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Meat Science|June 25, 2011
Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lambValentina Vasta, Renato Italo Pagano, Giuseppe Luciano, et al.
Drugs in R&D|September 13, 2023
Looking into the Kinetics of NT-proBNP and sST2 Changes in Patients with Heart Failure Treated with Sacubitril/Valsartan: A Hint to Different Therapeutic PathwaysMassimo Mapelli, Irene Mattavelli, Elisabetta Salvioni, et al.
Journal of Gastroenterology and Hepatology|September 17, 2003
Genetic variants of endothelial nitric oxide synthase in patients with primary biliary cirrhosis: association with disease severityCarlo Selmi, Massimo Zuin, Maria Luisa Biondi, et al.
Meat Science|January 16, 2022
Effect of different levels of organic zinc supplementation on pork qualityAntonio Natalello, Hajer Khelil-Arfa, Giuseppe Luciano, et al.
Scientific Reports|May 2, 2024
Dietary combination of linseed and hazelnut skin as a sustainable strategy to enrich lamb with health promoting fatty acidsMartino Musati, Pilar Frutos, Antonino Bertino, et al.
Journal of Agricultural and Food Chemistry|April 2, 2019
Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in LambsAntonio Natalello, Giuseppe Luciano, Luciano Morbidini, et al.
ERJ Open Research|November 26, 2024
Surfactant-derived protein type B: a new biomarker linked to respiratory failure and lung damage in mild to moderate SARS-CoV-2 pneumoniaMassimo Mapelli, Elisabetta Salvioni, Irene Mattavelli, et al.
Meat Science|October 22, 2020
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meatSilvia Del Bianco, Antonio Natalello, Giuseppe Luciano, et al.
Journal of the International AIDS Society|November 15, 2014
Darunavir-based dual therapy in HIV experienced patientsGaetana Sterrantino, Mauro Zaccarelli, Antonio Di Biagio, et al.
Meat Science|March 25, 2025
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acidsMartino Musati, Antonino Bertino, Marco Sebastiano Cannone, et al.
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