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Foods (Basel, Switzerland)|November 25, 2023
Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium-Heavy PigsGiovanna Minelli, Katia D'Ambra, Paolo Macchioni, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of porkSerena Martini, Davide Tagliazucchi, Giovanna Minelli, et al.Meat Science|September 5, 2020
Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigsGennaro Catillo, Martina Zappaterra, Domenico Pietro Lo Fiego, et al.Meat Science|August 15, 2016
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profilesDomenico Pietro Lo Fiego, Giovanna Minelli, Luisa Antonella Volpelli, et al.Journal of Food Science and Technology|March 17, 2017
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thighEleonora Laura De Paola, Giuseppe Montevecchi, Francesca Masino, et al.Meat Science|March 5, 2022
Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigsMartina Zappaterra, Gennaro Catillo, Domenico Pietro Lo Fiego, et al.Meat Science|August 16, 2021
Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non-genetic factorsMartina Zappaterra, Gennaro Catillo, Domenico Pietro Lo Fiego, et al.Plos One|February 21, 2019
Functional analysis finds differences on the muscle transcriptome of pigs fed an n-3 PUFA-enriched diet with or without antioxidant supplementationsMarika Vitali, Rubina Sirri, Martina Zappaterra, et al.Foods (Basel, Switzerland)|February 26, 2025
Adapting Sensory Analysis to the Pandemic Era: Exploring "Remote Home Tasting" of Sous-Vide Chicken Breast for Research ContinuityFrancesca Masino, Giuseppe Montevecchi, Andrea Antonelli, et al.Food Chemistry|February 14, 2026
Characterization of eggs from laying hens fed insect-enriched dietsMaria Giulia Bonomini, Katia D'Ambra, Giovanna Minelli, et al.Pageof 2