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Genetics, Selection, Evolution : GSE|November 18, 2016
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)Matteo Bergamaschi, Alessio Cecchinato, Franco Biasioli, et al.Genetics, Selection, Evolution : GSE|July 31, 2020
Modeling host-microbiome interactions for the prediction of meat quality and carcass composition traits in swinePiush Khanal, Christian Maltecca, Clint Schwab, et al.Scientific Reports|November 20, 2018
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilomeSara Pegolo, Matteo Bergamaschi, Flavia Gasperi, et al.Animals : an Open Access Journal From MDPI|February 24, 2019
A Study on the Effects of Rumen Acidity on Rumination Time and Yield, Composition, and Technological Properties of Milk from Early Lactating Holstein CowsSudeb Saha, Luigi Gallo, Giovanni Bittante, et al.Journal of Dairy Science|December 28, 2020
Purebreeding with sexed semen and crossbreeding with semen from double-muscled sires to improve beef production from dairy herds: Live and slaughter performances of crossbred calvesGiovanni Bittante, Riccardo Negrini, Matteo Bergamaschi, 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.Scientific Reports|June 25, 2020
Heritability and genome-wide association of swine gut microbiome features with growth and fatness parametersMatteo Bergamaschi, Christian Maltecca, Constantino Schillebeeckx, et al.Frontiers in Genetics|February 22, 2021
Genetic Parameters for Tolerance to Heat Stress in Crossbred Swine Carcass TraitsMaria Usala, Nicolò Pietro Paolo Macciotta, Matteo Bergamaschi, et al.Microbiome|July 24, 2020
Gut microbiome composition differences among breeds impact feed efficiency in swineMatteo Bergamaschi, Francesco Tiezzi, Jeremy Howard, et al.Journal of Dairy Science|December 27, 2021
Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeysGiovanni Bittante, Nicolò Amalfitano, Matteo Bergamaschi, et al.Pageof 2