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Meat Science|November 18, 2017
Crossbred young bulls and heifers sired by double-muscled Piemontese or Belgian Blue bulls exhibit different effects of sexual dimorphism on fattening performance and muscularity but not on meat quality traitsGiovanni Bittante, Alessio Cecchinato, Franco Tagliapietra, et al.Journal of Animal Science and Biotechnology|June 17, 2016
Methodological factors affecting gas and methane production during in vitro rumen fermentation evaluated by meta-analysis approachLaura Maccarana, Mirko Cattani, Franco Tagliapietra, et al.Methodsx|January 29, 2024
Method to evaluate the microbial degradation activity in silage, cow rumen with in vitro test, and in manure and slurryNebojša Nikolić, Selene Massaro, Franco Tagliapietra, et al.Foods (Basel, Switzerland)|November 26, 2022
Bibliometric Review on the Volatile Organic Compounds in MeatQianlin Ni, Nicolò Amalfitano, Franco Biasioli, et al.Foods (Basel, Switzerland)|January 8, 2025
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and PlainsGiovanni Bittante, Nicolò Amalfitano, Franco Tagliapietra, et al.Foods (Basel, Switzerland)|December 23, 2022
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of CheesesGiovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, et al.Methodsx|March 7, 2022
Technical note: Design, development and validation of an automated gas monitoring equipment for measurement of the dynamics of microbial fermentationSeyed Mohammad Hadi Rahavi, Farhad Ahmadi, Ahmad Vahid, et al.Food Microbiology|June 17, 2020
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniquesIlaria Carafa, Irma Castro Navarro, Giovanni Bittante, et al.Journal of Dairy Science|January 15, 2018
Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheeseGiulia Rossi, Stefano Schiavon, Giovanna Lomolino, et al.Journal of Dairy Science|December 2, 2019
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's dietQianlin Ni, Flavia Gasperi, Eugenio Aprea, et al.Pageof 4