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Publikováno v:
In Small Ruminant Research 2002 44(1):75-80
Autor:
Fontanesi, L, Beretti, F, Dall’Olio, S, Occidente, M, Incoronato, C, Martelli, PL, Casadio, R, Matassino, D, Russo, V., RIGGIO, Valentina, PORTOLANO, Baldassare
Recent studies have shown that copy number variants (CNVs) are important sources of variability of mammalian genomes. We applied a cross species array comparative genome hybridization (aCGH) experiment using as reference the cattle genome to investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::00c34a2c845234cc1d8660dfd154f958
http://hdl.handle.net/11585/97918
http://hdl.handle.net/11585/97918
Autor:
MATASSINO D., MANZONE M., OCCIDENTE M., SICILIANO B., ZULLO, ANTONIO, BARONE, CARMELA MARIA ASSUNTA
The purpose of the work was to detect the milk yield and milk composition in Autochthonous Italian Grey Cattle (ex Podolian) machine milked. The ‘Podolian’ breed derived from Bos primigenius primigenius (Aurochs) of the Near East with possible in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::c0d0cb6570fddb4fcc9f0f080ccff75f
http://hdl.handle.net/11588/393579
http://hdl.handle.net/11588/393579
Autor:
BARONE, CARMELA MARIA ASSUNTA, CASTELLANO, N., GIGANTE, G., LIGUORI, L., OCCIDENTE, M., MATASSINO, D.
The aim of the research was to investigate colour characteristics of ‘soppressata’ stored for 45 and 90 days under vacuum and under perirenal fat. The products were obtained from 20 pigs (10 castrated males and 10 entire females) belonging to AAG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::c27dffef18855271106ce74259f394e4
http://hdl.handle.net/11588/333311
http://hdl.handle.net/11588/333311
Autor:
MATASSINO D., CASSOTTA F., INGLESE F., OCCIDENTE M., DI LUCCIA A., BARONE, CARMELA MARIA ASSUNTA
The work identified the most hydrolysed myofibrillar proteins and polypeptide components of Fiocco, a traditional italian product from pork leg, after 12 months of seasoning.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::6d9b00b51563b111325fa7f24014bd00
http://hdl.handle.net/11588/116823
http://hdl.handle.net/11588/116823
Autor:
MATASSINO D., OCCIDENTE M., BARONE, CARMELA MARIA ASSUNTA, COLATRUGLIO, PASQUALE, ZULLO, ANTONIO
Colour parameters were detected on Biceps Femoris (BF), Semitendinosus (St) and Semimembranosus (Sm) muscles and fat from dry cured hams of Calabrese, Casertana, Cinta senese and Siciliano autochthonous genetic types. With increase of the maturation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::10db143af68f728dc715a6951f4dd308
http://hdl.handle.net/11588/337255
http://hdl.handle.net/11588/337255
Autor:
BARONE, CARMELA MARIA ASSUNTA, COLATRUGLIO, PASQUALE, ZULLO, ANTONIO, CASTELLANO N., OCCIDENTE M., MATASSINO D.
Weight loss was monitored, from preparation to maturation, on the following typified traditional products: ‘capocollo del Sannio’, ‘fiocco del Sannio’, ‘prosciutto stagionato del Sannio’, ‘salame Napoli’, ‘salsiccia del Sannio’,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::ab9180d804c0a2199b31003676272691
http://hdl.handle.net/11588/337260
http://hdl.handle.net/11588/337260
Autor:
MATASSINO D., FORNATARO D., OCCIDENTE M., BARONE, CARMELA MARIA ASSUNTA, COLATRUGLIO, PASQUALE, ZULLO, ANTONIO
Chemical composition and lactodynamometric characteristics were studied in milk obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Varzese-Ottonese, Piemontese and Reggiana bovine genetic types. ‘Caciocavallo’ cheese yields were de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::3fc54852f56e89c22b2f7387e7d97d01
http://hdl.handle.net/11588/115711
http://hdl.handle.net/11588/115711
Autor:
ZULLO, ANTONIO, BARONE, CARMELA MARIA ASSUNTA, COLATRUGLIO, PASQUALE, OCCIDENTE M., POTENA G., ROSSETTI C. E., MATASSINO D.
Rheological parameters were studied on ‘caciocavallo’ cheese, obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Ottonese, Piemontese and Reggiana bovine genetic types, at 30, 60, 90 and 180 days of maturation. Marchigiana ‘cacio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::a2a07edfdabf6fac3b175fe9ca7fbcb3
http://hdl.handle.net/11588/115709
http://hdl.handle.net/11588/115709