GLORIO PATRUCCO, SARA
GLORIO PATRUCCO, SARA
SCIENZE AGRARIE, FORESTALI E ALIMENTARI
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
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
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
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
Evolution of microbiota in meat and plant-based burgers during vacuum package storage
2022-01-01 Salvatore Barbera, Luca Grispoldi, Sara Glorio Patrucco, Sabah Mabrouki, Sonia Tassone, Beniamino Terzo Cenci Goga
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
Fingerprinting meat and plant-based burgers under smart-NIR rays
2022-01-01 Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone
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
Meat and plant-based burgers water dynamics
2022-01-01 Sara Glorio Patrucco, Sabah Mabrouki, Elena Zucchelli, Sonia Tassone, Alberto Brugiapaglia, 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
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
Texture profile analysis on raw homogenized meat and plant-based burgers
2022-01-01 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
The Effect of the Stirring Speed on the In Vitro Dry Matter Degradability of Feeds
2023-01-01 Sonia Tassone, Chiara Sarnataro, Sara Glorio Patrucco, Sabah Mabrouki, Salvatore Barbera
The efficiency of digestate as inoculum for in vitro digestibility of feeds
2022-01-01 S. Glorio Patrucco, R. Fortina, F. Dela Pierre, E. Dinuccio, S. Tassone
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A protocol to measure instrumental juiciness and chemical and physical parameters on meat and TVP burgers to correlate with sensory analysis | 2022 | S. Barbera, A. Brugiapaglia, S. Glorio Patrucco, S. Tassone, S. Mabrouki | |
| An instrumental protocol for measuring water dynamics in meat and plant-based burgers | 2022 | Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera | |
| Correlation between instrumental and sensory analysis to evaluate Juiciness of plant-based burger | 2022 | Salvatore Barbera , Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki | |
| Digestibility of plant-based and meat burgers using an in vitro protocol for swine | 2022 | Sara Glorio Patrucco, Salvatore Barbera, Sabah Mabrouki, Sonia Tassone | |
| Evolution of microbiota in meat and plant-based burgers during vacuum package storage | 2022 | Salvatore Barbera, Luca Grispoldi, Sara Glorio Patrucco, Sabah Mabrouki, Sonia Tassone, Beniamino Terzo Cenci Goga | |
| Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger | 2022 | Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera | |
| Fingerprinting meat and plant-based burgers under smart-NIR rays | 2022 | Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone | |
| Laboratory Analyses Used to Define the Nutritional Parameters and Quality Indexes of Some Unusual Forages | 2022 | Sonia Tassone, Sabah Mabrouki, Salvatore Barbera, Sara Glorio Patrucco | |
| Meat and plant-based burgers water dynamics | 2022 | Sara Glorio Patrucco, Sabah Mabrouki, Elena Zucchelli, Sonia Tassone, Alberto Brugiapaglia, Salvatore Barbera | |
| Rumen fluid from slaughtered animals: a standardized procedure for sampling, storage and use in digestibility trials | 2022 | Riccardo Fortina, Sara Glorio Patrucco *, Salvatore Barbera, Sonia Tassone | |
| Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers | 2022 | Salvatore Barbera, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki | |
| Texture profile analysis on raw homogenized meat and plant-based burgers | 2022 | Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera | |
| The Effect of the Stirring Speed on the In Vitro Dry Matter Degradability of Feeds | 2023 | Sonia Tassone, Chiara Sarnataro, Sara Glorio Patrucco, Sabah Mabrouki, Salvatore Barbera | |
| The efficiency of digestate as inoculum for in vitro digestibility of feeds | 2022 | S. Glorio Patrucco, R. Fortina, F. Dela Pierre, E. Dinuccio, S. Tassone |