Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers

Autor: Bolletta, Viviana, Menci, Ruggero, Valenti, Bernardo, Morbidini, Luciano, Servili, Maurizio, Taticchi, Agnese, Lilli, Emanuele, Pauselli, Mariano

Publikováno v: In Meat Science July 2024 213

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Characterization of Differentially Expressed Genes under Salt Stress in Olive.

Autor: Mousavi S; Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy., Mariotti R; Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy., Valeri MC; Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy., Regni L; Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy., Lilli E; Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy., Albertini E; Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy., Proietti P; Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy., Businelli D; Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy., Baldoni L; Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy.

Publikováno v: International journal of molecular sciences [Int J Mol Sci] 2021 Dec 23; Vol. 23 (1). Date of Electronic Publication: 2021 Dec 23.