All Stories

  1. Circular Economy on a Small Scale: The Sustainable Use of Olive Tree Biomass Residues as Feed for Lactating Cows in the Sorrento Peninsula

    Article • Sustainability, January 2025, MDPI AG

    prof Felicia Masucci

  2. Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?

    Article • International Journal of Dairy Technology, November 2024, Wiley

    prof Felicia Masucci

  3. Replacing maize silage with hydroponic barley forage in lactating water buffalo diet: Impact on milk yield and composition, water and energy footprint, and economics

    Article • Journal of Dairy Science, November 2024, American Dairy Science Association

    prof Felicia Masucci

  4. Adapting buffalo calves to automated milk feeding: initial observations and future implications

    Article • Italian Journal of Animal Science, September 2024, Taylor & Francis

    prof Felicia Masucci

  5. Moving Buffalo Farming beyond Traditional Areas: Performances of Animals, and Quality of Mozzarella and Forages

    Article • Agriculture, August 2022, MDPI AG

    prof Felicia Masucci

  6. In Vitro Application of Exogenous Fibrolytic Enzymes from Trichoderma Spp. to Improve Feed Utilization by Ruminants

    Article • Agriculture, April 2022, MDPI AG

    prof Felicia Masucci

  7. Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese

    Article • Applied Sciences, March 2022, MDPI AG

    prof Felicia Masucci

  8. The Use of Draught Animals in Rural Labour

    Article • Animals, September 2021, MDPI AG

    prof Felicia Masucci

  9. Chickpea Can Be a Valuable Local Produced Protein Feed for Organically Reared, Native Bulls

    Article • Animals, August 2021, MDPI AG

    prof Felicia Masucci

  10. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

    Article • Foods, August 2020, MDPI AG

    prof Felicia Masucci

  11. Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation

    Article • Animals, March 2020, MDPI AG

    prof Felicia Masucci

  12. Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

    Article • Molecules, March 2020, MDPI AG

    prof Felicia Masucci

  13. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

    Article • Journal of Dairy Science, February 2020, American Dairy Science Association

    prof Felicia Masucci

  14. High Fiber Cakes from Mediterranean Multipurpose Oilseeds as Protein Sources for Ruminants

    Article • Animals, November 2019, MDPI AG

    prof Felicia Masucci

  15. Diversity of traditional Caciocavallo cheeses produced in Italy

    Article • International Journal of Dairy Technology, August 2019, Wiley

    prof Felicia Masucci

  16. Human-Animal Interactions in Dairy Buffalo Farms

    Article • Animals, May 2019, MDPI AG

    prof Felicia Masucci

  17. Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage

    Article • Molecules, April 2019, MDPI AG

    prof Felicia Masucci

  18. Peas may be a candidate crop for integrating silvoarable systems and dairy buffalo farming in southern Italy

    Article • Agroforestry Systems, November 2018, Springer Science + Business Media

    prof Felicia Masucci

  19. The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese

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

    prof Felicia Masucci

  20. Use of mycorrhizal inoculum under low fertilizer application: effects on forage yield, milk production, and energetic and economic efficiency

    Article • The Journal of Agricultural Science, February 2018, Cambridge University Press

    prof Felicia Masucci

  21. Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

    Article • Food Microbiology, May 2017, Elsevier

    prof Felicia Masucci

  22. Consumers’ willingness to pay and drivers of motivation to consume omega-3 enriched mozzarella cheese

    Article • British Food Journal, October 2016, Emerald

    Dr Riccardo Vecchio, Prof. Luigi Cembalo, prof Felicia Masucci

  23. Mediterranean buffalo behaviour and meat quality

    Article • animal, November 2015, Cambridge University Press

    prof Felicia Masucci, Professor Fabio Napolitano

  24. Application of the Welfare Quality protocol to dairy buffalo farms: Prevalence and reliability of selected measures

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

    Professor Fabio Napolitano, prof Felicia Masucci

  25. Performance and immune response of buffalo calves supplemented with probiotic

    Article • Livestock Science, May 2011, Elsevier

    Professor Fabio Napolitano, prof Felicia Masucci

  26. Effects of Aspergillus oryzae extract and a Saccharomyces cerevisiae fermentation product on intake, body weight gain and digestibility in buffalo calves

    Article • Animal Feed Science and Technology, January 2008, Elsevier

    prof Felicia Masucci

  27. Fatty acid composition of Mediterranean buffalo milk fat

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

    prof Felicia Masucci