The Flavor of Dairy Products from Grass-Fed Cows by Michele Faccia

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Chemical and Technological Characterization of Dairy Products by Michele Faccia

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Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese by Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia

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Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese by Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia

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Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition by Michele Faccia, Daniele Apruzzese, Pierluigi Passaro

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Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese by Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia

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The Impact of Early Basal Leaf Removal at Different Sides of the Canopy on Aglianico Grape Quality by Luigi Tarricone, Michele Faccia, Gianvito Masi, Giuseppe Gambacorta

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Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese by Michele Faccia, Giuseppe Natrella, Giuseppe Gambacorta, Antonio Trani

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A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy by Giuseppe Natrella, Pasquale De Palo, Aristide Maggiolino, Michele Faccia

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Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian by Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer

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<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 P... by Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone

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The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines by Giuseppe Natrella, Mirella Noviello, Antonio Trani, Michele Faccia, Giuseppe Gambacorta

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Milk Products from Minor Dairy Species: A Review by Michele Faccia, Angela Gabriella D’Alessandro, Andrea Summer, Yonas Hailu

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Application of Agri-Food By-Products in Cheesemaking by Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia

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Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk by Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio

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Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis by Piero Franceschi, Massimo Malacarne, Paolo Formaggioni, Michele Faccia, Andrea Summer

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Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods by Najwane Hamie, Luigi Tarricone, Vincenzo Verrastro, Giuseppe Natrella, Michele Faccia, Giuseppe Gambacorta

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Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella by Giuseppe Natrella, Giuseppe Gambacorta, Pasquale De Palo, Jose Manuel Lorenzo, Michele Faccia

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Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine by Giuseppe Gambacorta, Michele Faccia, Giuseppe Natrella, Mirella Noviello, Gianvito Masi, Luigi Tarricone

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Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives by Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia

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