena A., Baiano A., Lamacchia C., Pati S., La Notte E. 2009. Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage. Journal of Food Lipids, 16:1-18. DOI: 10.1111/j.1745-4522.2009.01128.x.
48) Gambacorta G., Baiano A., Previtali M.A., Terracone C., La Notte E. 2008. Role of antioxidant substances in foods. Italian Journal of Agronomy, 4, 1 Suppl. 171-184.
49) Baiano A., Fares C., Peri G., Romaniello R., Taurino A.M., Siciliano P., Gambacorta G., Lamacchia C., Pati S., La Notte E. 2008. Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses. International Journal of Food Science and Technology, 43:1610-1618. DOI: 10.1111/j.1365-2621.2007.01632.x.
50) la Gatta B., Arace E., Gambacorta G., La Notte E., La Notte P. 2007. Phenolic characterization of some native varieties of grapes and wines from Southern Italy. Acta Horticulturae, 754:65-72.
51) Lamacchia C., Di Luccia A., Baiano A., Gambacorta G., la Gatta B., Pati S., La Notte E. 2007. Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour. Journal of Cereal Science, 46:58-63. DOI: 10.1016/j.jcs.2006.12.004.
52) 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. Journal of Food Lipids, 14:202-215. 10.1111/j.1745-4522.2007.00080.x.
53) Gambacorta G., Schena A., Pati S., Lamacchia C., Baiano A., Santarelli S., Aquilanti L. 2007. Changes of free fatty acids and diglycerides during maturation of Ciauscolo. Industrie Alimentari, 46:648-655.
54) Baiano A., Siciliano P., Taurino A. M., Presicce D. S., Gambacorta G., Lamacchia C., Pati S., La Notte E. 2007. Electronic nose and GC-MS to investigate the volatile component of an italian traditional pasta. Cereal Foods World, 52:138-143. DOI: 10.1094/CFW-52-3-0138.
55) Faccia M., Gambacorta G., Caponio F., Pati S., Di Luccia A. 2007. Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk. International Journal of Food Science and Technology, 42:427-433. DOI: 10.1111/j.1365-2621.2006.01247.x.
56) Lovino R., Baiano A., Pati S., Faccia M., Gambacorta G. 2006. Phenolic composition of red grapes grown in Southern Italy. Italian Journal of Food Science, 18:177-186.
57) Pati S., Losito I., Gambacorta G., La Notte E., Palmisano F., Zambonin P.G. 2006. Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn. Journal of Mass Spectrometry, 41:861-871. DOI: 10.1002/jms.1044.
58) 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 Chemistry, 93:385-393. DOI: 10.1016/j.foodchem.2004.09.034.
59) 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. DOI: 10.1016/j.foodcont.2004.07.002.
60) Di Luccia A., Lamacchia C., Fares C., Padalino L., Mamone G., la Gatta B., 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. Annali di Chimica, 95:405-414. DOI: 10.1002/adic.200590047.
61) Gambacorta G., Del Nobile M.A., 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. Italian Journal of Food Science, 16:417-428.
62) Buonocore G.G., Del Nobile M.A., Di Martino C., Gambacorta G., La Notte E., Nicolais L. 2003. Modeling the water transport properties of casein-based edible coating. Journal of food Engineering, 60:99-106. DOI: 10.1016/S0260-8774(03)00022-0.
63) Faccia M., Gambacorta G., Liuzzi V.A., Alviti G., Di Luccia A. 2003. Influence of cheese weight and type of rennet on composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen. Ital. J. Food Sci. 15:75-84.
64) Del Nobile M.A., Buonocore G.G., Panizza A., Gambacorta G. 2003. Modeling the spaghetti hydration kinetics during cooking and overcooking. Journal of Food Science, 68:1316-1323.
65) Gambacorta G., Storelli M., Liuzzi V.A., La Notte E. 2002. Olive oil identity determined by a methodological and statistical procedure based on evaluating the glyceridic fraction. Italian Journal of Food Science, 14:59-64.
66) Liuzzi V.A., Gambacorta G., Faccia M. 2002. Decline of pesticide residues in artichoke (Cynara Scolymus L.): influence of globe covering on the harvesting time. Fresenius Environmental Bulletin, 11:10-13.