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Meat Science|April 27, 2010
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processingP Fantazzini, M Gombia, P Schembri, et al.
Meat Science|December 7, 2019
Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured hamA Pinna, G Saccani, C Schivazappa, et al.
Food Chemistry|August 27, 2022
Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFAG Saccani, M Bergamaschi, C Schivazappa, et al.
Meat Science|November 9, 2011
Analysis of raw meat to predict proteolysis in Parma hamC Schivazappa, M Degni, L Nanni Costa, et al.
Clinical Nuclear Medicine|May 1, 1991
Immunoscintigraphic localization in a benign thyroid neoplasm of a monoclonal antibody directed against melanomaL Feggi, N Prandini, G Pansini, et al.
Mycotoxin Research|April 23, 2013
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheeseC Dall'asta, G Galaverna, J De Dea Lindner, et al.
Tumori|April 30, 1983
Herpes simplex virus and human cancer. III. Search for relationship of herpes simplex antibodies and cervical dysplasia and labial neoplasiaA Rotola, G Gerna, D Di Luca, et al.
Nuclear Medicine Communications|February 1, 1993
Immunoscintigraphy in malignant melanoma: a five-year clinical experienceL Feggi, M Indelli, G C Pansini, et al.
Animal : an International Journal of Animal Bioscience|June 16, 2023
Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary studyJ Vegni, M Zappaterra, R Davoli, et al.
Animal Genetics|June 6, 2002
Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genesV Russo, L Fontanesi, R Davoli, et al.
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