Natrella G - Search Results

1

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.

Faccia M, Maggiolino A, Natrella G, Zizzadoro C, Mazzone A, Poulopoulou I, Bragaglio A, De Palo P. Faccia M, et al. Among authors: natrella g. J Dairy Sci. 2022 Oct;105(10):8143-8157. doi: 10.3168/jds.2022-22016. Epub 2022 Aug 24. J Dairy Sci. 2022. PMID: 36028343 Free article.

2

Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese.

Faccia M, Trani A, Natrella G, Gambacorta G. Faccia M, et al. Among authors: natrella g. J Dairy Sci. 2018 Jul;101(7):5751-5757. doi: 10.3168/jds.2018-14424. Epub 2018 Mar 28. J Dairy Sci. 2018. PMID: 29605328 Free article.

3

Technological attempts at producing cheese from donkey milk.

Faccia M, Gambacorta G, Martemucci G, Natrella G, D'Alessandro AG. Faccia M, et al. Among authors: natrella g. J Dairy Res. 2018 Aug;85(3):327-330. doi: 10.1017/S0022029918000420. Epub 2018 Jun 20. J Dairy Res. 2018. PMID: 29923468

4

Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology.

Natrella G, Faccia M, Lorenzo JM, De Palo P, Gambacorta G. Natrella G, et al. J Dairy Sci. 2020 Mar;103(3):2089-2097. doi: 10.3168/jds.2019-17059. Epub 2020 Jan 15. J Dairy Sci. 2020. PMID: 31954576 Free article.

5

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives.

Natrella G, Difonzo G, Calasso M, Costantino G, Caponio F, Faccia M. Natrella G, et al. Foods. 2020 Oct 12;9(10):1446. doi: 10.3390/foods9101446. Foods. 2020. PMID: 33053809 Free PMC article.

6

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

Maggiolino A, Sgarro MF, Natrella G, Lorenzo JM, Colucci A, Faccia M, De Palo P. Maggiolino A, et al. Among authors: natrella g. Foods. 2021 May 13;10(5):1080. doi: 10.3390/foods10051080. Foods. 2021. PMID: 34068173 Free PMC article.

7

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese.

Franceschi P, Brasca M, Malacarne M, Formaggioni P, Faccia M, Natrella G, Summer A. Franceschi P, et al. Among authors: natrella g. Animals (Basel). 2021 Sep 28;11(10):2835. doi: 10.3390/ani11102835. Animals (Basel). 2021. PMID: 34679856 Free PMC article.

8

Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese.

Faccia M, Natrella G, Gambacorta G, Trani A. Faccia M, et al. Among authors: natrella g. J Dairy Sci. 2022 Jan;105(1):140-153. doi: 10.3168/jds.2021-20845. Epub 2021 Oct 28. J Dairy Sci. 2022. PMID: 34756439 Free article.

9

Assessment of "Sugranineteen" Table Grape Maturation Using Destructive and Auto-Fluorescence Methods.

Hamie N, Tarricone L, Verrastro V, Natrella G, Faccia M, Gambacorta G. Hamie N, et al. Among authors: natrella g. Foods. 2022 Feb 24;11(5):663. doi: 10.3390/foods11050663. Foods. 2022. PMID: 35267296 Free PMC article.

10

Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel.

Mefleh M, Pasqualone A, Caponio F, De Angelis D, Natrella G, Summo C, Faccia M. Mefleh M, et al. Among authors: natrella g. J Sci Food Agric. 2022 Sep;102(12):5478-5487. doi: 10.1002/jsfa.11902. Epub 2022 Apr 13. J Sci Food Agric. 2022. PMID: 35355256 Free PMC article.

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