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	有本地全文	8篇
	有全文链接	2篇

出版年度

	2022	2篇
	2021	2篇
	2020	5篇
	2019	1篇

作者

	Michele Faccia	10篇
	Giuseppe Gambacorta	5篇
	Giuseppe Natrella	4篇
	Francesco Caponio	3篇
	Graziana Difonzo	3篇

	Andrea Summer	2篇
	Antonella Pasqualone	2篇
	Carmine Summo	2篇
	Massimo Malacarne	2篇
	Paolo Formaggioni	2篇
	Piero Franceschi	2篇
	Angela Gabriella D’Alessandro	1篇
	Annamaria Colucci	1篇
	Antonio Trani	1篇
	Aristide Maggiolino	1篇
	Cristina Fasciano	1篇
	Felicidad Ronda	1篇
	Giovanna Battelli	1篇
	Giovanni Martemucci	1篇
	Giuseppe Costantino	1篇
	Josè Manuel Lorenzo	1篇
	Luigi Tarricone	1篇
	Maria Calasso	1篇
	Maria Federica Sgarro	1篇
	Michela Costantini	1篇
	Milena Brasca	1篇
	Najwane Hamie	1篇
	Pasquale De Palo	1篇
	Valentina Zucchelli	1篇
	Vincenzo Verrastro	1篇
	Vito Michele Paradiso	1篇

文章类型

Research Article

8篇

来源期刊

	Foods	8篇
	Czech Journal of Food Sciences	1篇
	Food Science & Nutrition	1篇

学科主题

	食品工业	9篇
	营养卫生、食品卫生	1篇

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英文

10篇

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	瑞士	8篇
	捷克	1篇
	美国	1篇

检索条件:"( ( 高级检索(( ((AU:(("Michele Faccia")))) )) ) )"

共 10 条记录

排序：全选导出：

1.Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

作　　者：Giuseppe Gambacorta ;Antonio Trani ;Cristina Fasciano 等

出　　处：Food Science & Nutrition. 2019 ;7(2):483-491.doi:10.1002/fsn3.817

出版社：John Wiley & Sons, Ltd.

文章 ID：227476444

文章详细全文下载
2.Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

作　　者：Giuseppe Natrella ;Graziana Difonzo ;Maria Calasso 等

出　　处：Foods. 2020 ;9(10):1446-1465.doi:10.3390/foods9101446

出版社：MDPI Publishing

文章 ID：257044213

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3.Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

作　　者：Michele Faccia ;Giuseppe Gambacorta ;Giovanni Martemucci 等

出　　处：Foods. 2020 ;9(1):16-28.doi:10.3390/foods9010016

出版社：MDPI Publishing

文章 ID：257044830

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4.Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

作　　者：Piero Franceschi ;Michele Faccia ;Massimo Malacarne 等

出　　处：Foods. 2020 ;9(2):212-220.doi:10.3390/foods9020212

出版社：MDPI Publishing

文章 ID：257044998

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5.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

作　　者：Paolo Formaggioni ;Massimo Malacarne ;Piero Franceschi 等

出　　处：Foods. 2020 ;9(4):383-398.doi:10.3390/foods9040383

出版社：MDPI Publishing

文章 ID：257045114

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6.Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

作　　者：Giuseppe Natrella ;Giuseppe Gambacorta ;Michele Faccia

出　　处：Czech Journal of Food Sciences. 2020 ;38(4):215-222.doi:10.17221/129/2020-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：256023397

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7.Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

作　　者：Aristide Maggiolino ;Maria Federica Sgarro ;Giuseppe Natrella 等

出　　处：Foods. 2021 ;10(5):1080.doi:10.3390/foods10051080

出版社：MDPI Publishing

文章 ID：261900372

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8.Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

作　　者：Michele Faccia ;Giuseppe Gambacorta ;Antonella Pasqualone 等

出　　处：Foods. 2021 ;10(4):833.doi:10.3390/foods10040833

出版社：MDPI Publishing

文章 ID：261121384

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9.Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods

作　　者：Najwane Hamie ;Luigi Tarricone ;Vincenzo Verrastro 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050663

出版社：MDPI Publishing

文章 ID：1036789316

文章详细
10.The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

作　　者：Antonella Pasqualone ;Michela Costantini ;Michele Faccia 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030482

出版社：MDPI Publishing

文章 ID：1036569462

文章详细

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