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Antioxidants (Basel, Switzerland)|April 3, 2021
Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe CheeseVita Maria Marino, Teresa Rapisarda, Margherita Caccamo, et al.Meat Science|April 28, 2026
Meat oxidative stability in lambs given almond skin to partially replace maizeAntonino Bertino, Martino Musati, Giuseppe Luciano, et al.Plos One|October 6, 2021
Fatty acid metabolism in lambs supplemented with different condensed and hydrolysable tannin extractsBernardo Valenti, Luca Campidonico, Antonio Natalello, et al.Food Chemistry|April 6, 2015
Fatty acids and oxidative stability of meat from lambs fed carob-containing dietsRufielyn S Gravador, Giuseppe Luciano, Sisse Jongberg, et al.Meat Science|October 11, 2011
The volatile compounds in lamb fat are affected by the time of grazingValentina Vasta, Valentina Ventura, Giuseppe Luciano, et al.Meat Science|February 23, 2020
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meatSilvia Del Bianco, Antonio Natalello, Giuseppe Luciano, et al.Journal of Dairy Science|April 18, 2025
Ricotta cheese quality as affected by seasonGuido Mangione, Martino Musati, Margherita Caccamo, et al.Meat Science|March 4, 2014
The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oilsDorra Aouadi, Giuseppe Luciano, Valentina Vasta, et al.Meat Science|May 27, 2019
Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challengeGiuseppe Luciano, Antonio Natalello, Simona Mattioli, et al.Meat Science|September 16, 2019
Meat quality from pigs fed tomato processing wasteLuisa Biondi, Giuseppe Luciano, Dario Cutello, et al.Pageof 5