Faccia M - Search Results

1

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M. De Angelis M, et al. Among authors: faccia m. Int J Food Microbiol. 2003 Nov 1;87(3):259-70. doi: 10.1016/s0168-1605(03)00072-2. Int J Food Microbiol. 2003. PMID: 14527798

2

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine.

Noviello M, Paradiso VM, Natrella G, Gambacorta G, Faccia M, Caponio F. Noviello M, et al. Among authors: faccia m. Ultrason Sonochem. 2024 Mar;104:106826. doi: 10.1016/j.ultsonch.2024.106826. Epub 2024 Feb 24. Ultrason Sonochem. 2024. PMID: 38422810 Free PMC article.

3

The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines.

Natrella G, Noviello M, Trani A, Faccia M, Gambacorta G. Natrella G, et al. Among authors: faccia m. Foods. 2023 Feb 2;12(3):648. doi: 10.3390/foods12030648. Foods. 2023. PMID: 36766176 Free PMC article.

4

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.

Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M. Di Cagno R, et al. Among authors: faccia m. Appl Environ Microbiol. 2002 Feb;68(2):623-33. doi: 10.1128/AEM.68.2.623-633.2002. Appl Environ Microbiol. 2002. PMID: 11823200 Free PMC article.

5

Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking.

De Angelis M, Curtin AC, McSweeney PL, Faccia M, Gobbetti M. De Angelis M, et al. Among authors: faccia m. J Dairy Res. 2002 May;69(2):255-67. doi: 10.1017/s0022029902005514. J Dairy Res. 2002. PMID: 12222803

6

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M. de Candia S, et al. Among authors: faccia m. Int J Food Microbiol. 2007 Nov 1;119(3):182-91. doi: 10.1016/j.ijfoodmicro.2007.07.062. Epub 2007 Aug 21. Int J Food Microbiol. 2007. PMID: 17884215

7

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.

De Angelis M, de Candia S, Calasso MP, Faccia M, Guinee TP, Simonetti MC, Gobbetti M. De Angelis M, et al. Among authors: faccia m. Int J Food Microbiol. 2008 Jul 15;125(2):123-32. doi: 10.1016/j.ijfoodmicro.2008.03.043. Epub 2008 Apr 6. Int J Food Microbiol. 2008. PMID: 18538430

8

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M. Minervini F, et al. Among authors: faccia m. J Dairy Sci. 2012 Feb;95(2):508-20. doi: 10.3168/jds.2011-4150. J Dairy Sci. 2012. PMID: 22281315 Free article.

9

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.

Natrella G, Vacca M, Minervini F, Faccia M, De Angelis M. Natrella G, et al. Among authors: faccia m. Foods. 2024 Aug 18;13(16):2583. doi: 10.3390/foods13162583. Foods. 2024. PMID: 39200510 Free PMC article. Review.

10

Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage.

Trani A, Gambacorta G, Loizzo P, Alviti G, Schena A, Faccia M, Aquilanti L, Santarelli S, Di Luccia A. Trani A, et al. Among authors: faccia m. J Food Sci. 2010 Aug 1;75(6):C514-24. doi: 10.1111/j.1750-3841.2010.01703.x. J Food Sci. 2010. PMID: 20722905

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