Zobrazeno 1 - 10
of 3 415
pro vyhledávání: '"Maggiolino A."'
Autor:
Sgarro, Maria Federica1 (AUTHOR), Maggiolino, Aristide1 (AUTHOR) aristide.maggiolino@uniba.it, Forte, Lucrezia (AUTHOR), Matera, Roberta2 (AUTHOR), Bifulco, Giovanna2 (AUTHOR), Claps, Salvatore3 (AUTHOR), Natrella, Giuseppe1 (AUTHOR), De Palo, Pasquale1 (AUTHOR)
Publikováno v:
Italian Journal of Animal Science. Dec2024, Vol. 23 Issue 1, p101-113. 13p.
Autor:
Grandori, R.
Publikováno v:
Bollettino di zoologia agraria e bachicoltura; V. 1: 1928-29; 89-93
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=rivisteunimi::ccc4299ee71b350bb3b852ed8f249d5f
https://riviste.unimi.it/index.php/bzab/article/view/20285
https://riviste.unimi.it/index.php/bzab/article/view/20285
Autor:
F. Ceciliani, A. Maggiolino, F. Biscarini, Y. Dadi, L. De Matos, P. Cremonesi, V. Landi, P. De Palo, C. Lecchi
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 12, Pp 11639-11654 (2024)
ABSTRACT: Heat stress (HS) is one of the pivotal causes of economic losses in dairy industries and affects welfare and performance, but its effect on milk microbiota remains elusive. It is also unclear if and how different breeds may cope with HS in
Externí odkaz:
https://doaj.org/article/be966c7b969d4893b7a01cd9ea841fcf
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 693-706 (2024)
This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative, volatile, and sensory attributes of meat (hind limbs) sourced
Externí odkaz:
https://doaj.org/article/00c9a687b72c4f47a82320ab8dcb05e4
Autor:
Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, Pasquale De Palo
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 101-113 (2024)
The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimenta
Externí odkaz:
https://doaj.org/article/83df97234088481a92f398a9fde10041
Autor:
Mona M. M. Y. Elghandour, Edson Brodeli Figueroa Pacheco, Ameer Khusro, Deli Nazmín Tirado-González, Maximilian Lackner, José Luis Ponce-Covarrubias, Pasquale De Palo, Aristide Maggiolino, Abdelfattah Z. M. Salem
Publikováno v:
AMB Express, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract Maintaining cleaner and more sustainable ecosystems by mitigating greenhouse gas (GHG) emissions from livestock through dietary manipulation is in demand. This study was aimed to assess the effect of Moringa oleifera seeds and probiotics (Pe
Externí odkaz:
https://doaj.org/article/3d838a27d1a34473b6fdfd4966800f2f
Motion-based association for Multi-Object Tracking (MOT) has recently re-achieved prominence with the rise of powerful object detectors. Despite this, little work has been done to incorporate appearance cues beyond simple heuristic models that lack r
Externí odkaz:
http://arxiv.org/abs/2302.11813
Autor:
Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, Mirian Pateiro, José Manuel Lorenzo, Pasquale De Palo
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101687- (2024)
This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28
Externí odkaz:
https://doaj.org/article/085c747886ab48f58ac79876b6cd8b11
Autor:
Matteo Burgio, Lucrezia Forte, Andrea Prete, Aristide Maggiolino, Pasquale De Palo, Giulio Guido Aiudi, Annalisa Rizzo, Alice Carbonari, Giovanni Michele Lacalandra, Vincenzo Cicirelli
Publikováno v:
Frontiers in Veterinary Science, Vol 11 (2024)
IntroductionHeat stress negatively affects both animal reproductive performance and their overall wellbeing and welfare. When temperatures soar, the body responds to maintain balance, resulting in heat stress. This triggers various responses, includi
Externí odkaz:
https://doaj.org/article/e9366dde20ee4151a6a950c1dc088f32