| Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 M De Angelis, G Gallo, MR Corbo, PLH McSweeney, M Faccia, M Giovine, ... International journal of food microbiology 87 (3), 259-270, 2003 | 375 | 2003 |
| Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance R Di Cagno, M De Angelis, P Lavermicocca, M De Vincenzi, C Giovannini, ... Applied and environmental microbiology 68 (2), 623-633, 2002 | 373 | 2002 |
| Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams A Di Luccia, G Picariello, G Cacace, A Scaloni, M Faccia, V Liuzzi, G Alviti, ... Meat Science 69 (3), 479-491, 2005 | 141 | 2005 |
| Uses of mares’ milk in manufacture of fermented milks R Di Cagno, A Tamborrino, G Gallo, C Leone, M De Angelis, M Faccia, ... International Dairy Journal 14 (9), 767-775, 2004 | 124 | 2004 |
| Application of abscisic acid (S-ABA) to ‘Crimson Seedless’ grape berries in a Mediterranean climate: effects on color, chemical characteristics, metabolic profile, and S-ABA … G Ferrara, A Mazzeo, AMS Matarrese, C Pacucci, A Pacifico, ... Journal of plant growth regulation 32, 491-505, 2013 | 102 | 2013 |
| Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage G Gambacorta, M Faccia, S Pati, C Lamacchia, A Baiano, E LA NOTTE Journal of Food Lipids 14 (2), 202-215, 2007 | 101 | 2007 |
| Pesticide residues in tomato grown in open field G Gambacorta, M Faccia, C Lamacchia, A Di Luccia, E La Notte Food control 16 (7), 629-632, 2005 | 98 | 2005 |
| Application of abscisic acid (S‐ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. C rimson S eedless grape berries G Ferrara, A Mazzeo, AMS Matarrese, C Pacucci, R Punzi, M Faccia, ... Australian Journal of Grape and Wine Research 21 (1), 18-29, 2015 | 88 | 2015 |
| Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli F Minervini, S Siragusa, M Faccia, F Dal Bello, M Gobbetti, M De Angelis Journal of Dairy Science 95 (2), 508-520, 2012 | 86 | 2012 |
| Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow’s milk CD Calvano, A Monopoli, P Loizzo, M Faccia, C Zambonin Journal of agricultural and food chemistry 61 (8), 1609-1617, 2013 | 84 | 2013 |
| Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk A Trani, G Gambacorta, P Loizzo, A Cassone, C Fasciano, AV Zambrini, ... Food chemistry 233, 385-390, 2017 | 83 | 2017 |
| Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese A Lucera, M Mastromatteo, A Conte, AV Zambrini, M Faccia, ... Food Packaging and Shelf Life 1 (1), 25-29, 2014 | 82 | 2014 |
| Spectral-splitting hybrid PV-thermal (PVT) systems for combined heat and power provision to dairy farms K Wang, AM Pantaleo, M Herrando, M Faccia, I Pesmazoglou, ... Renewable Energy 159, 1047-1065, 2020 | 75 | 2020 |
| Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage G Gambacorta, M Faccia, MA Previtali, S Pati, EL Notte, A Baiano Journal of food science 75 (3), C229-C235, 2010 | 74 | 2010 |
| Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese M De Angelis, S de Candia, MP Calasso, M Faccia, TP Guinee, ... International journal of food microbiology 125 (2), 123-132, 2008 | 69 | 2008 |
| Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses S De Candia, M De Angelis, E Dunlea, F Minervini, PLH McSweeney, ... International Journal of Food Microbiology 119 (3), 182-191, 2007 | 68 | 2007 |
| Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis G Picariello, A De Martino, G Mamone, P Ferranti, F Addeo, M Faccia, ... Journal of Chromatography B 833 (1), 101-108, 2006 | 64 | 2006 |
| A new method to produce synbiotic Fiordilatte cheese L Angiolillo, A Conte, M Faccia, AV Zambrini, MA Del Nobile Innovative food science & emerging technologies 22, 180-187, 2014 | 60 | 2014 |
| Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese M Mastromatteo, A Conte, M Faccia, MA Del Nobile, AV Zambrini Journal of Dairy Science 97 (1), 36-45, 2014 | 60 | 2014 |
| Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet M Faccia, G Picariello, A Trani, P Loizzo, G Gambacorta, C Lamacchia, ... European Food Research and Technology 234, 527-533, 2012 | 60 | 2012 |
