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Monica Bergamaschi

Showing results (1-10 of 4) with videos related to

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Meat Science|January 26, 2018
Feasibility of addition of polyphenol-rich vegetable extracts in whole cooked products: Benefits and drawbacksGiampiero Barbieri, Monica Bergamaschi, Marco Franceschini, et al.
Foods (Basel, Switzerland)|March 29, 2023
Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee BeansMonica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, et al.
Foods (Basel, Switzerland)|August 28, 2025
Effect of Space Allowance on Pig Performance, Carcass Traits and Meat Quality in Italian Heavy Pigs Reared Under Two Housing SystemsPaolo Ferrari, Andrea Bertolini, Anna Garavaldi, et al.
Journal of AOAC International|June 16, 2019
Processed Meat and Polyphenols: Opportunities, Advantages, and DifficultiesGiampiero Barbieri, Monica Bergamaschi, Giovanna Saccani, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Meat Science|January 26, 2018
Feasibility of addition of polyphenol-rich vegetable extracts in whole cooked products: Benefits and drawbacksGiampiero Barbieri, Monica Bergamaschi, Marco Franceschini, et al.
Foods (Basel, Switzerland)|March 29, 2023
Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee BeansMonica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, et al.
Foods (Basel, Switzerland)|August 28, 2025
Effect of Space Allowance on Pig Performance, Carcass Traits and Meat Quality in Italian Heavy Pigs Reared Under Two Housing SystemsPaolo Ferrari, Andrea Bertolini, Anna Garavaldi, et al.
Journal of AOAC International|June 16, 2019
Processed Meat and Polyphenols: Opportunities, Advantages, and DifficultiesGiampiero Barbieri, Monica Bergamaschi, Giovanna Saccani, et al.
Pageof 1