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Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA

Food chemistry, 2023-01, Vol.399, p.133963-133963, Article 133963

2023

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Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham

Meat science, 2020-03, Vol.161, p.107994, Article 107994

2020

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Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study

Animal (Cambridge, England), 2023-07, Vol.17 (7), p.100864

2023

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Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production

Meat science, 2015-12, Vol.110, p.153-159

2015

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Diversity and behavior of sea slugs (Heterobranchia) in the rocky tide pools of Conero Riviera (western Adriatic Sea)

European zoological journal, 2022-12, Vol.89 (1), p.856-869

2022

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Molecular phylogeny of the genus Dorometra Clark, 1917 (Crinoidea: Comatulida: Antedonidae): a new genus and new insights for future taxonomic revisions of Antedonidae

Systematics and biodiversity, 2023-12, Vol.21 (1)

2023

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Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham

Food microbiology, 2007-09, Vol.24 (6), p.577-584

2007

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Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Meat science, 2009-06, Vol.82 (2), p.219-227

2009

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Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

Food science & technology, 2007-01, Vol.40 (5), p.871-878

2007

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Single nucleotide polymorphisms in several porcine cathepsin genes are associated with growth, carcass, and production traits in Italian Large White pigs

Journal of animal science, 2008-12, Vol.86 (12), p.3300

2008

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Muscle traits for long matured dried meats

Meat science, 2002-11, Vol.62 (3), p.331-343

2002

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Volatile organic compounds of parma dry-cured ham as markers of ageing time and aged ham aroma

Italian journal of food science, 2012-10, Vol.24 (4), p.321-321

2012

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Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs

Journal of animal science, 2003-10, Vol.81 (10), p.2448

2003

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Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition

Journal of food science, 1995-11, Vol.60 (6), p.1183-1186

1995

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Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

Meat science, 1994, Vol.38 (1), p.117-122

1994

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Analysis of raw meat to predict proteolysis in Parma ham

Meat science, 2002, Vol.60 (1), p.77-83

2002

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Fatal infantile leukodystrophy: a severe variant of CACH/VWM syndrome, allelic to chromosome 3q27

Neurology, 2001-07, Vol.57 (2), p.265

2001

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Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids

Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9422-9429

2006

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Penicillium Populations in Dry-Cured Ham Manufacturing Plants

Journal of food protection, 2007-04, Vol.70 (4), p.975-980

2007

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Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes

Animal genetics, 2002-04, Vol.33 (2), p.123-131

2002

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Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham

Journal of food biochemistry, 1998-02, Vol.22 (1), p.53-63

1998

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A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese

Mycotoxin research, 2007-09, Vol.23 (3), p.132-137

2007

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Birth of live llama (Lama glama) derived from embryo transfer storage at 5°C for 24h

Small ruminant research, 2015-11, Vol.132, p.99-102

2015

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Cigarette Smoking, Body Mass Index, and Stressful Life Events as Risk Factors for Psoriasis: Results from an Italian Case–Control Study

Journal of investigative dermatology, 2005-07, Vol.125 (1), p.61-67

2005

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FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM

Journal of muscle foods, 1999-05, Vol.10 (2), p.119-130

1999

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Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA

Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham

Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study

Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production

Diversity and behavior of sea slugs (Heterobranchia) in the rocky tide pools of Conero Riviera (western Adriatic Sea)

Molecular phylogeny of the genus Dorometra Clark, 1917 (Crinoidea: Comatulida: Antedonidae): a new genus and new insights for future taxonomic revisions of Antedonidae

Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham

Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

Single nucleotide polymorphisms in several porcine cathepsin genes are associated with growth, carcass, and production traits in Italian Large White pigs

Muscle traits for long matured dried meats

Volatile organic compounds of parma dry-cured ham as markers of ageing time and aged ham aroma

Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs

Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

Analysis of raw meat to predict proteolysis in Parma ham

Fatal infantile leukodystrophy: a severe variant of CACH/VWM syndrome, allelic to chromosome 3q27

Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids

Penicillium Populations in Dry-Cured Ham Manufacturing Plants

Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes

Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham

A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese

Birth of live llama (Lama glama) derived from embryo transfer storage at 5°C for 24h

Cigarette Smoking, Body Mass Index, and Stressful Life Events as Risk Factors for Psoriasis: Results from an Italian Case–Control Study

FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM

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