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Virginia C Resconi

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

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Molecules (Basel, Switzerland)|June 11, 2013
The development of aromas in ruminant meatVirginia C Resconi, Ana Escudero, María M Campo
Meat Science|February 5, 2017
Beef quality attributes: A systematic review of consumer perspectivesMaeve M Henchion, Mary McCarthy, Virginia C Resconi
Meat Science|July 26, 2014
Meat consumption: trends and quality mattersMaeve Henchion, Mary McCarthy, Virginia C Resconi, et al.
Meat Science|December 24, 2013
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approachDerek F Keenan, Virginia C Resconi, Joseph P Kerry, et al.
Food Chemistry|January 20, 2019
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degreesMónica Bueno, Virginia C Resconi, M Mar Campo, et al.
Meat Science|April 27, 2010
Relationship between odour-active compounds and flavour perception in meat from lambs fed different dietsVirginia C Resconi, M Mar Campo, Fabio Montossi, et al.
Food Chemistry|October 18, 2017
Ageing and retail display time in raw beef odour according to the degree of lipid oxidationVirginia C Resconi, Mónica Bueno, Ana Escudero, et al.
Meat Science|June 17, 2016
The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamVirginia C Resconi, Derek F Keenan, Elisa García, et al.
Meat Science|May 13, 2015
The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storageDerek F Keenan, Virginia C Resconi, Thomas J Smyth, et al.
Antioxidants (Basel, Switzerland)|June 2, 2021
Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of MeatMohamed D Bouzaida, Virginia C Resconi, David Gimeno, et al.
Pageof 1

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

Sort By:
Pageof 1
Molecules (Basel, Switzerland)|June 11, 2013
The development of aromas in ruminant meatVirginia C Resconi, Ana Escudero, María M Campo
Meat Science|February 5, 2017
Beef quality attributes: A systematic review of consumer perspectivesMaeve M Henchion, Mary McCarthy, Virginia C Resconi
Meat Science|July 26, 2014
Meat consumption: trends and quality mattersMaeve Henchion, Mary McCarthy, Virginia C Resconi, et al.
Meat Science|December 24, 2013
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approachDerek F Keenan, Virginia C Resconi, Joseph P Kerry, et al.
Food Chemistry|January 20, 2019
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degreesMónica Bueno, Virginia C Resconi, M Mar Campo, et al.
Meat Science|April 27, 2010
Relationship between odour-active compounds and flavour perception in meat from lambs fed different dietsVirginia C Resconi, M Mar Campo, Fabio Montossi, et al.
Food Chemistry|October 18, 2017
Ageing and retail display time in raw beef odour according to the degree of lipid oxidationVirginia C Resconi, Mónica Bueno, Ana Escudero, et al.
Meat Science|June 17, 2016
The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamVirginia C Resconi, Derek F Keenan, Elisa García, et al.
Meat Science|May 13, 2015
The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storageDerek F Keenan, Virginia C Resconi, Thomas J Smyth, et al.
Antioxidants (Basel, Switzerland)|June 2, 2021
Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of MeatMohamed D Bouzaida, Virginia C Resconi, David Gimeno, et al.
Pageof 1