Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Anna Badiani"'
Autor:
Maria Lucia Piana, Marta Cianciabella, Giulia Maria Daniele, Anna Badiani, Pietro Rocculi, Silvia Tappi, Edoardo Gatti, Gian Luigi Marcazzan, Massimiliano Magli, Chiara Medoro, Stefano Predieri
Publikováno v:
Foods, Vol 12, Iss 5, p 986 (2023)
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the qualit
Externí odkaz:
https://doaj.org/article/c40141e19d5342589feb2a0c81028285
Autor:
Fabiana Trombetti, Paola Minardi, Attilio Luigi Mordenti, Anna Badiani, Vittoria Ventrella, Sabrina Albonetti
Publikováno v:
Foods, Vol 11, Iss 13, p 1911 (2022)
The effects and specificity of dietary supplementation of EconomasETM (EcoE), mainly consisting of organic selenium (0.15 or 0.30 mg/kg feed; Se) or of vitamin E (100 or 200 mg/kg feed; VE), on lipid oxidation were evaluated in rabbit hamburgers duri
Externí odkaz:
https://doaj.org/article/bdeb2482d9954883a71504f5ef0c0b11
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 1 (2019)
In this work, stable isotope ratio (SIR) and rare earth elements (REEs) analyses, combined with multivariate data elaboration, were used to explore the possibility to authenticate European sea bass (Dicentrarchus labrax L.) according to: i) productio
Externí odkaz:
https://doaj.org/article/ce18efaf56304c7f9eacf30c56287eca
Autor:
Francesco Capozzi, Anna Badiani, Silvia Testi, Francesco Savorani, Søren Balling Engelsen, Gianfranco Picone
Publikováno v:
Nutrients, Vol 3, Iss 2, Pp 212-227 (2011)
The molecular profiles of perchloric acid solutions extracted from the flesh of Sparus aurata fish specimens, produced according to different aquaculture systems, have been investigated. The 1H-NMR spectra of aqueous extracts are indicative of differ
Externí odkaz:
https://doaj.org/article/678f099211eb412c9671c86ecf80eba0
Autor:
Pier Paolo Gatta, Attilio Luigi Mordenti, Giovanni Corso, Silvia Testi, Anna Badiani, Alessio Bonaldo
Publikováno v:
Italian Journal of Animal Science, Vol 4, Iss 4, Pp 375-384 (2010)
The objective of the present study was to assess the nutritional value of three diets containing commercial preserved microalgae pastes and the relationship of their biochemical composition to the growth rate and fatty acids profile of juve- nile T
Externí odkaz:
https://doaj.org/article/4ce4c59f7515485b91365a5e388f7116
Publikováno v:
Italian Journal of Animal Science, Vol 3, Iss 3, Pp 235-242 (2010)
A study was undertaken to determine the effect of a high energy diet with two different protein levels on growth, feedefficiency and whole body composition of sharpsnout sea bream (Diplodus puntazzo). Two isoenergetic diets (24.1-24.7MJ Kg-1 dry weig
Externí odkaz:
https://doaj.org/article/ab8942fa9685488c989366be42338e4a
Autor:
Fulvio Mongile, Alessio Bonaldo, Ramon Fontanillas, Lorenzo Mariani, Anna Badiani, Erika Bonvini, Luca Parma
Publikováno v:
Italian Journal of Animal Science, Vol 13, Iss 1 (2014)
We investigated the effects of different dietary lipid levels on gilthead seabream, Sparus aurata, reared at Mediterranean summer temperature. Sixty fish (average weight 75 g) per tank were randomly distributed, in triplicate groups, in a recirculati
Externí odkaz:
https://doaj.org/article/c9473d7674c640de9ef7ceb43a339e90
Autor:
Pier Paolo Gatta, Lorenzo Mariani, Wolfgang Koppe, Ramon Fontanillas, Paolo Fagioli, Anna Badiani, Alessio Bonaldo
Publikováno v:
Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 842-844 (2010)
The growing importance of European sea bass (Dicentrarchus labrax) in aquaculture underlines the need to optimize the feeding strategy for this fish species. The aim of the present study was to assess the effect of dietary energy content and feeding
Externí odkaz:
https://doaj.org/article/0e424382476d42428dfa5caf5e729875
Autor:
Federica Farabegoli, Andrea Barbarossa, Chiara Devicienti, Martina Scardilli, Elisa Zironi, Maurizio Pirini, Anna Badiani, Giampiero Pagliuca, Teresa Gazzotti
Publikováno v:
Italian Journal of Food Safety, Vol 2, Iss 3, Pp e48-e48 (2013)
The term perfluorinated compounds (PFCs) defines synthetic fully-fluorinated compounds; since the 50s they have been largely employed in a wide range of industrial and consumer applications, due to their chemical and physical properties. Only recentl
Externí odkaz:
https://doaj.org/article/c9c3b3b21356405fb89444a4bbb0d279
Autor:
Anna Badiani, Claudio Cavani
Publikováno v:
Italian Journal of Animal Science, Vol 0, Iss 0 (2010)
Externí odkaz:
https://doaj.org/article/503ea7411e754fa68753aced33f3651b