Giuseppe Natrella

Giuseppe Natrella

Università degli Studi di Bari Aldo Moro - Bari / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5269619
University of Bari Aldo Moro
person_outline Giuseppe Natrella's MOST POPULAR ARTICLES
1-) Shelf life extension of Italian mozzarella by use of calcium lactate buffered brineM Faccia, G Gambacorta, G Natrella, F CaponioFood Control 100, 287-291, 2019382019
2-) Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gelM Mefleh, A Pasqualone, F Caponio, D De Angelis, G Natrella, C Summo, ...Journal of the Science of Food and Agriculture 102 (12), 5478-5487, 2022282022
3-) Technological attempts at producing cheese from donkey milkM Faccia, G Gambacorta, G Martemucci, G Natrella, AG D\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'AlessandroJournal of Dairy Research 85 (3), 327-330, 2018272018
4-) Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheeseM Faccia, A Trani, G Natrella, G GambacortaJournal of dairy science 101 (7), 5751-5757, 2018302018
5-) Development and chemical-sensory characterization of chickpeas-based beverages fermented with selected startersM Mefleh, M Faccia, G Natrella, D De Angelis, A Pasqualone, F Caponio, ...Foods 11 (22), 3578, 2022282022