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

作　　者：Giuseppe Natrella ;Graziana Difonzo ;Maria Calasso 等

出　　处：Foods. 2020 ;9(10):1446-1465.doi:10.3390/foods9101446

出版社：MDPI Publishing

文章 ID：257044213

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2.Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

作　　者：Giuseppe Natrella ;Giuseppe Gambacorta ;Michele Faccia

出　　处：Czech Journal of Food Sciences. 2020 ;38(4):215-222.doi:10.17221/129/2020-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：256023397

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

作　　者：Aristide Maggiolino ;Maria Federica Sgarro ;Giuseppe Natrella 等

出　　处：Foods. 2021 ;10(5):1080.doi:10.3390/foods10051080

出版社：MDPI Publishing

文章 ID：261900372

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4.Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate ( Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

作　　者：Massimiliano Cardinale ;Roberto Trinchera ;Giuseppe Natrella 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081913

出版社：MDPI Publishing

文章 ID：1035370027

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5.Peeling Affects the Nutritional Properties of Carrot Genotypes

作　　者：Giulia Conversa ;Anna Bonasia ;Giuseppe Natrella 等

出　　处：Foods. 2022 ;11(1).doi:10.3390/foods11010045

出版社：MDPI Publishing

文章 ID：1036486686

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6.Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods

作　　者：Najwane Hamie ;Luigi Tarricone ;Vincenzo Verrastro 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050663

出版社：MDPI Publishing

文章 ID：1036789316

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