The Green Era of Food Packaging: General Considerations and New Trends.

Autor: Maurizzi E; Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy., Bigi F; Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy., Quartieri A; Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy., De Leo R; Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy., Volpelli LA; Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy.; Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy., Pulvirenti A; Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy.; Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy.

Publikováno v: Polymers [Polymers (Basel)] 2022 Oct 11; Vol. 14 (20). Date of Electronic Publication: 2022 Oct 11.

2003. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbeliarde origin

Autor: Piasentier, E, Valusso, R, Volpelli, La, Sepulcri, A, Pittia, Paola, Failla, S.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3664::8ce75ee5dec0ffdd3c2e42fa19d54b44
http://hdl.handle.net/11575/9539

Effects of fish oil substitution in rainbow trout diets on sensory characteristics and fillet fatty acid composition

Autor: D'Agaro, Edo, Lanari, Domenico, Piasentier, Edi, Valusso, R, Volpelli, La

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3659::198329598c79f9f21d7b8d191c6ad319
http://hdl.handle.net/11390/684569

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Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles.

Autor: Lo Fiego DP; Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy., Minelli G; Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy. Electronic address: giovanna.minelli@unimore.it., Volpelli LA; Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy., Ulrici A; Department of Life Sciences, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy; Interdipartimental Research Centre for Agri-Food Biological Resources Improvement and Valorisation, University of Modena and Reggio Emilia, Padiglione Besta, Via G. Amendola 2, 42122 Reggio Emilia, Italy., Macchioni P; Department of Agricultural and Food Sciences, University of Bologna, Via G. Fanin 44, 40127 Bologna, Italy.

Publikováno v: Meat science [Meat Sci] 2016 Dec; Vol. 122, pp. 132-138. Date of Electronic Publication: 2016 Aug 06.