michele faccia

Full Professor

University of Bari Aldo Moro

Italy

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About

Dr. Michele Faccia is a Full Professor at Università degli Studi di Bari Aldo Moro in Italy. His research encompasses various areas including food science, dairy technology, and biogenic amines in cheeses. Recent articles authored by Dr. Faccia focus on topics such as the optimization of fat replacers, advancements in food authentication, and the effects of milk processing on cheese quality.

Articles (16)

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2025

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

Collaborators (12)

Francesco Caponio

ITALY

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University of Bari Aldo Moro

ITALY

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Andrea Summer

Professor

Università degli Studi di Pavia

ITALY

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Davide De Angelis

University of Bari Aldo Moro

ITALY

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Carmine Summo

ITALY

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Fabio Minervini

University of Bari Aldo Moro

ITALY

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michele faccia

Research Interests

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Articles (16)

Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers

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

Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review

Dairy Products: Processing Technology and Sensory Properties

Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese

Effect of ultrafiltration on the cheesemaking properties of donkey milk

A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy

Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese

Application of Agri-Food By-Products in Cheesemaking

Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese

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

An attempt at producing a ?lactose-free? directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine

Collaborators (12)

Francesco Caponio

Maria De Angelis

Pasquale De Palo

Giuseppe Gambacorta

Marina Mefleh

Paolo Formaggioni

Massimo Malacarne

Aristide Maggiolino

Andrea Summer

Davide De Angelis

Carmine Summo

Fabio Minervini

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