| Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine M Faccia, G Gambacorta, G Natrella, F Caponio Food Control 100, 287-291, 2019 | 38 | 2019 |
| Technological attempts at producing cheese from donkey milk M Faccia, G Gambacorta, G Martemucci, G Natrella, AG D'Alessandro Journal of dairy research 85 (3), 327-330, 2018 | 27 | 2018 |
| Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese M Faccia, A Trani, G Natrella, G Gambacorta Journal of dairy science 101 (7), 5751-5757, 2018 | 26 | 2018 |
| Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel M Mefleh, A Pasqualone, F Caponio, D De Angelis, G Natrella, C Summo, ... Journal of the Science of Food and Agriculture 102 (12), 5478-5487, 2022 | 24 | 2022 |
| Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology G Natrella, M Faccia, JM Lorenzo, P De Palo, G Gambacorta Journal of dairy science 103 (3), 2089-2097, 2020 | 24 | 2020 |
| Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems G Natrella, G Gambacorta, P De Palo, A Maggiolino, M Faccia International Journal of Food Science & Technology 55 (11), 3403-3411, 2020 | 19 | 2020 |
| Development and chemical-sensory characterization of chickpeas-based beverages fermented with selected starters M Mefleh, M Faccia, G Natrella, D De Angelis, A Pasqualone, F Caponio, ... Foods 11 (22), 3578, 2022 | 16 | 2022 |
| Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability A Maggiolino, MF Sgarro, G Natrella, JM Lorenzo, A Colucci, M Faccia, ... Foods 10 (5), 1080, 2021 | 14 | 2021 |
| Evolution of VOC and sensory characteristics of stracciatella cheese as affected by different preservatives G Natrella, G Difonzo, M Calasso, G Costantino, F Caponio, M Faccia Foods 9 (10), 1446, 2020 | 13 | 2020 |
| Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’trained to Tendone V Alba, G Natrella, G Gambacorta, P Crupi, A Coletta Journal of the Science of Food and Agriculture 102 (15), 7155-7163, 2022 | 12 | 2022 |
| Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese. G Natrella, G Gambacorta, M Faccia | 11 | 2020 |
| Peeling affects the nutritional properties of carrot genotypes G Conversa, A Bonasia, G Natrella, C Lazzizera, A Elia Foods 11 (1), 45, 2021 | 9 | 2021 |
| 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 M Faccia, A Maggiolino, G Natrella, C Zizzadoro, A Mazzone, ... Journal of Dairy Science 105 (10), 8143-8157, 2022 | 7 | 2022 |
| The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality A Maggiolino, M Faccia, BWB Holman, DL Hopkins, A Bragaglio, ... Meat Science 191, 108865, 2022 | 7 | 2022 |
| Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese M Faccia, G Natrella, G Gambacorta, A Trani Journal of Dairy Science 105 (1), 140-153, 2022 | 7 | 2022 |
| Effects of the cooling temperature at the farm on milk maturation and cheesemaking process in the manufacture of Parmigiano Reggiano PDO Cheese P Franceschi, M Brasca, M Malacarne, P Formaggioni, M Faccia, ... Animals 11 (10), 2835, 2021 | 7 | 2021 |
| Quality characteristics of mozzarella cheese manufactured with recycled stretchwater M Faccia, G Natrella, PP Loperfido, G Gambacorta, G Cicco LWT 147, 111554, 2021 | 6 | 2021 |
| Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella. G Natrella, G Gambacorta, P De Palo, JM Lorenzo, M Faccia Dairy/Mljekarstvo 70 (1), 2020 | 6 | 2020 |
| Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in … VM Paradiso, L Sanarica, I Zara, C Pisarra, G Gambacorta, G Natrella, ... Foods 11 (21), 3373, 2022 | 5 | 2022 |
| Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine G Gambacorta, M Faccia, G Natrella, M Noviello, G Masi, L Tarricone Foods 11 (19), 3140, 2022 | 5 | 2022 |
