| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties R Coda, A Lanera, A Trani, M Gobbetti, R Di Cagno International Journal of Food Microbiology 155 (3), 120-127, 2012 | 208 | 2012 |
| Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria R Coda, CG Rizzello, A Trani, M Gobbetti Food Microbiology 28 (3), 526-536, 2011 | 157 | 2011 |
| Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ... Journal of Functional Foods 31, 63-70, 2017 | 131 | 2017 |
| Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread R Coda, CG Rizzello, R Di Cagno, A Trani, G Cardinali, M Gobbetti Food microbiology 33 (2), 243-251, 2013 | 109 | 2013 |
| 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 | 108 | 2013 |
| Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy G Ferrara, A Giancaspro, A Mazzeo, SL Giove, AMS Matarrese, C Pacucci, ... Scientia Horticulturae 178, 70-78, 2014 | 95 | 2014 |
| 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 | 89 | 2015 |
| 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 | 88 | 2017 |
| An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols VM Paradiso, C Summo, A Trani, F Caponio Journal of Cereal Science 47 (2), 322-330, 2008 | 72 | 2008 |
| Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue G Ferrara, A Mazzeo, AMS Matarrese, C Pacucci, A Trani, MW Fidelibus, ... Frontiers in plant science 7, 620, 2016 | 65 | 2016 |
| Ecological and plant community implication on essential oils composition in useful wild officinal species: A pilot case study in Apulia (Italy) EV Perrino, F Valerio, A Gannouchi, A Trani, G Mezzapesa Plants 10 (3), 574, 2021 | 62 | 2021 |
| 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 |
| Ecological and Biological Properties of Satureja cuneifolia Ten. and Thymus spinulosus Ten.: Two Wild Officinal Species of Conservation Concern in Apulia (Italy … EV Perrino, F Valerio, S Jallali, A Trani, GN Mezzapesa Plants 10 (9), 1952, 2021 | 59 | 2021 |
| Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by‐products by ultrasound‐assisted technology and quality characterisation of the end product A Pasqualone, R Punzi, A Trani, C Summo, VM Paradiso, F Caponio, ... International Journal of Food Science & Technology 52 (9), 2078-2087, 2017 | 57 | 2017 |
| Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity E Pontonio, M Montemurro, D Pinto, B Marzani, A Trani, G Ferrara, ... Frontiers in Microbiology 10, 1550, 2019 | 55 | 2019 |
| Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain D De Rasmo, G Palmisano, S Scacco, Z Technikova-Dobrova, D Panelli, ... Mitochondrion 10 (5), 464-471, 2010 | 54 | 2010 |
| Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines A Coletta, A Trani, M Faccia, R Punzi, T Dipalmo, P Crupi, D Antonacci, ... International journal of food science & technology 48 (11), 2215-2227, 2013 | 51 | 2013 |
| Biochemical patterns in ovine cheese: Influence of probiotic strains M Albenzio, A Santillo, M Caroprese, R Marino, A Trani, M Faccia Journal of dairy science 93 (8), 3487-3496, 2010 | 49 | 2010 |
| Occurrence of β-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk A Di Luccia, G Picariello, A Trani, G Alviti, P Loizzo, M Faccia, F Addeo Journal of dairy science 92 (4), 1319-1329, 2009 | 46 | 2009 |
| The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread Y Wang, A Trani, A Knaapila, S Hietala, R Coda, K Katina, NH Maina Food Hydrocolloids 106, 105913, 2020 | 40 | 2020 |
Michele FacciaFull Professor, Department of Soil, Plant and Food Sciences,Università di Bari在 uniba.it 的电子邮件经过验证
Michele FacciaFull Professor, Department of Soil, Plant and Food Sciences,Università di Bari在 uniba.it 的电子邮件经过验证