All Stories

  1. An Evaluation of Different Sweet Olive Cultivars with Different Ripening Degrees Grown in the Puglia Region, Southeastern Italy

    Article • Horticulturae, August 2024, MDPI AG

    PhD Antonio Trani

  2. Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts

    Article • Scientific Reports, November 2023, Springer Science + Business Media

    PhD Antonio Trani

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

    Article • Foods, February 2023, MDPI AG

    PhD Antonio Trani

  4. Microplastics in water surface and in the gastrointestinal tract of target marine organisms in Salento coastal seas (Italy, Southern Puglia)

    Article • Environmental Pollution, November 2022, Elsevier

    PhD Antonio Trani

  5. Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese

    Article • Journal of Dairy Science, October 2021, American Dairy Science Association

    PhD Antonio Trani

  6. Ecological and Biological Properties of Satureja cuneifolia Ten. and Thymus spinulosus Ten.: Two Wild Officinal Species of Conservation Concern in Apulia (Italy). A Preliminary Survey

    Article • Plants, September 2021, MDPI AG

    PhD Antonio Trani

  7. Ecological and Plant Community Implication on Essential Oils Composition in Useful Wild Officinal Species: A Pilot Case Study in Apulia (Italy)

    Article • Plants, March 2021, MDPI AG

    PhD Antonio Trani

  8. The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

    Article • Food Hydrocolloids, September 2020, Elsevier

    PhD Antonio Trani

  9. Protein aggregation in cooked pork products: New details on the supramolecular organization

    Article • Food Chemistry, October 2019, Elsevier

    PhD Antonio Trani

  10. Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

    Article • Frontiers in Microbiology, July 2019, Frontiers

    PhD Antonio Trani

  11. Effect of coffee silver skin and brewers’ spent grain in the control of root-knot nematodes

    Article • Helminthologia, March 2019, De Gruyter

    Maria Teresa Melillo, PhD Antonio Trani, nadia thligene

  12. Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

    Article • Food Science & Nutrition, January 2019, Wiley

    PhD Antonio Trani, Dr Vito M Paradiso

  13. Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria

    Article • Food Research International, December 2018, Elsevier

    PhD Antonio Trani

  14. Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging

    Article • LWT, December 2018, Elsevier

    PhD Antonio Trani

  15. Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese

    Article • Journal of Dairy Science, July 2018, American Dairy Science Association

    PhD Antonio Trani

  16. NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

    Article • European Journal of Lipid Science and Technology, April 2018, Wiley

    PhD Antonio Trani

  17. Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.)

    Article • Journal of Functional Foods, December 2017, Elsevier

    PhD Antonio Trani

  18. Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk

    Article • Food Chemistry, October 2017, Elsevier

    PhD Antonio Trani

  19. Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy

    Article • Innovative Food Science & Emerging Technologies, October 2017, Elsevier

    PhD Antonio Trani

  20. Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

    Article • International Journal of Food Science & Technology, June 2017, Wiley

    Dr Vito M Paradiso, PhD Antonio Trani

  21. Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

    Article • Journal of Functional Foods, April 2017, Elsevier

    Dr Vito M Paradiso, PhD Antonio Trani

  22. Phenols, Volatiles and Sensory Properties of Primitivo Wines from the “Gioia Del Colle” PDO Area

    Article • South African Journal of Enology and Viticulture, October 2016, Stellenbosch University

    PhD Antonio Trani

  23. Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring

    Article • Journal of Dairy Science, August 2016, American Dairy Science Association

    PhD Antonio Trani

  24. Ethephon As a Potential Abscission Agent for Table Grapes: Effects on Pre-Harvest Abscission, Fruit Quality, and Residue

    Article • Frontiers in Plant Science, May 2016, Frontiers

    PhD Antonio Trani

  25. Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

    Article • Journal of Dairy Research, May 2016, Cambridge University Press

    Prof Michele Faccia, PhD Antonio Trani

  26. Effects of a Lactobacillus acidophilus D2 enriched diet on yolk protein in hen eggs

    Article • January 2016, Verlag Eugen Ulmer

    PhD Antonio Trani

  27. Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

    Article • European Food Research and Technology, November 2015, Springer Science + Business Media

    PhD Antonio Trani

  28. In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm

    Article • Journal of the Science of Food and Agriculture, September 2015, Wiley

    PhD Antonio Trani

  29. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks

    Article • Journal of Dairy Science, March 2015, American Dairy Science Association

    PhD Antonio Trani

  30. Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries

    Article • Australian Journal of Grape and Wine Research, November 2014, Wiley

    PhD Antonio Trani

  31. Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy

    Article • Scientia Horticulturae, October 2014, Elsevier

    PhD Antonio Trani

  32. Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking

    Article • Food Control, August 2014, Elsevier

    PhD Antonio Trani

  33. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    Article • International Journal of Food Science & Technology, July 2013, Wiley

    PhD Antonio Trani

  34. Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

    Article • Food Microbiology, April 2013, Elsevier

    PhD Antonio Trani

  35. Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

    Article • European Food Research and Technology, January 2013, Springer Science + Business Media

    Dr Nicoletta P. Mangia, PhD Antonio Trani

  36. 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

    Article • Journal of Plant Growth Regulation, January 2013, Springer Science + Business Media

    PhD Antonio Trani

  37. Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

    Article • European Journal of Lipid Science and Technology, June 2012, Wiley

    PhD Antonio Trani

  38. Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

    Article • International Journal of Food Microbiology, April 2012, Elsevier

    PhD Antonio Trani

  39. Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

    Article • European Food Research and Technology, January 2012, Springer Science + Business Media

    PhD Antonio Trani

  40. Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability

    Article • Food Chemistry, November 2011, Elsevier

    PhD Antonio Trani

  41. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

    Article • Food Microbiology, May 2011, Elsevier

    PhD Antonio Trani

  42. Biochemical patterns in ovine cheese: Influence of probiotic strains

    Article • Journal of Dairy Science, August 2010, American Dairy Science Association

    PhD Antonio Trani

  43. Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage

    Article • Journal of Food Science, August 2010, Wiley

    PhD Antonio Trani

  44. Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain

    Article • Mitochondrion, August 2010, Elsevier

    PhD Antonio Trani

  45. Characterization and Genetic Study of the Ovine α S2 -Casein (CSN1S2) Allele B

    Article • Journal of Protein Chemistry, September 2009, Springer Science + Business Media

    PhD Antonio Trani

  46. Short communication: Relationships between milk quality and acidification in the production of table Mozzarella without starters

    Article • Journal of Dairy Science, September 2009, American Dairy Science Association

    PhD Antonio Trani

  47. Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index

    Article • Journal of Food Science, May 2009, Wiley

    PhD Antonio Trani

  48. Occurrence of β-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk

    Article • Journal of Dairy Science, April 2009, American Dairy Science Association

    PhD Antonio Trani

  49. An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

    Article • Journal of Cereal Science, March 2008, Elsevier

    Dr Vito M Paradiso, PhD Antonio Trani

  50. Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl

    Article • Italian Journal of Animal Science, January 2007, Taylor & Francis

    PhD Antonio Trani