Zobrazeno 1 - 10
of 104
pro vyhledávání: '"CAVANI, CLAUDIO"'
Autor:
Sirri, Federico, Zampiga, Marco, Soglia, Francesca, Meluzzi, Adele, Cavani, Claudio, Petracci, Massimiliano
Publikováno v:
In Poultry Science 1 November 2018 97(11):4131-4136
Autor:
Soglia, Francesca *, Gao, Jingxian, Mazzoni, Maurizio, Puolanne, Eero, Cavani, Claudio *, Petracci, Massimiliano *, Ertbjerg, Per
Publikováno v:
In Poultry Science 1 September 2017 96(9):3465-3472
Autor:
Zambonelli, Paolo *, Zappaterra, Martina *, Soglia, Francesca, Petracci, Massimiliano, Sirri, Federico, Cavani, Claudio, Davoli, Roberta *
Publikováno v:
In Poultry Science December 2016 95(12):2771-2785
Autor:
Barbieri, Sara, Soglia, Francesca, Palagano, Rosa, Tesini, Federica, Bendini, Alessandra, Petracci, Massimiliano, Cavani, Claudio, Gallina Toschi, Tullia
Publikováno v:
In Heliyon November 2016 2(11)
Publikováno v:
In Food Research International November 2016 89 Part 3:1071-1076
Publikováno v:
In Trends in Food Science & Technology September 2013 33(1):27-39
In the last years, proton Nuclear Magnetic Resonance (NMR) relaxometry has been successfully applied to study water mobility and distribution in porcine meat. In addition, although neglected for decades, the impact of protein oxidation on meat qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::5bc44a5f789668edb43dd96819ad4449
http://hdl.handle.net/11585/602900
http://hdl.handle.net/11585/602900
Autor:
PETRACCI, MASSIMILIANO, BALDI, GIULIA, SOGLIA, FRANCESCA, MAZZONI, MAURIZIO, SIRRI, FEDERICO, CANONICO, LUCA, BABINI, ELENA, CAVANI, CLAUDIO
During the last few years, the increasing growth rate and meat yield of modern broiler hybrids caused the appearance of several breast muscle abnormalities, such as white striping and wooden breast. Recently, a new myopathy termed spaghetti-meat (SM)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::227d3aad966ff44a341ce766a9b1b21b
http://hdl.handle.net/11585/602898
http://hdl.handle.net/11585/602898
Autor:
TESINI, FEDERICA, VALLI, ENRICO, SGARZI, FEDERICA, SOGLIA, FRANCESCA, PETRACCI, MASSIMILIANO, BENDINI, ALESSANDRA, CAVANI, CLAUDIO, GALLINA TOSCHI, TULLIA
In this study, a sensory and instrumental analytical approach was used to characterize a typical and high-quality Italian salami manufactured from the Mora Romagnola pig breed. Mora Romagnola is an autochthonous breed, extensively raised within a geo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::e64b47b6bbcce03998ec43872bb7acd3
http://hdl.handle.net/11585/575575
http://hdl.handle.net/11585/575575
Autor:
TESINI, FEDERICA, VALLI, ENRICO, SOGLIA, FRANCESCA, PETRACCI, MASSIMILIANO, BENDINI, ALESSANDRA, CAVANI, CLAUDIO, GALLINA TOSCHI, TULLIA, Sgarzi, Federica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::c603813987ee130e1a14e6e9239ec5d0
http://hdl.handle.net/11585/536865
http://hdl.handle.net/11585/536865