Sfoglia per Autore
Laboratory Analyses Used to Define the Nutritional Parameters and Quality Indexes of Some Unusual Forages
2022-01-01 Sonia Tassone, Sabah Mabrouki, Salvatore Barbera, Sara Glorio Patrucco
Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers
2022-01-01 Salvatore Barbera, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger
2022-01-01 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
Meat and plant-based burgers water dynamics
2022-01-01 Sara Glorio Patrucco, Sabah Mabrouki, Elena Zucchelli, Sonia Tassone, Alberto Brugiapaglia, Salvatore Barbera
Correlation between instrumental and sensory analysis to evaluate Juiciness of plant-based burger
2022-01-01 Salvatore Barbera , Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
An instrumental protocol for measuring water dynamics in meat and plant-based burgers
2022-01-01 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
Rumen fluid from slaughtered animals: a standardized procedure for sampling, storage and use in digestibility trials
2022-01-01 Riccardo Fortina, Sara Glorio Patrucco *, Salvatore Barbera, Sonia Tassone
A protocol to measure instrumental juiciness and chemical and physical parameters on meat and TVP burgers to correlate with sensory analysis
2022-01-01 S. Barbera, A. Brugiapaglia, S. Glorio Patrucco, S. Tassone, S. Mabrouki
A study on the application of natural extracts as alternatives to sodium nitrite in processed meat
2022-01-01 Grispoldi L., Karama M., El-Ashram S., Saraiva C.M., Garcia-Diez J., Chalias A., De Gennis, M., Vannuccini, A., Poerio, G., Torlai, P., Chianese, G., Fermani, A., Barbera S., Cenci Goga B.T.
Digestibility of plant-based and meat burgers using an in vitro protocol for swine
2022-01-01 Sara Glorio Patrucco, Salvatore Barbera, Sabah Mabrouki, Sonia Tassone
Fingerprinting meat and plant-based burgers under smart-NIR rays
2022-01-01 Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone
Comparison of In Vivo and In Vitro Digestibility in Rabbits
2021-01-01 Tassone S., Fortina R.*, Mabrouki S., Hachana Yasser, Barbera S.
Hygienic Characteristics and Detection of Antibiotic Resistance Genes in Crickets (Acheta domesticus) Breed for Flour Production
2021-01-01 Grispoldi, L; Karama, M; El-Ashram, S; Saraiva, CM; Garcia-Diez, J; Chalias, A; Barbera, S; Cenci-Goga, BT
Characterization and growth under different storage temperatures of ropy slime-producing leuconostoc mesenteroides isolated from cooked meat products
2020-01-01 Cenci-Goga B.T.; Sechi P.; Iulietto M.F.; Amirjalali S.; Barbera S.; Karama M.; Aly S.S.; Grispoldi L.
In vitro Digestibility Measurement of Feedstuffs in Donkeys Using the DaisyII Incubator
2019-01-01 Tassone Sonia, Renna Manuela, Barbera Salvatore, Emanuela Valle, Fortina Riccardo
WHCtrend, an up-to-date method to measure water holding capacity in meat
2019-01-01 Barbera, Salvatore
Meat quality traits and canonical discriminant analysis to identify the use of illicit growth promoters in Charolais bulls
2019-01-01 Barbera, S.; Biolatti, B.; Divari, S.; Cannizzo, F.T.
Noise assessment in slaughterhouses by means of a smartphone app
2018-01-01 Maria Francesca Iulietto, Paola Sechi, Clelia Mansi Gaudenzi, Luca Grispoldi, Margherita Ceccarelli, Salvatore Barbera, Beniamino Terzo Cenci-Goga
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology
2018-01-01 Cenci-Goga, B.T.; Karama, M.; Sechi, P.; Iulietto, M.F.; Grispoldi, L.; Selvaggini, R.; Ceccarelli, M.; Barbera, S.
Repeatability and Reliability of in vitro Digestibility Using Daisy Fermenter and Donkey Faeces as Inoculum
2018-01-01 Tassone S., Renna M., Barbera S., Valle E., Fortina R.
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