Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract by Claudia Antonino, Graziana Difonzo, Giuseppe Natrella, Giacomo Squeo, Michele Faccia

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Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella by Giuseppe Natrella, Giuseppe Gambacorta, Pasquale De Palo, Jose Manuel Lorenzo, Michele Faccia

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Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese by Claudia Antonino, Giuseppe Natrella, Giusy Rita Caponio, Lilia Zago, Graziana Difonzo, Michele Faccia

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Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers by Michela Pia Totaro, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo, Michele Faccia

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Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract by Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo

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Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat by Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, Pasquale De Palo

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