Michele Faccia - Concepedia

Author

Michele Faccia

Also Known As

A. SCHENA, F. Santiago Michele, Faccia Michele, Faccia, Michele, G. Alviti, M. FACCIA, M. Faccia, MICHELE FACCIA, Michele Faccia

155

Publications

3.8K

Citations

H-Index

Concepts

All Affiliations

University of Bari Aldo Moro University of Foggia University of Parma Institute of Food Science

About

Michele Faccia is an author at University of Bari Aldo Moro specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	24	951
2	Engineering	9	9	389
3	Medicine	9	9	325
4	Education	3	3	103
5	Natural Sciences	1	1	56

Michele Faccia

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance Raffaella Di Cagno, Maria De Angelis, Paola Lavermicocca, Applied and Environmental Microbiology	2002	298
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 Maria De Angelis, Giovanna Gallo, Maria Rosaria Corbo, International Journal of Food Microbiology BiochemistryLactic Acid BacteriaBacteriologyBiotechnologyMicrobial Physiology	2003	283
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams Aldo Di Luccia, Gianluca Picariello, Giuseppina Cacace, Meat Science Protein ChemistryProteomic TechnologyBiochemistryProtein FoldingMyofibrillar Protein Changes	2004	108
Spectral-splitting hybrid PV-thermal (PVT) systems for combined heat and power provision to dairy farms Kai Wang, Antonio Pantaleo, María Herrando, Renewable Energy Electrical EngineeringEngineeringSpectral-splitting Hybrid Pv-thermalSolar PowerEnergy Conversion	2020	98
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 Concentration Giuseppe Ferrara, Andrea Mazzeo, Angela Maria Stella Matarrese, Journal of Plant Growth Regulation S-aba ConcentrationBotanyAbscisic AcidRipeningMediterranean Climate	2013	89
CHANGES IN THE CHEMICAL AND SENSORIAL PROFILE OF EXTRA VIRGIN OLIVE OILS FLAVORED WITH HERBS AND SPICES DURING STORAGE Giuseppe Gambacorta, Michele Faccia, Sandra Pati, Journal of Food Lipids Food Chemistry‐2‐Hexenal/hexanal RatioFlavoromicsChemical CompositionFood Analysis	2007	85
Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Journal of the Science of Food and Agriculture	2022	84
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries Giuseppe Ferrara, Andrea Mazzeo, Angela Maria Stella Matarrese, Australian Journal of Grape and Wine Research Food ChemistryCrimson SeedlessAnthocyanin ContentEngineeringBotany	2014	79
Proteomic Approach Based on MALDI-TOF MS To Detect Powdered Milk in Fresh Cow’s Milk Cosima Damiana Calvano, Antonio Monopoli, P. Loizzo, Journal of Agricultural and Food Chemistry	2012	79
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli Fabio Minervini, Sonya Siragusa, Michele Faccia, Journal of Dairy Science	2012	78

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